Almond Cherry Peach Galette
In the Hudson Valley, the month of August produces the crown jewels of the summer produce. At last, local tomatoes, corn and peaches are ready for picking. At last. It feels like I waited all summer for this event and now it is peach picking time. I am now ready to taste and cook peaches from every orchard in the Hudson Valley. First baking item on the agenda from this August bounty, is a peach galette.
I love making galettes. There is less pressure making a galette, because simplicity is the appeal. A pie made with a fancy decorative crust is stunning to look at, but I will save those for the holidays. For my day-to-day dessert, galettes fit the bill. There is more fruit to crust ratio in a galette, but it still has a crispy buttery crust to contrast with the tender fruit filling.
For this recipe, I scaled up the preparation a degree to produce a galette with a tender crispy crust with no soggy bottom, and enable the galette to keep its shape. To do this, I chill the galette dough at three different steps. First, I chill the dough right after I make it. Later, I chill the dough after I finish rolling it into a circle. The third and final chill happens after I fill the galette with fruit and shape it. This last step, is not a typical one, nor is it necessary, but it helps the galette keep its shape when baking and creates a flaky crust. Each time the dough is chilled, the gluten in the dough relaxes and the butter stays cold.
Another upgrade is, I added a layer of almond paste to my traditional fruit galette recipe. The almond paste has two purposes, add extra depth of nutty flavor to the peaches, and create a barrier between the fruit and the dough. This protective layer prevents the fruit juices from soaking the crust and making it soggy. There is nothing worse than a soggy bottom galette or pie.
I thinned the almond paste with dark rum so it will spread easily across the dough. Almonds and rum pair perfectly with the peaches and cherries and makes the peach galette have more depth of flavor. The almond paste does not overwhelm the peaches because the rum balances the flavor with notes of caramel and warmth. Look for almond paste in the baking aisle of your grocery store. If you do not like nuts, or are allergic to them, omit the almond paste and baste a layer of egg wash over the crust before you add the fruit.
One last upgrade I added is a trick I learned from The Art of Pie, by Kate McDermott. Before placing the fruit filling over the galette dough, drain the fruit juices into a bowl, then reduce the juice in a sauce pan on the stove. Not only does this step lessen the amount of fruit juices, but it concentrates the flavor as well. Each peach galette I made this summer, the peaches had a lot of juice. I never can tell how much fruit juice there will be. This extra step is not necessary, because the cornstarch will thicken up the juices, but it won’t hurt either.
This summer I learned something new about the different types of peaches. I am a little embarrassed about this discovery, but I always thought the “cling” of cling peaches, is just a name, like a Granny Smith apple. However, I learned “cling” has specific meaning and it’s obvious, duh, and I feel stupid for not realizing this earlier. There are two types of peaches with many variations of each type, cling peaches and free stone peaches. A cling peach, is a peach with its flesh tightly attached to the pit. The peach clings to the stone. A free stone peach, the peach flesh is not attached to the pit. The peach is free from the stone and easy to cut a peach in half and pull it apart. When I read this, I gave myself a whack on the forehead. Duh! Why did I not realize this before?
I always believed when peach flesh sticks to the pit, it means the peach is not completely ripe. Actually, I never heard the name free stone peach until this project. In my defense, it is possible I never ate a free stone peach before, but I would love to find some. Prying the flesh of cling peaches away from their pits is slippery and challenging. I get concerned about cutting my hand with my knife, and/or squish the peaches from gripping them to stay in place.
These additional steps take some time, but they create a delicious peach galette. One that is rich and bright in flavor from the almonds, peaches and cherries, with a crispy all butter crust. Keep these additional steps in your back pocket and use when you wish to up your galette making skills. Time is the unwritten ingredient for this recipe, but it is an important one to make a great crust.
