Thursday, December 28, 2023

Christmas Star Bread VMBurns #recipe #Christmas

 vmburns: I like to bake, but I've always had a fear of yeast. No idea why, but for some reason, yeast scares me. Take a packet of powdered yeast and add hot water and it is suddenly alive. Cue the Frankenstein music, "IT'S ALIVE!!!!" However, I've been trying to overcome that fear. So, I've tried a few simple bread recipes. Some have been successful. Some have not. Last year, I received a gift card for a cooking class at the Sweet and Savory Classroom in Chattanooga. If you live in the area, I highly recommend them. 2023 was a busy year and I wasn't able to use the gift card before now. Glad I waited. Christmas Star Bread and Stollen were the featured class. Here are pictures and instructions from my class. Thank you to my friend, Melinda for coming with me. I also want to thank Chef Heather and Chef Jeff. I was a bit busy so I don't have pictures from every step in the process. However, I will definitely try this again and will be more diligent about the pictures.



Christmas Star Bread


THIS WAS MY FINISHED PRODUCT



INGREDIENTS
  • 16 oz. Flour
  • 1 egg
  • 2 oz. Butter, unsalted softened
  • 1 tsp Salt
  • .5 oz. Sugar
  • 1.25 oz. Sugar
  • 7 grams Yeast
  • 1/8 teaspoon Cardamon
  • 6 fl oz. Milk 110 degrees
  • 2 fl oz Water 110 degrees
  • 7 oz. Seedless Raspberry Jam
  • 1 oz. Butter, melted
  • Powdered Sugar for garnish

  • INSTRUCTIONS

    1. Place warm water in the yeast and allow it to "bloom" for about 5 minutes. (Chef tip #1: weigh all your ingredients. YES, I said weigh.)
       
    2. Add milk, egg, butter, sugar, salt, and cardamon to the bowl of a mixer and combine using the dough hook (Chef tip #2: Beat your egg before adding to your batter).
    3. Add the yeast mixture and flour. Make sure to hold back on some of the flour until you see how much you really need. (Chef tip #3: Butter and egg should be at room temperature).
    4. When the dough starts to form a ball, take out of the mixer and finish kneading by hand until smooth.
    5. Place dough back in the bowl and lightly oil. Cover with plastic wrap and let rise for about 1 hour at room temp. (We had a proofer, so it took half the time).
    6. Divide the dough into four 4 equal pieces (chef Heather recommends weighing). Lightly tuck the dough into circles.
    7. Roll each piece of dough into a 12" circle. It will be about 1/8" thick. The thinner the dough gets the quicker it will proof. Use a little flour to prevent sticking. (I missed getting photos of rolling out the dough and slathering the layers with the jam. Sorry.) 
    8. Roll all 4 layers before starting to assemble.
    9. Start layering your dough onto a sheet pan lined with parchment paper a light dusting of flour in between each layer.
    10. Place 1 circle of dough on parchment, spread 1/4 cup of jam onto the dough leaving 1/2" around the edge with no jam, and place another circle of dough on top. Continue layering until you have a total of 3 layers of jam filling. DO NOT PUT JAM ON TOP OF THE FINAL LAYER.
    11. Leave a 2-3" circle in the middle uncut. Cut to that circle evenly around to make 16 pieces. 
    12. Take every 2 strips of dough, twist them away from each other, twisting 2 times, and pinch the ends together. Repeat until you have 8 twists. 
    13. Cover with a kitchen towel and let the dough proof for approximately 30-60 minutes. 
    14. Bake at 375 degrees for 20-25 minutes, until golden brown.
    15. Brush with melted butter right after coming out of the oven. Wait to dust with powdered sugar before serving and after the bread has cooled.
    16. It can be frozen, then let thaw at room temp uncovered. Warm at 350F for 5-8 minutes.
    This gorgeous star was my friend Melinda's. 


    READERS: Do you have a favorite bread that you make for the holidays? Let me know in the comments.

    SNIFFING OUT MURDER 



    When a murder unleashes a widespread investigation through Crosbyville, children’s book author Pris and her trusty bloodhound, Bailey, must sniff out the truth before the whole town goes to the dogs.

    After deciding that life as a teacher wasn’t right for her, Priscilla found inspiration for her first children’s book in her three-year-old bloodhound’s nose for truth, and so The Adventures of Bailey the Bloodhound was born. After the book’s massively pawsitive response led Pris to move back to her hometown of Crosbyville, Indiana, to continue the series, she’s surprised by how things have changed in the town, but even more so how they haven’t.

