Wednesday, March 17, 2010

Coin Bread

The name Coin Bread caught my attention while I was browsing the through the Internet. My first impression was this bread must be the shape of a coin. When I saw the image of the bread, I was quite surprised. Maybe from the top elevation it does resemble coins but it is definitely too thick to be called a coin from the side!!

Anyway, due to the simplicity of the recipe, I decided to try it out. The outcome is a yummilicious bread. I added some cinnamon powder to give it a great aroma and sprinkled chopped almonds to provide a crunch to it.

Here is the recipe

Coin Bread (adapted from Angie's Recipe)

300gm Bread flour
300gm Cake flour
10 gm dried instant yeast
6 gm salt
250 ml milk
2 eggs
120 gm sugar (I reduced it to 80 gm)
100 gm butter
Grounded cinnamon
Chopped almond nibs

Method :
  • Mix all the ingredients onto a mixer.
  • Once the dough is well combined, add in the butter.
  • Knead till the gluten is fully developed and the dough is smooth, elastic, non sticky and leave the sides of the mixing bowl.
  • Cover the dough with cling wrap or damp towel and let it prove till double in size.
  • Punch the dough down to release the air from the dough.
  • Shape it into 2 balls.
  • Let them rest for about 10 -15 mins.
  • Take a ball out and roll it down to a thickness of 2 cm .
  • Using a round cookie cutter, cut the dough into rounds.
  • Do the same for the other ball of dough.
  • Arrange them into two 10 inch pie pan.
  • Let it prove for another 45- 60 mins till double in size.
  • Brush the top with egg wash. Sprinkle some ground cinnamon and chopped almond nibs on top.
  • Bake for about 10-12 mins in a preheated oven of 180C/350F.
Notes :

This bread can be dipped in maple syrup, condensed milk, chocolate sauce or just simply with milk.

I only baked 1 ball of the said dough into coin bread. The other ball of dough was stashed into the freezer for another variation.

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