12/17/19

Raspberry & Chocolate Star Bread


I can't tell you how many times I've seen photos of King Arthur Flour's Star Bread and thought I should try to bake it.

Well, this past weekend I finally did! Major thanks to my friend Lorelei for her encouragement and to King Arthur Flour's twitter people for answering a zillion of my questions!

Because I pretty much followed the recipe, I'm not going to retype it. Instead, I'll share with you the changes I made and my thoughts about the final result.

1) Who has dried milk in their house!? Not me ;) I listened to King Arthur Flour's twitter helpers and used actual milk instead of water and dry milk powder.

2) I only had regular yeast and not instant yeast, so I first bloomed the yeast in warm water. I had to reduce the volume of added milk by the amount of water (about 1/4 cup) I used.

3) Also, who has potato flour? Lorelei told me to use instant mashed potatoes and turn them into powder...I have such awful memories of my mom making instant mashed potatoes, but they worked well in this recipe.

4) Instead of layering with sugar and cinnamon, I used layers of raspberry jam (after putting it through a fine mesh to remove all seeds) and shaved dark chocolate.

Before



After



The dough was relatively easy to put together with the help of my KitchenAid stand mixer. There were no issues with the rising process or the rolling process. My friend Sindy came over and helped me bake and eat this beautiful bread.

The twisting process was rather simple, but after looking at the final photos of the original recipe, I realized we did not pinch the dough quite right. Still...not a bad star: ours looks more like a star inside the circle.

We baked this bread longer, and it was still a bit doughy probably because of the moisture content in the jam and chocolate.

Next time I think I'll try the savory version!

Overall, I'm really glad I finally tried this recipe! 

PS scroll all the way up and see a mini star bread my friend made :)

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