Tart Cherry, Pecan and Rosemary Boule - NFOB

National Festival of Breads photo

"This is a perfect introductory artisan style bread with unique flavors that will leave the baker feeling that they really made something special", said Kristin Hoffman of Chicago. Her entry in the National Festival of Breads was the next recipe I made from the collection of this summer's contest.

"Boule" is defined as (1) a metal ball used in the French game of boules, or (2) a round loaf of crusty bread. Indeed the finished loaf did look like a squashed ball, but luckily was very tasty. The traditional boule is often a sourdough bread but for this recipe we use the sponsor company Red Star's yeast.

Ingredients

Dough

• 1 ¼ cups KING ARTHUR® Premium 100% Whole Wheat Flour
• 3 cups, minus 1 ½ tablespoons KING ARTHUR® Unbleached Bread Flour
• 1 2/3 cups water
•  ¾ cup finely chopped toasted pecans
• 1 cup finely chopped dried tart cherries
• 2 tablespoons finely minced fresh rosemary
• 2 teaspoons fine sea salt
• 1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast®
• 2 tablespoons warm water (110°F – 115°F)
• 2 tablespoons honey
• 2 – 3 tablespoons white rice flour, for dusting

Directions

Kristin blogs under the name Baker Bettie

1. Combine in large mixing bowl whole wheat flour, bread flour and 1 2/3 cups water. Stir until shaggy and sticky. Do not add extra flour. Cover bowl with greased plastic wrap; let set for 30 minutes.
2. Sprinkle pecans, cherries, rosemary and salt over dough.
3. In small bowl, whisk yeast and 2 tablespoons warm water together. Stir yeast and honey into dough. Incorporate ingredients by stretching andfolding the dough over itself. Gently knead dough in bowl 3 – 4 minutes. The dough remains sticky but avoid adding more flour. Cover with greased plastic wrap and let rise 30 minutes.
4. To fold dough: Moisten hand, reach underneath the dough, and pull up until you feel resistance. Fold it over top of dough. Turn bowl slightly, making one full turn, to form a tightened ball. Cover with greased plastic wrap and let rise at room temperature 1 hour.
5. Dust a round 9-inch banneton basket thoroughly with rice flour. Alternatively, line a bowl with a non-terry kitchen towel dusted with flour. Moisten hand, gently perform another round of folds to form a tightened ball, without deflating the dough. Pinch seam together. Place hand over top of seam and invert bowl; transfer dough to basket, seam-side up. Cover with greased plastic wrap; let rise 60 – 90 minutes.
6. Position oven racks in center and bottom. Place baking stone on bottom rack and preheat oven to 425°F for a minimum of 1 hour. To check if loaf is finished rising: press finger in dough, ½-inch deep. If dough springs back immediately it needs extra time. If dough springs back slowly, loaf is ready.
7. Gently tip the dough out onto a piece of parchment. Score top with a lame or very sharp knife in a tic-tac-toe slash or cross-hatch pattern.
8. Transfer dough on parchment and place into a cold, 4-quart Dutch oven. Cover with lid and bake on center rack 35 minutes. Remove lid and bake 5 – 15 minutes, until crust is dark and crispy and internal temperature is 200°F – 205°F. Cool on rack before slicing.

Yield

1 large loaf, 20 servings.

The following photos are my process:

Adding pecans, cherries, rosemary and salt to the dough.

After folding in the ingredients, the dough rises
in a towel lined bowl. 

The bread is baked on parchment in a dutch oven.

After baking it is dark and crispy. 

The process made a yummy hearty bread. 

Hot Cross Buns

     Today, on Easter Sunday, we've heard many traditions explained and celebrated. Symbols of Easter that remind us of our Christian faith include the Holy Cross, decorated eggs, Easter lilies, lambs, and Hot Cross Buns. Our family usually enjoys an Easter dinner of ham, cheesy potatoes, asparagus, and deviled eggs. Today our pre-church snack was Hot Cross Buns.
     Traditionally, Hot Cross Buns are made with currents or raisins and marked with a cross slit into the top and piped icing forming a cross on top. The buns were eaten during Lent and especially on Good Friday. This recipe for Hot Cross Buns would also work anytime for a sweet, spicy and fruity bread. Thanks to Fleischmann's Breadworld for the great recipe for any brunch celebration.

HOT CROSS BUNS    

 Ingredients: 

3 ¼ - 3 ¾ cups all-purpose flour

3 tablespoons sugar

1 envelope RapidRise yeast

1 teaspoon salt

1 teaspoon freshly grated lemon peel

¼ teaspoon ground nutmeg

½ cup milk

¼ cup water

¼ cup butter or margarine

2 eggs

½ cup dried currants or raisins

1 egg white. lightly beaten

Glaze:

Your favorite icing/glaze or –

¾ cup powdered sugar

½ teaspoon pure vanilla extract

2-3 teaspoons milk

To make dough: Combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg in a large mixer bowl. Heat milk, water and butter until very warm (120-130 degrees); stir into flour mixture. Stir in eggs, currents, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; form each into a ball. Place (2 inches apart) on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 35-50 minutes. With sharp knife, cut a shallow cross in the top of each bun. Brush egg white over tops. Bake at 375 degrees for 15-18 minutes or until done. Remove from pan; cool on wire rack. Drizzle with icing in shape of cross.

 

The dough kneaded well even though
it was soft......

and a bit sticky for my helper's hands!

The balls of dough rose to a larger bun than I thought they would!
Here you can see the crosses cut into the dough. 

Baked, ready for icing. 

My notes:

I used a dough whisk to mix the dough before kneading.

We like craisins instead of raisins or currents.

Next time, I’ll make more than 12 balls, the buns were large!

fun tools to have - a dough whisk and a lame (dough knife for
slashing dough - basically a razor with a handle)