Text 24807, 66 rader
Skriven 2015-03-12 11:38:06 av Janis Kracht (1:261/38.0)
  Kommentar till text 24792 av Dale Shipp (1:261/1466.0)
Ärende: Re: pasta
=================
Hi Dale,

>> We recently had a not so good experience with some "twirled
>> rye/pumpernical" bread.  The problem was that it seemed to have a
>> tendency to come unwound when eating a sandwich.

>> Ah... I'm not sure I've seen a "twirled" loaf.  I can understand your
>> dismay  at it unwinding ... Perhaps it would have been good with a
>> chunk of cheese? I usually just grab a standard loaf type
>> for corned beef for reubens.. but if those twirled loaves
>> were in the same general area as the standard loaves, I
>> probably wouldn't have noticed it until I got home :)

> We've seen the same twirl in cinnamon bread.

Ok, I've seen that.

> This rye/pumpernical did
> not unwind all the way, but just the top layer or so.  It did make
> sandwich eating a bit of a challenge.

I bet :)

===Panetone===
This is a great bread for Christmas presents.  You can bake it in two 1 lb.
coffee cans which can be decorated, or wrapped in festive holiday paper.

5 cups sifted flour
2 envelopes dry yeast
1/3 cup lukewarm water, and 2 Tablespoons lukewarm water separated 2 teaspoons
salt
3 whole eggs,  4 egg yolks separated 2/3 cup sugar
2/3 cup butter at room temperature
1/2 cup raisins
1/2 cup chopped candied citron
1 Tablespoon confectioners sugar
4 sugar cubes, crushed

Put 3/4 cup of the flour in a bowl and make a well in the center of the flour. 
In a separate small bowl, mix mix 1/3 cup lukewarm water with the dry yeast. 
When dissolved, pour the yeast and water into the well of the flour.  Mix the
flour in to make a soft dough.  Knead the flour into a ball, and let rise in a
warm place until doubled in bulk to make a sponge.

Dissolve half the sugar in 2 tablespoons lukewarm water.  Mix the rest of the
flour with the salt, the sugar/water mixture, the 3 whole eggs and half of the
softened butter and then add the sponge.

Knead the dough until it cleans the sides of the bowl.  Roll out the dough and
sprinkle it with remaining soft butter and two of the egg yolks.  Top the dough
with the raisins and citron.  Knead the dough again for 15 minutes, or until
smooth and elastic.  Roll the dough into a ball and put it on a buttered and
floured bowl.

Let the dough rise in a warm place until doubled.  Form the Panetone into a
round loaf and place on a buttered and floured baking sheet.  Beat together two
egg yolks, one tablespoon of water and the confectioners sugar.  Spread the
mixture on top of the Panetone.  Score the top of the Panetone with a knife and
sprinkle it with the crushed sugar cubes.  Bake at 350F for 50 minutes.
===

Take care,
Janis

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