Grape Cluster Bread


350g water
15g fresh yeast
600g bread flour
10g salt
20g extra virgin olive oil

Cherry tomatoes
Basil leaves

To decorate
1 heaped tsp cocoa powder (for the sprig)
25g spinach or chard leaves (for the leaves)
35g bread flour
2 egg yolks

  • Warm water for 1 minute at 37ºC on Speed 1
  • Add yeast and mix for 4 seconds on Speed 4
  • Sift in flour. Add salt and oil. Knead for 3.5 minutes
  • Put it into a bowl, cover with a plastic film and let it rise for 1 - 1.5 h.

Brown Grape Sprig 
  • Put 130g of the dough back in TM Bowl. Add cocoa powder and knead for 3 minutes, set aside
Green Leaves
  • Clean TM Bowl. Put 35g flour and 25g spinach leaves. Mix for 10 seconds on Speed 6. If needed, scraped down the sides with spatula and mix for 5 seconds on Speed 7
  • Put 130g of the dough and knead for 3 minutes.

  • Form the sprig with the brown dough and the leaves with the green dough

  • Get small pieces of the white dough, roll out by your hands, place a cherry tomato and basil leaf in the center, close them giving a ball shape. Place all onto the tray forming a grape cluster

  • Beat egg yolks together with 2 tsp milk and a pinch of salt. Brush the bread on the top

  • Bake in preheated oven at 180ºC for 35-40 minutes

Afiyet olsun...

It's adapted with a few changes from Grappolo di Pane con Pachino recipe in "Tutta la Bontà del Pane" written by Sara Papa

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