2 tbsp yeast, dry
1 tsp diastatic malt powder
8 cup flour, all purpose
1 tbsp salt
2 cup milk, skim
1/4 cup oil, vegetable
1/4 cup honey
2 large egg whites, lightly beaten
A Recipe for
Ethereal Air Bread Ii
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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This Recipe for Ethereal Air Bread Ii is one of thousands in the Recipes-to-go Bread Cookbook.
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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This is a recipe for Ethereal Air Bread Ii from the recipe cookbook of Recipes-to-go (Bread)
Do vegetarians eat animal crackers? |
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There is no such thing as a little garlic. |
| A. Baer |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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Mix the yeast, diastatic malt powder, 6 cups flour, and the salt
together. In a saucepan heat the milk, vegetable oil, and honey to
120F. The liquid will just start to feel hot. Pour the liquid into
the dry ingredients, and add the lightly beaten egg whites. Add
another cup of flour and stir until the dough has formed a shaggy
mass. Turn the dough out onto a lightly floured counter and knead the
dough, adding more flour as necessary, until the dough has formed a
smooth ball. Place the dough in a lightly oiled bowl, turning the
dough to coat with oil. Cover the bowl with a damp towel. Place the
dough in a warm spot and let rise until doubled in size. This will
take about l
1/2 hours.
Punch the dough down and turn out onto a lightly floured counter.
Knead the dough briefly to expel air bubbles. Grease two 8 1/2" x 4
1/2" loaf pans. Divide the dough into two pieces and roll each piece
out into a rectangle the same length as the pans. The rectangles
should be about 1/4" thick. Roll up the dough the long way and place
it in the pans. Cover the loaves with a damp towel and let them rise
30-45 minutes, until they are about 1" over the top of the pans.
While the loaves are rising, preheat the oven to 375F. Bake the
loaves for 35-34 minutes, or until well browned and the bottoms sound
hollow when thumped. Cool the loaves on a rack. Yield: Two loaves,
each yielding sixteen 1/2 inch slices.
Source: The kind folks at King Arthurs Flour sent me this with my
last order. Try it, it is great for sandwiches.
Serves: 16
Ethereal Air Bread Ii Recipe brought to you by Recipes To-Go