The Bread Baking Babes traveled to Georgia (not the state in Southern, USA, but the country between Russia and Turkey), to make Russian Chrysanthemum Bread for November. Lien of Notitie Van Lien, the host kitchen this month, told us it would be a stunning looking loaf if done right. I must say I was a little bit intimidated when I saw a photo of the finished bread. I thought, “what happens if we do it wrong?”
The traditional Georgian Bread includes a savory filling of beef, onion, spices, and cheese, but we had the option of using the filling of our choice. Lien said to make sure we didn’t skimp on the filling because that is what makes the bread.
I decided to make a pepperoni version that my son would enjoy. My dough is made with all-purpose spelt instead of regular white flour and filled with pizza sauce, pepperoni, and cheese. My loaf is a bit small because I baked it in a 9.5″ Pyrex pie dish. If you have a larger pie pan, it will hold more dough. As it was, I made one Chrysanthemum Bread out of two of the dough balls and saved the other dough ball for another bread on another night.
I enjoyed this pull-apart bread as an appetizer before dinner. It tastes great warm, but I also enjoyed it after it had completely cooled. I think it would make a great appetizer for Holiday gatherings. Guests could just pull off a bit-sized portion and dip it in marina for added flavor although I enjoyed it “as is”. For a variation on a theme, my son and I decided it would make great garlic cheese bread. Just fill the petals with cheese and garlic, then serve a garlic butter on the side. I’m seeing another loaf in my future.
I understand now what Lien meant about not skimping on the filling. This pie could use more filling, but the soft and fluffy bread tastes great! My son liked it so much he ate half of the loaf in one sitting.
The best part about this bread is that it can be prepared in an afternoon. The dough is easy to work with and doesn’t take long to rise. Rolling out, filling and forming all of the petals does take a little bit of time, but it’s worth the effort. What you end up with is a fluffy and light bread filled with yummy goodness. I think this one is a keeper.
- Pizza Sauce
- Pepperoni (I used the tiny pepperoni bits)
- Mozzarella (or other) Cheese
- 500 grams all-purpose spelt flour
- 7 grams dry instant yeast
- 125 ml milk, lukewarm
- 125 ml kefir or yogurt
- 1 TBsp sugar
- 1 tsp salt
- 1 egg
- 90 ml olive oil
- 1 TBsp milk
- 1 egg yolk
- 1 round cookie cutter or glass (I used a 2" biscuit cutter)
- large shallow pie dish 28 cm in diameter (I used a 9.5" Pyrex pie dish)
- Stir the dry ingredients (flour, yeast, salt, sugar) together in the bowl of a stand mixer or in a large bowl if mixing by hand.
- Whisk together the lukewarm milk with the kefir, egg and oil.
- Add the milk mixture to the flour mixture. Mix on low speed or use a Danish dough whisk to incorporate the dough. Keep in mind, when working with Spelt, you don't want to overmix the dough.
- Shape the dough into a ball and let rest in a lightly greased bowl, covered with plastic. Let the dough rise for about an hour or until doubled.
- Uncover the bowl and fold the dough after 20 minutes. Cover again and let it rise until doubled in size.
- Lightly grease your pie dish.
- Work with about ⅓ of the dough at the time. Roll it out to a thickness of about ¼-inch. Cut out rounds with a glass or cookie cutter. Spread a little bit of sauce on each round, add some of the mini pepperoni's and sprinkle with cheese. Fold the circle in half, and fold the two point together. It now looks like a petal. Place in the pie dish, starting around the border with the point of the petal facing to the center. Repeat until there is just a little space left in the middle. Make three slightly smaller circles, fill and fold as the others and place them in the middle. Cover with lightly greased plastic wrap and let it rise for about 45 minutes.
- Preheat the oven to 350 degrees F.
- Whisk egg yolk and milk for the glaze and brush the bread with it. Place the loaf in the oven on a rack and bake for 25 minutes. Lower the temperature to 325 degrees F. and bake for another 10-15 minutes until golden.
- When the loaf is done, take it out of the oven and the pie pan, place on a wire rack to cool slightly. Let cool or eat lukewarm.
Lien says
I think it’s a great tip for smaller groups or families, to make a bread out of 2/3 of the dough! Love those pizza flavours. Fortunately even without more filling it tastes good. I think it wouldn’t be very easy to put more filling in without disturbing the looks of this bread.
Cathy says
You are right Lien! Putting more filling would be tricky. Perhaps using a larger biscuit cutter might allow for more toppings.
MyKitchenInHalfCups says
Awesome indeed … more filling, how?
It is perfect party fair.
Looks gorgeous Cathy!
Cathy says
Therein lies the question, Tanna. Thanks!
Karen @ Karen's Kitchen Stories says
Great minds think alike! Your bread is stunning! I had no idea those little pepperoni bits existed! Your shaping is perfection!!
Cathy says
Thanks Karen! I went hunting for the bigger pepperoni and came back with the small ones. They were too cute to pass up.
Elizabeth says
Well, clearly, you did not do anything wrong. Your bread looks wonderful! In fact, it looks perfect – exactly like a chrysanthemum. The filling sounds delicious too.
(You are so brave to use spelt….)
Cathy says
Thank you Ma’am! I love working with spelt.
Elle says
Cathy that is a gorgeous bread and I love your step by step photos. Now I can see how the center should be done. Next time I do pasta, this would be the perfect garlic bread. Great idea! You are so creative. Glad your son like the bread well enough to want more đŸ™‚
Cathy says
Thanks! Yes, I’m still dreaming of the garlic bread.
Katie Zeller says
Pizza bread! One couldn’t possible go wrong with pizza bread. And, yes, perfect for a party or to serve with drinks before dinner or for dinner….
Carola says
I love Pizza and the idea to “transform it” into a Chrysanthemum Bread is just… indescribable wonderlicious!
Wow!
Aparna says
Your Chrysanthemum looks gorgeous!