Then, I saw a savory version of a twisted bread that looks like a big sunflower on Juliana's blog Color Your Recipes. She had found it on Passionate ABout Baking but was originally seen on At Down Under. I know that a lot of links but I've been to each one to try and learn how to make this and thought you might appreciate seeing them and the lovely photos too :)
This bread is a savory version of Hungargian Kalács which is a sweet bread eaten during Easter. The word Kalács means 'round' or 'wheel'.
This bread is a savory version of Hungargian Kalács which is a sweet bread eaten during Easter. The word Kalács means 'round' or 'wheel'.
The dough itself is delicious with garlic and Parmesan cheese mixed in. Then, I filled it with chopped green
onions, Greek yogurt, grated Jarlsberg and Parmesan cheeses mixed with
spicy horseradish mustard, red pepper flakes, and Penzey's Pizza
Seasoning (which is a blend of oregano and other herbs). I can imagine
this bread made with chopped, cured meats and other cheeses and
seasonings. You could use any kind of seed or even pine nuts in the
center. Let your imagination and taste buds be your muse!
I used Passionate About Baking's adaptation of the dough recipe which I found easy to make and work with. Color Your Recipes has a great, detailed tutorial on how to do the shaping of the bread.
This would make a delicious Easter appetizer/finger food and the flower shape makes it perfect for spring time. Happy Spring and Enjoy!
Printable Recipe
Dough:
2-1/2 cups (325g) all purpose flour
1/4 cup-packed (25g) grated Parmesan cheese
2 1/2 tsp instant yeast
1/2 tsp salt
1-3/4 cup (200g) milk, lukewarm
3-4 cloves garlic, minced
1 Tablespoon (15ml) plain Greek yogurt or sour cream
3 Tablespoons (40 ml) extra virgin olive oil
Filling: (The filling is very versatile so use any cheese and seasonings/herbs of your choice, including chopped, cured meat such as pancetta or bacon)
3 Tablespoons of plain Greek yogurt or sour cream
8 ounces of shredded cheese or your choice (I used Jarlsberg and Parmesan)
3 small green onions, chopped
1 teaspoon red pepper flakes
2 teaspoons spicy horseradish mustard or Dijon
1 teaspoon Penzey's Pizza seasoning (or a combination of dried oregano, basil and marjoram)
Salt and Freshly ground pepper, to taste
1 beaten egg yolk plus 1 tablespoon water, for wash
2 tablespoons seeds for decor in center of bread
Place the flour, Parmesan cheese, yeast and salt in the bowl of food processor and pulse on high speed to mix. Add the milk, cloves, garlic and yogurt and pulse to blend. Remove dough from food processor and knead on a floured surface to a smooth dough - about 5 minutes.
Cover with a piece of plastic wrap or dish towel and let rest for 15-20 minutes, then knead in the olive oil. Place the dough in a well oiled bowl, seal with plastic wrap and allow to double in rise in a warm place.
Assembly:
Once the dough has doubled, preheat the oven to 390F (200C) and line a rimmed baking sheet with parchment paper.
In a bowl, mix together the filling ingredients.
Divide the dough into two equal pieces. On the lightly floured surface, roll one half into an 12″ circle. Transfer the circle to the baking sheet and roll out the other piece of dough to the same size. Spread the filling ingredients on the baking sheet dough and then cover with the second circle of dough and press down gently, trying as best you can to fit them together evenly.
Place a small glass in the center and press down gently (I used the cover to a small round butter dish). Using a sharp knife, cut the dough around the glass evenly into 4 sections, then cut each section into another 4 sections. You should have 16 sections.
Gently lift each spoke and twist it 3 times. Brush over with milk gently and sprinkle melon seeds over the center. {You can always brush with a beaten egg to get a beautiful glow. I wanted to keep the bread vegetarian}.
Remove the glass in the center and brush the top of the dough with the egg wash. Arrange sunflower seeds in the center where the glass was.
Bake for 20-25 minutes until light golden brown.
Allow to cool for 5 minutes, then transfer to a rack. Serve warm or room temperature.
I used Passionate About Baking's adaptation of the dough recipe which I found easy to make and work with. Color Your Recipes has a great, detailed tutorial on how to do the shaping of the bread.
This would make a delicious Easter appetizer/finger food and the flower shape makes it perfect for spring time. Happy Spring and Enjoy!
Savory Braided Flower Bread
Adapted from At Down Under and Passionate About BakingPrintable Recipe
Dough:
2-1/2 cups (325g) all purpose flour
1/4 cup-packed (25g) grated Parmesan cheese
2 1/2 tsp instant yeast
1/2 tsp salt
1-3/4 cup (200g) milk, lukewarm
3-4 cloves garlic, minced
1 Tablespoon (15ml) plain Greek yogurt or sour cream
3 Tablespoons (40 ml) extra virgin olive oil
Filling: (The filling is very versatile so use any cheese and seasonings/herbs of your choice, including chopped, cured meat such as pancetta or bacon)
3 Tablespoons of plain Greek yogurt or sour cream
8 ounces of shredded cheese or your choice (I used Jarlsberg and Parmesan)
3 small green onions, chopped
1 teaspoon red pepper flakes
2 teaspoons spicy horseradish mustard or Dijon
1 teaspoon Penzey's Pizza seasoning (or a combination of dried oregano, basil and marjoram)
Salt and Freshly ground pepper, to taste
1 beaten egg yolk plus 1 tablespoon water, for wash
2 tablespoons seeds for decor in center of bread
Place the flour, Parmesan cheese, yeast and salt in the bowl of food processor and pulse on high speed to mix. Add the milk, cloves, garlic and yogurt and pulse to blend. Remove dough from food processor and knead on a floured surface to a smooth dough - about 5 minutes.
Cover with a piece of plastic wrap or dish towel and let rest for 15-20 minutes, then knead in the olive oil. Place the dough in a well oiled bowl, seal with plastic wrap and allow to double in rise in a warm place.
Assembly:
Once the dough has doubled, preheat the oven to 390F (200C) and line a rimmed baking sheet with parchment paper.
In a bowl, mix together the filling ingredients.
Divide the dough into two equal pieces. On the lightly floured surface, roll one half into an 12″ circle. Transfer the circle to the baking sheet and roll out the other piece of dough to the same size. Spread the filling ingredients on the baking sheet dough and then cover with the second circle of dough and press down gently, trying as best you can to fit them together evenly.
Place a small glass in the center and press down gently (I used the cover to a small round butter dish). Using a sharp knife, cut the dough around the glass evenly into 4 sections, then cut each section into another 4 sections. You should have 16 sections.
Gently lift each spoke and twist it 3 times. Brush over with milk gently and sprinkle melon seeds over the center. {You can always brush with a beaten egg to get a beautiful glow. I wanted to keep the bread vegetarian}.
Remove the glass in the center and brush the top of the dough with the egg wash. Arrange sunflower seeds in the center where the glass was.
Bake for 20-25 minutes until light golden brown.
Allow to cool for 5 minutes, then transfer to a rack. Serve warm or room temperature.
