Home Bread-Bakers v104.n005.19

melting salt, stuffed bread

Haack Carolyn <haacknjack@sbcglobal.net>
Sun, 11 Jan 2004 08:06:08 -0800 (PST)
For "Jim Neuman" <jneuman@qtm.net>
Re:  salt melting in storage

First, as you already suspect, be certain your loaf is ABSOLUTELY, 
POSITIVELY cold-as-a-stone before you put it into a bag.  That will at 
least eliminate the issue of entrapped steam.

Second, you are still faced with the often-discussed problem of humidity 
balancing itself from middle-to-crust of the loaf.  Try wrapping the loaf 
in a paper towel when you put it in the plastic bag ­ I've found the towel 
absorbs enough of the dampness to prevent the top from melting.

And, as always, eat fresh bread as soon as possible!

For Jeanette in South Texas <Njretired@copper.net>

Well, I have to leave you to your own devices on the details of the 
stuffing.  But here's a stuffed, braided bread recipe I've used for years 
and it always makes a nice presentation.  Note the included egg, which 
tends to produce a softer, more pliable dough for ease of stuffing.

Onion Braid (probably from late '60's Cleveland Plain Dealer)


1 package dry yeast (2.25 tsp)
.25 cup water
4 cups bread flour, divided 2 + 2
.25 cup sugar
1.5 teaspoons salt
.5 cup hot water
.5 cup warm milk
.25 cup butter (.5 stick)
1 egg

.25 cup butter (.5 stick)
1 cup chopped onion, REFRIGERATED and WELL CHILLED
1 Tablespoon grated Parmesan cheese
1 Tablespoon sesame or poppy seeds
1 teaspoon garlic salt
1 teaspoon paprika

Proof yeast; mix all bread ingredients except the reserved 2c. flour; beat 
2 minutes with electric mixer.  Add remaining flour to make soft but 
kneadable dough.  Cover, let rise.

Meanwhile, assemble filling ingredients.  Be sure to chill the chopped 
onions well (or the melted butter will run all over your pieces and you'll 
never get the tube edges to adhere to each other!).  When bread is almost 
risen, melt butter and add remaining filling ingredients EXCEPT 
ONIONS.  Grease or spray a flat cookie sheet.

Punch dough down, knead lightly.  Roll out into 18 x 12 inch 
rectangle.  Cut into three strips 18 x 4 inch.  NOW quickly stir the COLD 
onions into the butter mixture; spread the filling down the middle of each 
dough strip.  Pull the edges together and seal (pinch well, can run wet 
finger down each edge to promote adhesion).  Seal ends as well as long seam.

Braid the three strips together on the prepared cookie sheet, pinching ends 
of the three tubes together somewhat to make tidy loaf.  Let rise about 30 
minutes.  Meanwhile, preheat oven to 350 F.  When bread is risen, bake 
about 30 minutes (nicely browned).

This bread can be sliced, but it's fun just to have your diners pull off a 
piece and enjoy it casually.