Rose Bread
INGREDIENTS:
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 cup milk, 110o F
- 1 cup water, 110o F
- 2 eggs, room temp
- 70 mL oil
- 1 teaspoon salt
- 600-700 grams AP flour
- Softened/slightly melted butter
- Egg wash- yolk & milk
INSTRUCTIONS:
- Whisk yeast, sugar, milk water, eggs and oil to combine.
- Add 600 grams of flour and salt.
- Knead until you have a soft, smooth ball of dough. Add additional flour if necessary.
- Rise covered for 40 minutes or until almost doubled.
- Cut dough and form dough into 3 balls, each ball should be a little smaller than the previous.
- Roll each ball of dough into a circle about ¼ inch thick.
- Spread butter on one side of each dough circle.
- Place your biggest dough circle on a piece of parchment paper, next stack the medium dough circle on top, and then place the smallest.
- Set a small cup in the center of the dough.
- Cut 8 lines through all the layers of the dough to resemble wedges without cutting in the center where the cup is placed. Once all the cuts have been made, remove center cup.
- Roll the dough layers up one at a time toward the center starting with the top layer, leave a small hole in the very center, moving to the wedge opposite of your previous roll until all the layers are rolled up. As you work you may have to shape your rolled piece of dough to curve but it should look similar to layers of flower petals.
- Lift parchment paper up and place in a 10” springform pan. Trim excess parchment paper if necessary.
- Rise about 30 or until dough is poufy but not quite doubled.
- Brush with egg wash before baking.
- Bake 340o F for 40-45 minutes or until the internal temp reaches 195o F.
- Cool for 5 minutes and then transfer to a wire rack. Let cool completely before cutting.
Notes:
- You can use any round pan or round baking dish with deep sides.
- 10” springform pan is an estimate, select the size that will keep your dough snug inside. You want the dough to be ½-¾ of an inch from the sides of the pan before rising.