I had the same problem with the Gold Rush sourdough starter. Is it the
Lalvain du Jour starter from KA that works well? I have been using SAF
Gold Instant Yeast with excellent results. Made the Dutch Crunch bread from
Peter Reinhart's BBA book, and had a few questions. Great bread, but the
topping did not seem sweet; and the recipe made a lot of topping. Is 2
teaspoons sugar correct, and can this be saved for future use? He mentions
spray oil - is that Pam spray? I have a Viking convection oven, have not
used it yet; thinking it would defeat the misting process. Thanks for a
very interesting web-site. Enclosing a recipe for Amaretto Bread
Helen Frati
Amaretto Roulade
1 teaspoon sugar
1/4 cup warm water (105 F - 115 F)
1 package active dry yeast
2 1/2 - 2 3/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon grated lemon rind
1/4 teaspoon grated orange rind
4 Tablespoons unsalted butter-room temperature
2 egg yolks
1/4 cup warm water (105 F - 115 F)
1/4 cup Amaretto liqueur
Almond filling:
3/4 cup finely chopped almonds
1/4 cup unsalted butter
1/4 cup sugar
1/4 teaspoon grated lemon rind
1/4 teaspoon grated orange rind
1 egg yolk
1 Tablespoon Amaretto
1/4 cup golden raisins
Glaze:
1 egg lightly beaten with 1 Tablespoon milk
350 F oven 40 to 45 minutes
In a 1 cup measure stir sugar into warm water. Sprinkle in yeast, Stir to
dissolve and set aside until foamy.
With metal blade in place: add 2 1/2 cups flour, sugar, salt, grated lemon
& orange rind, and 4 Tablespoons butter. blend until the mixture resembles
corn meal. Add the egg yolks and blend. Add yeast mixture nad
blend. Combine water and Amaretto, slowly pur the water-Amaretto mixture
through the feed tube. Process 60 seconds. Add aditional flour if
needed. Until a ball is formed. Dough should be very soft and
elastic. Place dough in a warm, oiled bowl, and turn to coat. Let rise
until double in bulk. (about 1 hour). While dough is rising, prepare the
filling.
In processor bowl, chop the almonds until fine. Place ground almonds in a
bowl. Reinsert the metal blade and cream the butter and sugar. Add lemon
and orange rine, egg yolk and Amaretto. process until blended. Add the
mixture to ground almonds. Add raisins and mix well. Cover and set aside.
Punch dough down and place on a lightly floured surface. Knead for several
minutes, cover and let rest 10 minutes.
Roll the dough into a rectangle about 9 inches by 13 inches. Spread almond
filling over the surface of the dough leaving a 1 inch border on all sides.
Starting with the long side roll up like a jelly roll. Pinch the
seam. Leave the ends of the roll open. Place the roulade seam side down
on a greased baking sheet. Brush the loaf with the egg-milk mixture. Let
rise in a warm (80 F), draft-free spot for 30 minutes. Brush again with
egg-milk mixture. Place roulade in the middle of a preheated 350 F oven
and bake 40 to 45 minutes. It may be necessary to cover the loaf with a
piece of foil the last 20 minutes of the baking period. When done the
roulade should be a golden brown. (Because of the rich filling, the dough
may crack slightly.) Cool on a rack, befor slicing.
Food Processor Way To Beautiful Breads by Barbara Brown