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Granny White
With a mixer or dough hook, beat in 2 cups (1/2 liter) of the flour.
Beat in the yeast mixture. Beat in another 2 cups flour, the five
whole eggs, one by one, and the white of the sixth egg. Beat until
smooth.
If you are not using a dough hook, put aside the mixer and begin
working the mixture with a wooden spoon, Add 3 more cups (3/4
liter) of the flour and mix until the resulting dough becomes
unwieldy.
Scoop the dough out onto a floured work surface and add 1/2 cup
(125 ml) of the flour. Knead with your hands, adding more flour
until all the remaining flour is absorbed. The dough will now be
soft, elastic, smooth, and still a bit sticky.
Place the dough in an oiled 3−qurt (3−liter) or larger bowl, and
turn the dough until it is oiled all around. Cover the bowl with
a dry dish towel, and place in a warm spot until it rises to nearly
3
times its original bulk −− 3 to 4 hours.
When the dough has risen, punch it down and knead in the raisins
and citron. Cut the dough into four equal parts.
Butter four casseroles or souffle dishes. Fix a collar of
double−folded and buttered aluminum foil around the inside of each
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