Greek Celebration Bread

I have no idea why the bread is called like this, but in the book this is the basic of few variety of swwet, nut breads. So I thought I will start with the basic bread.
With this bread recipe they also make breads like Christopsomos , Lambropsomo etc...... and mostly it is for Easter time. I have not reached there yet, just made the basic sweet bread.

For me the bread was not sweet at all, so next time when i make this i might double up the honey or maybe add few tbsp of sugar.
I think if you make other breads which contains raisins and nuts etc..... maybe then you don't have to add more sugar or sweet as the raisins are sweet itself.

I must admit this was one hell of a delicious bread and itgot so huge that I got so excites that I shouted to my daughter to come and see ( she was learning in her room).
And her reaction Oh that is all you just called me to show this,andi thought something had happend in the kitchen.

The bread was so soft and fluffy , well let me say it was just super super DELICIOUS.
Did I tell you I am so much in love with this book The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Makes 1 large loaf
1 cup (7 ounces) poolish.
31/2 cup ( 16 ounces) unbleached bread flour
1 tsp salt
1 1/2 tsp instant yeast

1 tsp ground cinamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tso ground cloves
1 tsp minced orange or lemon zest or extract ( i used zest)
1 tsp almond extract
2 large eggs slightly beaten
1/4 cup honey
1/4 cup olive oil
3/4 whole or low fat milk , luke warm.

Optional glaze ( I did the glaze)
2 tbsp water
2 tbsp sugar
2 tbsp honey
1 tsp orange or lemon extract
2 tsp sesame seeds

1 Remove the measured amount of poolish from the fridge 1 hour before making the dough.
Poolish you have to make the day before and keep in the fridge. You can find the recipe here.

2 Stir together the flour, salt , teast, cinamon, nutmeg, allspice and cloves in a large mixing bowl ( or in the bowl of a electric mixer).
Add the poolish, the extracts, eggs, honey, oil and milk. Stir together with a sturdy spoon ( or mix in a lower speed with the paddle attachment) untill the dough forms a ball.

3. Sprinkle flour on the counter, transfer the dough to the counter and knead ( or mix on medium speed with the dought hook). Add more milk or flour as needed to form the dough into a soft, but not stickey ball. It should be tacky and very supple.
Knead ( or mix) for approximatley 10 minutes.

4. Mightly oil a bowl and tranfer the dough to the bowl ( i would suggest use a real big bowl as the dough really rise up). Rolling it around to coat with oil.
Cover the bowl with plastic wrap and ferment the dough at room temperature for 90 minutes or untill it double in sizes. ( Mine doubled up after a hour)

5. Remove the dough from the bowl and shape into a boule. Transfer it to a sheet pan that has been lines with baking parchment. ( I sued a 24 cm round cake pan)
Mist the dough with spray oil and loosley cover withplastic wrap.

6 Proof at room temperature for 60 to 90 minutes, or untill double in size.

7. Preheat the oven to 350° F with the oven rack on middle shelf.

8. Bake the loaf for 20 minutes. Roatate the pan 180 degrees for even baking and continue baking for futher 20 to 25 minutes, or untill the loaf is golden brown.
It should make a hollow sound when thumped on the bottom.
You may glaze the loaf as soon as it comes out the oven.

9. To make the glaze, combine the water and sugar in a saucepan and bring to boil. Add the honey and extracts and turn off the heat.
Brush the loaf with the glaze and immediately sprinkle the loaves with the sesame seeds.

10. Transfer the bread to a rack and cool for futher 1 hour before slicing and serving.
Sending this to YeastSpotting.

Super Delicious Soft bread.

My Daughter is having her 2 weeks Easter holidays, so I am also taking a break from blogging. See you all after 2 weeks.