by thirschfeld
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thirschfeld's Notes:
Expand3/4 cups hot water Ask a question about this ingredient
1/2 cup cold whole milk Ask a question about this ingredient
2 teaspoons dry active yeast Ask a question about this ingredient
2 tablespoons lard, it gives a satiny texture to the crumb that only it can, sub soft unsalted butter if you have to Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 1/4 teaspoon kosher salt Ask a question about this ingredient
3 cups all purpose flour, plus more as needed Ask a question about this ingredient
1/2 cup amaranth flour Ask a question about this ingredient
4 teaspoons sugar Ask a question about this ingredient
1 1/4 cup dried blueberries Ask a question about this ingredient
1 1/2 teaspoon lemon zest Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
powdered sugar for dusting Ask a question about this ingredient
In the bowl of a mixer combine the water and 1/2 cup of milk. Test it with your finger to make sure it is about body temperature. If it is to hot let it cool.
Ask a question about this stepSprinkle the yeast across the top and let it bloom.
Ask a question about this stepAdd the sugar, salt, lard, cinnamon and sugar. Add the flours, blueberries, 1 egg and the zest. With a dough hook mix until the gluten has formed. Add more all purpose flour if the dough is to sticky. Remove the dough from the bowl and kneed it a couple of times to work the blueberries to the center.
Ask a question about this stepPlace the dough back into the mixing bowl, cover and sit in a warm draft free place. Let rise until doubled, about two hours.
Ask a question about this stepPunch down and remove the dough from the bowl and kneed a couple of times. Split the dough in half. You should have two 1 1/4 lb loaves. Shape the loves and place them into oiled and floured loaf pans. Let rise until it reaches the top of the loaf pan. About and hour. Preheat your oven to 350 degrees.
Ask a question about this stepBake the loaves for 35 to 40 minutes. Remove from the oven and turn them out onto a cooling rack. Let the loaves cool completely.
Ask a question about this stepHave some friends over for tea and serve the bread with a few other snacks. Then with the leftovers, slice 8 to 12 slices about 3/4 of an inch thick. Leave them out overnight to stale.
Ask a question about this stepCombine the remaining milk and two eggs. Mix to combine. You need to do the next step in conjunction with heating of your saute pan so that the bread doesn't soak up to much egg and milk although you do want it to be moist all the way through.
Ask a question about this stepPlace only as many slices of bread into the egg milk mixture as you can fit into the saute pan. Let the bread soak for a few seconds and then turn to coat the other side. In a large cast iron or non stick saute pan placed over medium high heat melt the butter until bubbling.
Ask a question about this stepAdd the bread to the pan and brown on each side taking care to watch the heat so that both sides brown and the inside of the bread cooks through.
Ask a question about this stepIf you are making this for a group of people make sure to preheat your oven to 250 degrees and keep the pain perdu warm while cooking all the servings you need. Dust with powdered sugar and serve.
Ask a question about this stepLooks so great. I'm curious about the amaranth flour as I have never used it. What qualities does it add to the bread? Thanks!
It is an ancient seed from the America's. Seeds were found in Aztec ruins, they sprouted them and now we have amaranth flour again. I think it has a nutty flavor but many think it is woodsy and earthy. It has twice the fiber of wheat, huge amounts of lysine. It has no gluten so you can't use it on its own for bread but it also helps to extend shelf life.
Sold! It will be added to my ever expanding stock of flours and grains. Looking forward to trying it out. Thank you again.
The blueberry-lemon combination sounds lovely.
I need to hire her as a consultant - only half-joking.
Oh she definitely has very strong opinions and will let you know
I love the addition of amaranth flour!
Your recipe looks terrific, chef - think you need to edit the amaranth flour measurement, though?
Yes, it still needs some editing. My daughter saw fit to submit it before I had finished with it. LOL gotta love kids she knows more about computers than I do already.
Mmmmm....love the idea of this creative loaf that you use to make all sorts of wonderful things. Lemon and blueberries are hard to beat together, and your photo is FAB!