Its all about BREAD!
I cant help but love this episode, bread is such a staple in our home. My signature bake is a bread that I bake often and it always takes pride of place on the dinner table and equally for a picnic served hot or cold. Although I have always enjoyed the traditional flavours of the Spanakopita filling I don’t feel restricted. I have added roasted pumpkin, sun-dried tomatoes and chorizo to this mix and the result has always been delicious.
This morning I baked on the Channel 9 Mornings program, with a backdrop of Greek flags and Ben and Sarah having lots of fun smashing plates and the Zorba music playing in the background I felt a real sense of pride for my Greek heritage. A proud overwhelming feeling of joy that I am able to share this recipe with you all!
Watch a very quick step by step taping on how to make the Platted Spanakopita Bread
Platted Spanakopita Bread – Free Form Yeast Loaf
- 3 x 7g sachet dried yeast
- 250ml lukewarm milk
- 3 free-range eggs
- 5 cups plain flour, sifted, plus extra for kneading
- ½ cup caster sugar
- ¼ teaspoon salt
- 125g butter, melted
- ½ teaspoon vanilla extract
- ½ cup butter, softened
- 2½ tablespoons caster sugar
- zest of 2 oranges
- 2 teaspoons orange juice
- 3 teaspoons cinnamon
- 1 teaspoon vanilla bean paste
- 1 free-range egg yolk, beaten with 1 teaspoon water, for the egg wash
- 1 x 12-hole large muffin tray, lined with paper muffin cases
Dissolve the yeast in the warm milk, beat in the eggs, and then mix in the flour, sugar and salt. Add the melted butter and vanilla and mix until evenly combined (it is easiest to use your hands). Cover and leave in a warm place until risen by half (about 30 minutes).
Combine the orange filling ingredients and chill to keep firm but still spreadable.
Gently flatten the dough and cut it into 12 equal portions. Roll out each portion into a rectangle about 8 x 24cm. Spread the orange filling ingredients along the centre of the dough. Fold the dough over the filling to encase it.
To make the rosette, tie the dough into a knot, wrapping the top loose end of the knot under the roll and pushing the bottom loose end firmly into the centre of the roll. Place each rosette on the baking tray. Cover and leave somewhere warm until almost doubled (approximately 30 minutes).
Towards the end of the rising time, preheat the oven to 180°C. Brush the rolls with egg wash and sprinkle with the chopped walnuts (if using). Bake for 25 minutes or until the rolls are golden and sound hollow when tapped underneath.