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| still learning how to shape my rolls so they actually look swirly on the inside ;D |
happy 2026? been quite the sprint these last few months. i've been cooking a lot and staying off my computer as much as possible. actually, cooking for me has been almost compulsive recently– to the point where i've even started baking. anyone who knows me knows I am NOT a baker. baking is a science, and I am simply too undisciplined to follow a recipe to a T. however it does suck wasting ingredients just because you wanted to riff on someone's throughly researched instructions, so I looked around the internet and adapted this King Arthur Flour recipe to use persimmon instead of strawberry because i had two very ripe hachiyas practically bursting on my counter.
soft, milky, spongey. great with the morning coffee.
makes 2 loaves
ingredients:
dough:
3 1/4 cups (390g) King Arthur Bread Flour
1 teaspoon (6g) table salt
3 tablespoons (35g) granulated sugar
2 teaspoons active dry yeast or instant yeast
4 tablespoons (56g) unsalted butter, melted
3/4 cup plus 2 tablespoons (~200g) whole milk
1/4 cup (57g) lukewarm water
1 large egg
filling:
puree from 2 hachiya persimmons
2-3 tablespoons sugar
egg wash:
1 large egg, beaten with 1 tablespoon water
Method:
- In a large bowl, whisk together the flour, salt, sugar, and yeast.
- In a separate large bowl, combine the melted butter, water, and milk.
- Add the egg and whisk to combine.
- Pour the wet ingredients into the dry.
- stir-stir-stir with a big spoon or silicon spatula until everything is combined — the dough will be wet and sticky.
- Cover the bowl with a damp tea towel and let the dough rise in a warm spot for 1 1/2 to 2 hours, until doubled in bulk.
- When the dough has risen, pull the dough from the edges of the bowl, fold it over onto itself halfway towards the middle. Turn the bowl 45 degrees and repeat the same process. Do this 6 more times. Cover let sit for 30 minutes.
- Repeat folding and rising every 30 minutes three more times. After the fourth set of folds, cover it tightly with plastic wrap and place it in the fridge overnight (12-24 hours).
Next day:
- Grease two loaf pans.
- Remove dough from fridge and tip out onto a floured work surface.
- Divide the dough into 6 equal pieces.
- Working with one piece at a time, pat dough into a 4-inch disk.
- Slather the surface in the persimmon mixture.
- Holding the edge of the dough, fold edges of the dough onto itself halfway towards the center. Repeat folding until it forms a ball. Flip it over and move your hands in small circular motions to form it into a smooth round ball. repeat the same process with the rest of the balls.
- Place three brioche balls in each loaf pan. Cover and let it rise for 2 hours.
- Thirty minutes before baking, adjust the oven rack to the middle position. Turn a baking sheet upside down and place it on the oven rack in the middle position. Preheat it to 375 degrees.
- Brush the now-risen dough with an egg.
- Set loaf pans on the baking sheet and bake until golden brown, rotating pans halfway through baking, 40 minutes or until the internal temperature reaches 190 degrees F.
- Take them out of the oven and let them rest for 10 minutes on a wire rack. Being careful not to burn your hands, carefully loosen the edges with a knife. Remove them from the pan, and let them cool to room temperature on a wire rack before slicing.
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| this loaf almost looks like monkey bread |
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| plain and fermented serviceberry loaves after resting, just before going into the oven |