Jan Kooistra - Our Daily Bread
Our Daily Bread
Jan Kooistra
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

 

Coffeecake Meyerson

 

 

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"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating


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Friday, November 10, 2006

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Coffeecake Meyerson
Gourmet July 1985

 Gourmet
Gourmet


1 1/2 tablespoons active dry yeast
1/4 cup lukewarm milk
2 sticks (1 cup) unsalted butter melted and cooled
1 cup sour cream
1/4 teaspoon salt
2 large eggs, beaten lightly
1/2 cup sugar
3 1/2 cups sifted all-purpose flour
1 cup chopped walnuts
1/2 cup golden raisins
1/2 cup sugar combined with 2 teaspoons cinnamon
An egg wash made by beating 1 large egg with 1 tablespoon heavy cream

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.
 

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