Re: Bunloaf


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Posted by Sam Finlay on September 07, 2003 at 03:01:38 from 65.173.91.80 user SDF4.

In Reply to: Bunloaf posted by David Bamford on September 05, 2003 at 22:18:49:

Here in Virginia, I have no idea on the authenticity of the recipe, but I can attest to it's being good!

Bunloaf: Makes two (5" X 9" X 3") 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 (peel)
1 teaspoon allspice
3 oz (2/3 stick) butter, melted and cooled slightly

Dissolve sugar, yeast, and salt in 2 cups warm water. Add oil to yeast mix. Gradually add flour one cup at time to the liquid and mix well until dough pulls away from the sides of the bowl.

Turn dough out onto a floured board and knead it, adding dustings of flour to board as needed to prevent sticking. Knead until smooth. Return dough to cleaned lightly oiled bowl. Coat dough with the oil, cover with a damp cloth, and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

When doubled in bulk, knock dough back. Work in dried fruits, zest, allspice and melted butter until smooth. There is so much fruit and butter that this takes some doing. Keep kneading until the dough is embedded with fruit and slippery with butter.

Divide dough in half, and shape each into a loaf (like a meat loaf) and place each half in a greased 9" X 5" X3 " loaf pan. Cover with a damp cloth and let rise in a warm place until doubled in size. This takes about a half hour. Place in a pre-heated 450 F oven. After 15 mins, reduce heat to 375 degrees. Continue baking for 30 - 40 mins or until loaves are golden and sound hollow when tops are tapped. Cool thoroughly before eating

Yeah right. Betcha can't wait!

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