For "Jim Neuman" <jneuman@qtm.net>
Re: salt melting in storage
First, as you already suspect, be certain your loaf is ABSOLUTELY,
POSITIVELY cold-as-a-stone before you put it into a bag. That will at
least eliminate the issue of entrapped steam.
Second, you are still faced with the often-discussed problem of humidity
balancing itself from middle-to-crust of the loaf. Try wrapping the loaf
in a paper towel when you put it in the plastic bag I've found the towel
absorbs enough of the dampness to prevent the top from melting.
And, as always, eat fresh bread as soon as possible!
For Jeanette in South Texas <Njretired@copper.net>
Well, I have to leave you to your own devices on the details of the
stuffing. But here's a stuffed, braided bread recipe I've used for years
and it always makes a nice presentation. Note the included egg, which
tends to produce a softer, more pliable dough for ease of stuffing.
Onion Braid (probably from late '60's Cleveland Plain Dealer)
Bread
1 package dry yeast (2.25 tsp)
.25 cup water
4 cups bread flour, divided 2 + 2
.25 cup sugar
1.5 teaspoons salt
.5 cup hot water
.5 cup warm milk
.25 cup butter (.5 stick)
1 egg
Filling
.25 cup butter (.5 stick)
1 cup chopped onion, REFRIGERATED and WELL CHILLED
1 Tablespoon grated Parmesan cheese
1 Tablespoon sesame or poppy seeds
1 teaspoon garlic salt
1 teaspoon paprika
Proof yeast; mix all bread ingredients except the reserved 2c. flour; beat
2 minutes with electric mixer. Add remaining flour to make soft but
kneadable dough. Cover, let rise.
Meanwhile, assemble filling ingredients. Be sure to chill the chopped
onions well (or the melted butter will run all over your pieces and you'll
never get the tube edges to adhere to each other!). When bread is almost
risen, melt butter and add remaining filling ingredients EXCEPT
ONIONS. Grease or spray a flat cookie sheet.
Punch dough down, knead lightly. Roll out into 18 x 12 inch
rectangle. Cut into three strips 18 x 4 inch. NOW quickly stir the COLD
onions into the butter mixture; spread the filling down the middle of each
dough strip. Pull the edges together and seal (pinch well, can run wet
finger down each edge to promote adhesion). Seal ends as well as long seam.
Braid the three strips together on the prepared cookie sheet, pinching ends
of the three tubes together somewhat to make tidy loaf. Let rise about 30
minutes. Meanwhile, preheat oven to 350 F. When bread is risen, bake
about 30 minutes (nicely browned).
This bread can be sliced, but it's fun just to have your diners pull off a
piece and enjoy it casually.