Tuesday, October 12, 2010

Grape Bread

This seems kind of strange: Grape Bread, but in reality it's actually really delicious.  It's bread with its own jam.  And it has many uses (other than late night inhaling).

It was inspired by Nigel Slater's Grape Focaccia, which was my springboard for this recipe. The perfect bread for peanut butter (I love peanut butter, always buy organic unsweetened). 

Grape Bread Recipe

In the bowl of a standing mixer (or just a large bowl, this can be done either by hand or with a mixer) add 3 cups bread flour, 1/2 cup whole wheat flour, 2 teaspoons yeast, 1 Tablespoon sugar, 1 teaspoon salt.  Mix briefly and add 1 1/2 cups barely warmed whole milk.  Using either the paddle attachment of the mixer or a wooden spoon, bring the mixture together.  When it forms a ball either knead it on a floured surface for a few minutes until it is elastic and has a consistent doughy texture or just mix it with the paddle attachment for a minute to achieve the same end.

Place in a flour dusted bowl and cover with a towel in a warm place for an hour.

Stem, 2 cups of seedless grapes.  I used a local grape that is in season now called Mars ($4.50 a pound) that I got a the Union Square green market from Buzzard Crest Vineyards.

After the dough has doubled in size, place on a cookie sheet covered in parchment.  Roughly shape it into a rectangle, place 1 3/4 cups of the grapes on the dough and gently fold the dough over them, shaping it gently into a round.  This wasn't as difficult as I thought it was going to be and don't worry if you squash some grapes, in the end the grapes are way better in the bread then on top of it.  Place the remaining 1/4 grapes on top of the bread and gently press them into the dough.

Cover the bread with a cloth and let rise another hour.

In a small sauce pan melt 2 Tablespoons of unsalted butter.

Preheat the oven to 425 F.

If you have one, place a pizza stone on the bottom rake of the oven.

When the dough has finished it's second rise, drizzle with butter and sprinkle with  2 Tablespoons of sugar.

Bake on the pizza stone (if using) for 40 or so minutes.

When nicely browned remove from the oven and place on a rack to cool for 10 minutes, dust with organic icing sugar.


For a more wonder-bread feel use all white flour, and if you want it less chewy use All Purpose flour.

This is equally delicious with creamy organic peanut butter or a slathering of Mascarpone or any other spreadable cheese.

Great toasted the next day.  Even better made into French Toast.

You will make your kids very happy and give them a memory they will talk about into old age!

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