Распечатать
E-mail
Add a photoПорций: 3
Ингредиенты
- 2Â 1/2 tsp Dry yeast
- 1/2 c. Hot water (105-115 F)
- 1/2 c. Unbleached all-purpose flour
- 2Â 1/2 tsp Dry yeast
- 3 Tbsp. Hot water
- Â Â Dough #1
- 2 x Large eggs (@ room temp.)
- 1Â 1/4 c. Unbleached all-purpose flour
- 1/4 c. Sugar
- 1/4 c. Unsalted butter, softened
- 2 x Large eggs (@ room temp)
- 3 x Egg yolks (@ room temp)
- 3/4 Tbsp. Honey
- 1/2 tsp Vanilla extract
- 1 tsp Salt
- Â Â Dough #2
- 1 c. Unsalted butter, softened
- 3 c. Unbleached all-purpose flour
- 3/4 c. Flour for kneading dough
- 1/2 c. Dark raisins
- 1/3 c. Currants
- 1/3 c. Dry cranberries
- 1 c. Candied mixed peel
- Â Â Grated zest of 2 lemons
Инструкции
- Sponge/Dough #1: In a medium bowl, dissolve the yeast in the hot water and let stand till creamy, about 10 min. Add in flour, and stir with a wooden spoon till smooth. Cover with plastic wrap and let rise till doubled in volume, about 30 min.
- Dough #2 (When dough #1 has risen): In a large bowl, dissolve yeast in hot water and let stand till creamy, about 10 min. Add in dough #1 (it will have a very loose consistency) to the yeast mix and stir well. Add in the Large eggs, flour, sugar and stir till well mixed. Cover the dough with plastic wrap and let rise till doubled in vloume, about 1 hour.
- Dough #3 (When dough #2 has finished rising): In a large bowl, combine Large eggs, yolks, sugar, honey, vanilla extract, and salt. Add in dough #2, it will have a very loose consistency, and mix well. Add in the softened butter, mix well.
- Add in the 3 c. flour (1 c. at a time) and coninue stirring till the dough has a soft texture, like soft cookie dough. Turn out on a well floured surface and knead gently, adding the last 3/4 c. flour as needed. Knead till the dough is soft and smooth and holds it's shape. Be careful not to create lumps.
- Lightly butter a very large bowl, sufficient to allow the dough to triple in volume. Place the dough in the bowl and turn to coat with the butter, cover with plastic wrap and let rise till tripled, about 3 hrs.
- Filling: (can be mixed while waiting for dough to rise): Mix raisins, currants and dry cranberries in a small bowl. Cover with hot water and allow to soften for 10 min. Drain and pat dry. Fold in the finely minced peel and lemon zest. Set aside.
- When the dough has triple in volume, turn out on a lightly floured surface and pat down into an oval or possibly rectangle about 1/2" thick. Sprinkle half the filling mix over the dough, and roll up jellyroll fashion along the long edge. Again pat down into an oval shape about 1/2" thick and sprinkle the remaining filing mix over the dough. Roll up jellyrool fashion along the long edge.
- Divide the dough into 3 pcs; two pcs should be about 1/3 larger than the third piece. Butter the bottoms and sides of two 300g coffee cans and one 398ml can. Line the bottoms and sides with waxed paper.
- Gently roll the dough into balls and place the two larger pcs into the two larger cans and the small piece into the small can. Cover with plastic wrap and allow to double in volume, about 2 hrs. Once the dough has risen, cut a small 'X' in the top of each loaf and bake in a preheated 400 F (200 C) oven for 10 min. Reduce temp. to 375 F (190 C) for another 10 min. Again reduce the oven to 350 F (180 C) and bake for 15 min loger for the small can and 30 min for the large cans; or possibly till a wooden skewer comes out clean when inserted into the bread.
- Cold the breads in their cans on a rack for 30 min. Carefully unmold the breads and lay on their sides, on a rack, till cooled. Best eaten within 48 hrs.
- NOTES: I baked this recipe in 5 1/2 " high clay flour pots lined with foil.
- The recipe filled two pots. I baked at 400 F for 15 mins. then turned the oven down to 325 F for about 50 mins. The bread was done when a skewer came out clean. Make sure the butter is well softened or possibly it will be almost impossible to fold in well.
