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Mary Pulver Bread
If you are out there Mary, I am once againing making your delicious Austrian
bread for the holidays. Everyone loves it and it would not be Christmas without it! My goodness how many years ago you posted it!!! |
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Yes, I'm here. Not posting or even reading as often as usual, but I'm here. I
had two friends over to bake the Vanocka and we had the most nearly perfect day anyone could have. Everyone had a task that was important to the completion of the bread, and we ate one whole (small) loaf hot from the oven with raspberry tea and played with my Fontanini Nativity set then I drove them home to see an enormous orange moon coming up over a curving road set with streetlights, each with a still-warm loaf tucked into a bag. Lovely! Mary Monica aka Monica Ferris There are three rules for writing a novel. Unfortunately, nobody knows what they are. -Somerset Maugham |
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I agree ... PLEASE REPOST!!! I'd love to see and possibly make the
recipe too! On 18 Dec 2003 12:33:50 GMT, (BDS2pds) wrote: If you are out there Mary, I am once againing making your delicious Austrian bread for the holidays. Everyone loves it and it would not be Christmas without it! My goodness how many years ago you posted it!!! Jennifer / Poetta www.LadybugLane.com |
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That sounds like something to be used in a book.....
Rosemary |
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Gosh, I've been busy for the past few days and haven't been reading rctn. So,
here it is, late. Hope someone can use it: AUSTRIAN VANOCKA Makes three round loaves 2 packages dry yeast 1/2 cup warm water (105-115 degrees) 3/4 cup warm milk 1/2 cup sugar 1 tsp salt 1 stick butter, melted 3 beaten eggs 2 tsp almond extract 1 tsp nutmeg 3 tbsp grated orange rind* 1 cup each, light & dark raisins 1 cup slivered almonds 6 - 7 cups flour In a large bowl, dissolve the yeast in the warm water. Add the milk and sugar and let stand 5 mins or until the surface becomes foamy. Stir in the salt, butter, eggs, nutmeg, orange peel, almond extract, and 3 cups of flour. Beat until very smooth. Add enough of the remaining flour to form a soft dough. Turn the dough onto a lightly floured board and knead for 5 to 8 minutes while adding the raisins and almonds a little at a time until thoroughly incorporated. Place the dough in a lightly greased bowl and turn it to coat the entire surface. Cover the bowl with a towel or wax paper, set in a warm, quiet place, and allow the dough to rise until doubled, about one hour. (Optional: Meanwhile, make a glaze of one egg, lightly beaten, and two tbsp. sugar.) Turn the risen dough onto a lightly floured board and divide it into thirds. (If you like: Divide each third into thirds and, with your hands, roll each piece into a rope about 20 inches long. Braid the ropes.) Put the longest braid onto a lightly greased baking sheet. If you're glazing , brush on glaze. Let rise again about an hour. Bake in a preheated 350-degree oven for 45 mins to an hour, or until it sounds hollow when tapped. (Another option: While still hot, rub the crust with butter to soften it.) *Take two large or three small oranges and rub the orange off (leave the white rind) on a grater. NOTE: The second time I baked this, I doubled the recipe and made six small round loaves -- delicious! The third time I baked this, I didn't braid it in three layers, as called for, but made two loaves of single layers braided. NOTE: Glaze makes a very small difference. NOTE: Follow directions carefully, including kneading and baking time; it makes a difference! There are three rules for writing a novel. Unfortunately, nobody knows what they are. -Somerset Maugham |
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