La Belle Cuisine - More Bread Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith,"
"The smell of good bread baking, like the sound of
lightly flowing water, is indescribable in its evocation of innocence and delight..."
Recipe of the Day Categories:
Friday, November 10, 2006
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Gourmet July 1985
1 1/2 tablespoons active dry yeast
In a small bowl proof the yeast in the milk for 15 minutes or unti
it is foamy. In a large bowl combine well the butter, sour cream, salt, eggs. sugar, and
yeast mixture, stir in the flour, and beat the mixture for 5 minutes, or until it forms a
dough. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in
bulk. Punch down the dough with a spoon and chill it, covered, overnight. Let the dough
rise, covered with a dish towel, i a warm place for 1 hour. Roll the dough in to an
18-by-12-inch rectangle on a lightly floured surface and sprinkle it with the walnuts,
raisins and sugar mixture. Beginning with a long side, roll up the dough tightly
jelly-roll fashion, stretching it slightly as it is rolled, and put it carefully, seam
side down, in a well-buttered large tube pan. Let the cake rise, covered with a dish
towel, for 45 minutes to 1 hour, or until it is almost double in bulk. Brush the cake with
the egg wash and bake it in a preheated 350-degree F. oven for 40 to 50 minutes, or until it is
golden. Let the cake cool in the pan on a rack for 10 minutes, turn it out onto a plate,
and let it cool for 45 minutes.