DECES 27 RECETTES RECIPE
Provided by: Lorna
Total time: 3 hours 10 minutes
Prep time: 25 minutes
Cook time: 45 minutes
Yield: 1 large round loaf
|¼ cup milk|
|¼ cup margarine|
|¼ cup warm water (110 degrees F/45 degrees C)|
|3 cups all-purpose flour|
|¼ cup white sugar|
|2 teaspoons anise seed|
|1 ¼ teaspoons active dry yeast|
|½ teaspoon salt|
|2 eggs, beaten|
|1 tablespoon orange zest|
|¼ cup white sugar|
|¼ cup orange juice|
|2 teaspoons orange zest|
|2 tablespoons white sugar|
- Make bread: Heat milk and margarine in a medium saucepan over low heat until margarine melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
- Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
- Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
- Make glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.
Calories 207.5 calories, CarbohydrateContent 35.7 g, CholesterolContent 31.4 mg, FatContent 5.1 g, FiberContent 1.1 g, ProteinContent 4.8 g, SaturatedFatContent 1 g, SodiumContent 155.6 mg, SugarContent 11.3 g
BOULE SURPRISE RECETTES RECIPE
Provided by: Laura Calder : Cooking Channel
Total time: 15 hours 10 minutes
Prep time: 10 minutes
Cook time: 1 hours
Yield: 1 boule
|3 cups/375 g all-purpose flour, plus more as needed|
|1 1/4 teaspoons salt|
|1/4 teaspoon instant yeast|
|Cornmeal, wheat bran or extra flour, as needed|
- Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you’ll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It’s ready for the next step when the surface is dotted with bubbles.
- Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
- Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn’t stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
- Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
- When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.