Almond Cherry Peach Galette
Ingredients
Pie Dough
- 1 cup 142 g / 5 oz all-purpose flour
- 1/2 cup 66 g / 2 1/4 oz whole wheat pastry flour
- 2 TB extra fine sugar castor sugar
- 1 small pinch of Kosher salt
- 6 TB 86 g / 3 oz cold unsalted butter
- 5 TB ice water
Almond Peach Filling
- 3.5 oz 101 g almond paste
- 2 TB dark rum
- 12 raw almonds lightly toasted and finely chopped
- 1 1/2 - 2 lb 750 g - 1 k ripe peaches
- 1/2 cup 110 g granulated sugar
- 2 TB corn starch
- Zest from 1 lemon
- 1 TB fresh squeezed lemon juice
- 1/2 tea fresh grated nutmeg a small pinch if you are using store bought ground nutmeg
- 12 -15 150 g fresh cherries, pitted and sliced in half
- 1 egg beaten
- Course Sugar
- 1 TB butter
Instructions
Make the pie dough
-
Cut the butter into small cubes. Place in a small bowl and keep in the refrigerator until needed.
-
In a medium bowl mix the all-purpose flour and the whole wheat pastry flour together with a fork or whisk, until evenly mixed. Add the salt and sugar, and whisk again until evenly combined.
-
Add the pieces of butter to the flour and toss the butter lightly with your hands to get the butter coated with flour. Mix the butter into the flour with your hands by smushing the butter between your fingertips. You don't want your hands getting too hot and melt the butter, so handle the butter as quickly as possible. Continue mixing the butter until the mixture looks like course meal with irregular pieces of butter throughout.
-
Add the ice water to the flour. Start with 3 TB of water and mix carefully with your hands without too much action. If the dough is dry add 2 TB of water and barely mix with your hands until it almost comes together.
-
Dump the dough onto a clean counter and bring the dough together. Shape into a flat disk, cover with plastic wrap and refrigerate for 1 hour or longer. The dough can be made ahead and kept tightly covered in the refrigerator for up to 2 days.
Almond Peach Filling
-
Pit the cherries and cut in half, then set aside.
-
In a small bowl, mix the almond paste with the rum until it becomes a spreadable paste. Add the chopped nuts and mix. Cover with plastic wrap and set aside.
-
Fill a large pot with water and bring to a boil. Make an ice bath. Fill a large bowl with ice cubes and cold water. Set aside near your pot on the stove.
-
Score the peaches by lightly cutting an X across the bottom end of each peach. Only cut through the skin and not deep into the flesh. Add the peaches to the big pot of just boiling water and cook for one minute. Remove them from the hot water, then add the peaches to the ice water bath to stop the cooking process and cool. Peel off the skin when they are cool enough to handle. If the peaches are ripe, the skin should easily peel off. Make a cut all around the peach to cut it in half. If you have free stone peaches twist the halves and they should easily come apart. If you have cling peaches, cut another slice around the peaches to divide the peach into 4 sections. Carefully slice your knife into the peach and around the pit until a wedge is free. Repeat for the remaining sections. Be very careful removing the pit from cling peaches. Peeled peaches are very slippery and it is easy for your hands or knife to slip. A paring knife with a thin flexible blade is the best tool.
-
Slice the peaches into 1/4 inch - 1/2 inch (.5 - 1 cm) wedges, and add them to a large mixing bowl.
-
Add the sugar, lemon juice, lemon zest and grated nutmeg to the peaches and gently toss to get the sugar thoroughly mixed with the peaches. If you find there is a lot of juice, drain the peach juice from the peaches using a fine mesh strainer set over a bowl to collect the juices. Pour the peach juices in a small sauce pan and turn the heat to medium-high on the stove. Return the peaches to their bowl. Reduce the peach juice by half. Add the cornstarch and reduced juice to the peaches and mix. The reduced liquid will harden but that is all right. It will melt in the oven. Set aside.
Putting it altogether
-
Preheat your oven at 400°F one hour before you want to bake your galette. If you have one, place a baking stone or baking steel on the rack in the middle of the oven. If not place a large sheet pan, rim side down on the oven rack. It will act like a baking stone and create a hot surface for the galette crust to get crisp.
-
Cover a rimmed sheet pan, large enough to hold a 10-inch (25 cm) galette, with parchment paper. Set aside.
