Monday, August 25, 2014
French Galette with Cherry - Almond Topping
I have already missed a couple of rounds at The Home Bakers ( THB ), where the group is currently baking every single recipe from the book, Coffee Cakes by Lou Seibert Pappas. Most of the recipes from this book i would say are cakes made with fruits and nuts, which make really good companion to your coffee, tea and chocolate drinks. There is also a small section from the book on yeasted breads and savoury cakes and me, being the host of the 40th recipe that we are baking, have picked to bake a yeasted bread. I do not know why the author called this a french galette when it is nothing to do with pastry or pancakes. It is somehow misleading i thought but anyway, i will stick it by this name as this is a group baking.
Instead of shaping the 'galette' into one large piece of pizza lookalike and bake in a pizza pan as in the recipe, i have divided the dough into 2 and shaped them like a flatbread and baked them in a normal baking pan. The topping is simple, just spread a little soft butter and some sprinkling of sugar on the top and scatter some dried cherries and sliced almonds all over. I have used OO flour with mid protein level at around 8-9% here, it's less chewy than ordinary bread i find but the crumbs are still soft. Topped with some sugar and together with the tart cherries and crunchy almonds, this loaf is nice to eat. I shouldnt have used this flour entirely thats what i'm thinking now and the thing with myself is i didnt read much about this flour and try on it. Anyway, here's the full recipe from the book and to view the group baking anytime, you can click here
1 package active dry yeast ( i had used 2 tsp instant yeast)
6 tbsps warm water
3 tbsps sugar
4 tbsps /1/2 stick unsalted butter at room temperature
1 large egg
1tsp vanilla extract
1/4 tsp freshly grated or ground nutmeg ( skipped )
12/3 cup unbleached all purpose flour ( i used 200gm OO flour )
2 tbsps unsalted butter at room temperature
3 tbsp sugar
1/3 cup dried cherries or more
1/2 cup slivered or sliced almonds
In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar and stir until dissolved. Let stand until foamy, 10 minutes. ( i added the instant yeast to the step below )
Using a wooden spoon or a stand mixer, beat in the butter, 3 tbsp sugar, egg, vanilla, nutmeg and salt.
Gradually add enough of the flour, 1/2 cup at a time ( i added the instant yeast at this point ) to make a soft dough. Beat well. Turn out onto a floured board and knead ( or using mixer ) until smooth and elastic, about 8 to 10 minutes. Place in a buttered bowl, turn to coat and cover with plastic wrap. Let rise in a warm place until doubled in size, about one hour.
Lightly butter a 14 inch pizza pan. Punch down the dough and turn out on a floured board. Knead lightly until smooth, 1 or 2 minutes. Roll out into a 15inch round and place in the prepared pan. Form a rim around the edge of the dough.( i divided the dough into 2 pieces and roll them flat like a flatbread and place on a baking tin )
For the topping, spread the dough with 2 tbsps of butter and sprinkle with 3 tbsps sugar.Scatter the cherries and nuts evenly over the dough. Cover with a tea towel and let stand in a war, place for 20mins to rise slightly. Meanwhile, preheat the oven to 500F/260C ( i set mine at 220C) and bake for 6-7 minutes or until the crust is golden brown. Transfer from pan to a wire rack and let cool. Serve warm, cut into wedges.