This bread was made using a recipe in "Beard on Bread" by James Beard. The rich dough (made with butter, egg and milk) was proofed in a bath of warm water! Bread tastes better torn apart, doesn't it? We served it warmed for breakfast, with butter, apricot jam and coffee. Life is wonderful! Even if there is too much snow outside in March.
The dough was very slack. It was tempting to add more flour but the recipe said not to worry if the dough was sticky and wet. So I didn't worry. Ha. Very much....
The fully kneaded dough placed on a flour dredged holey (old) tea towel
The dough in the tea towel is loosely tied up like a package
Because the first tea towel had so many holes, I wrapped the package in another tea towel.
The package was then submerged in warm water.
It was hard to believe we had ridden our bikes the day before. Snow started falling in the early morning and this is how it looked by 11:00.
When it was risen (it took no time at all!), the package rose to the top to float.
The sodden package was placed in a colander to drain.
Unwrapping the first tea towel revealed that the dough tried to escape.
What a mess!!
releasing (ha) dough from tea towel
What a big mess!!
Using a pie lifter works for releasing dough still stuck to the tea towel. But only where the towel was really dredged with flour.
Because the dough reminded me of challah dough, I braided it.
Just before baking the bread, it was brushed with milk to give it a shine. Here it is just out of the oven. It smelled divine!! We sent one loaf immediately over to our neighbours and kept the other to have for breakfast the next morning.
Meanwhile, more snow fell. (No more biking for a while!)
Here is the bread cut in half to show the crumb.
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain