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La Belle Cuisine - More Bread Recipes

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Bienenstich (Bee Sting)
Parkrestaurant Schloss Rosenau

 

 

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A Bee Collecting Pollen From a Sunflower, Walla Walla, Washington, USA
A Bee Collecting Pollen From
a Sunflower, Walla Walla, Washington, USA
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Bergherm, Brent
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Honey Bee (Apis Mellifera) on Rose Blossom
Honey Bee (Apis Mellifera) on Rose Blossom
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La Belle Cuisine

 


Bienenstich (Bee Sting)
Parkrestaurant Schloss Rosenau

Gourmet Archives

2 tablespoons active dry yeast
1/2 cup lukewarm milk
2 tablespoons granulated sugar
3/4 cup lukewarm milk
1/2 cup granulated sugar
2 large eggs, beaten lightly
2 cups all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
2 1/4 cups all-purpose flour
2/3 cup granulated sugar
1 stick (1/2 cup) unsalted butter,
cut into pieces
1/3 cup heavy cream
2 cups sliced blanched almonds

In a large bowl proof yeast in 1/2 cup lukewarm milk with 2 tablespoons granulated sugar for 15 minutes or until foamy. Add 3/4 cup lukewarm
milk, 1/2 cup sugar and the eggs. Combine the mixture well and add 2
cups flour. Beat mixture with an electric mixer until it is well combined
and beat in 1 stick (1/2 cup) unsalted butter, softened, 1 tablespoon at a
time, making sure that each tablespoon of butter is well incorporated
before adding the next. Stir in the 2 1/4 cups flour and knead the dough
on a floured surface, adding more flour if necessary, until it is smooth
and elastic. Put the dough in a buttered bowl, turn it to coat it with the
butter and let it rise, covered, in a warm place for 1 hour or until it is
double in bulk.
In a heavy saucepan combine the 2/3 cup sugar, 1 stick (1/2 cup) un-
salted butter, cut into pieces, and the heavy cream and heat the mixture
over medium-low heat, stirring, until butter is melted. Bring mixture to
a boil over moderate heat, stirring until sugar is dissolved; stir in the
almonds, and let the mixture cool.
Punch down the dough, roll it into a 15-by-10-inch rectangle on a lightly
oiled surface and fit it into a 15-by-10-by-1-inch jelly roll pan. Spread the dough with the almond mixture and let it rise, uncovered, in a warm place
for 30 minutes or until almost double in bulk. Bake 30 to 35 minutes in
the middle of a 375-degree F. oven, or until top is golden brown. Let it
cool in pan on a rack for 15 minutes and cut it into squares.


Featured Archive Recipes:
Bienenstich (Bee Sting), Serious!
German Butter Cake
Silvesterkrapfen (New Year’s
Eve Doughnuts)

Stollen
 


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