This is the final correction to the Speckbrot recipe. Jeff and I
both corrected this final one and yes it is correct as Betsy wrote it
in the book.
* Exported from MasterCook *
Speckbrot
Recipe By :Betsy Oppenneer
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Ethnic
Hand Made Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound slab bacon -- or salt pork, cut into 1/2-inch dice
1 tablespoon active dry yeast -- scant T or 1 (1/4 oz) package
1/4 cup warm water -- (about 110F)
3/4 cup milk -- (about 110F)
1/4 cup unsalted butter -- (1/2 stick), softened
1 large egg
1 teaspoon salt
4 cups all-purpose flour -- to 5 c, unbleached
Olive oil -- optional
coarse salt -- optional
Cook bacon: In a large skillet over medium heat, cook the bacon until
most of the fat has been rendered and the meat is crisp, about 7
minutes. Drain on paper towels until cooled.
By hand: In a large bowl, sprinkle the yeast in the water to soften.
Heat the milk to 110F and add it to the yeast along with the butter,
egg, salt, and 2 cups of the flour. Beat vigorously for 2 minutes.
Gradually add the remaining flour 1/4 cup at a time until the dough
begins to pull away from the side of the bowl. Turn the dough out
onto a floured work surface. Knead, adding flour a little at a time,
until the dough is smooth and elastic.
By mixer: In the mixer bowl, sprinkle the yeast in the water to
soften. Heat the milk to 110F and add it to the yeast along with the
butter, egg, salt, and 2 cups of the flour. Using the paddle, beat on
medium-low speed for 2 minutes. Gradually add the remaining flour 1/4
cup at a time until the dough begins to pull away from the side of
the bowl. Change to the dough hook. Continue to add flour 1
tablespoon at a time until the dough just begins to clean the bowl.
Knead 4 to 5 minutes on medium-low.
By food processor: In a large measuring cup, sprinkle the yeast in
water to soften. Heat the milk to 100F and add it to the yeast along
with the egg. In the bowl of the food processor fitted with the dough
blade, combine the butter, salt, and 4 cups flour with 3 or 4 pulses.
With the food processor running, add the liquid ingredients as fast
as the dry ingredients will accept them. If you hear a sputtering
sound, pour the liquid slower. As soon as all the liquid is added,
turn the processor off. Check the liquid-to-flour ratio. Pulse until
the dough forms a ball, then process exactly 60 seconds.
By bread machine: Put the water, milk, butter, egg, and salt in the
bread pan. Add 4 cups flour and sprinkle with the yeast. Select the
Dough cycle and press Start. While the dough is mixing, check the
liquid-to-flour ratio. The machine stops after the kneading cycle.
You may let the dough rise in the bread machine or a bowl.
First rise: Put the dough in an oiled bowl and turn to coat the
entire ball of dough with oil. Cover with a tightly woven towel and
let rise until doubled, about one hour.
Shape: Turn the dough out onto a lightly oiled work surface. Knead
the cooled bacon into the dough. Cover with a towel and let rest 5
minutes. Shape the dough into a 12-inch circle and place on a
parchment-lined or well-greased baking sheet.
Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
Preheat oven: About 10 minutes before baking, preheat the oven to 400F.
Final preparation: Brush the loaf with olive oil and sprinkle with a
coarse salt if desired. With a sharp serrated knife or razor blade,
cut an X about 1/4 inch deep into the top of the loaf.
Bake and cool: Bake for 25 minutes until the internal temperature of
the bread reaches 190F. Immediately remove the bread from the baking
sheet and place on a rack to cool.
NOTE: This bread is best served warm. If it's baked ahead of time,
reheat it in a 375F oven for 5 minutes. The bread can also be frozen
once it has completely cooled; thaw completely before reheating.
We have made this bread many times and it is always a hit at
gatherings & at home. - - Reggie & Jeff Dwork
Source:
"Celebration Breads"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 316 Calories; 18g Fat (51.5%
calories from fat); 13g Protein; 25g Carbohydrate; 1g Dietary Fiber;
47mg Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1
1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.
NOTES : Germans work exceptionally hard, and when work is over they
play just as hard. New Year's Eve is a time of great celebration;
parties begin early in the evening and last until breakfast the next
morning. In the town Rothenburg ob der Tauber, tasty Speckbrot, bacon
bread, is always served. The rich dough with the addition of speck or
bacon, is said to ward off hangovers by coating the empty stomach
with a healthy dose of fat before the celebrations begin.
Though this is a New Year's Eve bread, I love to bake it in the
summer for fresh tomato and lettuce sandwiches; it gives new life to
a BLT. Should you have trouble finding slab bacon, thick-sliced bacon
can be substituted, but the large chunks are much tastier. Coarse
salt is a great addition if you like bacon, but not for the salt
pork, which is salty enough by itself. This bread was a favorite of
my recipe testers!