Lady HotchKiss Says

OK; this is a yeast bread. DO NOT be scared, get a candy thermometer. Also, this is a James Bread recipe with a SLIGHT modification. This makes the BEST toast and EVERY raves EVERYTIME I make it. I have been making it on and off for more than a decade.

INGREDIENTS:

1 package active dry yeast

1 tablespoon sugar

1/4 cup warm water (100° – 115º)

5 cups flour, more for kneading

1 1/2 cup warm water (100° – 115º)

1 tablespoon salt

1/4 cup butter melted

1 teaspoon Jalapeno Tabasco

1 cup grated parmesan cheese

DIRECTIONS:

1. Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow to proof.
2. In a large bowl, mix 5 cups of flour and the salt.
3. Make a well in the center and add the remaining 1 1/2 cups warm water, the butter, the Tabasco, and the yeast mixture.
4. Stir with a wooden spoon or spatula or with your floured hands until the dough is well blended.
5. Turn out on a heavily floured board (use 1/2 cup flour) and knead for 10 to 12 minutes or until the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add flour if you need it.
6. Place the dough in a buttered or oiled bowl and turn to coat on all sides.
7. Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, 1-1/2 to 2 hours or slightly more.
8. Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses.
9. When thouroughly blended, cut the dough in half and let rest for 10 minutes, then roll out each half into a rectangle about 11 X 6 inches and let rest for 2 or 3 minutes more.
10. Roll each triangle up, pinching the edges as you do so, and tucking in the ends so that the loaf measures about 4-1/2 X 7-1/2 inches.
11. Place the dough in two well buttered tins, cover, and let rise in a warm spot until the bread has reached the top of the tin, or slightly higher, or has more or less doubled in size.
12. Bake on the center of the middle rack of a preheated 375F deg oven for approximately 30 minutes, or until the loaves sound hollow when removed from the tins and rapped with the knuckles on both top and bottom.
13. Bake directly on the oven rack, without the tins, for a few minutes to firm the crust. Cool the bread on racks before slicing.

© 2009, Lady HotchKiss. All rights reserved.

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