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Author Topic: Apple Cinammon Chocolate pecan Swirl entry  (Read 7041 times)
ranbeaux
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« on: March 23, 2011, 01:27:12 PM »

  Guys here is what I remember to the best of my ability..  The bread is sweet and makes great french toast cuz I started with the basic Challah dough recipe.  
 Challah Recipe:  for white portion and chocolate portion
Dough:                             Added. for white dough
1 cup lukewarm water          1/2 cup apple pie filling
2 eggs                                 1/4 cup chopped pecans
2 egg yolks
2 tablespoons oil                Added for Chocolate dough..
3 tablespoons honey            1/2 cup Chocolate syrup
4 1/2 cups bread flour           1/4 cup chopped pecans
1 teaspoon salt
1 1/2 teaspoon instant yeast


Egg wash:
2 egg whites ..

Method:  2 different loaves, one white and one brown.
 
Prep all your ingredients ahead of time. This will help to make sure you have all the ingredients needed to make the Challah bread and to help things to move faster. In a bowl combine the water, eggs, honey and oil together. Whisk till all the liquid ingredients are well mixed.
  Pour mixture into a large bowl. Add in about two cups of the bread flour and the yeast and salt. Beat together till smooth and very well mixed.
  Allow to rest for 15 minutes uncovered. After 15 minutes have passed continue to add the rest of the flour, half a cup at a time. You may have to add more flour because of the extra apple filling liquids..
 Once the dough becomes firm enough to work with your hands. Pour out onto a flat surface and knead for 10 minute till the dough becomes soft and elastic. You may need more flour, thats OK just add it 1 heaping tablespoon at a time till the dough is workable without sticking to your hands. But, not to dry either. Like I always say if your not to sure it's better to be on the sticky side rather then the dry side.

 After the dough has been kneaded place into a greased bowl and turn dough over to lightly coat all sides. Cover with plastic wrap and allow to rise till double in bulk. This will take an hour to an hour and a half. After dough has risen place onto a flat surface and roll or flatten it out. Try to make it a rectangle shape.. Do the dark dough the same..  now you have 2 flat pieces hopfully the same size and thickness.
 About 1/2 " thick each..
 Do not grease or flower the dough yet.  set the dark on top of the white and trim edges to shape it up. the white needs ta be a bit longer so you can close it over the ends.
  Now roll them up like a pinwheel.  Had some extra dark left and made the stripes for looks..
 Place the braid onto a parchment lined cookie sheet.
 Take the egg wights that you have left over from the two egg yolks. Using a wire whisk beat the egg white till they become foamy.
  Using just the foam brush the Challah bread till all the dough has some of the egg wash. Set the remaining egg wash aside because you will need to do this again before baking. Cover the dough with plastic wrap and allow to rise till double in bulk about an hour to a hour and a half.
  After the dough has risen remove the plastic wrap and whisk the remaining egg wash again and brush the foam on the braid again. place into a pre heated 375 degree keg for 20 minutes then rotate the bread, bake for another 15 to 20 minutes or until the loaf is deliciously browned. Cool on a wire rack.

 Thats what I did... and here is the bread..






 
« Last Edit: March 23, 2011, 04:02:40 PM by ranbeaux » Logged

"RIGHT WING NUTT JOB"
"BITTER CLINGER TO MY"
  " GUNS AND MY KEG "
Smokin in Peosta
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« Reply #1 on: March 23, 2011, 01:29:18 PM »

Once again nice job ran.
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Mike
Vindii
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« Reply #2 on: March 23, 2011, 01:37:49 PM »

Job well done oh mighty bread king!

 Grin Grin
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
TAURUS BBQ
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« Reply #3 on: March 23, 2011, 01:39:01 PM »

Great bake!
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ranbeaux
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Keggin down south in Pasadena, Texas


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« Reply #4 on: March 23, 2011, 02:46:51 PM »

Job well done oh mighty bread king!

 Grin Grin

 Vindii If ya look at those slices, you will see I wasn't fibbin about the G. its the only one in the loaf... the mint was a hint... Green...

 GREENBAY!!!!  Wink
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"RIGHT WING NUTT JOB"
"BITTER CLINGER TO MY"
  " GUNS AND MY KEG "
Smokin in Peosta
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Smokem if youv'e got them


« Reply #5 on: March 23, 2011, 03:00:28 PM »

  the mint was a hint... Green...
 GREENBAY!!!!  Wink
Shoulda thrown  a bay leaf in there too. Wink
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Mike
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« Reply #6 on: March 23, 2011, 03:35:47 PM »

Ran...that sure looks good...I'm just not a baker!!!!!

Jim
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ranbeaux
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Keggin down south in Pasadena, Texas


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« Reply #7 on: March 23, 2011, 03:38:19 PM »

Shoulda thrown  a bay leaf in there too. Wink


 Dam good thinkin Mike... too late now.. dangit...
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"RIGHT WING NUTT JOB"
"BITTER CLINGER TO MY"
  " GUNS AND MY KEG "
Vindii
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« Reply #8 on: March 23, 2011, 06:00:55 PM »

Vindii If ya look at those slices, you will see I wasn't fibbin about the G. its the only one in the loaf... the mint was a hint... Green...

 GREENBAY!!!!  Wink

This ones for you Ran.

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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Yanknrebel
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« Reply #9 on: March 23, 2011, 08:20:17 PM »

Nice Ran, I aint got the patience for this one, but.....GO PACK GO!!!!!  SUPERBOWL CHAMPS BABY!!!!BOOYAH!!!!
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Bigtom
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« Reply #10 on: March 31, 2011, 07:13:54 AM »

Great entry.
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Experience is what you get when you don't get what you want.
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