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Baking the Bread Baker Bible

Baking the Bread Baker Bible

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Categories:Topics, Art & Design
Published by: nithujaws on Nov 03, 2010
Copyright:Attribution Non-commercial

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05/25/2012

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6 tablespoons granulated sugar
1 cup milk, scalded and cooled to room temperature
2 packages dry yeast
3 cups unbleached all−purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small chunks
3 large egg yolks
4 tablespoons butter, room temperature
1 tablespoon olive oil
3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
savory and parsley (or 1 1/2 to 2 teaspoons dried basil,
thyme and oregano)
5 cloves garlic, peeled and put through a garlic press
or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)

In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand
until foamy (5 to 10 minutes).

In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add
the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl
and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.

Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over
the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal.
Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a
clean cloth and let rise until not quite doubled (about 45 to 55 minutes − preheating oven to 350
degrees F after 30 minutes).

Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30
for smaller) and serve warm.

A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and
folded over into and irregular half−moon shape, this primitive bread is PURE HEAVEN!

Herbed Flat Bread

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