Beaujolais Nouveau Wine Bread
This Wine Bread is like no others, which is really perfect to celebrate the new Beaujolais Nouveau this year!
Equipment
Ingredients
- 2 cups (480 g) red wine (Beaujolais Nouveau Wine)
- 1/2 cup (120 g) spring water (Lukewarm)
- 2 1/2 tsp (12 g) active dry yeast
- 4 cups (500 g) bread flour
- 1/4 tsp (1.5 g) sea salt
- 2 tbsp (30 g) butter (Softened, At Room Temperature)
- 1/2 cup (115 g) dry figs (Diced)
- 4 oz (115 g) prosciutto (Chopped )
Instructions
- Place your Silpain® Baking Sheet on the top of your Medium Perforated Baking Sheet.
- In a sauce pan, bring the Beaujolais Nouveau Wine to a boil. Cook it for 3 minutes. Set aside and let it cool down until It feels nicely lukewarm.
- Weight your wine (transfer it to the mixing bowl of your stand mixer) and combine some of the warm spring water to get a total weight of 11.30oz / 320g.
- Whisk in the Active Dry Yeast and let it set for 5min, until the yeast is completely disolved.
- Add the Bread Flour, Salt and Softened Butter. Knead the Dough with the bread hook on the lowest setting for 3 minutes. Continue kneading for an additional 6 minutes on medium speed. Finally add your diced dry figs and chopped Prosciutto and knead for an additional minute. Your dough is ready once it does not stick to the sides of your bowl.
- Cover your dough and let it rise in a turned off preheated oven (100F/37C) for 30 minutes or at room temperature for 1 hour. It will double in size.
- Scrape the dough out on the Roul'Pat™ and knead lightly into a ball. Weight it and divide it into 4 logs of equal weight. Lightly tight some kitchen thread at one end. Transfer them onto your Silpain®. Cover with a cloth and let it rise for 1 hour in a turned off preheated oven (100F/37C) or at room temperature for 1 hour and half. It will double in size.
- Preheat oven to 445F/230C and place an empty cake pan at the bottom level of your oven.
- Dust each loaf with flour and score each bread.
- Carefully add one cup of water into your cake pan and allow a few minutes for the heat to return to 445F/230C. Add your bread on the middle rack and bake for 10 minutes. Then, reduce the heat to 350F/180C and continue baking for another 15 minutes. (Every oven heats differently, monitor your bread from 20min)
- Once your Beaujolais Nouveau Wine Bread is out of the oven, let it cool down for about 15min. Transfert it onto your serving board and serve with honey butter. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Beaujolais Nouveau Wine Bread
Amount Per Serving
Calories 396
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 17mg6%
Sodium 199mg9%
Potassium 267mg8%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 5g6%
Protein 11g22%
Vitamin A 96IU2%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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