Exquisite Red Wine Bread
Crafting a Sophisticated Red Wine Bread for the Discerning Palate
Wine enthusiasts, pay attention! Let’s create a magnificent ‘Red Wine Bread’ using those slightly leftover bottles of red wine. Initially, it might have a subtle hint of alcohol, but as time passes, this aroma gracefully fades, leaving behind a delightful, sweet grape fragrance that will brighten your mood. This bread is perfect for special occasions or as a luxurious treat just for yourself. Bake a delicious loaf and savor the moment.
Basic Ingredients- 220g Bread Flour
- 120ml Red Wine
- 20ml Water
- 1/2 Egg
- 1 Tbsp Sugar
- 1 Tbsp Instant Dry Yeast
- 15g Butter, softened
- 1/4 tsp Salt
Cooking Instructions
Step 1
Begin by soaking the raisins and dried blueberries in a small amount of extra red wine (not included in the recipe’s total amount) until they are plump and soft. This step will ensure the dried fruits remain moist and flavorful within the bread.
Step 2
In a large bowl, place the bread flour. Sprinkle the sugar, salt, and instant dry yeast around the edges of the flour, making sure they don’t directly touch each other; lightly coating them with flour is beneficial for yeast activation. Create a well in the center and add the water, red wine, and the beaten half egg. Now, using your hands or a stand mixer, knead the dough for about 5-8 minutes until all ingredients are well combined and form a cohesive mass.
Step 3
Once the dough starts to come together, add the softened butter (ensure it’s at room temperature). Continue kneading until the butter is fully incorporated and the dough surface becomes smooth and elastic. You’ll know it’s ready when you can stretch a small piece of dough thinly without it tearing, forming a ‘windowpane.’ Finally, add the chopped walnuts, chopped almonds, and the pre-soaked raisins and dried blueberries. Knead for another 3-5 minutes, just until the additions are evenly distributed throughout the dough. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it undergo its first rise in a warm place for about 1 hour, or until doubled in size.
Step 4
After the first fermentation, gently punch down the risen dough to release the trapped gases. Shape the dough into a smooth ball and cover it with a damp kitchen towel or plastic wrap. Allow it to rest for 15 minutes at room temperature. This intermediate proofing, also known as bench rest, relaxes the gluten, making the dough easier to shape in the next steps.
Step 5
Once the dough has rested, gently press it down with your palms to flatten it into a rectangle. Then, fold the dough in half lengthwise, like closing a book. Try to do this gently to retain some of the air within the dough.
Step 6
Bring the two outer edges of the folded dough towards the center and pinch them together to seal. Then, gently round the dough into a smooth shape again. Place the shaped dough onto a baking sheet lined with parchment paper or into a baking pan. Cover it loosely with plastic wrap or a damp cloth and let it undergo its second fermentation in a warm place for about 40 minutes, or until it looks puffy. Once the second proof is complete, bake in a preheated oven at 200°C (390°F) for 15-20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