-
Take the galette dough out of the refrigerator and rest it on the counter for 10 minutes. Lightly sprinkle flour over your clean work surface and unwrap your dough. Lightly flour your rolling pin and give your dough a few good whacks with the pin to soften it up. Turn over the dough and repeat. Repeat whacking the dough several turns to help shape the dough in a circle and thin it out.
-
Roll the dough into a 12 inch (30.5 cm) circle. Start with the pin across the middle of the dough and roll the pin away from you. Return the pin to the middle and roll the pin towards you. Turn your galette dough 1/8th turn and repeat, rolling the dough, starting each time at the middle of the dough and roll once away, then once toward you. Repeat until you have a circle about 12- inches (30.5 cm) across and 1/4-inch (.33 - .5 cm) thick. You should get a nice shaped circle with this method. If the dough needs thinning and shaping, move your pin over to those areas roll the pin in one direction at a time.
-
Transfer your finished galette dough to your prepared sheet pan. Place your rolling pin across the middle of your pie dough, and drape the top half of the dough over the pin towards you. Lift the pin and place it across the middle of your sheet pan and arrange the galette dough flat on the baking sheet. Cover loosely with plastic wrap and refrigerate for 30 minutes to an hour.
-
Assemble the galette. Place the baking sheet with the chilled galette dough on your counter. Spread the prepared almond paste across the middle of the galette dough making a circle about 9 inches (23 cm) across. Add the peaches to the galette dough by one of two methods. One- carefully arrange the peach slices in a circle around the dough, beginning 2-3 inches from the edge of the dough. Make and fill a circle with the peach slices. Make sure you overlap the slices because they will separate while baking. Add the pitted cherries into pockets of the peaches any which way you want. Or, two- add the cherries to the bowl with the peaches and dump the fruit in the center of the galette dough. Smooth the peaches out to make a nice mound over the almond paste.
-
Fold the edge of the dough over the fruit and pleat and pinch the folds together, creating a nice and neat package.
-
Chill the galette for 30 minutes, loosely covered with plastic wrap. This will help the galette dough keep its shape. Or, bake right away but the galette might open slightly.
-
Just before baking, baste the folded galette dough with an egg wash, and sprinkle the dough with the course or granulated sugar. Brush away any loose sugar from the galette on the baking sheet. Scatter pieces of the butter over the peaches and sprinkle with some more sugar.
-
Place the baking sheet with the galette in the oven and bake for 40 - 45 minutes, or until the crust is golden brown and the juices are vigorously bubbling.
-
Remove the baking sheet with the galette from the oven and set on a cooling rack to cool. Galettes should be set and completely cooled before eating. This can take a couple of hours. When completely cooled, carefully slide the galette onto your serving plate using the parchment paper to help you. If you have any leakage, run a large spatula or knife, under the galette to loosen any stuck sections.
-
Serve room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Cheese and Chive Herb Bread
Each year as my garden matures, the herb garden expands as well. Slowly, the herb bed has inched deeper into the precious sunny real-estate and has started replacing my lawn. I add one or two more herb plants a year and build my dream herb garden. One herb plant that is thriving is my chive plant. Fortunately, it is not growing out of control, but remains nicely contained in a tall spiky mound.
The plant grows without a lot of disturbance because I rarely use fresh chives in my cooking. However, it needed a thinning and removal of all the spent flowers before they spread their seeds. Afterwards, I was left with a large bundle of chives and a new challenge, how to use up all the chives before they go bad. This is the type of challenge I enjoy, and inspires me to look for new ideas.
I wanted to make something different, yet easily prepared and quick to finish. What I dreamed of was a recipe from Season 3 of The Great British Baking Show, Ian’s quick bread with wild garlic. While watching the episode, the smell of the wild garlic and bread traveled across the ocean and through my television, and I have craved it ever since. Unfortunately, I could not find his recipe. Rather, I came upon a recipe, which although is not British in nature, has that oniony-bready fix I was looking for.
This recipe is a savory bread with chives and cheddar cheese by Dorie Greenspan on the website, Serious Eats. It was exactly what I was craving, a savory quick bread to unload my bundle of chives, and give me some immediate satisfaction. I slightly adapted her recipe, and used Gruyère cheese, chives, garlic chives, lemon thyme and nixed the walnuts.
