Here is where you are

Unless you aren't.


Share Next Entry
Cooking bread with honey...and Jasper
Over the edge
sgtkane
photo

In an effort to eat healthier, I'm trying to cut the refined sugars out of my diet, without sacrificing taste, or using "artificial give me the dash to the bathrooms" and to that end I figured I'd give honey a try as a replacement for sugar. My first test is my family-renowned Zopf bread, mainly because it requires a lot sugar, but it tastes oh, so good...

As this was an experiment (and I hate letting food go to waste) I cut the recipe in half so I'd only be making one, rather than two loaves.

1 C Milk
1/4 C honey
2 tsp yeast
1/4 C unsalted butter
1 egg yolk (two medium yolks)
2 tsp kosher salt
4 C flour (or so)

photo
Warm the milk, without scalding it (should be able to put your finger in the milk without yelping in pain)

photo
Stir in the honey.

photo
Add butter and stir until slightly thick, brownish, and smooth.

photo
Mix in salt and yeast. Let sit until foamy (about five minutes). Add egg yolk.

There is a short video over on my facebook that shows how my grandmother taught me to separate the egg yolk. It would be here, but for some reason flickr doesn't accept the validity of iphone movies.

Add flour and knead/mix until smooth. Any time you are adding flour, avoid the temptation to overdo it. The recipe calls for eight cups (halved in this case to four), and I think I used 3 3/4 C in this batch.

photo
Let rise for two hours.

photo
Punch down and let rest for a few minutes (I used this time to prepare my kneading surface)

photo
Divide in half (quaters if making the full batch) and roll out into two strands.

photo

photo

photo

photo
Braid the bread by crossing the two strands over each other. The bottom strand always crosses over the top.

photo
Preheat the oven to 400F. Move to pizza peal and let rise on warming stove for 30 minutes.

At some point during this rise process, while you are playing World of Warcraft with out of state relatives the following conversation may take place:

"Dad, Jasper's in the kitchen alone!"
*sounds of water being slurped from the dog dish*
"Yes, GR, I know. I can hear him, he's drinking water of his dish....everything is under control."
*Jasper saunters into the living room at the sound of people talking about him and flumps down with a contented sigh*
*continue slaughtering Murlocs*

Return to the kitchen and find...
photo

Franticly open the oven to make sure someone hasn't mistakenly put the bread in the oven. Find it empty. Ask the family if they know anything about the missing dough.

Glare at Jasper, who's doing his best (and failing) to look nonchalant.
photo

Roll your eyes as Google returns "Jasper and the Unbaked Yeast Rolls" as a top link in response to "dog ate raw bread dough" query.

After coming to grips with the fact that Jasper is now going to get bloated, drunk, depressed, and possibly die return to step one and start over.

For comparison:
photo
Two hour rise on top of a warm oven.

photo
Two hour rise on top of a cold oven.

photo
Bake for 10 minutes at 400F and then 30 at 375F.

The end result came out sweeter and more moist than using the refined sugar did. The crust also came out darker and thicker, which indicates that I need to adjust the baking time. The Zopf wasn't burned, just darker and thicker than expected.

No Jaspers were harmed in the making of this bread.

  • 1
I didn't want to mention that. I mean, that or the peanut butter, and the cheese cloth...

I promise not to use so much in the future. I think the bread was almost too sweet and next time I try a recipe I'll try a more normal loaf (1/2 teaspoon of honey) and see how that goes.

  • 1
?

Log in