    Pris is frustrated to discover that newly elected school board trustee Whitney Kelley—a former high school mean girl—is intent on making Crosbyville more competitive by eliminating “frivolous spending” on the arts and social programs, including Pris and Bailey’s beloved pet-assisted reading program. A minor altercation between them isn’t anything unusual, but after Bailey sniffs out Whitney’s body in a bed of begonias, locals start hounding Pris and Bailey as suspects for the crime.

    With Bailey’s sharp senses and Pris’s hometown know-how, can they prove to the community that they’re all barking up the wrong tree?

    Pris is frustrated to discover that newly elected school board trustee Whitney Kelley—a former high school mean girl—is intent on making Crosbyville more competitive by eliminating “frivolous spending” on the arts and social programs, including Pris and Bailey’s beloved pet-assisted reading program. A minor altercation between them isn’t anything unusual, but after Bailey sniffs out Whitney’s body in a bed of begonias, locals start hounding Pris and Bailey as suspects for the crime.

    With Bailey’s sharp senses and Pris’s hometown know-how, can they prove to the community that they’re all barking up the wrong tree?

    Pris is frustrated to discover that newly elected school board trustee Whitney Kelley—a former high school mean girl—is intent on making Crosbyville more competitive by eliminating “frivolous spending” on the arts and social programs, including Pris and Bailey’s beloved pet-assisted reading program. A minor altercation between them isn’t anything unusual, but after Bailey sniffs out Whitney’s body in a bed of begonias, locals start hounding Pris and Bailey as suspects for the crime.


    With Bailey’s sharp senses and Pris’s hometown know-how, can they prove to the community that they’re all barking up the wrong tree?

    13 comments:

    1. Seems no matter what different recipe I try, my family still comes back to requesting homemade cinnamon rolls.

      Thank you for the delicious looking, yummy sounding recipe for Christmas Star Bread. I will be trying this recipe!
      2clown at arkansas dot net

      ReplyDelete
      Replies
      1. I haven't tried cinnamon rolls, but they are on the list. I was surprised at how versatile this recipe was. According to Chef Heather, you can reduce the sugar and make it savory substituting pesto instead of the raspberry jam. I'm not a big pesto fan, but I might try substituting cinnamon and sugar next time.

        Delete
    2. I did cinnamon rolls this Christmas for the first time, it was fun however I was a little bit nervous about it since it didn’t require kneeding it. Just need it to stay in the refrigerator overnight. It did however, turn up very nicely. Thanks for your recipe. I’m definitely gonna try it. It looks delicious. Happy holidays. Rose roseb2007@verizon.net

      ReplyDelete
      Replies
      1. Yum! Cinnamon rolls for Christmas sounds fantastic. I'm glad they came out well. Let me know if you try this one, and how it turns out.

        Delete
    3. Thanks for the recipe, Valerie. My Polish grandma always made babka for the holidays. When I was little, it wasn't sweet enough for my tastes. I'd probably like it better now. Though I don't bake bread, I like any kind of bread as long as it doesn't come sliced in a plastic bag.

      ReplyDelete
      Replies
      1. Maya, I am going to look up babka. I have a friend who makes a lot of polish goodies for the holidays, but I haven't heard him mention that one.

        Delete
    4. What a beautiful bread! As an old hand at cinnamon and poppy seed rolls, I'd say they will be a snap for you after this! I will have to tuck this away for the next time I need to have a special breakfast treat available. Thanks and Happy New Year!

      ReplyDelete
      Replies
      1. Marcia, I am going to try cinnamon rolls. I am definitely feeling braver having done this one. Let me know how it goes when you try it and Happy New Year!

        Delete
    5. You ”DIDDIT”, and beautifully 🥳🕺Congratulations for conquering the fear of yeast (there has to be a name for it ending in “phobia”🤣). Thank you so much for sharing this recipe with us. I will attempt to replicate it, and hope it turns out well. Can’t wait to read all your new books in 2024. Have a very blessed New Year❣️❣️ Luis at ole dot travel

      ReplyDelete
      Replies
      1. Luis, thank you so much. I hope you do replicate this recipe. I'd love to hear how it comes out. Have a great New Year!

        Delete
    6. Well done!
      Does this mean your less phobic about yeast breads now?

      ReplyDelete
      Replies
      1. Libby, I definitely feel more confident when I have two professional chefs looking over my shoulder. :-) I wish I could take them home with me so the next time I use yeast, I have the benefit of their experience.

        Delete
      2. Enjoy experimenting! The results are usually quite tasty.
        Try some of the no--knead recipes at King Arthur Baking.

        Delete