Archive for October, 2012

Breton Brittle

Recipe

1 Oct

Title: BRETON BRITTLE
Categories: Candies, Desserts
Yield: 1 pan

28 Dare Breton Crackers
1 c Packed brown sugar
1 c Butter
1 pk (300g) Semi-sweet Chocolate
Chips
1/3 c Chopped nuts

Completely line 13×9-inch (3.5L) baking pan with foil. Arrange a single
layer of crackers over bottom of pan. Arrange a second layer of crackers
to cover spaces between crackers in first layer. (It will be necessary to
break some crackers in half so that the entire bottom of pan is covered.)
In medium saucepan combine sugar and butter. Cook and stir over medium
heat until mixture comes to a boil. Remove from heat; pour evenly over
crackers in pan. Bake in 400F (200C) oven 5 minutes. Remove from oven;
sprinkle with chocolate chips. When chips are soft, spread over top.
Sprinkle with nuts. Chill until chocolate is set. Break into pieces to
serve. Store in refrigerator.

—–

Filed under: Desserts, Rice

Mws-bread With Honey, Oat Bran And Teff Wip

Recipe

1 Oct

Title: MWS-BREAD WITH HONEY, OAT BRAN AND TEFF WIP
Categories: Breads
Yield: 2 loaves

6 c Bread Flour
1 c Oat Bran
1/3 c Teff; uncooked seenote
2 Packages Active Dry Yeast
-2pkg = 4 1/2 ts measurement
2 ts Salt
1 3/4 c Water
1/2 c Honey; or Brown Sugar
1/3 c Butter; melted
2 lg Egg; beaten slightly

—————————GLAZE—————————
1 tb Water; mix with egg
1 Egg White
2 tb Oat Bran for top…..

Seenote: Teff; grain uncooked
In a large bowl, stir together water and Brown Sugar
or Honey. Sprinkle with Yeast and stir until it has
dissolved. Stir in Oat Bran and Teff seed. Let the
mixture stand for 15 minutes to let the Oat Bran
absorb liquid. Do all in a KitchenAid mixer if
available. Add oil and eggs.Mix very well. Stir in
Salt.
One cup at a time, mix in flour until the dough
becomes too difficult to stir. Turn out on to a “well
floured” work surface and knead until smooth and
elastic, adding flour only as necessary to keep from
sticking, about 8 minutes. It takes 4 or 5 minutes on
the KitchenAid. This recipe usually takes 6 full cups
of flour.
This is the place where I freeze 1/2 of this
bread….To Freeze: place the 1/2 recipe of this dough
into an oiled labeled gallon plastic freezer bag.
Squeeze all of the air out of the bag and seal
tightly. Freeze at once. To use; defrost several hours
until dough rises to double its frozen bulk, then
proceed…
For the half recipe of dough that you are going to
proceed with, continue.
Place the dough in a large well oiled bowl. I spray
the used KitchenAid Bowl with non-stick and throw the
dough back in, spray the top of the dough as well.
Cover with plastic wrap, or a moist towel. Let the
dough rise in a warm draft free place.
Check the rise at 45 minutes, the “perfect place”
rises this bread in 45 minutes.
Punch dough down. If you are doing this entire
recipe, divide the dough in half. Shape each half into
a loaf. This also makes a nice round loaf with a
crunchy crust…..
Pan Loaf making: beginning at one narrow end, tightly
roll up the dough to form a loaf. Pinch seam edge into
dough to seal. Lightly oil a loaf pan.
Meanwhile, place oven rack in the lower third of the
oven; preheat to 375 degrees F. Place each loaf in a
prepared 8 1/2″ X 4 1/2″ X 2 1/2″ loaf pan, seam side
down. Cover, let it rise in a warm place free from
drafts, until doubled in bulk, about 45 minutes .
Check the rise at 35 minutes, the “perfect place”
rises this bread in the pan, in 35 minutes.
This is the place where I make decorative slits into
the top of the loaf.
In a small bowl, whisk egg white with one tb of
water. Brush a little of the egg white mixture over
the top of the loaf and sprinkle with 2 tb Oat Bran,
or sesame seeds just before placing in the oven.
Bake for 35 minutes on a baking stone or 40 minutes
in the bread pan.
To make the crust even crustier, spray the top of the
loaf with water, and liberally spray the inside of the
over at 5 minute intervals and/or place a water filled
pie pan in the oven on a lower rack than the bread.
(boiling water added to the pie pan just before baking
makes sure you have steam….) Makes one or two
loaves, each about 18 1/2 inch slices.

—–

Filed under: Dupree

You are currently browsing the House Of Munch blog archives for October, 2012.

House Of Munch

Archive for October, 2012

Breton Brittle

Mws-bread With Honey, Oat Bran And Teff Wip

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends