SC - Rose Petal Bread-OP

[Carolbarke at aol.com]

>From "Medieval Holidays and Festivals" by Madeleine Pelner Cosman

2 packages active dry yeast
2 cups warm water
6 tablespoons honey
7 cups unbleached white or whole wheat flour
1 2/3 tablespoons coarse salt
6 whole eggs plus one egg yolk
1 cup currants, softened in warm water
6 tablespoons melted butter or oil
butter for greasing bowls and cookie sheet
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried basil
1/2 teaspoon cinnamon
2/3 or 1 cup finely chopped rose petals (between 1 and 2 dozen red roses)
several drops red food paint

1.  Sprinkle the yeast on 1/2 cup of the warm water in a mixing bowl.  Stir 
in the honey.  Let stand for 5 minutes

2.  Add the remaining warm water and about 2 1/2 to 3 cups of flour.  Beat by 
hand with a wooden spoon, about 200 strokes.  Cover with a damp towel, put in 
a warm place, and let the dough rise 30 to 45 minutes, or until it is doubled 
in bulk.

3.  Punch the dough down.  Beat in the salt, melted butter, and 5 whole eggs 
plus one egg yolk.  Stir in the currants.

4.  In a mortar with a pestle, crush the rosemary, basil, cinnamon, and rose 
petals to make a paste.  Add this herb mixture to the dough and knead it, 
blending well.  (The bread should be a delicate rose hue.  If the color from 
the petals isn't strong enough, use the red food color, sparingly).

5.  Beat in the remaining flour, using a spoon.  Knead the dough until it 
comes away from the sides of the bowl.

6.  Turn the dough out onto a lightly floured board or slab of marble and 
knead it until smooth, shiny, or elastic, about 10--12 minutes, adding small 
amounts of flour if the dough becomes too sticky to handle.

7.  Place the dough in a buttered bowl.  Cover with a damp towel.  Let it 
rise in a warm place until doubled in bulk, about 30 minutes.

8.  Punch the dough down.  Cover it, and let it rise again until doubled in 
bulk, about 30 minutes.

9.  Again, punch the dough down.  Turn it out onto a floured surface and let 
it rest for 5 minutes.  Shape the dough into 1 or 2 freeform turbanlike curls 
or twists.  Place on a buttered cookie sheet.  Cover lightly with a towel and 
let it rise in a warm place until doubled in bulk, about 25 minutes.

10.  Preheat the oven to 375 degrees.  Brush the loaf or loaves with the 
remaining whole egg, lightly beaten.  Bake for about 50 minutes or until 
nicely browned and the loaf sounds hollow when tapped lightly on the top with 
knuckles.  Transfer the rose-petal bread to a rack and allow it to rest

NOTE:  It is advisable to obtain roses, either from a florist or a garden, 
that have not been sprayed with pesticides.
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