7/20/15 Rose loaves; Cherry Sweet and Garlic Savory

Today I decided to make yeast breads. Filled with fillings. Both a sweet and savory one. I was excited about making some. I have not made rose braids in a while. Its fun and therapeutic for me to make dough and even more to manipulate it into awesome bread shapes like a loaf. This may be the second or third time that I have attempted rose braids splitting the dough in half and making a sweet and a savory loaf.

Here is the dough recipe that I use.

Pizza dough-yeast loaf

makes 2 loaves

can be braided easily


1 ½ cup warm water

3 ½ -4 cups bread flour

2-3 tablespoons olive oil

1 packet or 2 ½ tablespoons of yeast


First make your water warm. Make it more then 110 degrees but never over 140 degrees. The high heat will kill your yeast. Then mix your yeast and flour. I use rapid rise-instant yeast so I can add with the dry ingredients. I then have 3 bowls. 1 large bowl well oiled. Another bowl for your dry ingredients and another for your wet. Slowly incorporate your dry ingredients into your wet ingredients and working your spoon around, make a dough. Let it sit for 10 minutes, then put the dough into the oiled bowl and cover with plastic wrap until doubled in size. Then I split the dough and repeat the rise process after punching and folding each loaf. I am still determining baking time, but generally pizza dough is baked hot, if you roll it out thin, you can bake it hot like at 425 degrees. if you decide to fill it, like I do, 350 degrees for longer ensures the inside dough will be cooked more. I say about 55 minutes on 350 for filled bread.

The last time I made a savory rose loaf I made a pizza loaf. And the last few times that I made a sweet rose braid I resorted to cinnamon roll filling. I am significantly changing the filling for today. I am making a garlic cheese savory loaf and a homemade sweet cherry jam filled sweet loaf. I wish I had some cream cheese for the second one, but my homemade cherry-chia jam is awesome and I cannot wait to fill a bread with it.

Right now I am trying to have some patience to wait for the bread dough to rise and double in size. Then I will divide it into two and wait for the second rise before I roll it out and fill it.

I will tell you how I made my fillings while we wait for the dough.

Cherry-Chia Jam filling

1 ½ cup of sugar

½ cup of pitted cherries

2-3 tablespoons water

¼ cup corn starch

4 tablespoons chia seed


Cook 1 cup of sugar with water until all the sugar is dissolved about 240 degrees will do, then turn it down a little and add your cherries. When your cherries are mushy and ready to mash, mash them down with a potato masher. Then take off the heat and add your corn starch and incorporate thoroughly. Then add your chia seed and mix well. It may take a while to cool and thicken up. Can use in place of jam in cooking and on toast. May be a little thin, try adding more seeds or corn starch to thicken it up. Mine turned out really runny still.

The other day we had an extremely gourmet garlic chicken pizza from schwans for lunch and I guess I have been dreaming of the garlic cream sauce ever since. Perfectly creamy with so much garlic that you just have to brush your teeth, or have some strong gum afterwards. The kind of garlic you always want but are afraid of talking after eating. And I just got some amazing purple perfectly dried stalks of garlic from the food bank. I had the urge to go garlic crazy and honestly, just thinking of a way to incorporate garlic into my meals inspired this whole day of cooking. Once I told my husband that I was making garlic cheese bread, he begged for something sweet to go with it. So I decided on the cherry idea.

I don’t think that I could have had a better inspiration than this beautiful garlic. So beautiful that I will share a picture of it again.

garlic strands
garlic strands

Now when your working with garlic, you should know the correct terms of what each part is called. The whole bunches at the bottom of the picture above are each called heads. And inside each head is a whole bunch of individually wrapped cloves. You either buy the cloves already skinned, or you can skin them yourself. For this recipe I used a whole head of cloves. As any garlic lover would know that you need a whole lot of cloves to get the taste and a head is like minimal for optimum recipe absorbtion of this spice. I use minimally one head for each recipe. Although I used a whole head the other day and I wish I had used more. It got drowned out by the other ingredients. But that day I did not roast it. Today I roasted it. Here is the garlic roux recipe I am using for today.

