Subject: Rich White Bread
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 17 2003 - 10:46:22 EDT
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FOOD FUNNY
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Thanks to "SINGSnKEYS" for this urban legend. When I first heard it
in the '70s, Robert Redford was with Paul Newman.
In 1990 a woman entered a Haagen-Dazs in the Kansas City Plaza for an
ice cream cone. While she was ordering, another customer entered the
store. She placed her order, turned and found herself face to face
with Paul Newman. He was in town filming a movie. His blue eyes made
her knees buckle. She finished paying and quickly walked out of the
store, her heart still pounding. Gaining her composure she suddenly
realized she didn't have her cone; she turned to go back in. At the
door she again came face-to-face with Paul Newman who was coming out.
He said to her, "Are you looking for your ice cream cone?" Unable to
utter a word she nodded yes. "You put it in your purse with your change."
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TODAY'S RECIPE
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This rich loaf, heavy in fat, fiber, and flavor, makes wonderful toast
and magnificent sandwiches. It also keeps for several days because of
the high fat content, and freezes equally well.
Rich 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
1 1/2 cups (375 ml) hot water
1/2 cup (125 ml) non-fat dry milk
2 Tbs (30 ml) sugar
2 tsp (10 ml) salt
2 packages (2 Tbs, 30 ml) dry yeast
5 1/2 - 6 cups (1.25 - 1.5 L) bread or all-purpose flour,
approximately
2 Tbs (30 ml) butter at room temperature
2 eggs at room temperature
Place the hot water in a large mixing bowl and stir in the milk,
sugar, salt, yeast, and 3 cups (750 ml) of the flour with a wooden
spoon or an electric mixer. Add the butter and eggs and beat until
the batter is smooth. Add the remaining flour 1/2 cup (125 ml) at a
time until the dough forms a rough mass and leaves the sides of the
bowl. Knead by hand on a lightly floured surface or with an electric
mixer for about 8 minutes, until the dough is smooth and elastic,
adding more flour if the dough is sticky. Place the dough in a
lightly greased bowl, turning it to lightly grease both sides, cover
with plastic wrap, and let rise until doubled in volume, about 90
minutes. Fold back the plastic wrap and punch down the dough, folding
it over itself towards the center and turning it over. Cover with
plastic wrap again and let rise until almost doubled in bulk, about 30
minutes. Knead the dough just enough to deflate it and shape into 2
round balls. Form the balls into two oval pieces about 9 inches (23
cm) long and 6 inches (15 cm) wide. Fold the ovals in half
lengthwise, pinch the seams, and place seam side down in two lightly
greased 9x5-inch (23x12 cm) loaf pans. Cover the loaves with lightly
greased wax paper or parchment and let rise until the dough has risen
to about 1 inch (2.5 cm) above the edge of the pan, about 1 hour.
Bake in a preheated 400F (200C) oven until the crusts are golden brown
and the bread has come away from the edges of the pans, about 35 to 40
minutes. Remove from the pans and cool on a wire rack before serving.
Makes 2 loaves.
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