Yay, we have moved on to Bread Week with the GBBO! I was looking forward to this week. The three options were focaccia, which we’ve made a couple times before, olive and cheese ciabatta breadsticks, which frankly sounded absolutely revolting (plus breadsticks didn’t seem like any kind of challenge), or a milk bread sculpture, which seemed like an awful lot of work. We did toy with the idea of looking back at past challenges to use one of those recipes, but then we decided, well, we might as well give Milk Bread a try, and then we started throwing around ideas for what to do with it, and to sum up, we decided we’d spiders and pumpkins, out of milk bread, and even though we weren’t planning on doing an actual sculpture, well….you’ll see how that turned out.
Milk bread is a Japanese thing, I believe, and it starts with you cooking a little bit of flour and milk together in a pan before you make the dough. The cooked flour is added to the dough, and it helps keep the resulting bread softer longer.
Anyway. Pumpkins and spiders. I used this recipe for my spiders. To make them look like spiders, I added a little black food coloring to the dough, and topped them with some chocolate craquelin (which is basically a cookie sort of thing – it’s usually seen on top of cream puffs, or on pan dulce).
The legs were made of the same dough, but rolled super and then draped over the sides of tin foil-lined mini bread pans.
Once they were cooled, I assembled them by stabbing small holes in the side of the bodies, and stuffing in one side of the legs. This was not always successful, but it worked for most of them, so I was pretty pleased. Then I finished them off with red gel blobs for eyes.
I honestly wasn’t sure how this would all work and was kind of making it up as I went along, but they turned out far better than I was expecting, so yay for that!
As for the pumpkin, originally I was going to do mini pumpkins, but then I decided to just do one giant pumpkin. I used this recipe, which I am not sure actually counts as milk bread, since it didn’t start with the cooked flour mixture, but I shall not quibble. This dough took a bit longer to rise than the other dough, which was actually a good thing since that meant I had plenty of time to form all the parts of the spiders.
I didn’t feel like I should do just a plain dough, so after its first proof, I rolled it out, brushed it with melted butter, and then sprinkled that with a mixture of finely chopped crystalized ginger (from my stash in the freezer – I make a pound of this every year and it’s *so* worth the work to have it available!), brown sugar, and some chopped walnuts. I figured it would be sort of like a giant cinnamon roll.
Here is my final tableau in all its glory.
The ‘top’ of the pumpkin is more of the chocolate craquelin – I tried to form a large chunk of it into some sort of stem, but it mostly sprawled in the oven, so…yeah. But overall, I’m pretty pleased with how this all turned out, especially considering that the contestants get to practice their showpiece bakes beforehand, and this was my one go at it. Total time spent: 4 hours and 9 minutes.
As for taste – the verdict is a very happy yum! The spiders are just basic bread rolls, although the chocolate in the topping does come through. As for my pumpkin, I was expecting it to look like a cinnamon roll, but when I cut off a piece, all the filling had literally melted into the dough, so you would never have guessed what I had done. But while it wasn’t visible, that crystalized ginger definitely came through in the flavor. Delicious!
