Today was a snow day, though it wasn't really that bad, classes were cancelled, and i had a wonderful day relaxing. It began with sleeping in until 10, then waking up and watching "Say Yes to the Dress" -love that show, which was then promptly followed by a viewing of the cutest movie, "Julie and Julia". That dear folks is how to slouch off half of a day.
Now, bored to tears with nothing to do (besides hw, still putting that off), i wandered into the kitchen and found my bread book. With a daring feat afoot, i fearlessly plunged into the Swiss Bread recipe. All started out well, but then my dough got a little interesting, and i ended up adding almost 1/2 cup water when it originally called for 2 tablespoons- it was so dry. My only guess is that its because of the unusually dry weather outside. or maybe chef error. . . nah.
Despite the water issue, this recipe smoothly, with beautiful results! Looks impressive, and so tasty! It was difficult to keep myself from eating the whole thing all at once- being that I made it for dinner tonight.
oven: 375
3 cups bread flour
1 teaspoon (don't decrease this!)
3/4 oz yeast (or 3 of those little packets)
2 tablespoons luke warm water
4-5 tablespoons water (i added this, only if necessary)
2/3 cup sour cream
1 egg, lightly beaten
1/4 cup butter (i used unsalted), softened
egg wash: yolk+1 tablespoon water, whisked together
1) Warm the sour cream in a small saucepan over low heat until "blood heat" or until just a little runnier. Meanwhile sift together flour and salt in a large bowl. Also mix together the 2 tablespoons luke warm water and yeast.
2) When the sour cream is a little runnier, whisk in the yeast/water mixture. Add to the flour. Add egg. Mix into a dough (however, at least for me, it didn't form a dough, it almost looked like little shreds). Add softened butter. This is when to add the extra 4-5 tablespoons water, you need the consistency of a dough.
3) Turn out onto a lightly (or not at all if your dough isn't that sticky) floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl and covered with oiled plastic wrap. Let rise for an hour and half, or until doubled in size.
4) Punch down (save the oiled plastic wrap, your gonna need it again). Place onto lightly floured surface and divide into two equal portions. Roll each portion into a rope about 16 inches long. Now place the two ropes across eachother like a cross. Fold the top end over and place between the two bottom ropes. Then take the remaining top rope and fold over until all four ends are facing downwards. Then braid together, starting from the left, braid the first rope over the second, and the third rope over the fourth, continue until a tapered loaf is formed. tuck ends underneath and place on a lightly greased baking sheet. Cover with the oiled plastic wrap. Let rise for 40 minutes.
5) Brush on the egg wash. Bake in a 375 degree oven for 27-35 minutes, until golden brown.
Enjoy!
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