Recipes, re-invented from cooking shows
Anchovy Bread
Prep. Time:
Baking Time:
Total Time:
30 minutes (plus 2 hours rising time)
35-40 minutes
3 hours 10 minutes
Serves:
1 large loaf (8-10 servings)
Chef's Notes
The tangzhong method creates an incredibly soft, pillowy texture that stays fresh longer
Reduce salt in the dough since anchovies provide significant saltiness
The spiral shape ensures even distribution of the savory filling
Serve warm or at room temperature
word
Ingredients
TANGZHONG 25g bread flour 125ml whole milk
BREAD DOUGH 350g bread flour 7g SAF red instant yeast 8g salt (reduced due to anchovies) 30g caster sugar 1 large egg 150ml warm whole milk 40g unsalted butter, softened Tangzhong (cooled)
ANCHOVY FILLING 12 - 15 anchovy fillets in oil, drained and chopped 1 tbsp sweet paprika 2 tbsp fresh oregano leaves, chopped 3 tbsp extra virgin olive oil Freshly ground black pepper
Method
TANGZHONG In a small saucepan, whisk together flour and milk until smooth. Cook over medium-low heat, stirring constantly, until thickened to a paste (about 2-3 minutes). Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.
DOUGH In a large bowl, combine flour, yeast, salt, and sugar. In another bowl, whisk together egg, warm milk, and cooled tangzhong. Add wet ingredients to dry ingredients and mix until a shaggy dough forms. Add softened butter and knead for 8-10 minutes in a stand mixer, or 12 - 15 minutes by hand ... until smooth and elastic. Place in oiled bowl, cover, and rise for 1 hour until doubled.
FILLING Mix chopped anchovies, paprika, oregano, and olive oil in a small bowl. Season with black pepper (no additional salt needed).
SHAPE AND BAKE Punch down dough and roll into a 12x16 inch rectangle. Spread anchovy mixture evenly over surface, leaving 1-inch border. Starting from long side, roll tightly into a log. Seal seam and shape into a snail/spiral, tucking end underneath. Place on parchment-lined baking sheet, cover, and rise 45 - 60 minutes. Preheat oven to 350°F (175°C). Bake 35-40 minutes until golden brown and internal temperature reaches 200°F (93°C). Cool on wire rack for 15 minutes before slicing.
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Instructions
TANGZHONG
In a small saucepan, whisk together flour and milk until smooth.
Cook over medium-low heat, stirring constantly, until thickened to a paste (about 2-3 minutes).
Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.
DOUGH
In a large bowl, combine flour, yeast, salt, and sugar.
In another bowl, whisk together egg, warm milk, and cooled tangzhong.
Add wet ingredients to dry ingredients and mix until a shaggy dough forms.
Add softened butter and knead for 8-10 minutes in a stand mixer, or 12 - 15 minutes by hand ... until smooth and elastic.
Place in oiled bowl, cover, and rise for 1 hour until doubled.
FILLING
Mix chopped anchovies, paprika, oregano, and olive oil in a small bowl.
Season with black pepper (no additional salt needed).
SHAPE AND BAKE
Punch down dough and roll into a 12x16 inch rectangle.
Spread anchovy mixture evenly over surface, leaving 1-inch border.
Starting from long side, roll tightly into a log.
Seal seam and shape into a snail/spiral, tucking end underneath.
Place on parchment-lined baking sheet, cover, and rise 45 - 60 minutes.
Preheat oven to 350°F (175°C).
Bake 35-40 minutes until golden brown and internal temperature reaches 200°F (93°C).
Cool on wire rack for 15 minutes before slicing.
Heading 5
Ingredients
TANGZHONG
25g bread flour
125ml whole milk
BREAD DOUGH
350g bread flour
7g SAF red instant yeast
8g salt (reduced due to anchovies)
30g caster sugar
1 large egg
150ml warm whole milk
40g unsalted butter, softened
Tangzhong (cooled)
ANCHOVY FILLING
12 - 15 anchovy fillets in oil, drained and chopped
1 tbsp sweet paprika
2 tbsp fresh oregano leaves, chopped
3 tbsp extra virgin olive oil
Freshly ground black pepper
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