Decorative Bread Rings
Early this year the Museums of Basel started a challenge to promote art and culture from different artists and other culture with a new experiment: chef were invited to create recipes inspired by the objects they selected.
This original idea has been the start of the set of recipes created for this event and in 5 days (the challenge was almost finished as I found it!) and I spent a very exiting week planning, making drafts, cooking, photographing the new creations and dreaming!
My personal challenge had started: create a recipe for all of the objects.
Today’s post will be referred to the object Nr. 08 (Necklace used by Songhai women in Timbuktu, guinda maé before 1951)
The simplicity of the material used for this object is amazing: from very simple material an incredible beautiful art of object had been created and this necklace is result of the transformation of these raw material witch will wrap who is wearing this by tenderness.
Original despription in German; Halsband, guinda maé, vor 1951, Songhai-Frauen, Timbuktu, Mali, Stroh, Bienenwachs, Baumwollfaden, Museum der Kulturen Basel
About the recipe:
The first correlation I found my daily life and with my favorite ingredients came very quickly: beeswax had been substituted by honey and straw had been substituted by flour. The connection to the Cretan wedding rings came automatically as Crete is one of my favorite place for vacations and I love these “sculptures” made with dough.
This ring had been shaped with a yeast bread mixture sweetened with honey and realized with the most simply ingredients I had on hand.
The result are tender breading similar to jewels; cute gifts for you friends.
Connection with the art piece:
- Shape: ring with flowers
- Ingredients: flour versus straw and honey versus beeswax
Decorative Bread Rings
You need (makes about 4 pieces)
- 1/2 teaspoons instant dry yeast
- 80 ml water, lukewarm
- 40 g honey
- 190 g flour
- 1/3 teaspoon salt
- 2 tablespoons olive oil (alternative melted butter)
- 1 egg, lightly beaten (1/2 for the dough and 1/2 for the glaze)
- Combine in a large bowl dry yeast, water, honey and 1 tablespoon flour.
- Let sit for about 10 minutes to proof until foamy.
- Add all the flour and all the other ingredients (add only 1/2 egg and place the rest of the egg in a small bowl in the fridge for further use) until combined.
- Knead for about 5 minutes until smooth and not sticky.
- Let sit in a warm place until doubled (I prefer in the oven light on but heat switched off). This takes 1-2 hours.
- Knead again and dived into 4 portions.
- From each of them take two third and shape into a ball, press a hole in the center.
- At this point stretch the dough carefully until you get a ring of 20 cm of diameter. Place the ring on a prepared (with baking paper or floured) baking tray. With the reaming one third shapes flowers and place them on the ring. Repeat with the other 3 portions.
- Place an ovenproof bowl with hot water in the oven. Place the tray with the rings in the oven (don’t switch on the oven!) to rise for about one hour.
- Remove the tray from the oven, replace the water of the bowl with boiling water and place it in the oven again. Preheat the oven to 180°C/350°F. In this was a lot of steam will be produced; this will improve the rising of the bread and prevent them from drying.
- Brush the bread with the rest egg for the glaze and place them into the oven and bake for about 18 minutes until golden brown.
- Let cool down the bread rings on the tray on a grid covered with a towel.
- Enjoy lukewarm or cooled down.