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

[Micheal]

 Hey thanks these will come in handy where I can use them actually, Wonder 
if you would be willing to pass on your ``stolen" never heard of it here.
 Da
----- Original Message ----- 
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, December 02, 2004 10:02 PM
Subject: Re: [Sca-cooks] Bear's breads (was Fair feast budget)


> 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.
>
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