I came across of beautiful rose shaped artisan bread in the web and FB shared post. The rose shaped bread looks divinely beautiful and too good to eat. Being someone who love to bake i couldn't resist to give them a try. After going thru so many videos of crafting rose shaped bread i decided to make my own. I was a bit reluctant to try at first but after thinking awhile there is nothing to lose by trying.. If it comes out in a shape that i admire that will be fabulous but if it doesn't, i still have a good home baked bread for my tea.
I won't lie that shaping the bread is easy but with practice anyone could make it (if i can definitely you guys can too maybe, much better than mine). After getting my boost of self confidence i started my rose shaped bread making project on 1 fine Saturday noon. The kneading,punching and rolling all done with excitement afterall baking bread is a some kind of therapy itself. After all the hardwork finally the bread came out from the oven and too surprise it was amazingly beautiful rose shaped bread. Absolutely, the shaped that i was looking for and the bread not only looking good but taste heavenly too. The texture was soft and fluffy and lightly sweetened with honey....i love every bite of my rose
Ingredients
3 1/2 cups all purpose flour
1/3 cup honey
2 tsp active yeast
1 tbsp granulated white sugar
100 ml whole milk,warmed
2 eggs, lightly beaten
2 tbsp vegetable oil
100 g butter,melted
1/2 tsp lemon juice
1 tsp salt
2 tbsp confectioners sugar
For the Glaze
1 egg yolk
2 tbsp milk
Methods
In a bowl, add warmed milk,sugar and yeast. Stir until sugar dissolved and let the yeast to activate for about 10 minutes until the mixture foamy.
In a bowl, sift flour and salt together.
In another bowl, add the lightly beaten eggs,honey and vegetable oil.
In the mixing bowl, add the sifted flour,eggs mixture. Add the yeast mixture and using a stand mixture fitted with hook attachment knead well until the mixture well combined and leaves the sides of the mixing bowl.
Transfer the dough onto a clean working surface dusted lightly with flour. Knead the dough with your hand for about 10 minutes until soft and pliable.
Transfer the dough into a large bowl greased with oil. Cover the bowl with clean kitchen towel and place the bowl in a warm place for the dough to rise for about 1 or 1 1/2 hours.
Punch down the dough and transfer onto a floured surface. Roll out 5 pieces of 15g dough to 3 1/4 inch thick and brush each with melted butter. Place the roll dough overlapping one another. Place a chopstick in the middle of the dough and gently press down to secure the dough.
Take a 5g dough and roll into a small log that fit the overlapping dough. Place the log on the layered dough, the bottom layer that facing near you and gently roll up the pieces from the bottom and secured the ends. Cut the dough into two and place them upside down (cut side down) into a greased baking pan.
Cover the baking pan with clean kitchen towel and place in a warm place for about 30 minutes.
Meanwhile beat glazing ingredients together and brush the dough evenly.
Bake for 25-30 minutes on a 180'C preheated oven until golden.
Remove from oven and cool it on baking tray for 15 minutes.
Dust with confectioners sugar.
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