My Teddy Bear Bread and Dolls

I adore Teddy Bears!  When Carola of Sweet and That’s it announced she was creating a Teddy Parade, I knew I had to make one, but I was hesitant to join in the fun due to my Santa Bread misfires. I had worked so hard on the Santas only to have them disfigured in the oven. I didn’t want that to happen with the Teddy Bear.

 

I used to sew a lot, and I especially liked to make dolls. I had made Teddy Bear Dolls before, but never Teddy Bear Bread.

Here are some of the Teddy Bear Dolls I’ve made. When I created the Teddy Bear Bread, I was thinking about these bears.

 

 

My son chewed the nose off of his bear when he was little. The poor bear looks a little worse for the wear, but we still love him.

The more I thought about the Teddy parade, I realized that since I enjoy making bears and baking bread, I just had to incorporate the two crafts.

I decided to give the Teddy Bear Bread a chance. I wasn’t going to let this dough-shaping or doll-shaping dough get the best of me this time. I had a plan.

 

As I mentioned before, when I made the Santa Breads, each of them looked pretty good before I baked them, but unfortunately, they lost their shape during baking. The third Santa was my favorite, and I was really bummed that he got transfigured during the bake cycle.

I knew why it happened. The instructions only allowed for a final proof of about 15 minutes after shaping. At the time, I thought it was rather odd to have such a short proof, but I followed the instructions anyway.

I shouldn’t have second-guessed myself. Since the dough wasn’t allowed to fully proof before baking, it had tremendous oven spring. Generally, you want good oven spring, but not with decorative breads. They need to keep their shape.

Even though Santa Bread #3 ended up looking more like a dog than Santa due to the oven spring, I really enjoyed working with that dough. I decided to use the same dough for the Teddy Bear Bread, but this time, I proofed it longer so it would be fully risen and not lose it’s shape in the oven. My trick worked. 

 

Teddy Bear Bread Recipe

Yield: 1 Bear Bread

Adapted from: Teddy Bear Bread on Taste of Home and Whimsical Santa on the Martha Stewart site

Ingredients:

• 2 1/2 cups bread flour
• 1/2 cup rye flour
• 2 tsp. Kosher salt
• 1 tsp. instant dry yeast
• ~ 7/8 cup warm water (100 degrees F.)
• 6 raisins
• 1 large egg
• 1 T cold water
• ribbon, optional for decoration

Directions:

1. Add the flours, salt, and yeast in the bowl of a stand mixer.  Blend well. Turn the machine to first speed and gradually add the water until the dough comes together. Mix until the dough pulls away from the sides of the bowl.

2. Turn out the dough onto a floured surface. Knead by hand until smooth and elastic. Shape the dough into a ball and place in a lightly greased bowl.  Cover with a towel or plastic wrap and let it proof until doubled, about 1 hour.

3. Punch dough down and transfer to a lightly floured surface. Divide the dough into 1 large ball, 1 medium ball, 6 small balls and 1 slightly smaller ball for the nose. Adjust the size of the balls according to the shape/size you want.  I had to play around with the sizes a little bit to get the final shape I was looking for.

4. To form bear body, place the large ball in the center of a greased baking sheet or on parchment paper. Place the medium ball above body for head; flatten slightly. Place two small balls on each side of head for ears. Place one small ball in the center of head for nose, and four small balls around body for arms and legs. Cover and let rise until doubled, about 1 1/2 hours.

 

5. With a sharp knife or scissors, cut slits for ears, eyes, nose and belly button. Insert raisins into slits. Beat egg and cold water; brush over dough.

6. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool. If desired, tie a bow around bear's neck with ribbon.

 

I had fun with this bread. Thanks to Carola for hosting the Teddy Parade.

 

Happy Baking!

Cathy

Pane alla Cioccolata … a bread to be shared

I love to share bread stories with everyone who reads this blog, but I also tend to talk about bread with anyone that will listen. Most everyone around me, family, friends and acquaintances, know I’m a bread-baking fanatic.

The more I learn about bread baking, the more I find that it’s not about the baker, it’s about the bread. Making bread is a simple pleasure, a stress reliever, an art and a necessity, at times. But most importantly, it’s a way of bringing people together. Bread is a gift that’s meant to be shared.

Over the past couple of years, I’ve been doing a good bit of shipping through my local UPS store. I ship bread and other goodies to my sons who live in different cities, but I also ship items related to the Bread Experience.

