Tuesday, August 26, 2014

THB : French Galette with Cranberry-Almond Topping

The Home Bakers (THB) bake no. 40, French Galette with Cherry-Almond Topping is selected by Lena of Frozen Wings. I have however used cranberries instead of cherries, thus the name, French Galette with Cranberry-Almond Topping.



This is pretty easy to make. The original recipe calls for this bread to be baked in a 14" pizza pan, but I have used a rectangle pan, size 12"x9". I mixed the dough in the stand mixer, and it is pretty soft and slightly sticky, but the stickiness is greatly reduced after the first proofing. The dough is then placed in the greased baking pan, instead of using the rolling pin to roll it out, I used my hands to stretch out the dough to cover the pan. It may pull back, just let it relax for a couple of minutes before stretching it again to completely cover the pan. Brush the top of the dough with some softened butter, and sprinkle some sugar over. As you can see from the photos above, I have scattered one half of it with almonds and dried cranberries, while the other half with only dried cranberries, as not everyone likes nuts in my house. Cover the pan, leave it to rise for about 20-30 minutes until slightly puffy.

It was recommended in the recipe, to preheat the oven at 500F (about 250C-260C) and bake for 7 minutes, but I have preheated my oven at 220C, and baked the bread for 11 minutes until golden brown and bread is done.


 Freshly baked. One half with almonds, the other without.


 Slice and serve warm, with a cup of tea of coffee. I had mine with a cup of hot black coffee. So satisfying! This bread is so good, one of the best bakes that I've baked from this book.


 The bread is so fluffy soft. Press it down...


and it bounces back up again. I like the topping so much, with the sprinkling of sugar, each bite of this lovely bread has that sweetness from the sugar, the slight sourish taste of the cranberries, the nutty crunch of the almonds, together with the fluffy soft bread, makes one really yummy sweet bread. I made this bread yesterday, and this morning when I had a few slices for breakfast, it was still soft. A keeper recipe, which I would make again when I'm craving for some sweet bread for tea time treat!

My notes:
- use bread flour instead of all-purpose flour
- use only 1/8 teaspoon of salt as I've used salted butter
- use 2 teaspoons of instant yeast
- use 2 tablespoons sugar for the topping instead of 3 tablespoons
- baked at 220C for 11 minutes

For the full recipe and instructions, please visit the host of this bake, Lena of Frozen WingsTo view other members' bake, please visit The Home Bakers (THB).


Welcome to The Home Bakers


We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas. This is our bake no. 40 and we have 20 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at kitchenflavours@yahoo.com.


*****************************

and I'm sharing this post with :
Little Thumbs Up event organized by Zoe of Bake For Happy KidsDoreen of My Little Favourite D.I.Y, and hosted by Diana of The Domestic Goddess Wannabe




Cook-Your-Books

16 comments:

  1. I too agree that French Galette is easy to prepare. Yours just looks wonderful. Would try this one out very soon.
    Deepa

    ReplyDelete
  2. A wonderful yeast cake, and I love esp. the topping!

    ReplyDelete
  3. hehe..mummy is so considerate sprinkling the almonds just on one part of the bread..your loaf looks spongy too!

    ReplyDelete
  4. Joyce, your French Galette is lovely to look at! Golden brown crust with the yummy sugar, cranberry and almond topping. It has a soft texture too. Something that I would enjoy a lot!

    ReplyDelete
  5. Looks yummy! really soft and fluffy, I love the topping too! crunchy sugar with chewy cranberries, just lovely!

    ReplyDelete
  6. Wow! The topping looks very tempting! Must be yummy!

    ReplyDelete
  7. It does look so soft and delicious, Joyce! I love the toppings too.

    ReplyDelete
  8. the topping on this is stunning. such a great idea and brings so much flavor. I always have to have a little crunch to my cakes and baked goods. Just love the mix of textures

    ReplyDelete
  9. Hi Joyce,

    Nice spongy bread! I'm feeling so guilty that I have not been baking much for THB! Sorry!

    I think I will like the bread both with or without the almond but wouldn't like it without the dried cherries :D

    Zoe

    ReplyDelete
  10. Nice texture Joyce, I love the pictures of the bread bouncing back...I would love a slice of this bread with a cup of tea.
    Have a wonderful week :D

    ReplyDelete
  11. Joyce I love galette and this look delicious:)

    ReplyDelete
  12. Hi Joyce! That is one yummy galette! Great texture! :)

    ReplyDelete
  13. Hi Joyce, This galette looks so good ! Will try ASAP! Aiyaa.... I've lots of catching up to do especially with THB! :D

    ReplyDelete
  14. Wow Joyce, it really looks good... I hope I have some time to bake this fantastic sweet treat before the deadline... I have been slacking a little on baking these days now... :P

    ReplyDelete

LinkWithin

Related Posts with Thumbnails