Jan Kooistra - Our Daily Bread
Our Daily Bread
Jan Kooistra
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

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


Coffeecake Meyerson




"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Friday, November 10, 2006

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Coffeecake Meyerson
Gourmet July 1985


1 1/2 tablespoons active dry yeast
1/4 cup lukewarm milk
2 sticks (1 cup) unsalted butter melted and cooled
1 cup sour cream
1/4 teaspoon salt
2 large eggs, beaten lightly
1/2 cup sugar
3 1/2 cups sifted all-purpose flour
1 cup chopped walnuts
1/2 cup golden raisins
1/2 cup sugar combined with 2 teaspoons cinnamon
An egg wash made by beating 1 large egg with 1 tablespoon heavy cream

In a small bowl proof the yeast in the milk for 15 minutes or unti it is foamy. In a large bowl combine well the butter, sour cream, salt, eggs. sugar, and yeast mixture, stir in the flour, and beat the mixture for 5 minutes, or until it forms a dough. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough with a spoon and chill it, covered, overnight. Let the dough rise, covered with a dish towel, i a warm place for 1 hour. Roll the dough in to an 18-by-12-inch rectangle on a lightly floured surface and sprinkle it with the walnuts, raisins and sugar mixture. Beginning with a long side, roll up the dough tightly jelly-roll fashion, stretching it slightly as it is rolled, and put it carefully, seam side down, in a well-buttered large tube pan. Let the cake rise, covered with a dish towel, for 45 minutes to 1 hour, or until it is almost double in bulk. Brush the cake with the egg wash and bake it in a preheated 350-degree F. oven for 40 to 50 minutes, or until it is golden. Let the cake cool in the pan on a rack for 10 minutes, turn it out onto a plate, and let it cool for 45 minutes.

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