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Author
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Topic: Buttermilk Cranberry bread
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Chef Bob
Member Posts: 97
From:Birmingham Alabama USA
Registered: Feb 2004
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posted June 07, 2004 05:16 PM
   
The Lord gave me this one after trying to come up with a bread for my roasted turkey breast that tasted like southern dressing but was a bread...well it never came out good enough so This is the one I developed about 5 years ago when I owned a bakery.......thats another story.I feel I should write Ocean Spray and share this creation with them in trade for publicity for my cookbook??? 1 qt water spring
1/2 qt whole buttermilk
21/2 ounces salt (sea or kosher)
10 ounces brown sugar (1 pound is too much)
6 extra large eggs (12ounces)
........mix by hand in 30qt mix bowl.
5 # high gluten flour
1 # whole wheat flour
3 ounces saf instant yeast
8 ounces shortening
....mix with dough hook 2-3 minutes
add aprox. 5# of pot fermente (dough from previous days batch) Mix dough 5-8 minutes on 2nd speed. Add 2 1/2# craisins (dried cranberries) Mix until gluten is developed 4-8 minutes. Turn out onto lightly oiled bench. Lightly oil dough and cover with large plastic bag (no polyurethene please).
let rest 45 minutes. scale into 24ounce and round up. place 5 to a sheet pan lined with cornmeal or parchment. proof 45 min to 1 hour. bake @ 375*F for 30 min. Don't for get to keep out 5# of dough for next production. If you are not going to make bread soon freeze pot fermente. Cool and slice for sanwiches. use cranberry sauce on one side and herbed mayo on the other. Garnish with assortment of chips shredded lettuce on the side and Alabama tomatoes with salt & pepper.
With love your brother Bob ------------------
Chef Bob [This message has been edited by Chef Bob (edited June 07, 2004).] [This message has been edited by Chef Bob (edited June 07, 2004).] IP: Logged |
Chef Bob
Member Posts: 97
From:Birmingham Alabama USA
Registered: Feb 2004
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posted June 07, 2004 05:20 PM
I sell the 24 ounce rounds for $3.99 well worth it.[/B][/QUOTE] ------------------
Chef Bob IP: Logged |
Chef Bob
Member Posts: 97
From:Birmingham Alabama USA
Registered: Feb 2004
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posted June 07, 2004 05:27 PM
One more thing...taste the craisins. if they are hard & dry you must soak them in hot water for 1-2 hours drain thouroughly. This is a problem because the wet craisins do not stick in the dough well enough. but a dry & hard berry is inferior to the gluten strands, almost acting as a razor. have fun bake bread!
Mathew 4:4 man cannot live by bread alone but by EVERY word that proceeds out of the mouth of GOD!! that means with out God we die...............................
peace
bob------------------
Chef Bob IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted June 07, 2004 07:57 PM
Amen Bob! Bethlehem...house of Bread...In Arabic it means house of meat...Food indeed!
Our Lord is so good and close and Love in its completeness...
IP: Logged |
Ira
Member Posts: 761
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99
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posted October 14, 2004 03:46 PM
Chef Bob - I just tried visiting your website, but the page showed that there's no longer a website there???IP: Logged |
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