Ben Collver wrote to Sean Dennis <=-
I sent you 4 email messages, one for each .zip archive Dave sent me.
I received them all and imported them into my MM. Thank you very much!
I like that people can be friends in spite of being polar opposites politically. That seems old-fashioned to me.
That's how it used to be. It saddens me that today it seems that with a majority of Americns, they are so polarized politically that it's automatic hatred for anyone who thinks a different way than they do and that's all I'll say in here. :)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Russian Easter Bread
Categories: Breads, Dairy, Herbs
Yield: 2 servings
1 c Whole milk
1/2 c Sugar plus a pinch
3/4 c Unsalted butter
pn Saffron threads; crumbled
2 ts Salt
2 1/2 ts Active dry yeast
1/4 c Lukewarm water
- (105-115øF/40-46øC)
6 c All-purpose flour; +
- additional for dusting
4 lg Eggs
SPECIAL EQUIPMENT: 2 (5- to 6-cup) soufflé dishes or 2
(2-pound) cleaned empty coffee cans
MAKE DOUGH: Heat milk, sugar, butter, saffron, and salt in
a 1 quart heavy saucepan over moderate heat, stirring
occasionally, until butter is melted and sugar is
dissolved, about 2 minutes. Remove from heat and cool to
lukewarm.
Meanwhile, stir together yeast, warm water, and pinch of
sugar and let stand until foamy, about 5 minutes. (If
mixture doesn't foam, discard and start over with new
yeast.)
Put flour in a large bowl and make a large well in center.
Lightly beat 3 eggs and add to well along with milk and
yeast mixtures. Carefully stir together with a wooden
spoon, gradually incorporating flour, until a soft dough
forms. Transfer dough to a lightly floured surface and
knead, dusting with just enough flour to keep dough from
sticking, until smooth and elastic, about 10 minutes. Put
dough in a lightly oiled large bowl, turning to coat with
oil, and let rise, covered with a clean kitchen towel, in
a draft-free place at warm room temperature until doubled
in bulk, about 3 hours.
Punch down dough and let rise again, covered with towel,
until doubled in bulk, about 1 hour.
FORM LOAVES: Generously butter soufflé dishes. Punch down
dough and divide in half. Loosely wrap 1 piece in plastic
wrap and set aside. Cut away one third of remaining piece
of dough and reserve, then roll remaining two thirds into
a large ball and transfer to a soufflé dish.
Roll reserved piece of dough into an 18" long rope on
work surface with palms of your hands. Cut rope into 3
equal pieces and lay pieces vertically side by side on
work surface, about 1/4" apart. Gather 3 ends farthest
from you and press them together, then braid strands,
pressing together other ends to secure braid. Lay braid
over top of dough in soufflé dish (trim braid if using
coffee cans). Form another loaf with remaining dough in
same manner.
Cover loaves with clean kitchen towel and let rise in
draft-free place at warm room temperature until doubled in
bulk, about 1 1/2 hours (loaves will rise about 1 inch
above rims of dishes).
BAKE LOAVES: Put oven rack in middle position and preheat
oven to 350øF/175øC.
Lightly beat remaining egg with a large pinch of salt,
then brush egg over top of each loaf. Bake loaves until
golden brown and bread sounds hollow when tapped on
bottom, about 1 hour. Turn loaves out onto a rack, then
turn right side up and cool completely.
Gourmet | April 2004
YIELD: Makes 2 loaves
MM Format by Dave Drum - 27 March 2015
Uncle Dirty Dave's Archives
MMMMM
-- Sean
... Two wrongs don't make a right but two Wrights made an aeroplane.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)