When the owner of the UPS store found out about the Bread Experience, she asked me if I had any breads with dried fruit. Since I don’t bake and sell bread for a living, this often confuses people. Once I explained that I don’t actually sell bread, but I teach people how to make it, she asked if I had a good recipe. I gave her my card so she could visit the site, but I decided to do one better and actually make her some bread with dried fruit. 

That was several months ago, and I’ve been in the store numerous times since then. Recently, I shipped my youngest son some bread and she kindly reminded me that I had promised to make her some bread. Busted!  It was time to make good on my promise. I figured it should be a really good bread since I had made her wait.

I’ve had this chocolate bread with dried cherries bookmarked to make for a special occasion. I decided now was time to make it.

 

Pane alla Cioccolata

 

Makes: 2 Loaves

Adapted from: The Fundamental Techniques of Classic Bread Baking by The French Culinary Institute

 

Ingredients:

Liquid Levain:

• 225 grams/ 8 ounces all-purpose flour
• 280 grams/ 9 3/4 ounces water
• 25 grams/ 3/4 ounces liquid levain culture

Final Dough:

• 320 grams/ 11 1/4 ounces all-purpose flour
• 32 grams/ 1 1/8 ounces Dutch-processed cocoa powder
• 30 grams/ 1 T water *
• 530 grams/ 1 pound 2 2/3 ounces Liquid Levain
• 1 large egg 
• 20 grams/ 3/4 ounce milk
• 15 grams/ 1/2 ounce (~1 T) unsalted butter, at room temperature
• 3 grams / 3/4 tsp. instant yeast
• 6 grams/ 1/4 ounce (1 1/4 tsp.) sea salt
• 70 grams/ 2 1/2 ounces (5 T) organic sugar
• 130 grams/ 4 1/2 ounces semisweet chocolate chunks
• 50 grams/ 1 3/4 ounces dried cherries

* I used a large egg so this added more liquid. I reduced the amount of water to compensate for the extra liquid in the egg. You may need more water so adjust accordingly during the mixing cycle.

Egg Wash:

• 1 large egg
• 1 tablespoon water

 

Method:

Prepare the liquid levain:

Mix together the all-purpose flour, water and liquid levain culture with a wooden spoon or a Danish dough whisk. Scrape down the sides of the bowl, cover with plastic wrap and let it ferment at room temperature (75 degrees F.) for 14 to 18 hours.

 

Making the Final Dough:

1) Prepare the mise en place. The egg and butter should be at room temperature.

 

2) In the bowl of a stand mixer, add the all-purpose flour and cocoa powder, water, liquid levain, eggs, milk, butter, yeast, and sea salt. Using the dough hook, mix on low speed until the ingredients are combined. Increase the speed to medium and mix until everything is well blended. Add more flour or water as necessary.

3) Gradually add the sugar, a tablespoon at a time and mix well after each addition.  Continue mixing until the gluten is completely developed.  This could take about 10 minutes.

 

4) When the gluten is sufficiently developed, add the chocolate chunks and dried cherries and mix on low speed until incorporated.

 

5) Scrape the dough into a lightly oiled large bowl or container.  Cover with plastic or a kitchen towel and let it ferment for 1 hour.

6) After an hour, uncover the dough and fold it one.  Cover it again with the plastic wrap and let it ferment for an additional hour.

7) Lightly dust a clean work surface with flour.  Uncover the dough and divide it into 2 pieces.  Shape each piece into a ball and cover with plastic.  Allow the dough balls to rest for 10 minutes

 

8) Butter two 9-inch loaf pans. Uncover the dough balls. Lightly flour the work surface again if necessary. Press the dough gently to degas and shape the balls into loaves. Shape it into a log shape or a batard.  I did one of each.

 

9) Place each loaf in a prepared pan. Cover with plastic wrap and let them proof for 2 hours.

 

10) Preheat the oven to 350 degrees F.

Make the egg wash by combining the large egg and tablespoon of water.  Whisk to combine.  Brush the egg wash onto the top of the loaves using a pastry brush.

 

11) Bake the loaves for 35 minutes at 350 degrees F., or until the crust is deep brown and the sides are firm to the touch.

12) Remove the loaves from the oven and turn out onto wire racks to cool.

I gave one of these loaves away and enjoyed the other one myself.  It tastes great toasted with butter. It also freezes well.

Happy Baking!

Cathy

Give the Gift of Bread

If you’re looking for a special gift for a neighbor or friend, try these Cranberry Orange Mini Loaves. These loaves have a beautiful color and are slightly tangy due to the fresh cranberries and orange zest.

The Holidays can be very hectic, but these quick breads, made with all-purpose and sprouted wheat flour, are quick and easy to prepare. They make a lovely and tasty gift.

