Thursday, October 16, 2014

Bread Baking Babes Get Stuffed for October


It's the 16th again...time for the Bread Baking Babes to reveal the October bread. This month we were treated by Katie of Thyme for Cooking, our Kitchen of the Month, to a savory stuffed bread.This was a sticky dough at first, but fine by the time I was rolling it out.Of course that may have been because I stored it overnight after the dough had it's first rise. I let it come to room temperature and rise a little more, then turned it out on a floured board and shaped it. It smells heavenly with the herbs, but the herbs were barely tasted in the final bread. 

I admit that part of the situation may be because I used a different onion filling. Thinly sliced onions are mixed with honey, white wine, and bacon drippings, then caramelized. When you make the bread, you put ricotta cheese in the center third, then the onions, then crumbled bacon. It is a wonderful filling, but it may have overpowered the other flavors in the bread. I still want to thank Katie for choosing this savory stuffed bread. It sure did get eaten fast and it made a very pretty braid. It was also filling, so cut small pieces. The original recipe can be found on Katie's site. The filling recipe I used is here.


If you'd like to bake this bread and be a Buddy, bake it by the 29th and let Katie know by e-mail about your experience with this bread and be sure to send a photo for the roundup. Further instructions should be on her blog.




Be sure to visit the other Babes because you can be sure that many of them will make a wonderful savory braid and there may be a few surprises along the way.

Bake My Day - Karen, Blog From OUR Kitchen - Elizabeth, Bread Experience - Cathy, Girlichef - Heather, Life's a Feast - Jaime, Living in the Kitchen with Puppies - Natashya, Lucullian Delights - Ilva, My Diverse Kitchen - Aparna, My Kitchen in Half Cups - Tanna, Notitie van Lien - Lien

7 comments :

Karen Kerr said...

Looks beautiful Elle!

Lien said...

Your loaf seems to be loaded with onions, peeping through the top. Looks delicious!

Elizabeth said...

How fabulous that you braided it in such a way that the onions still showed on the finished bread. Lovely!

tanita✿davis said...

Wow, well this SOUNDS fab - I don't know what to do about the herbs, either... we often make things that smell SO DANGED GOOD in the raw dough phase, but the flour itself overpowers the delicate freshness of the herb in the long run. A little disappointing, but adding more feels like overkill!

I find herbs are better in quick breads; the yeast is what overpowers, I think...

This looks really good.

Katie Zeller said...

Ricotta - great addition. And lots of onions.... My kind of bread

Baking Soda said...

OMG...drooling just by reading that filling again! Wonderful idea and something to remember. If only using the ricotta. Looks great with that dark filling

Heather Schmitt-Gonzalez said...

I agree, very filling...a meal in one! Your filling sounds amazing.