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Shamrock Bread Loaf Recipe

Shamrock Bread Loaf Recipe

Postby HighHeelKitchen » Wed Sep 07, 2011 6:23 pm

Shamrock Bread Loaf:
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees F)
Green food colouring
1+1/8 cups warm water
1+1/2 Tablespoons sugar
1 teaspoon salt
1+1/2 Tablespoons shortening
3 to 3+1/2 cups bread flour
Butter, softened
1" x 14" strip of brown paper or parchment baking paper, well buttered (do not use recycled grocery bags)
straight pins
1" wide green ribbon

Dissolve yeast in 1/2 cup warm water. Add plenty of green food colouring to the liquid (it will lighten as other ingredients are added). Stir in remaining 5/8 cup of water, sugar, salt, shortening and 1+3/4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when poked.

Punch down dough and let rest for 10 minutes. Shape into a smooth, round ball. Brush lightly with butter.

To make depressions for the ribbon, tie loaf with 1" wide heavy brown paper strips, creating 4 quarters. Fasten with a pin. Place on a 12" x 18" greased baking sheet or pizza pan. Let rise until double, about 1 hour.

Heat oven to 350 F.

Bake on centre rack 35 to 40 minutes until golden. Immediately remove from pan. Brush top with butter, cool on wire racks.

After bread has cooled, remove paper strips and replace with green ribbon and a bow.
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