Text 3820, 122 rader
Skriven 2013-08-22 19:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: leftovers 47
====================
 ML> Philip fulfills
 ML> that function for Court; luckily he doesn't mind leftovers.
 NB> At least he's a good influence on her... providing a reason not to
 NB> automatically waste good food... ;)

But he hasn't managed to get her to actually 1. not buy too
much; 2. consume leftovers.

Funny story. So we're cleaning up after supper, and Court
starts to stuff a bunch of fat into the disposal. Philip
says, you've got it wrong, that's what you're supposed to
eat! My kind of guy. Anyhow, fast forward a few days;
Philip is long gone, and Court has just left. I start
going through the fridge and finding all sorts of appalling
things leftover from before I arrived. Slimy salad, slimy
parsley, slimy succotash, you know, nightmare stuff. Down
the pig, which acquiesces for a while and then starts
shooting geysers of fatty liquid up the drain. Argh. After
cleaning up the mess in the sink and on the floor, my hands
remind me of the old Punch cartoon, with a guy climbing up
out the English Channel (not identified explicitly), covered
in black grease, with all these people popping Champagne
bottles around, with this clueless couple looking on; the
caption is, my, the water must be dirty.

Finally, a few gallons of boiling water and half a bottle of
Joy seemed to have done the trick, but note that I left the
premises as quickly as possible (I'm heading to Pittsburgh
as I type).

 ML> Is that not actually so - are there
 ML> those among us who have this same wasteful and/or cavalier
 ML> attitude about food as these ladies of my acquaintance?
 NB> Do you really expect any of those to pipe up...?  (G)

And why not? People shouldn't take their shortcomings all
that seriously.

Cinnamon pulled loaf
cat: bread, sweet
yield: 1

For the dough
3 c all-purpose flour
1/4 c granulated sugar
2 1/4 tsp dry yeast
1/2 ts salt
60 g unsalted butter
1/3 c whole milk
1/4 c water
2 lg eggs
For the filling
1 c granulated sugar
3 ts ground cinnamon
60 g unsalted butter, melted

1. Activate the yeast by whisking your dry yeast into 3 Tb
warm water (40-50 deg C). Add a pinch of granulated sugar
and allow the mixture to sit for 5 min, until it is foamy
and frothy.

2. In a large bowl, whisk together 2 c flour, the sugar
and salt. Set aside.

3. Beat the two eggs separately and set aside.

4. In a small saucepan, melt the butter in the milk until
the butter has just melted. Mix well. Remove from the heat
and add water. Let the mixture cool slightly.

5. Pour the milk mixture into the dry ingredients together
with the yeast; mix with a spatula. Add the eggs and stir
until the eggs are incorporated into the batter. It might
take awhile for this to happen, keep mixing! Add 3/4 c
flour and mix it into the dough. It should have a sticky
consistency.

6. Place the dough in a large greased bowl. Cover lightly
with cling wrap and a clean wet kitchen towel. Place in a
warm place and leave it for 45-60 min, till the dough
doubles in size.

7. While the dough rises, whisk together the sugar and
cinnamon. Grease a loaf pan.

8. Deflate the risen dough and knead 2 Tb flour into the
dough. Cover again with a cling wrap and kitchen towel
and allow it to rest 5 min. On a lightly floured surface,
use a rolling pin to roll the dough out. (guess what? i
don't have a rolling pin despite this whole year of
baking and i've been getting by with using an empty wine
bottle lol. gonna get one soon when i move back to my
house!). Roll it as large as the dough will go. Its
texture should be somewhat springy.

9. Spread the melted butter across all of the dough.
Sprinkle with the sugar and cinnamon mixture. (it might
look like a lot of sugar, but just do it! my personal
experience here because i didn't listen to the recipe
and used less sugar than instructed - it somewhat
lacked the punch as a result).

10. Slice the dough vertically, into equal sized strips.
Stack the strips on top of each other and slice them
horizontally till you get stacks of squares. Lay them
in the loaf pan packed together.

11. Cover the loaf pan with cling wrap and a wet kitchen
towel and leave it in a warm place for 30-45 min until
almost doubled in size.

12. Preheat the oven to 170C. Place the loaf in the oven
and bake 30-40 min until the top is very golden brown.
Pierce a fork into the centre, and if it comes out
clean, your loaf is done! Allow it to cool 20-30 min
before serving.

thelittlemomentsofmylife.blogspot.com

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