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From the Manassas Gourmet Club Dinner
"Oktober Fest"
Slice bread thinly to spread the cheese
15 - 18 servings |
| Quantity |
Ingredients |
Preparation Notes |
| 1 pkg |
Dry Active
Yeast |
- In large bowl, sprinkle yeast over water and let
stand for 5 minutes to soften
- Stir in molasses, salt, butter, egg yolk, cocoa
and caraway seeds
- Slowly mix in 2 C flour, scraping bowl often.
- Beat on med speed for 8 minutes
- Then beat in rye flour slowly
- Turn onto floured board and knead until
smooth (5 minutes) adding up to 1/4 C more flour as needed to keep from
sticking.
- Place in greased bowl and turn once to grease top.
Cover and let rise until doubled (about 1 hour)
- Grease outside of 8" round cake pan and grease
round pizza pan. Set cake pan in the middle of the pizza pan
- Punch dough down and knead until smooth
- Divide dough into thirds
- Roll each piece into a 36" long strand
- Place side by side on one side of cake pan
- Starting in center, loosely braid out to each end,
wrapping around cake pan, joining ends and pinching to seal braid together
in a circle.
- Cover and let rise until doubled - 1 hour
- Beat egg white with 1 Tbsp water and lightly brush
over braid without pooling on pans.
- Bake at 350 degrees for 25 minutes (well browned).
Use knife to loosen bread from pans and with spatulas carefully move to wire
rack to cool.
- To serve, place wreath on large board. Cut
small section into 1/4" slices, then fit cheese in middle. Set slices
back in place and garnish with grapes.
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| 1 1/4 C |
Warm Water (110
degrees) |
| 1/4 C |
Molasses |
| 1 tsp |
Salt |
| 2 Tbsp |
Butter or
margarine, melted |
| 1 |
Egg, separated |
| 1/4 C |
Unsweetened
Cocoa |
| 1 Tbsp |
Caraway Seeds |
| 2 C |
Flour |
| 2 1/4 C |
Rye Flour |
| 1 Tbsp |
Water |
| 1 |
Whole 8" round
Brie Cheese |
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Cluster of
Grapes |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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