The Bread Course
Parsley Bread
(An excellent bread, eaten fresh, or aged for trenchers)
| 2 packages dry active yeast | 6 TBS. melted butter |
| 1 3/4 C. warm water | 1 1/2 tsp. dried rosemary |
| 6 TBS, honey | 1 1/2 tsp. dried basil |
| 7 to 8 C. unbleached white bread flour | 2/3 C. finely chopped fresh parsley |
| 6 small whole eggs plus one yolk | 1 1/2 tsp. cinnamon |
| 2/3 C. currants, softened in warm water | Butter for greasing bowls & cookie sheet |
| 1 2/3 TBS. coarse salt | � |
1.���� Sprinkle yeast on 1/2 cup of
the warm water; stir in honey. Let proof for 5 minutes.
2.���� Add remianing warm water; beat in about 2 1/2 to 3 cups of
flour.
3.���� Beat with wooden spoon for about 200 strokes. Cover with damp
towel, put in warm place & allow to rise for 30-45 minutes, or until
�������� doubled.
4.���� Stir down.
5.���� Beat 5 whole eggs plus one yolk. Stir in currants. Beat in salt
and melted butter. Mix into the dough.
6.���� Crush the dried herbs and chopped parsley into a paste. Mix in
cinnamon. Add to batter and beat well. (Dough should be a delicate green
�������� hue). Add remaining flour first with a
spoon, then with hands until dough comes away from side of bowl.
7.���� Turn out onto lightly floured board and knead until smooth,
shiny and elastic, about 10-12 minutes, adding small amounts of flour if
��������� necessary.
8.���� Place in buttered bowl; cover with damp towel. Let rise in warm
place until doubled in bulk, about 50 minutes.
9.���� Punch down. Turn out onto floured surface. Let rise for 5
minutes. Shape into one or two loaves or twists. Place on buttered cookie sheet.
�������� Cover lightly with damp towel and let
rise in warm place until doubled, about 25 minutes.
10.���� Preheat oven to 375 degrees. Brush loaf or loaves with
remaining whole beaten egg. Bake for about 50 minutes, or until nicely browned
���������� and loaf sounds hollow when
tapped on top and bottom.
Serve with hard cheese, fresh butter, and white wine.
Burrebrede
Shortbread
| 3 C. unbleached white flour | 1/2 tsp. powdered ginger |
| 1/2 C. superfine sugar | 3/4 tsp. allspice |
| 2 tsp. cinnamon | 1/2 tsp. salt |
| 1/2 tsp. powdered cardamon | 1 C. butter (room temperature) |
1.���� Preheat oven to 350 degrees.
2.���� Combine sugar, spices, and salt evenly. Separate into 2 equal
portions, reserving one.
3.���� On clean kneading surface, mix gently, by hand, one-half the
spice mixture into the flour.
4.���� Squeeze butter in hands, and bit by bit, add spiced flour by
working it into butter on the board. Take time to thoroughly integrate dry and
�������� butter mixture.
5.���� Press batter into 8 inch square shallow pan. Score the surface
of the batter to make "fingers" of shortbread. Also make several fork-pricks
�������� on each "finger".
6.���� With reserved spice mixture, evenly strew all cuts.
7.���� Bake 1 hour, or less until firm and golden, not brown. Cool in
pan, break into shortbread fingers and serve.