A delicious bread with a Christmas-y feeling given to it by the spices, cloves and ginger, this however is not an acceptable excuse for not making it year round.
- 2 tsp Salt
- 2 tsp Ground Cloves
- 2 tsp Ground Ginger
- 1 kg. All-purpose Flour
- 50 g. Fresh Yeast/1 envelope of dry yeast
- 100 ml. Syrup
- 500 ml. Milk
- 50 g. Butter
- Melt the butter in 3/5 of the milk.
- Pour melted butter and milk mixture into a bowl, add
remaining milk.- Dissolve syrup and yeast in lukewarm
milk.- Add salt, cloves and ginger.
- Add flour (you may not want to use all the flour (depends on the
flour)).Knead until smooth.
Cover and let rise for 15 minutes
Split dough in two and roll each of them into a long "sausage" shape. Twist the two around eachother thus making a "rope" and place (diagonal) on baking sheet.
Cover and let rise for another 20 minutes.
Brush with milk.
Place in oven set at 200 degress celsius and bake for 30
minutes or until done.
Comments are more than welcome. Write to
karsten@funcom.comCheers,
Karsten
p.s. Be sure to stop by the Popular Organs HQ.