CorumBlog

BreadBakingDay #5 has arrived. This time Chelsea from Rolling in Dough is the graceful host. She asked us to create a filled bread this time.

Did I tell that I love quinces?

Filled Quince Bread

Source:	Me
Categories:	Bread, Quince, Yeast
Servings:	1 Bread

Ingredients:

500	gram	White Flour
300	ml	Water
1	package	Dry Yeast
1	pinch	Salt
1		Quince
100	ml	Water
2	tb	Sugar

Preparation:

Peel and core the quince and cut into pieces. Cook them in some water until soft and purée with a mixer to a smooth paste. Add some sugar if you want.
Dissolve the yeast in the water and let grow for some minutes. Put the flour in a bowl, add the salt and pour in the yeast. Knead thoroughly until smooth. Let rise in a warm place until the volume has doubled.

Take a handful of dough (or more) and mix in the quince purée. It should feel like very soft dough.

Put a bit of flour on your working area. Spread and roll the larger part of the dough into a rectangle of about 25x35cm. Spread the quince dough on it, staying away from the border.

Roll the dough lengthwise. Close the edges by pressing them together.

Preheat the oven to 225°C (Convection: 200°C) now, giving the bread time to rise a little more. Spread some water on top of it.
Bake for 30 to 45 Minutes.

Notes:

- As you can see in the picture, the bread was a bit too short in the oven. Five to ten minutes more would have helped.

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Technorati: Recipe, Bread, Quince, bbd, breadbakingday