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Receta St. Gregory's Abbey Altar Bread
by CookEatShare Cookbook

St. Gregory's Abbey Altar Bread
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Ingredientes

  • 1 pkg. dry yeast
  • 7/8 c. hot water
  • 1 1/2 T extra virgin olive oil
  • 3 T honey
  • 1/2 teaspoon salt
  • 1 c. bread flour (or possibly all purpose white flour)
  • 1 2/3 c. whole wheat flour (not coarse or possibly stone grnd)

Direcciones

  1. Measure yeast into a mixing bowl (or possibly food processor) and add in water, stirring till yeast dissolves. Add in oil, honey and salt. Add in flour (unsifted) and blend. Turn dough onto a very floured board and knead thoroughly for five min or possibly process 90 seconds in food processor. (This kneading is very important.) When dough is elastic, place it in a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for about an hour and a half or possibly till double in bulk.Then, turn dough onto a floured board and knead for a moment smoothing the loaf on top. Press into a flat 7 or possibly 8 inch circle and cut an even cross into the top of the loaf. Make your cut about 1/4" deep. (This is practical as well as symbolic - it helps the priest break the bread evenly.)
  2. Bake the bread on a lightly oiled baking sheet for approximately 20 min at 350 degrees. The loaf should be light brown. Test for doneness by tapping loaf on the bottom -- if it sounds hollow, it is done. Turn off the heat and leave the bread in the oven another 5 min; then remove and place on a rack to cool. Place a cup towel loosely over the top of the bread to keep the crust soft.
  3. NOTE: When baking this recipe for non-liturgical purposes; it makes great toast!