 

Check out my post on Culinary.net to learn how to make this quick bread.    

 

Merry Christmas from the Bread Experience!

Braided Cranberry and Orange Loaf with Nuts

They say it’s better to give than receive. I’ve found this to be true, especially when it involves bread-baking. I love to bake bread and sharing it with others just makes it more special. Giving the gift of bread during the Holidays is a wonderful way to do something you enjoy and bless the recipient as well. A double blessing.

I wanted to make a delicious and beautiful braided bread for a special family for Christmas. I was looking for a bread that was easy to transport and would fit in a bread bag. I found the perfect solution. This Cranberry and Orange Loaf with nuts is braided, but it’s baked in a loaf pan which allows it to fit in a bread bag and makes it easy to transport.

To make things really easy, this bread can be made completely in the bread machine. You won’t have the braided look, but if you’re short on time, just let the machine do the work while you’re busy doing other things. Or, if you want to mix things up a bit like I did, mix the dough and let it rise in the bread machine, shape it into braid, then place it in the loaf pan to bake. This way, you get a beautifully-shaped loaf, that is easy to transport, and makes great toast bread. Voilà!

 

Braided Cranberry & Orange Loaf with Nuts

Makes: One 9” x 5” Loaf or one small bread machine loaf

Adapted from: Bread Machine: How to prepare and bake the perfect loaf by Jennie Shapter

Ingredients:

• 1/2 cup water
• 1/2 cup orange juice
• 1 egg
• 3 cups unbleached bread flour
• 1/4 cup white whole wheat flour
• 1 tablespoon nonfat dry milk
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 1/2 tablespoons butter
• 1 teaspoon instant yeast
• 2 teaspoons grated orange zest
• 1/3 cup dried cranberries, plumped in orange juice
• 1/3 cup pecans, chopped

 

Glaze

• 2 tablespoons fresh orange juice
• 2 tablespoons sugar (I used sugar in-the-raw)

 

Directions:

Use the bread machine to mix the ingredients on the Dough Setting or bake the loaf completely in the bread machine.  Or, if you prefer, mix the ingredients using a stand mixer and bake in a conventional oven.

Step 1: Place the ingredients in the bread pan of your bread machine in the order specified by the manufacturer.

My bread machine specifies that the liquid ingredients should be added first, then the dry ingredients. So I added the water, orange juice and egg in the bread pan.  Then I sprinkled the flour over the wet ingredients and added the nonfat dry milk.  Then I placed the sugar, salt, and butter in separate corners of the bread pan.  Finally, I made a shallow well in the center of the flour, and added the instant yeast.

 

Step 2: Knead in the orange zest, dried cranberries and pecans.

When the machine beeps (or after the first kneading), add the zest, cranberries and pecans and let the machine mix them into the dough. 

At this point, 

1. If you are baking the loaf completely in the bread machine, let the machine continue through the baking cycle.
2. If you are using the machine to mix and proof the loaf, let the bread machine finish through the dough cycle, then remove the loaf to shape and bake. 
3. Or, if you are tired of the bread machine having all the fun, follow the process below:

I felt the dough after the first kneading and decided I wanted to get my hands on it so I took over at this point. 

Instead of letting the machine knead the final ingredients, I removed the dough from the bread pan and gently kneaded the rest of the dough ingredients into the dough.

 

Step 3: Bulk Fermentation: Place the dough into a lightly greased bowl and let it rise until doubled, about 30 - 45 minutes.

 

Step 4: Shaping the Braid

Remove the dough from the bowl onto a lightly floured surface and divide it into three equal balls.

 

Roll each piece out into ropes. The ropes shouldn’t be too long if you want to bake the loaf in a loaf pan.  If you want to bake the braid freeform, you can make the ropes as long as you want. Just keep in mind, they need to fit on a baking sheet.

 

Overlap the ropes in the middle.

 

Start braiding at one end, then flip the braid around (or walk around if possible) to the other end and finish the braid. Gently tuck the ends underneath.

For more braiding options, refer to this post on Making Braided Challah.

 

Step 5: Proofing the Loaf

Place the braid in a 9” x 5” loaf pan. Cover with plastic wrap sprayed with spray oil and let it rise 30 to 45 minutes or until it reaches the top of the pan. If you want to bake the braid freeform, place it on a greased baking sheet to proof instead of in the loaf pan.

