Foodie

Monday, August 31, 2009

Chance Tomato Gugelhupf







I named this savory Gugelhupf after my dear friend, Nancy whose nickname is 'Chance'. This nickname is only known among our classmates from The Convent. Being taught to speak in english, we would all chance or dance but nancy somehow adopted the american slang and it was 'Chance", so that's why we nicknamed her so. Nancy has the same passion as i do, we both love to bake and our conversion would be always about baking something. I have told her that i wanted to make 'gugelhupf' but have not been able to bake one cos i do not have the proper mould. The day, i took her to Denver downtown, it was so hot that we can't remain outdoors anymore, by chance , we landed in TJMAX and what did we see? A blue silicone gugelhupf mould staring at us. Since my birthday was around the corner, 'Chance' gave me the most wanted present and so i have to bake a gugelhupf as soon as we got home. Thank you, dear 'Chance' for making this possible and hope that you had a safe and comfortable journey home to Malaysia.

Ingredients:

(for a 23 cm / 9 inch bundt pan)
3 large eggs + enough water to make 1 cup
1 tsp salt
1 Tbsp sugar
3 cups bread flour
1 tsp instant yeast
1 stick/4 ozs soft butter
1/4 cup pine nuts
1 bunch parsley
4 spring onions
25 cherry tomatoes
a dash of pepper
Method:
Roast pine nuts without any oil until fragrant.
Wash and chop parsley.
Wash and dice spring onions.
Preheat oven to 350 °F.
Put the ingredients for the bread in the bread machine according to the order listed, starting with the liquids and ending with the yeast on top of the flour.
Choose the dough function and when dough has formed, add in the butter.
At the first beep, add in the pine nuts, parsley and spring onions. Continue dough function until it is over. The dough should have been doubled.
Butter the bundt pan.
Wash and dry the tomatoes.
Roll the dough into a log shape.
Cut off 25 slices of dough.
Press down each slice, put one tomato on each slice, add some pepper.
Wrap each tomato into the slice of dough, forming little balls.
Put balls into pan.
Let rise until dough has doubled its volume.
Bake on bottom rail of the oven for 50 to 60 minutes.
Let cake rest for 10 minutes, then flip over onto a wire rack.





Serves

7 comments:

Mary said...

You were able to get beautiful height with that mold. I also like your recipe. It looks delicious. I'm so glad you had a good visit with your friend.

Ube said...

You are innovative! It is indeed a savory one with the addition of onion and tomatoes. There is really no rules on how you bake this goodies just imagination sets the limit!

Anonymous said...

Very majestic looking kind of a bread, kingly to be exact :)!

Anonymous said...

Majestic looking bread, kingly to be exact :) !

Anonymous said...

Hi Lily,

I imagine if you add some tomato paste to the dough, it would taste even better although I don't really know how much or if it would affect the action of the yeast.

I am new at bread making and I use a Breadman bread machine.

Jane.

lilyng said...

jane

i too have a breadman and i suppose some tomato paste would enhance the color as well as the flavor of bread. Thanks for the suggestion.

mizushui8836 said...

I just now found this recipe, and I think it looks (and sounds) amazingly soft and tasty. I love making bread, and I definitely will try this recipe as soon as I can. Thank you for sharing. To anyone reading the recipe: please take the order of adding ingredients seriously, as the order really will affect the results.. I always do my best to add fats AFTER gluten development (kneading).

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