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La Belle Cuisine - More Bread Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith,"


Salt-Crusted Currant Rye Bread
Taste the international flavors of

"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."

~ James Beard

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French Breads at a Bazaar in Provence
French Breads at a Bazaar in Provence
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Duplaix, Nicole
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Salt-Crusted Currant Rye Bread

 The Inn at Little
Washington Cookbook:
A Consuming Passion

by Patrick O’Connell, 1996, Random House

 “We’ve been serving this bread for years, and our guests continue to rave
about it. It’s surprisingly easy to make and freezes beautifully. Form it
into long, slender loaves and slice it very thinly with a serrated knife as
a cocktail bread. You’ll find it to be the perfect accompaniment to cheese
or smoked salmon.”

Makes 3 loaves

1 package (1 tablespoon) dry yeast
1 tablespoon sugar
1 tablespoon salt
7 1/2 tablespoons caraway seeds
2 1/2 cups rye flour
3 cups bread flour
2 cups warm (95 degrees F) water
1 cup coarsely chopped pecans
1 cup dried black currants or raisins
Nonstick cooking spray
1/4 cup kosher salt

1. In the 5-quart bowl of an electric mixer fitted with a dough hook,
combine the yeast, sugar, salt, 1 1/2 tablespoons of the caraway
seeds, the rye flour, and bread flour. Mix until thoroughly
2. With the mixer running, slowly add the water and mix until the dough
forms a ball and leaves the sides of the bowl. This will take about
2 minutes.
3. Add the pecans and currants or raisins and mix for 2 minutes more.
4. Turn the dough out onto a floured board. Wipe out the mixing bowl
and spray with nonstick cooking spray. Return the dough to the bowl,
cover with a damp tea towel, and place in a warm (about 85 degrees)
spot for about 1 hour, or until the dough has doubled in size.
5. Punch the dough down to release the trapped gases. Form it into 3
loaves approximately 12 inches long and 2 inches wide. Brush with
cold water and sprinkle generously with the kosher salt and remaining
6 tablespoons caraway seeds.
6. Place the loaves on a lightly greased baking sheet and let sit in a
warm place for about 20 minutes. Meanwhile, preheat the oven
to 350 degrees F
7. Bake for 30 minutes, turning the pan every 10 minutes or so to
ensure even browning.
8. Cool on a wire rack.

Featured Archive Recipes:
Black Bread
Havarti Rye Bread
Onion-Shallot Rye Rolls
Pumpernickel Loaves
Rye and Walnut Rolls

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