Brick or Bread?

Along with a barbecued turkey, this fruit-stuffed rock has fast become a wintertime culinary tradition at my parents' abode. A stunning 10 cups of fruit are packed into 6 cups of flour, resulting in something akin to a gigantic scone. Systematic attempts to incorporate all of the fruit into the dough are seemingly futile — the only successful method has been repeatedly squeezing the dough between one's fingers. The loaf is a traditional Scottish gift presented on New Year's Day (Hogmanay) — presumably as a hangover cure or some such thing. An added benefit of the loaf's density is that is stores for at least as long as it takes to nibble the thing down to nothing.

Cooking can be done either on a baking sheet or a stone — the back of a ceramic flower-pot drip-tray makes a pretty wonderful alternative to more expensive options.

This isn't the second yeast-themed post I mentioned before, though that should be coming soon. This month will probably be spent catching up with all of the posts that I wanted to do last month had I not been focussed on other matters. Bread will probably become a more frequented topic around here, especially since I recently received some bannetons as a gift. Testing one out with a batch of ciabatta dough led to a stunningly "artisinal" loaf, at least by visual standards. Maybe I can start selling the things for $8, which wouldn't be a bad profit margin given that the recipe is of the no-knead variety. If a physics degree doesn't prove fruitful I can always fall back on this.

Without further delay, we have a the doorstop itself. The recipe is through my dad, but originally from the Book of Bread.

Scotland's Black Bun

The Filling

• 1 Cup Chopped Orange Peel (or 1/2 Cup Dried)
• 3/4 Cup Chopped Whole Almonds
• 4 Cups Currants
• 1 Cup Black Raisins
• 3 Cups Yellow Raisins
• 1/4 Cup Brandy
• 2 Eggs

The Dough

• 6-7 Cups Flour
• 1.5 Sticks Butter
• 2 Tbs. Sugar
• 1.5 Tsp. Yeast
• 2 Cups Warm Water
• 2 Tbsp. Salt

Getting the Dough Started

1. Let yeast dissolve in the warm water for a few minutes
2. Stir in sugar, 1 cup flour, and salt until combined. Next alternate adding 2 tbsp. butter and 1 cup flour until you have around 6 cups of flour and the dough isn't overly sticky. Let rest while cleaning and buttering the bowl, then knead for 8-10 minutes until it is smooth and pliable. Return to bowl and cover with plastic wrap.
3. Let rise somewhere warm until doubled, around two hours.

The Filling

1. Combine all filling components less the eggs. If using dried orange peel, reconstitute in water before adding.
2. When the dough has finished rising add the eggs.

Dough: Next Steps

1. Preheat oven to 350F.
2. Separate and cover 1/3 of the dough for making the "jacket."
3. By whatever means necessary, incorporate the filling into the dough.
4. Roll the reserved piece of dough out into a circle large enough to wrap around the combined dough and filling. Wrap up and use some of the excess material at the top to patch any holes that may have developed. Invert the loaf onto a parchment-lined sheet-pan (the seam you've just formed is on the bottom of the final loaf.)
5. Using a chopstick, poke a number of steam-holes all the way through the loaf.
6. Either slide onto stone or bake on sheet-pan for 1.75 hours.
7. Let cool on rack.

NB: Molasses can be added to achieve the namesake appearance of the bun, though the flavor is quite nice without.