Garlic roux

1 whole head of garlic cloves skinned and diced

½ cup of butter

2-3 tablespoons heavy cream

4-5 tablespoons flour

salt pepper and seasonings to taste

I melted the butter and roasted the garlic diced in the butter. After the garlic is nice and toasted and the butter is browned I added some heavy cream and flour to make a roux. Mixing them in thoroughly to avoid lumps. I added some salt and pepper and Italian seasonings to my taste. I am letting it cool and waiting to spread unto my garlic loaf.

rose braid loaves
rose braid loaves
sweet and savory rose braid loaf
sweet and savory rose braid loaf
cherry filled rose braid
cherry filled rose braid
garlic cheese rose loaf
garlic cheese rose loaf
garlic inside loaf
garlic inside loaf

I will continue my description and writing after I check on my dough, it should be almost ready to divide now. The doughs divided fine and the savory garlic one filled and rolled like a charm with only 1-2 holes. The sweet jam filled one, created a jam pocket that I am afraid is bursting open in the oven and burning as I type. But we shall see. I will try and take some pictures. But there is my loaf secret and some fillings to try! Hope you had a great monday in the kitchen! I sure did!


7/4/15 Rose Braids; Cheese-Butter and Cinnamon Roll

Today I woke up to a clean house. Today I woke up with food in the house. Today I woke up to actually wanting to cook and bake the day away, and even better, its 4th of July. Its a beautiful day here in Fort Bragg, Ca, and the sun has been blessing my kitchen with his rays all morning. I decided yesterday that I was so excited to make yeast bread, that I absolutely had to plan it for today, no matter what our plans. And luckily I have managed to bake before its even dinner or firework time.

I made our special percolator coffee this morning and started to put some butter in a cast iron for eggs for my husband. Then I remembered, I bought bread so he could have some over easy over toast, he loves that. Then I remembered something else. My over easy eggs have been kinda sorry lately, no matter how much I butter the cast iron. So I told my husband the situation. Surprisingly he took over and made his own breakfast.. perfect over easy eggs. Darn it, wish I could do that. He’s pretty good at cooking, he just hides it from me, to see how much more I can learn everyday.

Elijah and I had an omelet split in half. I used the leftover bacon-kale creamed salad from the other night, and scrambled 2 eggs with some half and half with it in a cup. I put it into my omelet pan and we had a great omelet. I made him a happy face of ketchup and he ate the whole half I gave him. I loved mine with some sprinkled Parmesan cheese.

Anyways, after breakfast I decided to make 2 yeast loaves of bread. My favorite way lately has been rose braids stuffed, so I planned on trying that again. My biggest problem with these kinds of loaves is not cooking them thoroughly. Its got so many layers inside that it need to cook inside and outside perfect to be edible at all. I am still finding my oven’s perfect temperature for this.

I made my first loaf with way too much butter, about a half a pound of homemade. I know that’s a lot but I cant stand bland bread and I wanted to use up as much as I can. Maybe should have cut back a little. My dough is still a recipe I am developing using rapid rise yeast, some half and half and butter. Adapted from a blogger friend of mines white bread that uses water and oil. I replace the oil with butter and the water with milk or a fatty milk substitute. I am still working on my recipe.

After the dough is made and ready to roll, I roll it out. This time I graded some cheese on top after brushing with olive oil. I sprinkled some salt and pepper and rolled it up like a cinnamon roll, pinching the edges as I went to secure it. I then do the same rose rolling method that I describe in my last rose braid post, essentially stretching and twisting the dough the dough into a snake then a rose braid. Its actually kinda fun.

Here are some pictures of the rose braid with cheese after baking it for some time. I am still figuring out the time and temperature to get the whole inside to cook, after taking these pictures I cut into it and realized the middle was still dough and had to be baked more, I eventually had to pull the rose apart and bake until it was cooked through, it did take a while.

cheese Rose with butter
cheese Rose with butter

My second loaf I added some ground flax to the dry part of the dough and used less butter and more milk, I liked this dough constancy a little bit better and the butter taste isn’t too overwhelming. I also added a half a jar of my cinnamon spiced sugar to the dough for a cinnamon roll dough. I rolled this out and poured the rest of the jar unto the surface of the dough and pressed it in, then rolled it up. I then did the same rose bread procedure as before and this time after forming it, I gave it a egg wash and a sugar sprinkle.

I baked this one a lot longer and slower and it turned out perfect inside. The only house complaint is I should have used more spiced sugar, I guess I need to make a bigger jar of it.

Here are some pictures of that.




My husband is going to make corn bread tonight, so I am keeping the kitchen clean. We are going to have some canned chili and maybe some corn from the cob fresh.

I am also excited to go see the fireworks tonight at our local harbor. I am really looking forward to taking some homemade bread snacks with us and setting a spot out to watch. We had really great spots last year right on a cliff side and I hope we get them again. Happy 4th of July 2015 every one. Remember to stay safe and keep your doggies safe too!

loaves of rose bread
loaves of rose bread