Enriched Breads from Around the World! BBC4

    Today I will be discussing enriched breads from all around the world. Enriched breads are breads that have a higher percentage of fat, eggs, milk and sweeteners than traditional yeast breads. The fats and sweeteners in these breads interfere with the development of gluten resulting in breads, rolls, and pastries with a soft crust and tender crumb. They are softer and stickier so they are handled differently than traditional yeast breads. In this post,I will be discussing enriched breads from France, Mexico, Israel, Italy, and Germany.

    First is Brioche, from France. It is a rich, tender bread made with a generous amount of eggs and butter. It is mixed using the two-stage method. First flour, water, yeast, and eggs are kneaded into a soft dough. Then the softened butter is added. So, the protein structure is formed before the fat can interfere. Once kneaded, the dough is fermented overnight, proofed and baked. Proofing overnight, or retarded, gives it additional flavor as well as makes it easier to handle.

    Next is Pane de Muerto (Mexican Bread of the Dead) bread from Mexico. This bread is made for the November 2 celebration of Dia de los Muerto (Day of the Dead) in Mexico. It can be molded into different shapes. This bread is made by heating milk, orange blossom water, and butter and adding it to a mixture of sugar, salt, anise seeds, and yeast. Then eggs and part of the flour are added. The remaining flour is added little by little until the dough comes together. The dough is kneaded until it is smooth, elastic and no longer sticky. It is allowed to proof. It is then shaped and allowed to rise more. It is then baked with and egg wash brushed on top. Halfway through baking the egg wash is brushed on again, and sugar is lightly sprinkled on. Then it is baked  until done.

     Next is Challah bread, a celebration bread of Israel. It is rich with eggs and flavored with honey. Time-honored tradition dictates it be braided or shaped into a turban style loaf. When prepared properly, challah has a thin golden crust and tender crumb.  The straight dough method is used to mix challah bread. To make it, yeast, milk, vanilla extract, sugar, salt, eggs and egg yolks are mixed until  smooth. Almost all of the flour is mixed in until a soft dough is formed. Oil is mixed in and additional flour if it's too sticky. It is allowed to proof until it is doubled in size. Then it is divided into equal portions and then braided. It can be braided in various and sometimes elaborate ways.

     Next is Panettone from Italy. Panetonne is a fluffy sweet bread, cylindrical in shape with a domed top. It is studded with candied fruit and raisins. Its quality is judged by its flavor and featherweight texture. It is enjoyed throughout Italy especially at Christmas time. It is fermented in the sponge method. The flour, water and yeast are combined and fermented until doubled in size. This is the sponge. After it is fermented more water, yeast and egg yolks are added.Then more flour, sugar, salt, lemon and orange zest and vanilla are added. This is mixed until a soft dough is formed. Then butter is added until the dough is smooth. Raisins and candied orange peel is added in.  This is allowed to ferment until double in size.  The dough is baked in panetonne molds.

Lastly, we will talk about Stollen bread of Germany. It is more of a fruit cake, filled with raisins or candied fruit and topped with powdered sugar. It is traditionally served at Christmas. This enriched dough also starts with a sponge made of flour, water and yeast. the sponge is allowed to ferment for two hours. Then more flour,water, yeast, sugar,salt, egg, egg yolk, milk powder, and vanilla are added and mixed until the dough is fully developed. Butter is added until it is smooth. Nuts, raisins and fruit is added in. This is allowed to proof until doubled. The dough is portioned into equal pieces, shaped into ovals and folded over onto itself. These are proofed then baked. After they are baked they are brushed with melted butter and dusted with powdered sugar.

    Enriched breads are all made with a good amount of sugar and fat, although not all are sweet. They are often enjoyed as breakfast breads or pastries. Some are traditionally enjoyed as celebration breads. They all contain some of the same basic ingredients, with the mixing methods as well as other ingredients, or amounts of them, varying. I have enjoyed learning about, baking, and sampling these enriched breads!