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Whole Wheat Yeast Spiral
From Dorothy McNett's recipes at www.dorothymcnett.com. This is convenient to use your bread machine for the kneading process, or simply use your skills at hand kneading. Then you take the dough and shape it into a beautiful spiral, making an attractive presentation for lunch, brunch, or the appetizer course.
1 cup warm water (110-115 degrees)
If using a bread machine to make the dough, simply measure the first 11 ingredients and place in the pan, push the button, and when it is done proceed on with the shaping process. If making the dough by hand, use a large mixing bowl. Combine the water, yeast, honey, molasses, salt, olive oil, egg, mace and zest, mixing together very well. Measure out the flours and add to the mixture, blending to get most of the flour mixed in. Dump it out onto a work surface and hand knead for at least 5 minutes, perhaps as much as 10 minutes to develop the gluten and to get a smooth and springy ball of dough, sprinkling with a little more flour if needed if it seems sticky as you knead it. Place the ball of dough in a lightly oiled batter bowl, cover loosely with a clean towel and place in a warm draft free place to rise, until double in bulk, about 1 1/2 hours. When ready to shape, punch down the dough and then roll it out on a lightly floured surface into a rectangular shape and brush with the soft butter or oil. Cut into 3 evenly shaped lengths almost to the top end, leaving the strips attached for easier braiding. Sprinkle with grated cheese. Braid the loaf, tucking in cheese that drops off. Place on a parchment or silicone lined baking sheet. Cover loosely with a clean towel. Let rise about 40-45 minutes. Bake in preheated over to 350 degrees for 35-45 minutes.
Recipe created 2012-02-19.