Subj : Stollen
To : Ruth Haffly
From : Dave Drum
Date : Fri Jan 05 2024 06:27:13
-=> Ruth Haffly wrote to Dave Drum <=-
DD> If you're making crumbs let the bread machine go all the way. No sense
DD> in running the oven for something that doesn't need to be "pretty".
RH> I do, that loaf isn't "for pretty"--just gets cut up, dried and cubes
RH> run thru the blender to crumb.
DD> Panko are the only bread crumbs that I buy. Regular crumbs came
RH> from DD> stale bread that hasn't started a penecillin crop. Bv)=
RH> I only buy panko also but regular crumbs come only from my home made
RH> 100% whole wheat bread, nothing artificial added.
Sounds like we're on the same page. Except I buy more bread than I bake.
When I do msake it it's usually pretty good.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cheddar-Sriracha Swirl Bread
Categories: Breads, Cheese, Chilies
Yield: 1 Loaf
1 3/4 c Whole milk
2 tb Unsalted butter; room temp
2 tb Sugar
1/4 oz Package instant dry yeast
4 c Unbleached all-purpose flour
- plus more for kneading
Oil or cooking spray
2 ts Kosher salt
1/4 c Sriracha sauce *
1 c Shredded sharp Cheddar
* Huy Fong (Rooster Sauce) or similar
In a small saucepan over medium-low heat, warm the milk,
butter, and sugar, stirring occasionally. Remove from the
heat as soon as the butter melts. The liquid should be
lukewarm to the touch, around 100ºF. Allow it to cool to
that temperature if necessary. Sprinkle the yeast over the
milk mixture and let sit for 10 minutes to proof. After
about 10 minutes, there should be a layer of froth on the
surface of the mixture, which signifies that the yeast is
viable and ready to sacrifice its own life in the name of
good bread.
In a large bowl, mix together the flour and salt. Pour the
milk and yeast mixture into the bowl of flour and mix with a
wooden spoon until a soft, ragged mixture is formed.
Transfer the dough to a well-floured work surface and knead
for 1 minute. Transfer the dough to a lightly oiled bowl,
cover with a kitchen towel, and allow it to rest,
undisturbed for 20 minutes.
After its rest, turn the dough back out onto the
well-floured work surface and knead until a soft, elastic
dough results, 3 to 5 minutes. Transfer the dough once more
to the lightly oiled bowl, cover, and allow it to rest in a
warm area of the house until doubled in size, about 2 hours.
Transfer the dough to the work surface and, using your
hands, gently flatten into a 9-inch-wide rectangle. Spread
the Sriracha over the dough, leaving a 1-inch border around
the outside edges free of Sriracha. Sprinkle the cheese
evenly over the Sriracha, respecting the same border. It is
this border that allows the dough to seal properly in the
next step.
Roll the dough up tightly, lengthwise, similar to making a
jelly roll. Press down on the last roll to seal and make a
seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough,
seam side down, into the pan. Cover and return to the warm
spot until the dough has again doubled in size and is
cresting over the top of the pan, 2 to 2 1/2 hours.
Preheat the oven to 400ºF/205ºC. Just before baking, make a
1/4"-deep slit down the center of the loaf using a serrated
knife. Place the loaf pan on the center rack of the oven.
Spray the inside walls of the oven and the top of the loaf
with a generous misting of water to create steam. Quickly
close the oven door and bake for 30 minutes. Remove the loaf
from the pan and continue baking for an additional 10 to 15
minutes. The center of the loaf should register 190ºF on a
thermometer and the bottom of the loaf should sound hollow
when tapped.
Let the bread cool completely on a cooling rack before
slicing for best results. Store refrigerated in an airtight
container for up to 3 days.
IN A PINCH: Use a 1-pound ball of fresh pizza dough or
defrosted frozen pizza dough, available at some specialty
supermarkets and friendly neighbourhood pizzerias. Allow the
dough to come to room temperature and flatten the dough into
the 9"-wide rectangle, proceeding as directed with Sriracha
and cheese, allowing the dough to rise and then baking as
directed.
Recipe by: Randy Clemens: The Sriracha Cookbook: 50 "Rooster
Sauce" Recipes That Pack a Punch
Posted by Linda Hutchinson
From:
[email protected]
Uncle Dirty Dave's Kitchen
MMMMM
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
