Bunch O' Bread
Yield
1 servingsPrep
30 minCook
30 minReady
160 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
whole-wheat pastry flour
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¾ | cup |
apple juice
|
|
| ¼ | cup |
maple syrup
|
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | each |
egg whites
|
*
|
| ¼ | cup |
poppy seed
|
*
|
| 2 | tablespoons |
honey
|
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
whole-wheat pastry flour
|
|
| 15 | ml |
yeast, active dry
|
|
| 1.3 | ml |
cardamom seeds
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 177 | ml |
apple juice
|
|
| 59 | ml |
maple syrup
|
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
poppy seed
|
*
|
| 3E+1 | ml |
honey
|
|
| 59 | ml |
butter
melted |
|
Directions
Combine ½ of flour with yeast, cardamom and nutmeg.
Heat juice, maple syrup, and butter to body temperature; check it with a finger to make sure it is not above 100 degrees; add to yeast mixture.
Stir in liqueur. Beat at low speed until mixed and then at high speed while adding as much of remaining flour as possible.
Turn onto floured work surface and knead in all remaining flour.
Knead at least 10 minutes. Place dough in oiled bowl; turn so top is oiled also.
Let rise 1 hour. Punch down and let rest 10 minutes.
Remove ¼ of dough; set aside.
Shape remaining dough into 1 inch balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes.
Brush with egg white and sprinkle on poppy seeds.
With remaining dough form grape vine and leaves; attach to grapes at the top.
Brush leaves and stem with egg white.
Let rise in warm place ½ hour. Melt butter and honey together; slash grape leaves and brush slashes with this.
Bake at 350℉ (180℃) 20 to 30 minutes or until bread makes thunking sound when tapped with knuckle.
