Grape Cluster Bread

TÜRKÇE İÇİN TIKLAYIN

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


Filling
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
Milk
Salt

• 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