| 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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