 

Step 6: Baking the Loaf

Preheat the oven to 375 degrees F. Bake the loaf in the preheated oven until it is golden brown, about 20 – 30 minutes.  If it starts browning too much on top before it is baked all the way through, you can tent it with aluminum foil.  Test for doneness by inserting a toothpick or wooden skewer in the middle of the loaf. Just do it in an inconspicuous place especially if you plan to give the loaf away.

 

Step 7: Cooling the Loaf

Remove the loaf to a wire rack to cool.  Let it cool in the pan for a few minutes, then remove it from the pan and let it cool completely on the wire rack.

 

Step 8: Glaze the loaf or brush with butter

To make the glaze, mix the orange juice and sugar in a small pan and heat. Stir until the sugar dissolves. Then boil until it becomes syrupy. Brush the syrup over the loaf and let it cool.

I got distracted and let my glaze burn so I opted to brush the loaf with melted butter instead of the glaze. I think this worked out better for giving as a gift anyway.

 

Step 9: Wrap and give the bread as a gift

If you want to give the bread as a gift, let it cool completely, then place it in a plastic bread bag or wrap it in plastic wrap and decorated it festively.

 

I gave this bread to a special family. They’ve been enjoying it as toast with breakfast.  I’m so glad!

 

Happy Baking!

Cathy

Bread Gifts: Red Ribbon Gift Loaf

Are you looking for a unique idea for a lovely bread gift?  This Red Ribbon Gift Loaf (also known as German Kuchen) is made in the shape of a gift with ribbons and a bow on top. The ribbons look like they are actually baked with the bread.  Actually, they are - well, not the actual ribbons but foil placeholders to mark where the ribbons will be placed once the bread has cooled.  A very cool idea indeed!

Kuchen is the German word for "cake" and is used to describe various types of coffee cakes made with either yeasted doughs or leavened cake batters. These cakes can be made with a custard or cheese filling, fresh or dried fruit, or fragrant spices and nuts.

This version is made with a yeasted dough and includes dried fruit, spices and nuts. I've been wanting to make this bread for a couple of years. Not sure why it took me so long to get around to it.  It's a really fun and crafty bread to make.  Easy too! You'll want to make this bread just so you can get your hands on the dough.  It's magnificent!  So silky smooth.  I wanted to keep kneading it even after it was ready. But I refrained.

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You might enjoy these other Bread Gift ideas:

• Quick breads make wonderful gifts
• Delicious and easy Cranberry Pecan Bread
• Other Homemade Bread Gifts

If you like coffee cakes, check out this Kaffee Kuchen recipe.

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Red Ribbon Gift Bread

Makes: Two Loaves

Click here to view and print the recipe.

Directions:

In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, orange peel, cardamom, mace and salt. Heat milk, water and butter until very warm (120°F to 130°F). Gradually, add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. I used a Danish dough whisk to finish mixing the dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.  The dough feels so good.  Look how soft and subtle it is.

Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

 

Punch dough down; turn out onto lightly floured surface. Knead in fruits and almonds.

Divide dough in half; shape into two 5 x 5-inch square loaves.

Another one of life's daily mishaps - although this one wasn't my fault!
About this point in the process, a generator blew in my neighborhood so the power went out.  It's always something, isn't it? I'm off this week so I was making this bread during the day rather than at night but the photos are a little bit dark.  But as they say, "the show must go on..."

Place loaves on large greased baking sheet.

Cut four 18 x 2-inch strips of foil. Fold in half lengthwise.

Grease one side of each strip. Mark loaves for tying ribbon after baking by crossing two strips on top of each loaf, greased side down, making “+” shape. Tuck ends of strips under loaves.

Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

The house was cold due to the power being off so I put the loaves in the oven to rise with a hot cup of water.  About the time the loaves had finished rising, the power came back on.  Funny how that works!

Brush egg white on loaves.

Bake at 350°F for 40 to 45 minutes or until done.

 

Remove from sheet; discard foil and let cool on wire rack.

 

When cool, tie loaves with 1-inch wide ribbon. Making bow at top.

There we go...isn't that pretty!

 

 

I'm submitting this bread for BBD #25 -- Baking under the Tree.  I thought this bread was very appropriate for this month's theme.

Bread Baking Day #25

 

To learn more about BBD #25, click here.

 

You have until January 1, 2010 to submit your own Festive bread.  Go ahead and get started...

 

The round up has already begun so be sure to check out all of the fabulous breads in the BBD #25 Roundup.

 

I'm also submitting this bread to YeastSpotting a weekly bread roundup hosted by Susan of Wild Yeast. Please visit Wild Yeast to view all of the lovely breads in this week's roundup.

Happy Baking!
Cathy