FareShare Gazette -- March 2007 Recipes
FareShare Gazette -- March 2007 Recipes is built on Warm Water, Salt, Sugar, Dry Yeast About Each, and Bread Flour Divided. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 1 cup
- 1 dash
- 1 dash
- 2 pkg
- 4 3/4 cup
- 1/2 cup
- 3 tbsp
- 1 tsp
- 1 tbsp
- 1/2 cup
- 1/3 cup
- 1/2 tsp
- 1/2 cup
- 1 pkg
- 5 cup
Method (preview)
- 1
Place allspice and cinnamon in a spice or coffee grinder and process until finely ground. Set aside.
- 2
Combine water, dash of salt, dash of sugar and yeast in a large bowl, stirring with a whisk.
- 3
Let stand for 5 minutes.
- 4
Lightly spoon flour into dry measuring cups; level with a knife.
- 5
Add 1 cup flour to yeast mixture, stirring until well combined.
- 6
Let stand 20 minutes.
- 7
Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
- 8
Add eggs, 1 at a time, beating well after each addition.
- 9
Stir in allspice mixture.
- 10
Add yeast mixture to butter mixture; stir with a whisk until well combined.
- 11
Stir in 1 teaspoon salt.
- 12
Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms.
- 13
Turn dough out onto a floured surface.
- 14
Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- 15
Place dough in a large bowl coated with cooking spray, turning to coat top.
- 16
Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough.
- 17
If indentation remains, dough has risen enough.)
- 18
Divide dough into 3 equal portions, shaping each portion into a 14-inch- long rope.
- 19
Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal.
- 20
Braid ropes; pinch loose ends to seal.
- 21
Lightly coat dough with cooking spray.
- 22
Cover and let rise 45 minutes or until doubled in size.
- 23
Combine 1 tablespoon water and egg yolk, stirring with a whisk.
- 24
Brush half of yolk mixture over loaf.
- 25
Let stand for 5 minutes.
- 26
Repeat procedure with the remaining yolk mixture.
- 27
Bake at 350F for 30 minutes or until loaf sounds hollow when tapped.
- 28
Cool on a wire rack for 20 minutes.
- 29
Add 1/4 cup water and bring to a boil over high heat.
- 30
Remove from heat and let steep 15 to 30 minutes, then pour through a fine wire strainer; reserve liquid and discard spices.
- 31
2. In another small pan over medium-low heat, combine butter, milk, and salt. Heat just until warm (110F; butter doesn't need to melt completely).
- 32
Stir in sugar.
- 33
The temperature may continue to rise even off the heat; if it gets too hot, let cool before adding to yeast mixture.
- 34
In the bottom of a large bowl, combine yeast and 1/4 cup warm (110F) water; let stand until yeast is dissolved, about 5 minutes.
- 35
Reserve 1 tablespoon of the beaten eggs; cover and chill.
- 36
Add remaining beaten eggs, spice-infused water, and butter mixture to yeast mixture; stir until well blended.
- 37
Stir in 2 cups flour.
- 38
With a heavy-duty electric hand or standing mixer on medium speed, beat until dough is stretchy, 6 to 10 minutes, scraping it down if it rises up beaters.
- 39
If kneading by hand, with a wooden spoon, stir in 2 1/4 more cups flour until blended.
- 40
Dust board generously with some of the remaining 3/4 cup flour.
- 41
Scrape dough onto the board and knead, adding just enough of the remaining flour needed to prevent sticking, until dough is smooth and no longer sticky, 10 to 15 minutes.
- 42
Return dough to bowl.
- 43
6. Cover bowl with plastic wrap and let dough rise in a warm (70F to 80F) place until doubled, 1 1/2 to 2 hours.
- 44
Preheat oven to 350F (325F for convection heat).
- 45
Punch dough down and knead briefly on a lightly floured board to release air.
- 46
Shape into a smooth round and place in a buttered 10-inch cheesecake pan with removable rim at least 2 inches tall; press dough lightly to fill pan.
- 47
Set 1 hard- cooked egg in the center and 4 eggs around edge, at the points of a cross.
- 48
Cover pan lightly with plastic wrap and let rise in a warm (70F to 80F) place just until almost doubled, 35 to 50 minutes.
- 49
Brush bread with reserved beaten egg and sprinkle evenly with sesame seeds.
- 50
Bake until bread is richly browned and a wooden skewer inserted in the center comes out clean, about 45 minutes.
- 51
Let cool on a rack about 10 minutes, then run a knife around pan rim and remove; remove pan bottom.
- 52
Let bread cool on rack at least 30 minutes.
- 53
Cut into wedges to serve.
- 54
Preparation and Cook Time: about 1 1/2 hours, plus about 2 1/2 hours to rise.
- 55
Notes: In step 4, if you don't have an electric mixer, stir in flour with a spoon until blended, then proceed to step 5.
- 56
Knead at least 15 minutes.
- 57
You can make this bread up to a day ahead; cover and store at room temperature (but don't eat the eggs the next day).
- 58
To reheat, wrap loaf loosely in foil and bake in a 350F oven until warm, 10 to 15 minutes.
- 59
Juice 3 of the blood oranges, zest and supreme the other 4; set aside in a mixing bowl.
- 60
Season with fish sauce, Worcestershire sauce, honey and the extra virgin olive oil, salt, pepper and a little sugar to balance.
- 61
Set aside at room temperature and let the flavors marry.
- 62
Season and grill the lamb chops to the desired temperature.
- 63
Saute the mustard greens in olive oil and season with salt and pepper.
- 64
Serve the lamb with the greens and orange relish to dress.
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