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SOURDOUGH
HOT-X-BUNS "These are the best hot-x-buns I have ever tasted. I am a fussy eater and a good cook, and I have never tasted hot-x-buns so beautiful." Dianne Hill-Harrison Cottesloe WA. Comments at a sourdough bread workshop in Willetton Perth 2003. With this recipe you make a sponge which you leave to prove for 12 hours before adding the rest of the ingredients and forming the dough into balls. You should find that the addition of molasses and dried fruit will increase the rate of fermentation, causing the dough to rise higher than normal sourdough bread. INGREDIENTS Ingredients for the Sponge
Ingredients for the Dough
INSTRUCTIONS Make
a Sponge Make
the Dough When you remove the dough from the refrigerator leave it for 10 minutes to warm. Knead the dough for five minutes until the gluten is well formed then flatten it out and spread the dried fruit on top. Fold the dough back onto it self and knead until the dried fruit is evenly distributed. Roll the dough into a log shape then cut into six pieces. Form each piece into a ball and arrange in a well greased and floured 8 x 8 inch baking tin. Leave the dough to rise in a warm warm place (28-32C) for about 4 hours or until the mixture has trebled in size. Bake at 180C for 40-45 minutes or until a clean knife comes out dry. NOTES Making
the 'X' To make the crosses paint on a flour and water mixture, molasses or butter. If you wish you may mix some molasses with a small quantity of dough. Roll the dough into a sheet and cut out strips of dough. Then lay the strips on top of the dough balls. Serve the buns while still warm with raw butter from pasture fed cows or Kefir cream. Make sure the orange peel is organic and has not been waxed.
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