I found the use of only the Cranberry Delight lent the bread a very strong fruity taste and aroma which we didn’t really like, though that was probably closer to a wine-like taste.
I also used dried cranberries instead of salami. I wanted to use walnuts too, but I thought it would make shaping the dough into a bunch of grapes a bit difficult. And I didn't think grapes would look particularly pretty with walnut bits sticking out of them! However, I went ahead with Tanna’s suggestion of using ground walnuts and all was well.
A Fake Beaujolais Bread (Non-Alcoholic Version)(Adapted from A Passion for Bread by Lionel Vatinet)
Ingredients:3 to 3 1/2 cups all-purpose flour1 1/2 tsp instant yeast1 tbsp honeyA little over 1 tsp salt1/2 to 3/4 cup chopped dried cranberries1/2 cup broken walnuts, chopped fine1 1/4 cranberry juice (sweetened)*
Method:*I initially used Tropicana’s Cranberry Delight which is readymade sweetened beverage that is a mix of apple, grape and cranberry juice. It is a bit sweet with a somewhat pronounced sharpness and tang and also has a lighter red colour, all of which to my mind made it a good candidate to be my “fake Beaujolais”. However, I found a combination of 2 parts of Cranberry Delight and one part orange juice made a bread which we liked better as it had a less “fruity” taste and aroma than my first choice.Put 3 cups of flour, yeast, honey, salt and chopped cranberries in the processor bowl and run a couple of times to mix well. Warm the juice slightly and then pour into the dry ingredients. Knead until you have a soft elastic and smooth dough that’s just short of sticky. Add just enough extra flour or juice, if necessary, to get this consistency of dough.Form the dough into a ball and place it in an oiled bowl, and cover loosely. Le t it rise until almost double in volume. This will take about 2 to 3 hours. Lightly deflate the dough by pressing it out into a square. Pull up the 4 corners and tuck the edges together to shape it into a ball making sure to tuck and pinch all the seams.Put hits back in the bowl and cover loosely, and let it rise till almost double in volume. Lightly flour your working surface and press out the dough into a rectangle about 10” by 4 to 5 inches wide. Make sure the dough isn’t sticking to the surface. Cut it into 16 equal pieces (or more if you want smaller “grapes”) with the bench scraper. I cut mine into twenty and used 16 for the grapes and the rest for the vine and leaves.Lightly grease your baking sheet or line it with parchment. Roll out 14 pieces into smooth balls which will form the grapes and the other two pieces can be used to make the grape vine and leaves.Create a triangle by setting four balls together in a line followed by a line of three balls then two balls and finally one ball. Angle the remaining four balls to one side of the triangle so that the entire piece resembles a large cluster of grapes with the smaller one to the side, or create your own bunch of grapes as you prefer.With the remaining pieces of dough, roll out one into a rope about 10 inches long and shape it into a curved grape vine shape that you attach to the top of the grape cluster. Shape the others into leaves and arrange on the cluster.Place the shaped dough in a draft-free place and let it rise for about an hour or so. If it over proofs the dough will be unusable. Determine the dough is ready to be baked by uncovering and making a small indentation in the centre of the role with your fingertip. The dough is ready to be baked if the indentation slowly and evenly disappears.Just before your shaped dough is ready for the oven, pre-heat the oven to 230C (450F) with a flat baking tray turned upside down in it or a baking stone if you have one. Slide your baking tray wth the dough on it onto the heated baking sheet. An effective and cheap way to achieve a crisp crust is to cover the bread with a stainless steel bowl or a rectangular pan when it is first placed in the oven.Bake for 10 minutes then remove the bowl or pan. Continue to bake for another 15 to 20 minutes until the bread is golden brown has a thick crust. Let the bread cool before serving.This recipe makes 16 rolls or a cluster of grapes.
The Bread Baking
Bake My Day – Karen
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
Girlichef – Heather
Life’s A Feast – Jamie
Living in the Kitchen with Puppies – Natashya
Lucullian Delights – Ilva
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Bread Experience – Cathy