HI SHANNON
SORRY ABOUT THE WAIT FINALLY SAW THE MESSAGE IM SUCH A MORON THEY ARE PRETTY OBVIOUS.
2 PACKAGES OF SAFFRON APROX. 2 GRAMS
50 GRAMS OF FRESH YEAST
1/2 LITER OF MILK
200 GRAMS OF BUTTER
1/2 TSP SALT
3 DECILITER SUGAR
1 EGG
1 1/2 LITER FLOUR
CRUMBLE SAFFRON
MIX YEAST WITH SOME MILK, MELT BUTTER AND POUR IN WARM THIS MIX UNTIL FINGERWARM THEN ADD REST OF MILK THEN ADD SAFFRON TO MIX.
ADD THE SALT, SUGAR, HALF THE FLOUR AND THE EGG.
THEN ADD THE REST OF THE FLOUR. WORK UNTIL IT IS SHINY.
TURN ON THE OVEN
SPRINKLE A LITTLE FLOUR ON IT AND COVER WITH A CLOTH OR TOWEL.
LET RISE UNTIL DOUBLE SIZE. IF YOU PUT IT IN A WARM PLACE IT RISES QUICKER BUT YOU KNOW THAT SINCE YOU DO A LOT OF BAKING.
KNEAD THE DOUGH IN THE BOWL UNTIL SHINY AGAIN MAKE IT INTO SHAPES. I USUALLY MAKE BRAIDS, MAKE THREE 1" DIAMETER SNAKESHAPES.
LET IT RISE AGAIN. BRUSH WITH EGGWITE AND IF YOU WANT GARNISH WITH SOME RAISIN, PEARLSUGAR.
OVEN INFO VARIES FOR VARIOUS OVENS BUT YOU CAN USE
THIS AS A ROUGH GUIDE AND KEEP AN EYE ON IT
FOR BIG STUFF 200 DEGREES CELSIUS ~ 25 MIN
FOR MEDIUM STUFF 225 DEGREES CELSIUS ~ 10 MIN
FOR SMALL STUFF 250 DEGREES CELSIUS ~ 6 MIN
ENJOY SHANNON AND OTHERS IF THEY FEEL LIKE IT
LATER JOE
Edited by Joe Montgomery on 17-01-2007 19:26 |
