I found this while searching a few weeks ago . Waiting for cooler temps to do with some comfort food . This was new to me , but maybe someone has done this . Turned out well ,,, Not sure if I can post a link or not , let me know .
SmokingMeatForums.com Top Picks
- 237 Posts. Joined 12/2013
- Location: OFallon Mo.
- Points: 23
- Select All Posts By This User
Richie , let us know how it came out . Post some pics and the recipe you used please .
I used one from Kindred's restaurant in North Carolina , posted by Catherine O'Donnell .
5 1/3 cups bread flour
1 cup heavy cream
1'3 cup honey
3 TB nfdm
2TB Kosher salt
3 eggs ( 2 for mix , 1 for wash )
4 TB unsalted butter
1 cup of water
Cook 1/3 cup flour with the 1 cup of water into a paste . Not as thick as a roux but same idea .
add cream and honey mix until smooth
pour into mixing bowl ( LET THE MIXTURE COOL SO IT WON'T KILL THE YEAST she left that part out ) then add milk powder , yeast , Kosher salt . 2 eggs and the 5 cups of flour .
Mix to combine ( IT WAS DRY AT FIRST , BUT IT CAME TOGETHER )
add butter 1 TB at a time .
Put in grease bowl to rise , about an hour .
So the idea behind this is to form it into separate balls of dough after the first rise , and put into the baking vessel , and let rise again .
You can figure out the size of the ball for what you are using .
After 2nd rise brush with egg wash and sprinkle with coarse salt .
bake @ 375 . I checked for IT of 190 . It was perfect , and very good .
Thanks to Catherine O'Donnell for the original recipe .
I used King Arthur recipe