SC - Spiced Apple Juice / Recipe

[david friedman]

     Bear - 
     
     Would you happen to have a recipe for babke?  I haven't had any since 
     I moved south from Connecticut and a nice sweet babke or a cheese 
     babke would be a wondrous thing.
     
     Mercedes
     rudin at okway.okstate.edu


______________________________ Reply Separator _________________________________
Subject: RE: SC - yeast-raised cake 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    4/24/98 8:36 AM


I thought this had made it into the Florilegium, but I didn't find it on a 
quick check, so I'm reposting it for the benefit of any who missed it.
     
Bear
     
Panettone
     
Starter:
     
1/4 cup warm water (105-115 degrees F) 
1 teaspoon dry yeast (1 pkg.)
1 teaspoon malt syrup
3/4 cup all purpose flour
     
     
Dough:
     
All of the starter
1 1/4 cups warm milk (105-155 degreesF) 
7 cups all purpose flour
2 teaspoons salt
4 oz butter at room temmperature
4 egg yolks at room temperature
2 eggs at room temperature
1 cup sugar
1/2 cup candied mixed fruit or citron 
2 Tablespoons pine nuts
1 Tablespoon ground anise seed
2/3 cup of raisins
4 Tablespoons of butter for the crust
     
To make the starter:
     
Dissolve yeast in warm water in a 1quart bowl, let rest for about 5 minutes. 
Add malt syrup and stir to dissolve in the liquid.  Considering the 
viscosity of malt syrup this may take a bit of work.
Stir in flour to make a soft ball.  Knead for about 3 minutes.
Cover bowl tightly with plastic wrap and leave for a minimum of six hours or 
overnight at room temperature (70-75 degrees F).
     
To make the dough:
     
Place the starter in a large bowl.
Add the warm milk.
Cut the butter into pieces (quarter a stick of butter lengthwise and cut the 
quarters into small pieces while chilled.  Allow the diced butter to warm to 
room temperature).
Stir the butter, salt and 2 cups of flour into the starter and milk.
     
In a separate bowl, beat the eggs, egg yolks and sugar together until light 
yellow and frothy.
Slowly pour the the egg mixture into the starter mixture and blend 
thoroughly.
     
Blend additional flour into the batter 1/2 cup at a time, until the dough 
mass can be worked by hand.
Turn the dough out on a liberally floured surface and knead.  Use a dough 
scrapper if the dough remains sticky.
Add flour as necessary, until the dough become soft and elastic.
When the dough is smooth set it aside to rest for about five minutes.
     
Mix nuts, candied fruit and anise seed together. 
Punch the dough into a flat oval.
Spread half of the fruit mixture over the dough.
Fold into the dough and knead until the fruit disappears. 
Repeat using the second half of the fruit mixture.
     
Place the dough in a large greased bowl.  Cover with plastic wrap and allow 
dough to rise until approximately tripled in size.  About 2 hours.
Punch down dough.  Divide into 4 pieces.  Shape each piece into a ball. 
Place loaves on a greased baking sheet.  Flatten the tops of the loaves 
slightly.
Cover with wax paper and allow to rise until doubled.  About 1 1/2 hours.
     
Preheat oven to 375 degrees F and allow it to stand at that temperature for 
about 20 minutes before loading the loaves.
Using a razor blade, cut an X into the top of each loaf about 1/2 inch deep. 
If using a single rack, bake in the middle.  If using two racks, bake on the 
top and the middle.
Bake for 40 minutes.
     
Five minutes after loading the loaves, open the oven and put a Tablespoon of 
butter in the center of each cut.  Close oven door.
If using two racks, switch the baking sheets halfway through the baking.
     
     
Notes:
     
The dough did not take as much flour as the recipe calls for.
     
The batches I made did not rise as much stated, but baked up nicely.
     
You can use a knife to make the cuts, but a knife produces greater drag when 
passing through the dough and may pull the points where the two cuts cross 
out of line.
     
For large quantities of this bread, baking sheets are better than individual 
pans.
     
This is a high sugar bread.  It continues to cook and carmelize after being 
pulled from the oven.  The optimum baking time for my oven using two racks 
was 37 minutes.
     
The loaves should be a deep brown with a light yellow center at the top.
     
I am informed this bread freezes well, but needs to be eaten within 6 weeks.
     
     
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