Dorie explains in her recipe; the French refer to just about everything made in a pan as a cake. A loaf such as this, is called, “cake salé” (meaning, salty or savory cake). This is a very light and cake-like bread that is perfect as a snack or appetizer paired with wine, beer or any cocktail. Like cake, it is light and airy in texture, but it is rich in flavor from the cheese and herbs. I also enjoyed this herb bread for lunch as avocado toast with lemon thyme and a drizzle of olive oil.
As Dorie recommends, this is a bread recipe to play around with. Use the dough as your foundation and switch up the cheese and herbs as you wish. A traditional cake salé recipe from France uses Emmentaller, Gruyère, or a mixture with Parmesan. She made her recipe with cheddar cheese and chives for a local US inspired loaf. She also recommends other add-in substitutes like nuts, diced ham, olives, pesto and cooked vegetables.
More appetizer ideas:
Spinach Artichoke Dip with Bacon
Making this cheese and chive herb bread is an amazing sensory treat. Every time I snipped, spread and stirred the chives, their scent came forward like an herbal wave engulfing the dough. Once in the oven, the smell of the baking herb bread filled my house with comforting aromas of melting cheese, bright onions and baking bread.
I love it when I discover something new and it turns out to be a smash hit. This recipe is so easy, I am sure to make it several times and continue to personalize it. I know something is delicious when every 5 minutes my husband and son kept repeating, “Oh, this is soo good. This is really good”. This is no exaggeration. It was all I could do to keep them from eating the whole loaf.
Cheesy Herb Bread
Ingredients
- 1 3/4 cup 268 g All-purpose flour
- 1 TB Baking powder
- 1/2 to 1 tsp Kosher salt amount of salt depends on the cheese and other add ins
- 1/4 tsp fresh ground white pepper
- 3 large eggs room temperature
- 1/3 cup 75 ml whole milk, room temperature
- 1/3 cup 75 ml extra virgin olive oil
- 3 oz 75 g coarsely grated cheese like Gruyere or cheddar
- 2 oz 50 g diced cheese like Gruyere or cheddar
- 1/2 cup 125 ml minced chives or other herbs
- 1 - 2 TB chopped lemon thyme
Instructions
-
Set the oven rack to the middle position and pre-heat the oven to 375˚F / 190˚C / Gas Mark 5, and generously butter a loaf pan.
-
In a large mixing bowl, whisk together the flour, baking powder, salt and pepper until evenly combined.
-
In a medium mixing bowl add the eggs, then whisk until well combined and somewhat frothy. Add the milk and olive oil and whisk together.
-
Pour the egg mixture into the flour mixture and stir with a rubber spatula or wooden spoon. Mix until everything is just combined. You do not want to over work the dough and there is no need for the dough to be thoroughly mixed together. Stir until everything is just mixed, it won't be smooth.
-
Stir in all the cheese, herbs and any other add ins you have, like chopped walnuts. The dough is thick, but carefully work in the cheese and herbs until evenly distributed. Don't overwork the dough.
-
Scrape into your prepared loaf pan and bake for 35 to 45 minutes. The bread is done when it has a golden brown crust, and a cake tester inserted into the middle of the loaf comes out clean.
-
Cool on a rack for 10 minutes, then run a knife around the edge of your pan and remove the bread from the pan. Cool the loaf on the rack until it is at room temperature.
-
Best eaten the day it is made, but it will keep for a day, wrapped in plastic wrap and stored on the counter.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Nectarine and Blueberry Galette
There is nothing like eating a fresh ripe nectarine or any ripe fruit for that matter. Its sweet perfume and the soft give of its’ flesh, informs me that I am holding a delicious and ripe nectarine. I love the warm colors. Each nectarine has a unique and variegated mosaic of rich sunset colors. No two nectarines are the same. The bright perfume and one bite will tell you just how ripe the nectarine is. As the juice drips down my chin and elbow I forego all good manners just to get every drop of its sweet juice. To eat a fresh ripe nectarine, is tasting the fruit at its brightest and sweetest. I am in awe of Mother Earth and her many nourishing gifts.
