Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes Paperback by Susan Mallery

Author:Susan Mallery
Language: eng
Format: mobi, epub
ISBN: 9780373892815
Publisher: Harlequin
Published: 2013-08-30T21:00:00+00:00

1. In a small saucepan, warm butter and milk until butter melts. Stir in ¼ cup water and vanilla. Let sit for 5 minutes, until just warm.

2. In a large bowl with an electric mixer on high speed, mix 2 cups of the flour, sugar, yeast and salt. With mixer speed on low, beat in warm butter mixture and eggs until combined. Dough will be sticky. Add remaining ¾ cup flour and beat until a wet dough forms. Scoop dough into a buttered bowl. Flip dough to coat; cover tightly with plastic and a dishcloth. Let rise in a warm place for at least 1 hour, until doubled in size.

3. Butter and lightly flour a 9-by-5-inch baking pan. Lightly press on risen dough to deflate; scrape onto a well-floured surface. Roughly knead a few times, then roll out into a 12-by-20-inch rectangle. Let dough sit 5 minutes.

4. Meanwhile, in a small bowl, mix brown sugar and cinnamon. Using a pastry brush, brush the entire surface of the dough with melted butter. Sprinkle with the sugar-cinnamon mixture. Using a sharp knife, slice the dough vertically into 6 equal strips. Stack strips on top of each other. Cut this stack into six equal squares. You will have 6 stacks of 6 squares.

5. Pick up each square stack and place it on its side in the prepared pan, like arranging books on a shelf. You may need to push the dough back in order to fit in all the stacks. Cover the pan with a dish towel and let it rise for 30 minutes.

6. Meanwhile, preheat oven to 350°F. Uncover the pan; bake 35 minutes, until golden brown and baked through. Let the bread cool in pan for 10 minutes. Run a metal spatula around the edges of the bread to release it from the pan. Invert the bread onto a wire rack.

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