| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Medieval | Breads | 1 | Servings |
INGREDIENTS
| 6 | c | Unbleached flour |
| 1 | ts | Dried rosemary |
| 1 3/4 | c | Warm water |
| 1 | ts | Dried basil |
| 3 | Packs active dry yeast | |
| 1/2 | ts | Cinnamon |
| 1 1/2 | c | Finely chopped parsley |
| 6 | tb | Honey |
| 1 2/3 | tb | Coarse salt |
| 3 | Whole eggs + 2 yolks | |
| 6 | tb | Melted butter |
INSTRUCTIONS
Sprinkle yeast on 1/2 cup of warm water. Stir in honey, let sit for 5 minutes. Add remaining water, beat in about 2 1/2 to 3 cups flour. Beat with a wooden spoon for about 200 strokes. Cover with damp towel, put in a warm place, & allow to rise for 30-45 minutes, or until doubled. Stir down, beat in salt, melted butter, 3 whole eggs, + extra yolk. Crush dried herbs & add 1/2 cup parsley. Mix with cinnamon & add to batter, stirring well. Beat in remaining flour with spoon, then with hands work until dough comes away from sides of bowl. Turn out onto a lightly floured board & knead until smooth, shiny & elastic, about 10-20 minutes, adding small amounts of flour if necessary. Place in a buttered bowl, cover with damp towel, let rise in a warm place until doubled, about 50 minutes. Punch down, cover & let rise again until doubled, about 30 minutes. Punch down. Turn out onto a floured surface. Let dough rest 5 minutes. Shape into three free form curls or twists. Place on buttered cookie sheet. Cover lightly with damp towel & let rise until doubled, about 25 minutes. Preheat oven to 375F. Brush loaves with beaten egg yolk. Bake about 50 minutes or until browned & loaf sounds hollow when rapped on top & bottom. Cool on rack. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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