[Sca-cooks] Bear's breads (was Fair feast budget)

[Terry Decker]

Recipes?  Here you go.

Bear



Finnish Cardamom Bread (makes 2 loaves)

2 teaspoons dry active yeast
2 cups warm water
1 egg
6 or 7 cups of flour
1/2 teaspoon ground cardamom
1/3 cup sugar
2 teaspoons salt
1/4 cup soft butter of margarine

Dissolve the yeast in the water.  Let cream.
Add the egg.
Sift 3 cups flour, sugar, cardamom, and salt together.  Stir into the yeast 
mixture.  Continue stirring until the batter is smooth.
Stir in the butter or margarine.
Stir in enough flour to form a soft dough.  Turn out on a lightly floured 
surface.
Knead until smooth and elastic.
Place the dough in an oiled bowl.
Cover and let rise until doubled (about 1 hour).
Punch down the dough.
Divide the dough.  Shape into 2 round loaves.  Place on greased baking 
sheet.
Cover and let rise until doubled (about 1 hour).
Bake at 400 F for 40 to 50 minutes.  Cover the loaves with aluminum foil 
after 30 minutes to keep the crust from getting dark.





Schiacciata  (Tuscan Almond Bread)

Schiacciata is an Italian flat bread.  This particular version is a dessert 
bread from  Tuscany.  The recipe is modern.  The origin of the bread may be 
as early as the Renaissance when the region was known for its innovations in 
pastries.

1 teaspoon (1 pkg) dry active yeast
1/4 cup warm water (110 degrees F)
3/4 cup butter (room temperature)
3/4 cup granulated sugar
1/3 cup milk (room temperature)
1/2 teaspoon salt
1 Tablespoon grated orange peel
1 Tablespoon anise seeds
4 eggs
1 egg yolk (reserve white)
4-5 cups flour
1 cup raisins
1 cup diced candied orange peel
1 egg white beaten with 1 Tablespoon of water
7 ounces almond paste
1 cup sliced almonds

Dissolve a small pinch of the sugar in the warm water.  Dissolve the yeast 
in the water and let stand for 5 to 10 minutes to activate.
Stir in butter, sugar, milk, salt, grated orange peel, anise seeds, eggs and 
egg yolk.
Stir in flour a little at a time until a dough ball forms, continue adding 
flour until the dough  stops being sticky (about 4 3/4 cups of flour total).
Turn dough out on a lightly floured surface and knead lightly.
Place the dough in a covered bowl and allow it to rise until doubled (1 1/2 
to 2 hours).
Flatten the dough and cover with raisins and diced orange peel.  Fold the 
fruit into the dough.
Divide the dough into two equal parts and shape each into a ball.
Put the balls on a lightly greased baking sheet and press down gently to 
form a flattened round loaf.
Cover with plastic and allow the loaves to rise in a warm place until they 
look puffy (about 40 to 45 minutes).
Uncover and brush the loaves with the egg-white and water glaze.
Crumble the almond paste into 1/2 inch chunks and spread them over the 
loaves.
Sprinkle half of the almonds onto each loaf.
Press almond paste and almonds lightly into the dough.

Pre-heat oven to 350 degrees F.  Bake loaves on the middle rack for about 30 
minutes or until golden brown.
Remove and cool on wire racks.

The loaves can be dusted with powdered sugar if desired, but I normally eat 
them without.