Stir My Soul by Roxie Kelley

Author:Roxie Kelley
Language: eng
Format: epub
ISBN: 9781449435868
Publisher: Andrews McMeel Publishing, LLC

This recipe ranks in my top ten favorites of this collection. I’m so impressed that such a simple list of ingredients can produce bread that is so satisfying to the palate—and the presentation has star-like quality. Once you try it, I think you’ll be excited to share it with others too.

SERVES 8 TO 10

1¼ cups warm water

1 (.25-ounce) package quick-rise yeast

¼ cup packed light brown sugar

1½ teaspoons salt

2 large eggs

2 tablespoons salted butter, at room temperature, plus 4 tablespoons salted butter, melted

2 cups wheat flour

3 to 4 cups all-purpose flour

Generously butter a 10-inch tube pan and also a medium bowl. Set aside.

In the bowl of an electric mixer fitted with a dough hook, combine the warm water, yeast, and brown sugar. Let stand until foamy, about 5 minutes. Add the salt, eggs, 2 tablespoons butter, and wheat flour. Beat well. Let rest for 10 minutes.

Add 2 cups of the all-purpose flour and continue beating. Slowly, to keep the mixture smooth, add 1 more cup of all-purpose flour to make a stiff dough. Let rest for 10 minutes.

Knead the dough (still in the mixer bowl fitted with the dough hook), gradually adding more all-purpose flour until the dough pulls away from the side of the mixer bowl. This should take 8 to 10 minutes. Place the dough in the prepared bowl and turn the buttered side up. Cover with a towel and let rise for 30 minutes, or until almost doubled.

Punch the dough down and turn onto a lightly floured surface. Divide the dough into quarters. Divide each quarter into quarters. Dip each of the 16 pieces into the melted butter and place in the prepared tube pan. Cover and let rise for 30 minutes, or until almost doubled.

Preheat the oven to 375°F. Bake the bread for 25 to 30 minutes, until a skewer inserted in the center of the loaf comes out clean. Cool in the pan for 5 minutes, then invert onto a serving platter.

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