Vix vivax--romulan raisin/walnut bread
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Vix vivax--romulan raisin/walnut bread
  Bread    Star trek    SciFi  
Last updated 6/12/2012 1:28:39 AM. Recipe ID 64114. Report a problem with this recipe.
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      Title: Vix vivax--romulan raisin/walnut bread
 Categories: Breads
      Yield: 10 Servings
 
      4 c  Milk
    1/2 c  Butter
    1/2 c  Sugar
      2 tb Light molasses
      2 ts Salt
    3/4 c  Sour cream
      2 pk Dry yeast
     13 c  Flour (more or less)
      2 c  Golden raisins
      2 c  Walnuts; coarsely chopped
      1    Egg; for glaze
 
  ***This makes 4 loaves of bread Scald the milk. Add the butter, sugar,
  molasses and salt. Let it cool for about 10 minutes and add the sour
  cream, beating with a wire whisk to mix it all thoroughly. Pour it
  into a large bowl. When the liquid is cool enough so that a drop on
  the inside of your wrist is not hot enough to hurt, add the yeast.
  (if you add yeast to the hot mixture, you will kill the yeast and the
  bread will not rise.) Add about 5 cups of flour, 1 cup at a time, and
  mix it well with the liquid, breaking up lumps as you mix. Add
  raisins and walnuts. Add flour, 1 cup at a time, until the dough is
  no longer very sticky; it should be right when you have added about
  12 cups. Sprinkle out about 1/4 to 1/2 cup flour onto a clean board
  or countertop. Dump the dough onto the floury place and scrape out
  the bowl onto the dough. Wash, dry and grease the bowl. Now, knead
  the dough for about 15 to 20 minutes using up the last of the flour.
  It should feel stretchy and elastic. Put the dough into the greased
  bowl and grease the top. Cover it will a damp cloth and set it in a
  warm place to rise. It may take as much as 2 hours until it is double
  in bulk. When it has doubled in bulk, flour a place on the counter,
  dump it out and knead it again for about 5 minutes. Divide the dough
  into 4 equal parts and grease 4 bread pans. Shape the dough into
  loaves and put 1 in each pan. Cover the pans with a damp cloth and
  let the dough rise until about double in bulk, about 1 hour. Preheat
  the oven to 325 degrees, brush the tops of the loaves with beaten
  egg, and put them in the oven. Bake at 325 for 30 minutes and then at
  300 degrees for another 30 minutes. The loaves will sound "hollow"
  when tapped when they are done. Take them out of the oven as soon as
  they are done. Turn them out of the pan onto cake racks. The bread is
  best served warm, but it may be cooled and then frozen to save.
 




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Recipe ID 64114 (Apr 03, 2005)

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