Rougamo bread, a delightful and slightly sweet treat, is perfect for breakfast or as a snack. This article will guide you through the process of making Rougamo bread from scratch, ensuring you achieve a soft, fluffy, and aromatic loaf. Follow these detailed steps, and you’ll be rewarded with a delicious homemade bread that will be a hit with your family and friends.
Ingredients
Before we dive into the steps, let’s list down the ingredients you’ll need:
High-gluten flour: 300 grams
Milk: 198 grams (preferably cold for better dough control)
Granulated sugar: 30 grams
Salt: 5 grams
Condensed milk: 23 grams (optional, for added richness)
Unsalted butter: 30 grams (softened)
Active dry yeast: 3.6 grams
Dried cranberries: 60 grams (optional, for added texture and flavor)
Almond flakes: A handful (optional, for garnish)
Equipment
- Bread machine or mixing bowl
- Dough hook or wooden spoon
- Measuring cups and spoons
- Mixing bowls
- Plastic wrap
- Rolling pin
- 8-inch hollow mold (or any suitable bread mold)
- Oven
- Cooling rack
Step-by-Step Guide
Preparation and Mixing
Prepare Ingredients:
- Measure out all ingredients accurately.
- Soak the dried cranberries in water or white rum for about 20 minutes to soften them.
Combine Ingredients:
- Place the high-gluten flour, granulated sugar, salt, condensed milk (if using), and milk into the bread machine or a large mixing bowl.
- Make a well in the center and pour in the yeast. Be careful not to let the yeast touch the salt and sugar directly, as this can slow down or kill the yeast.
Mix Ingredients:
- Use the dough hook or wooden spoon to mix the ingredients until they form a rough dough.
- If using a bread machine, set it to the dough-making cycle.
Kneading and First Fermentation
Add Butter:
- Once the dough has come together, add the softened butter and continue kneading.
- The dough will initially be sticky but will become smoother and more elastic as you knead.
Knead Until Smooth:
Knead the dough for about 20-30 minutes, or until it becomes smooth and elastic. You should be able to stretch a small piece of dough thinly without it tearing (this is known as the “windowpane test”).
First Fermentation:
- Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place until it has doubled in size, about 1-1.5 hours.
- The ideal temperature for fermentation is around 28-30°C (82-86°F). You can use a proofing box or place the dough in a warm oven with the light on.
Shaping and Second Fermentation
Deflate and Shape:
- Once the dough has doubled in size, punch it down to release any trapped gases.
- Transfer the dough to a lightly floured surface and let it rest for a few minutes.
Roll and Fill:
- Roll the dough into a rectangle about 1/2 inch thick.
- Spread a thin layer of softened butter over the dough, then sprinkle with the drained cranberries.
Roll and Cut:
- Roll the dough tightly from one long side to the other, forming a log.
- Use a sharp knife to cut the log into equal pieces. The number of pieces will depend on the size of your mold; for an 8-inch hollow mold, aim for about 8-10 pieces.
Place in Mold:
- Place the cut pieces vertically into the prepared mold, ensuring they are evenly spaced.
- Cover the mold with plastic wrap and let the dough rise again in a warm place until it has doubled in size, about 45-60 minutes.
Baking
Preheat Oven: While the dough is rising, preheat your oven to 180°C (350°F).
Prepare for Baking:
- Once the dough has risen, brush the top with a little milk or egg wash for a glossy finish.
- Optionally, sprinkle with almond flakes for added crunch and garnish.
Bake: Place the mold in the preheated oven and bake for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Check Doneness: Insert an instant-read thermometer into the center of the bread; it should register between 190-200°F (88-93°C).
Cooling and Serving
Cool:
- Remove the bread from the oven and let it cool in the mold for about 10 minutes.
- After 10 minutes, transfer the bread to a wire rack to cool completely.
Serve:
- Slice the bread and serve it warm or at room temperature.
- It pairs well with butter, jam, or a spread of your choice.
Tips for Success
Measure Ingredients Accurately: Using precise measurements ensures consistent results.
Knead Thoroughly: Proper kneading develops gluten, which gives the bread its structure and texture.
Fermentation: Allow enough time for fermentation to ensure the dough rises properly.
Oven Temperature: Oven temperatures can vary, so it’s important to keep an eye on your bread while it’s baking.
Cooling: Letting the bread cool completely before slicing prevents it from becoming gummy.
Conclusion
Making Rougamo bread at home may seem like a daunting task, but with the right ingredients and careful attention to each step, you can achieve a professional-quality loaf. The combination of soft, fluffy dough with the sweet and tangy flavors of cranberries and almond flakes creates a treat that is sure to please.
Whether you’re enjoying it for breakfast, as a snack, or serving it to guests, Rougamo bread is a delightful addition to any meal. The process of making it from scratch is not only rewarding but also therapeutic, allowing you to unwind and focus on the simple joy of creating something delicious.
So, why wait? Gather your ingredients, roll up your sleeves, and start baking your own Rougamo bread today. The sweet aroma and delicious taste will be well worth the effort. Enjoy!
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