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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna, braiding bread
Linda
530 posts
Nov 16, 2005
8:30 PM
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Bryanna, this picture of a braided bread under your Kalach recipe in the December 2003-January 2004 issue has a more complicated braiding. Is this done by just cutting multiple ropes instead of just three? I really like the way this looks and how it puffs up so. I think this would be nice as a large loaf for your Squash Braid which I'm making again this year!
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Bryanna
Owner/Moderator
1278 posts
Nov 17, 2005
7:21 AM
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Yes, this is just three braids stacked on top of eachother. The bottom one is the largest, then the next largest, then the smallest.
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
531 posts
Nov 18, 2005
3:00 PM
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Oh, stacked? Sounds like it might be too heavy?! Do I stack them and then let it rise? I guess that makes most sense..
thanks, Bryanna :)
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Bryanna
Owner/Moderator
1279 posts
Nov 18, 2005
3:41 PM
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Yes-- but it's not too heavy, because each braid is smaller than the one on the bottom. Anyway, the strength of rising dough would surprise you! There is a Basque Sheepherder's Bread which is made in a cast iron Dutch oven, and the dough will raise the heavy cast iron lid above the top of the pan! I know-- I've seen it!
Here's the recipe from Sunset Magazine;
Basque Sheepherder's Bread
2 packages active dry yeast
3 cups warm (110|degrees~) water
1/3 cup sugar
2 teaspoons salt
1/2 cup (1/4 lb.) melted and cooled butter or margarine
8 1/2 to 9 3/4 cups all-purpose flour (UNBLEACHED WOULD BE BETTER)
In a large bowl, sprinkle yeast over water and sugar; let stand until yeast is softened, about 5 minutes. Add salt, butter, and flour. Mix and knead by hand. Let rise 1 to 1 1/4 hours; knead on a lightly floured board to expel air bubbles and form a smooth ball.
Line bottom of a 5-quart cast-iron or cast-aluminum Dutch oven with foil cut to fit. Rub foil, pan sides, and underside of lid with oil.
Place dough, smooth side up, in pan; cover with lid. Let rise in a warm place **until dough just begins to push against lid**, 30 to 40 minutes; watch closely.
Bake, covered with lid, in a 375|degrees~ oven for 12 minutes; uncover. Bake until bread is deep golden brown, 30 to 35 minutes longer. Slide a knife between pan sides and bread; tip onto a rack and peel off foil. Turn loaf upright; let cool at least 45 minutes. Serve warm or cool. To store, see above. Makes 1 loaf, about 4 1/4 pounds.
Per ounce: 73 cal. (18 percent from fat); 1.7 g protein; 1.5 g fat (0.9 g sat.); 13 g carbo.; 79 mg sodium; 3 mg chol.
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 18-Nov-2005 3:49 PM
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Linda
532 posts
Nov 19, 2005
8:10 AM
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Haha! That looks like fun. My Grandma is Basque and would probably love that bread in a pot!
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