Subject: Caraway White Bread
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 16 2003 - 18:54:24 EDT
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FOOD FUNNY
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This one has been making the rounds on the internet recently. Thanks
to Sue Farrell for sending it in.
The Japanese eat very little fat and suffer fewer heart attacks than
the British or Americans.
The Mexicans eat a lot of fat and suffer fewer heart attacks than the
British or Americans.
The Italians drink excessive amounts of red wine and suffer fewer
heart attacks than the British or Americans.
The Japanese drink very little red wine and suffer fewer heart attacks
than the British or Americans
The Germans drink a lot of beers and eat lots of sausages and fats and
suffer fewer heart attacks than the British or Americans.
Conclusion: Eat and drink what you like. Speaking English is
apparently what kills you.
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TODAY'S RECIPE
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Bernard Clayton lists this bread as "Weissbrot mit Kummel (German
White Bread with Caraway Seeds)" and tells of a German baker who
included several loaves of a similar bread in his portrait. Be sure
to follow the directions for spraying it with water during the baking
to make the crust nice and crisp.
Caraway White Bread
All recipes this week are adapted from "Bernard Clayton's New Complete
Book of Breads: Revised and Expanded" by Bernard Clayton, available
from Amazon.com in hardcover at:
http://www.amazon.com/exec/obidos/tg/detail/-/0671602225/worldwiderecipes
and in paperback at:
http://www.amazon.com/exec/obidos/tg/detail/-/068481174X/worldwiderecipes
4 cups (1 L) bread or all-purpose flour
2 packages (2 Tbs, 30 ml) dry yeast
2 tsp (10 ml) sugar
3/4 cup (180 ml) hot milk
2 eggs at room temperature
8 Tbs (120 ml) butter at room temperature
2 tsp (10 ml) salt
1 Tbs (15 ml) caraway seeds
Cornmeal for preparing the baking sheet
Combine 3 cups (750 ml) of the flour with the yeast and sugar in a
large mixing bowl. Form a well in the center and pour in the hot
milk. Using a wooden spoon or the flat beater attachment of an
electric mixer, beat to form a batter. Beat in the eggs one at a
time, followed by the butter and salt. Continue working by hand or
with the beater, adding more flour, until it forms a rough ball in the
bottom of the bowl. Add room-temperature water to cover the dough by
2 inches (5 cm). Allow the dough to rise until it floats to the
surface of the water, about 1 hour. Remove the dough from the water
and pat dry with paper towels. Place the dough on a floured work
surface and knead, adding more flour as necessary and working in the
caraway seeds, until it forms a smooth, elastic dough, about 10
minutes. Form the dough into a round ball about 8 inches (20 cm) in
diameter and place on a baking sheet that has been dusted with
cornmeal. Cover with a tent of foil, making sure the foil doesn't
touch the dough, and allow to rise until doubled in volume, about 35
minutes. Remove the foil tent and bake in the center of a preheated
375F (190C) oven for about 1 hour. Spray the loaf lightly with water
twice during baking. The bread is done when it makes a hollow sound
when tapped on the bottom. Allow to cool on a wire rack before
serving. Makes 1 large loaf.
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