Wednesday, January 6, 2010

New Year's Bread Recipe by Jesse Bluma



New Year's Bread Recipe





My journey through Vefa's Kitchen continues.  On New Year's Day I baked another of her recipes, New Year's Bread, and dropped some off to a friend.  My version of this recipe is a slight "reconstruction" of Vefa's.

1 1/2 cups butter, chilled, diced, plus extra for greasing
6 cups all purpose flour, plus extra for dusting (I used organic wheat)
1 1/2 teaspoons baking soda
2 tablespoons brandy (I used rum)
3 organic eggs
1 teaspoon cream of tartar
5 tablespoons of non-fat milk
1 1/2 cups superfine sugar (I used 1 cup superfine sugar + 1/2 cup honey)
1 egg yolk (I saved the white for another recipe that day)
1 tablespoon vanilla extract

Preheat oven to 350 Fahrenheit
Line baking pan with parchment and grease with butter.
Sift flour, add butter, mix with fingers into coarse crumbs.
Combine baking soda, tartar, brandy.
Beat together with milk, vanilla, eggs, and sugar, and honey in another bowl.
Pour into flour, with brandy or rum mixture, knead into soft dough.
Press dough into baking pan.
Beat egg yolk with 1 teaspoon water in a bowl.
Brush dough with egg mixture.
Bake 30-35 minutes, until golden brown.
Transfer to baking rack and let cool.
(Vefa's Kitchen, p. 523)

I included homemade organic honey butter for my friend to dip the bread into to eat.
Happy New Year!



Artisanal goods by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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