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Correo Electrónico
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Ingredientes
- 1 pkt Active Dry Yeast
- 1 c. Hot Water
- 8 c. Flour
- 3 x Large eggs Beaten
- 4 x Egg Yolks Reserve Whites
- 1 c. Sugar
- 2 c. Lowfat milk Warmed
- 1 Tbsp. Orange Zest
- 1 c. Butter Melted
- 1 c. Raisins
Direcciones
- In a small mixing bowl, dissolve the yeast in the hot water with a healthy pinch of sugar. Let stand about 10 min till foamy.
- In a very large bowl, combine the yeast mix, 2 c. of the flour, the 3 whole Large eggs, 4 egg yolks, sugar, lowfat milk and orange zest; mix well.
- Add in the remaining flour, 1 c. at a time, till the dough comes together.
- Turn the dough onto a lightly floured surface and knead till smooth and supple, about 5 min.
- Flatten the dough out with your hands and dot 1/3 c. of the butter on the dough.
- Fold up the dough and knead gently to incorporate the butter into the dough.
- Repeat with another 1/3 c. and then with the last 1/3 c. of butter, till all of the butter is incorporated.
- Again flatten the dough with your hands and sprinkle with the raisins. Fold up and knead to incorporate the raisins.
- Lightly oil a large mixing bowl.
- Place the dough in the bowl and turn the dough to lightly coat with oil.
- Cover the bowl with a damp cloth and let stand in a hot place till doubled in volume; about 1 hour.
- Turn the dough onto a lightly floured surface and divide into two equal size pcs. Form each piece into a loaf and place them in two lightly greased 9x5 in (23x12cm) loaf pans.
- Again cover with a damp cloth and let rise in a hot place till doubled, about 40 min.
- Preheat oven to 350F (180C).
- Brush the tops of the loaves with egg whites (you won't use all 4 of the egg whites...just a nice brushing will do) and bake at 350F (180C) for 30 to 40 min, till the top of the loaves are golden brown and the loaves sound hollow when tapped.
