Re: Bunloaf


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Posted by Bronwyn Graves on November 10, 1997 at 15:20:50:

In Reply to: Bunloaf posted by Bronwyn Graves on November 09, 1997 at 02:46:48:

Adam Quinan was kind enough to forward me the lost recipe. I'm posting
her so all can enjoy a taste of Swallows and Amazons. Swallows and
Amazons forever!

>........................................................................
>BUNLOAF makes two (5"x9"x3") loaves:
>
>1 teaspoon sugar
>1 (1/4 oz) pkg dried yeast
>2 cups warm water
>2 teaspoons salt
>2 Tablespoons corn oil
>5-6 cups unbleached all purpose flour
>1 cup raisins
>1 1/4 cups currants
>2 Tablespoons chopped orange zest
>1 teaspoon allspice
>3 oz (2/3 stick) butter, melted and cooled slightly
>
>Dissolve sugar, yeast, and salt in 2 c warm water. Add oil to yeast mix.
>Gradually add flour one cup at a time to the liquid and mix well until
>dough pulls away from the sides of the bowl.
>
>Turn dough out onto floured board and knead it, adding dustings of flour
>to board as needed to prevent sticking. Knead until smooth. Return dough
>to cleaned bowl which has been lightly oiled. Coat dough with the oil,
>cover with a damp cloth, and let dough rise is a warm place until
>doubled in bulk, about 1.5 hr.
>
>When doubled in bulk, knock dough back. Work the dried fruits, zest,
>allspice, and melted butter into the dough until it is smooth. Don't be
>discouraged by the large amount of fruit or the pond of butter -- keep
>kneading and shortly the dough will be slippery and studded with fruit
>and lightly scented with spice.
>
>Divide dough in half, and shape each into a loaf (much as you would a
>meatloaf), and place each half in a greased 9"x5"x3" loaf pan. Cover and
>let rise in a warm place till doubled, about 1/2 hour, then place in a
>preheated 450 degree oven. After 15 min, reduce the heat to 375 degrees,
>and continue baking 30-40 min longer, or until loaves are golden and
>sound hollow when tops are tapped. Turn out of pans and cool thoroughly.
>........................................................................
>
>I have had success storing completely cooled loaves in zip-lock bags and
>freezing. When a picnic opportunity comes up, the loaf will thaw between
>breakfast and lunch. You can also use a serrated knife to slice a hunk
>off a frozen loaf, taking only as much as you want. Bunloaf is crusty
>and tastes very good plain, or spread slices with butter or marmalade.
>It is also delicious lightly toasted.
>
>*This recipe, by the way, was found in _British Cookery_ by Lizzie Boyd,
>1979, Overlook Press, NY, and I found a copy in my local library.
>




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