Tuesday, November 27, 2012

Owl Face Reveal Bread by Dwita Miranti

Halo, host Bread Week
Saya ikutan setor yaaa.... akhirnyaaaa....

Setelah brosing ksana kmari liat di om google, liat yutub dll.. n coba pertama kali dengan suksesnya gagal gara2 ditinggal tidur karena kecapean... maklumlah dsini nguleninnya dengan LG aka "Lengan Guedeeee" hehhehhe..... pas di oven besoknya rotinya asemmmm.... 
Akhirnya kasih laporan roti tawar, tapi dibuat menyerupai muka burung hantu gitu deh...hehehe... http://taste-for-adventure.tablespoon.com/2012/09/13/owl-face-bread-thats-who/
tapi ya gitu, gara2 gak baca resep dengan bener jadinya gak sama deh sama yang dicontoh... tapi ya lumayan lah... yang pentingkan setor yaaaa....  hehhehe...
Owl Face Reveal Bread


·            1 cup milk plus 1 egg yolk (totaling 1 cup together)
·            3 cups Gold Medal unbleached all-purpose flour
·            2 1/2 tablespoons granulated sugar
·            2 1/4 teaspoons (1 packet) active dry yeast
·            1 1/2 tablespoons unsalted butter, softened
·            2 teaspoons salt ( 1 tsp)
·            red, brown and yellow food coloring


1.       In a small, microwave-safe bowl, whisk milk and egg yolk together and microwave 30 seconds. Set aside.
2.      In a large bowl or bowl of a stand mixer, whisk together flour, sugar and yeast.
3.      Add milk mixture, butter and salt and stir to combine. Using dough hook and stand mixer or by hand on a lightly floured surface, knead dough until it comes together and is smooth and elastic, about 5 minutes with stand mixer and 10 minutes by hand.
4.      Divide dough into three pieces: two of equal size, one about 1/4 the size of the other two pieces.
5.      Add red food coloring to one larger piece, yellow to the other larger piece and brown to the small piece. Knead in food coloring either by hand or in stand mixer (clean out bowl thoroughly between colors). Place dough pieces in three separate lightly greased bowls, cover with plastic wrap and let rise until doubled, about 1 1/2 to 2 hours.
6.      Punch down risen dough and turn out onto a lightly floured surface. Cut off a small piece of yellow dough and stretch it to form the base of the dough (it should be about 7 inches long, 2-3 inches wide). Roll out two more equal pieces of yellow dough into 7-inch logs to form the rest of the base. Place both logs parallel to each other on top of base, using a little bit of water on your fingers to help the dough adhere.*
7.      Cut off a small piece of brown dough and roll it into a 7-inch log. Pinch one end to form the log into a long triangle and place it upside down between the two yellow logs, using water to adhere if necessary (the dough should almost look like a hot dog and bun at this point).*
8.      Cut off another small piece of yellow dough and roll it out to a thin rectangle that will completely cover top and sides of dough (but not the edges).*
9.      Use three more small pieces of yellow dough to roll into 7-inch logs and place them parallel to each other and about 1 inch apart on top of the dough, using water to adhere if necessary.*
10.    Cut off a little less than half the red dough and cut that piece in half. Roll out each piece to a thin rectangle, about 7 inches long and 4 inches wide. Divide remaining brown dough in half and roll each piece into a 7-inch log. Place one brown log in the center of each red rectangle, lengthwise. Roll up red dough around brown dough to form a log.*
11.    Place each red log between small yellow logs on top of dough, using water to adhere if necessary.*
12.    Use remaining piece of yellow dough to roll out into a thin rectangle that will completely cover top and sides of dough (but not the edges).*
13.    Use remaining red dough to roll out into a thin rectangle that will completely cover entire dough, including edges, using water to adhere if necessary.*
14.    Place entire dough in a lightly greased 9-by-5-inch loaf pan. Cover with lightly greased plastic wrap or a tea towel and let rise until doubled, about 1 to 1 1/2 hours.
15.    Meanwhile, preheat oven to 375 degrees F. When dough is risen, uncover and bake 30 minutes or until golden brown and a thermometer inserted in the bottom center registers 190 degrees F.
16.    Remove dough from oven and loaf pan and allow to cool completely on cooling rack before slicing to reveal your cute owl face.

No comments:

Post a Comment