Monday, November 3, 2008

Holiday Sweet Bread

 

4 1/2 teaspoons or 2 packets active dry yeast 1/2 cup warm water (95 degrees F) 1 teaspoon granulated sugar 1/2 cup King Arthur Unbleached All−Purpose Flour 1 cup milk, scalded 1/4 cup butter 1 teaspoon salt 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 eggs, lightly beaten 4 1/2 to 5 1/2 cups King Arthur Unbleached All−Purpose Flour Egg wash: 1 egg yolk, beaten with 1 tablespoon water Confectioners' sugar icing, optional

In a small bowl or 2−cup measure combine the yeast, warm water, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes. Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, salt, sugar, vanilla and beaten eggs. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together. Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. (The secret to a soft, tender bread is a soft dough.) Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes, or until doubled.

Preheat oven to 375 degrees F. Punch down and round into a ball. Divide in half, cover with plastic wrap and let rest 10 to 15 minutes. Form into desired shapes, such as the Swedish Almond Braid, Poppy Stollen or Six−Stranded Braid.

Swedish Almond Braid Lightly fold down dough. Divide dough in 3 pieces. Put plastic wrap over the top and set aside. Take one piece and roll it out into a rectangle approximately 16−inches x 9−inches to form

Swedish Almond Braid Spread almond filling down center section, leaving 1 inch of clear space at either end. Cut 1−inch−wide strips from edge of filling to outer edge of dough. Fold ends over, and bring dough strips across the filling on a diagonal, alternating from side to side, like a two−stranded braid. Cover dough with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk. Preheat oven to 375 degrees

F. Brush tops of loaves with the egg wash. Bake loaves 25 to 35 minutes, or until a rich, golden brown. Cool on wire racks. To decorate: Drizzle with thick Confectioners' Sugar Glaze (below), and top with sliced almonds.

Confectioners' Sugar Glaze: Mix 1 cup confectioners' sugar with 2 tablespoons liquid (water, milk, a few drops of flavor extract, rum, brandy, grated lemon or orange peel, etc.) If you drizzle glaze on right after pastries come out of the oven, it will spread and create a clear, shiny glaze over the whole surface. For more crunch, sprinkle nuts over this before it hardens.

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