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Granny White
and 2 to 2−1/2 cups of the flour. Beat at medium speed with electric
mixer 2 minutes, or beat 200 vigorous strokes by hand. Stir in
raisins and rum, apples, nuts, and enough remaining flour to make
a soft dough. Turn dough out onto a lightly floured surface.
Knead dough 8 to 10 minutes or until smooth and elastic, adding
only enough flour to prevent sticking. Clean and butter bowl.,
Place dough in buttered bowl, turning to coat all surfaces. Cover
with a slightly damp towel; set in a warm place free from drafts.
Let rise until doubled in bulk, about 1 hour. Grease 2 (9"x5")
loaf pans or 2 quart casserole dishes; set aside.
Punch down dough; knead 30 seconds. Divide dough in half. Shape
into loaves and place in prepared pans. Cover with a dry towel;
let rise until doubled in bulk, about 45 minutes.
Preheat oven to 375F. Slash tops of loaves as desired; brush with
egg−white glaze. Bake 35 to 40 minutes or until bread sounds hollow
when tapped on the bottom. Remove from pans; cool on racks. Makes
2
loaves.
24
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