Sunday afternoon treat: 'Cobblestone' Bread
MANILA, Philippines – It looks like a classic cobblestone brick with its rough surface that is further roughened by the texture of the nuts and raisins for its toppings. Put the loaves side by side and take a look at them from above, and you’re seeing an edible version of the cobblestoned streets that horse-driven carriages trod on during the time of our revolutionary heroes.
As “hard” as it looks, though, this unique bread developed by Aboitiz Foods’ Chef Carla Valencia using Pilmico Flour is incredibly delicious.
Bake your own Cobblestone Loaf or two using this recipe shared by Chef Carla.
Cobblestone Loaf
Ingredients:
For the dough:
1 kg. Kutitap Hard Flour
15 grams instant yeast
15 grams salt
150 grams sugar
500 grams water
60 grams margarine
Yellow food color, as needed
For Topping 1:
200 grams butter, melted
For Topping 2:
200 grams brown sugar
15 grams cinnamon
100 grams nuts
100 grams raisins
Procedure:
1. In a mixing bowl, mix together all ingredients for the dough until dough is fully developed.
2. Flatten dough into a rectangle of about 1-inch thickness.
3. Using a pizza cutter, cut dough into 2-inch squares.
4. Pour melted butter over the dough surface and mix by hand.
5. Mix together sugar, cinnamon, nuts, and raisins. Then sprinkle them over the buttered dough. Blend by hand, ensuring that each piece is coated with the sugar-nut topping.
6. Scale 500 grams into greased baking pans.
7. Proof until dough reaches about 1-cm. below the rim.
8. Place the greased pan covers on and bake in a preheated 180°C oven for 40 minutes.
9. Carefully remove from pans while still hot.
*Tip: You may opt to leave the pan open to get a beautiful popcorn-like top for a variation. Please make sure to push down the dough for a flat bottom.
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