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Vampire Garlic Bread in the Shape of a Pumpkin
Jean from Smith & Truslow
8
40 minutes
35 minutes
American
A savory, golden-orange loaf shaped like a pumpkin, with enough garlic to keep the vampires away. Turmeric, sweet paprika and saffron give the crumb its autumn color, while roasted garlic, rosemary and Parmesan bring rich, savory flavor. Kitchen twine creates the pumpkin ribs, and a rosemary sprig makes the stem. A showstopper for Halloween, Thanksgiving or any fall table.
Ingredients
Dough
- 1/4 tsp saffron threads, a generous pinch
- 3 tbsp hot water, for steeping
- ½ cup olive oil
- 1 head of garlic, broken into cloves and peeled and chopped coarsly
- 2 tbsp fresh rosemary, finely chopped
- 500 g bread flour, about 4 cups
- 2 1/4 tsp instant yeast, (1 3/4 tsp at high altitude)
- 1 1/2 tsp fine salt
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 60 g Parmesan, finely grated (about 2/3 cup)
- 1 tbsp honey or sugar
- 265 ml warm water, about 105°F (1 cup plus 2 tbsp)
Egg Wash & Topping
- 1 large egg
- 1 tbsp water
- 2 tbsp Parmesan, finely grated
- 1 rosemary sprig or short cinnamon stick, for the stem
Directions
- Crumble the saffron into a small cup and pour the hot water over it. Let it steep about 15 minutes, until the liquid is deep orange.
- Warm the olive oil in a small pan over low heat. Add the garlic and rosemary and cook gently for 20 minutes, until fragrant and soft but not browned. Let the oil cool until just warm.
- In a large bowl, whisk together the flour, yeast, salt, turmeric, paprika and garlic powder until the color is even. Stir in the 60 g Parmesan.
- Strain the garlic and rosemary from the oil. Mash the garlic and rosemary and add 3 Tablespoons of oil to make a slurry for the bread and save the rest for another use.
- Stir the honey into the warm water, then add the saffron and its liquid. Pour into the flour with the cooled garlic-rosemary slurry. Mix into a shaggy dough, then knead about 10 minutes until smooth, elastic and evenly orange. The dough should feel soft and slightly tacky. At high altitude, add a little more water, a teaspoon at a time, if it feels stiff.
- Place the dough in a lightly oiled bowl, cover, and let rise until roughly doubled, 60 to 75 minutes (40 to 60 minutes at high altitude or in a steam oven proof setting).
- Turn the risen dough out and press it into a rough rectangle, fold the edges into the center like an envelope, flip it seam-side down and shape it into a tight ball.
- Cut 4 pieces of kitchen twine about 24 inches (60 cm) long and rub them with oil. Lay them on parchment in a crisscross star to make 8 spokes. Set the dough in the center, bring the ends up over the top and tie loosely, leaving plenty of slack so the dough can puff into ribs.
- Cover loosely and let rise until puffy, 30 to 45 minutes. The loaf is ready when a gentle finger press springs back slowly. Meanwhile, heat the oven to 425°F (220°C).
- Beat the egg with 1 tbsp water and brush it over the loaf. Sprinkle with the remaining Parmesan. Press a floured finger firmly into the center top to make a dimple for the stem.
- Bake 30 to 35 minutes, until deep golden and the inside reaches 200 to 205°F (93 to 96°C). Tent loosely with foil after 15 to 20 minutes if the top is browning too fast.
- Cool on a rack, then snip and remove the twine. Push a rosemary sprig or cinnamon stick into the dimple as the stem. Cool completely before slicing.
