The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
I used 545g of bread flour (the recipe gave a range for the amount of flour, and didn’t specify the type), and it was perfect. The dough started out sticky and wasn’t anymore at the end of kneading.
I changed the shape of the bread/cake. It was supposed to be rolled into a log and then made into a ring, exactly like the December challenge (especially because I filled my December challenge bread with this method instead of by mixing things into the dough). I decided I would rather have my friends share the work with me and try something new, so I had a few people over and we each took part of the dough and rolled it up croissant-style: cut into an acute isosceles triangle, put fillings on it, and roll from the short edge to the point.
I’m in a cold climate, and since I was having people over to shape the bread, I wanted to make sure it rose on time. So for the first rise, I put the bowl of dough in the oven with just the pilot light on. It worked great.
For fillings, we used meringue, chocolate chips, chopped pecans, and dried cranberries. Delicious.
I tried to do an egg wash the lazy way: rub some meringue on top. It came out looking like bread with a little meringue rubbed on top, haha.
I baked mine for about 18 minutes, which is shorter than the recipe says, which is expected given that mine had more surface area, and that my oven is crazy. My thermometer read about 205F when they were done.
You’re supposed to let bread cool first, but we ate them hot, and they were great! I had no problems with this dough, so I would definitely use that recipe again.