Subject: No-Knead Coffee Cake
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 12 2002 - 16:30:16 EDT
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F O O D F U N N Y
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Thanks to reader "Corayvonne" for this "it could have happened" food
funny:
A beggar walked up to a well dressed woman shopping on Rodeo Drive and
said, "I haven't eaten anything in four days." She looked at him and
said, "I wish I had your willpower."
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T O D A Y ' S R E C I P E
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This coffee cake is reminiscent of the Italian panettone. It can be
made ahead, or served warm from the oven.
No-Knead Coffee Cake
2 packages (2 Tbs, 30 ml) active dry yeast
1 cup (250 ml) warm water
1 cup (250 ml) plus 3 1/2 cups (875 ml) all-purpose flour
1/2 cup (125 ml) butter, beaten until soft
1/2 cup (125 ml) sugar
3 eggs
1 tsp (5 ml) salt
2 tsp (10 ml) grated lemon rind
1 cup (250 ml) chopped walnuts, almonds, or
pecans (optional)
1/4 cup (60 ml) chopped candied lemon or orange
peel (optional)
1/4 cup (60 ml) raisins (optional)
1 Tbs (15 ml) melted butter
For the topping:
1/2 cup (125 ml) chopped blanched almonds
1/4 cup (60 ml) sugar
Stir the yeast into the warm water and let proof for 5 minutes. Stir
in 1 cup (250 ml) flour and let rise 30 minutes. Beat the softened
butter and sugar together. Stir the eggs, lemon rind, and yeast
mixture into the butter mixture. Sift and beat in the remaining flour
gradually. Beat the dough for 5 minutes and add any or all of the
optional ingredients. Cover and let rise for 2 hours, until doubled
in volume. Punch down and put into a generously buttered 1-pound (450
g) coffee can or divide in two and place in greased loaf pans. Let
rise an additional 30 to 45 minutes. Brush with the melted butter.
Combine the chopped almonds and sugar and sprinkle over the top. Bake
in a preheated 350F (180C) oven for 30 to 45 minutes, depending on the
size of the pan, until golden brown. Serves 8 to 12.
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