Fresh fruit is refreshing and delicious, but sometimes extra preparation and cooking will reward you with a sweeter and more concentrated fruit-filled flavor. A simple baked fruit tart is an easy and delicious choice for a summer dessert. One of my favorite baked fruit dessert is a galette. The free form structure of a fruit galette is just my style. I love pie, but I am never satisfied with how mine look. I feel a lot of pressure to present a pristine and detailed pie crust without any flaws. Whenever I try to make a pie, I feel like my fingers just get in the way and I lack the extra-fine motor skills to perform such neat and detailed work. I know practice makes perfect, but the simplicity and informality of a galette appeals to me.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Taste of Mexico: Double Coconut Pie
Every celebration deserves a fun dessert, and for Cinco de Mayo I discovered Coconut Pie. This pie is from the Yucatecan region of Mexico with a nutty crust and a creamy fresh coconut filling. This is not a custard pie, more like a giant nutty coconut macaroon. Coconut pie has a nice balance of sweet, nutty and light caramel flavors with crumbly and chewy textures.
This recipe originated from Rick Bayless, Yucatecan-Style Fresh Coconut Pie, in Rick Bayless’s Mexican Kitchen. My intention was to make his coconut pie recipe as directed with fresh coconut, then adapt it. Unfortunately, my first pie did not work out as I planned, and left me with more unanswered questions than not.
The truth is, after cracking open my coconut, the shell had moldy looking spots on the inside. This unappetizing vision shattered my tropical dream and forced me to consider if the coconut was going bad. So, instead of reveling in fresh coconut perfume and fantasizing about sunny Mexican beaches, I scoured the world wide web. Google, “Do coconuts go bad?” The unanimous answer is, yes. Normally I am up for any culinary adventure, but this experience left me feeling there was too much work involved for something with a high chance of not working out.
Nowadays, coconut products are widely available in all stores. Purchased coconut water and dried shredded coconut may not be fresh, but they have their merits. The biggest merit being, I could confidently buy them seeing the expiration date in clear view. But more importantly, buying the coconut water, coconut flour, and shredded coconut made it easier to make this delicious pie.
About Double Coconut Pie
Traditionally, Pay de Coco, Estilo Yucateco has an almond and breadcrumb crust and filled with grated fresh coconut, slivered almonds and condensed milk. Rick Bayless altered the traditional coconut pie recipe by replacing the condensed milk with a reduction of fresh coconut water and heavy cream. He essentially made a condensed milk, but with extra coconut flavor.
I liked his idea of using coconut water, but because I planned to buy it, I needed to figure out how much to use. Based on the amount of coconut water that dribbled out of my expired coconut, I estimated a 1/2 cup of coconut water. You could add more, 3/4 cup, but keep in mind the time needed to reduce the cream will take longer.
Gluten Free Double Coconut Pie
As much as I wanted to make a traditional Mexican dessert, the original crust seemed dry. Additionally, I wanted to make a gluten-free pie. Alice Medrich has a delicious gluten-free pie crust recipe in Flavor Flours, using coconut flour and shredded coconut. I believed if I adapted her recipe and substituted it for the traditional one, the integrity of the Yucatecan pie would still be intact. Also, this gluten-free coconut pie crust adds extra cookie-like texture and doubles the coconut flavor. I included ground almonds in the crust with the shredded coconut to keep the warm nutty flavor of the traditional coconut pie recipe.
Hungry for more Mexican Food? Try Poblano Chili Cream Sauce with Grilled Chicken
With my recipe adjustments, I made coconut pie easier to make, yet maintain the appeal of the original recipe. By using store-bought products I cut down on the time commitment, and the risk of buying a bad coconut. If I ever live in a tropical environment, I will certainly make it with fresh coconut. Until then, my tropical daydreams will continue while enjoying coconut pie. Not only is this a great dessert to celebrate Cinco de Mayo, it will be well received any time of the year.
Taste of Mexico: Double Coconut Pie
Ingredients
- Pie Crust:
- 1 cup / 122 g almond slivers
- 1/2 cup / 112 g granulated sugar
- 1/2 cup / 40 g coconut flour
- 1/2 cup plus 1 Tb/ 50 g unsweetened dried shredded coconut
- 1/4 tsp baking powder
- 1/2 tsp Kosher salt
- 6 Tbs / 85 g unsalted butter - very soft
- 1 large egg white
Coconut Filling
- 1/2 cup / 125 ml coconut water
- 1 cup / 250 ml heavy cream
- 2/3 cup / 147 g granulated sugar
- 2 1/2 cup grated dried coconut - flaky coconut 1 1/4 cup / 94 g and shredded coconut 1 1/4 cup / 105 g - plus more flaky coconut for garnish
- 3 large egg yolks
- 1 tsp vanilla
Instructions
Pie Crust
-
Preheat the oven for 325F / 160C / Gas Mark 3. Place the almonds on a sheet pan and toast in the oven until lightly golden, about 7-10 minutes. Halfway through the toasting, stir the almonds and turn the sheet pan from front to back.
-
Once toasted, measure 1/2 cup / 61 grams of the almonds and set aside for the pie filling.
-
Put the remaining almonds and the sugar in a food processor and pulse until the almonds have a fine texture.
-
In a medium size bowl, mix the almond-sugar, coconut flour, shredded coconut, baking powder, salt, softened butter and egg white until well combined. Your clean hands will do the best job of getting everything all mixed through.
-
Press the coconut / almond mixture evenly across the bottom and up the sides of a tart pan. The sides should be thicker than the bottom of the pan.
-
Place the pan on a sheet pan and bake in the oven for 12 minutes, or just starting to turn golden at the edge. Remove the crust from the oven and set aside.
Pie Filling
-
Raise the oven temperature to 350F / 175 C/ Gas Mark 4
-
While the crust is baking, simmer the coconut water, heavy cream and granulated sugar in a saucepan over medium-high heat. Reduce the liquid to 1 cup / 250 ml. It could take from 15-20 minutes from the time the cream reaches a good simmer. The cream will become thicker and lightly golden. And bubbles will be larger and less foamy. I measure it in a heat proof liquid measure just to make sure.
-
Add the reduced cream to a mixing bowl, then add the reserved slivered almonds, shredded and flaky coconut, egg yolks, and vanilla. Stir until well combined and spoon into the pie crust. Make sure the filling is up against the sides. Place the pie on a sheet pan then bake in the middle rack in the oven for 30 - 35 minutes until lightly golden. Check the pie half way through and make sure the crust is not browning too much. Cover the edge with foil if needed
-
While the pie is baking, scatter a couple of handfuls of flaky coconut on a sheet pan and toast in the oven with the pie, until it is just beginning to brown in the oven. Watch the coconut carefully so it does not get too dark and burn. About 4-5 minutes. Slide the toasted coconut on a plate to cool. Set aside.
-
Once finished, cool the pie on a wire rack for 10 minutes then slip off the rim of the tart pan by placing the tart on top of a secure glass, and easily slide the side rim down. This will help prevent the crust from sticking.
-
The pie slices easier when it is cool or cold, but tastes best warm. If you wish, completely cool the pie or chill it, then slice the pie into serving pieces and warm in the oven.
-
Garnish with toasted coconut flakes and creme fraiche.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Celebrate with Sweet Easter Bread
In many cultures, bread is symbolic for life and sustenance. If there is bread in the house, no one will go hungry. Bread has symbolic meanings in different religions as well. Throughout Europe, Easter bread symbolizes new life and served at breakfast on Easter morning. The history of Easter bread goes back hundreds of years and is enjoyed during a meal at the end of Lent.
Sweet Easter Bread
Ingredients
For the Dough
- 2/3 cup / 150ml whole milk
- 5 Tbs / 70g granulated sugar- divided
- 1 3/4 tsp / 1/8oz / 6g active dry yeast
- 2 large eggs room temperature
- 2 3/4 cups / 405 g all-purpose flour
- 1 tsp / 3 g Kosher salt
- 1/2 cup 10 stick / 113g unsalted butter, melted
- 1 Tb / 23 g melted butter
- Finely grated zest of 1 orange optional
- 1/2 tsp of ground anise or fennel pollen optional
- Poppy Seeds for decorating optional
- 1 egg plus 2 teaspoons of water mixed (for egg wash)
For the decorative eggs
- 5-6 large eggs
- Food coloring of your choosing
Instructions
Make the Dough
-
Heat the milk in a 2-cup microwave safe glass measure in the microwave until the milk reaches 110-115F (43-46C). (Can also heat the milk on the stove in a small sauce pan). Start at 30 seconds and check the temperature of the milk and add 10 seconds until you reach the desired temperature. You do not want it hotter than 115C because the higher temperature will kill the yeast.
-
Gently stir in 1 tablespoon (13g) of the sugar, and the yeast into the milk. Let it sit for 5 minutes. The milk should get foamy from the yeast. (If the milk does not get foamy your yeast is not active).
-
Melt the butter and let cool.
-
Whisk the eggs into the milk and add the cooled melted butter.
-
In the bowl of a stand mixer, add the remaining 4 Tb (58g) sugar, all-purpose flour, and Kosher salt, orange zest (optional), and ground anise or fennel pollen (optional). Mix together with a whisk or fork to get the ingredients evenly combined. Attach the bowl to the stand mixer fitted with a dough hook.
-
On low speed, add the milk mixture to the flour mixture and mix to get the ingredients combined. Stop and scrape the bowl when necessary. About one minute. Turn the speed up to medium high and mix for 5 minutes until the dough gets soft and silky.
-
Brush the insides of a medium mixing bowl with the remaining half tablespoon of melted butter. Add the bread dough into the bowl and butter the tops and sides of the dough with the remaining butter. Turn the dough around in the bowl to get a good coating of butter all over it. Cover with plastic wrap and let sit on the counter in a warm spot until it doubles in size, for 1 1/2 hours up to 2 hours.
-
The dough can be made ahead up to the point of the first rising. Refrigerate the dough, then when ready, rest the dough at a warm spot on the counter and let it rise for 2 1/2 hours.
Color Eggs
-
Color your eggs according to the directions of your food coloring. You do not need to hard boil the eggs first, just be careful not to crack any eggs while you are coloring them. The eggs will cook in the oven while the bread is baking. Refrigerate your decorated eggs until you are ready to use them.
Assemble the bread
-
Line a large sheet pan with parchment paper and set aside.
-
After the dough has doubled in size, punch it down and divide the dough into three equal pieces.
-
Lightly sprinkle flour over your work surface and dust your hands with flour.
-
Roll each piece of dough into long tapered ropes about 16 inches (41cm) long. If your dough is springing back and not lengthening, cover the strands with a clean kitchen towel and let it rest for 10 minutes.
-
Arrange the strands lengthwise across the sheet pan and pinch the top of the strands together. Loosely braid the dough. Drape the outer left strand over the middle strand, then drape the outer right strand over the (new) middle strand. Repeat alternating the left and right outer strands until you are at the bottom. Pinch the bottom strands together and secure. Tuck the eggs between the braided strands down the middle of the bread. The eggs will slide out if they are too close to the sides of the bread. Loosely cover the bread with plastic wrap or clean kitchen towel and let the bread rise for 45 min - 1 hr. The bread will puff up but not double in size.
-
Meanwhile, arrange the oven rack to the middle position, and if you have a baking stone place it on the middle rack. Pre-heat the oven to 350F/ 175C/ Gas Mark 4. When baking bread, I like to preheat my oven for an hour. I believe the temperature is more even and accurate.
-
After the final rise, whisk together one egg with 2 tsp water and brush the bread with the egg wash. Avoid getting the egg wash on the eggs. Sprinkle with poppy seeds, if using, and place the sheet pan with the bread on the middle rack in your oven. Bake for 20 - 25 minutes or until the internal temperature is 190F (88C).
-
Take the bread out of the oven and slide it with the parchment paper onto a cooling rack. After 5 minutes remove the parchment paper. Can be served warm or room temperature.
-
The bread can be made the night before serving for breakfast, 8 hours in advance. After 8 hours, the eggs might start to turn bad. The bread will be fine for a couple of days, but not the eggs.
