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


Recipe 
Ingredients
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 )
1/2tsp salt
12/3 cup unbleached all purpose flour ( i used 200gm OO flour )

Topping
2 tbsps unsalted butter at room temperature
3 tbsp sugar
1/3 cup dried cherries or more
1/2 cup slivered or sliced almonds

Directions
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.


16 comments:

  1. Not sire I have seen anything quite like this in France but it sure looks good and I will give it a try. Thanks. Have a good week Diane

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  2. omg. why did i enter your blog after dinner.... im still filling so hungry!

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  3. Lena , I know it's delicious and I do love your choice of topping . ;-D

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  4. Hi Lena,

    I'm have missing out THB too... Super guilty!!!

    Your sweet bread with cherry and almond topping look yummy :D

    Zoe

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  5. Looks good...your bread looks "crunchy" to me...heeheehee....I love the toppings.

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  6. Hi Lena,
    Your bread looks good! Looks very nice with a cup of kopi-O!
    I will only be baking mine today! Am looking forward to have a slice later, with a cup of hot Kopi-O, perfect as today is a rainy day! Hehe! Will post it up soon.

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    1. Just eaten a slice! Warm with a cup of hot black coffee. It is so, so, fluffy soft and delicious! I use normal bread flour. Yum! Yum! Posting tomorrow!

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  7. this looks lovely indeed... i need to start making all this "ang-mo jiak..." been too conservative with my bakes :S

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  8. Lena, this bread looks really good! I feel like I can eat the whole thing all by myself hah..hah...

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  9. I absolutely loved the topping, so delicious. Perfect for morning or afternoon tea. I can't wait to make this. Thanks for sharing Lena.

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  10. It somehow reminds me of Italian focaccia. The topping looks great and it goes well with my afternoon tea.

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  11. Nice texture...like the cherry and almond on the top...great with a cup of coffee...
    Have a great week Lena :D

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  12. One of these days , I'm gonna borrow Lou's book at the lib and try some of her bakes :D I thought galette is a pastry but no matter what the name of this bread , it certainly looks delightful ! Pass a slice or two over here !

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  13. Looks so pretty. I like the look of the thin strips inside of pizza slices.

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  14. Hi Lena,
    I've baked this galette during the weekend & we LOVE it ! I've used bread flour & it turned out to be real tasty & it does reminds me of brioche ! YUM ;)

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