Recipe

Elaines Decorative Harvest Sheaf Loaf Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 8 months, 2 weeks ago When Fall arrives, we who appreciate growing our own veggies love to celebrate the harvest. While we all will miss the growing season, we can reflect so fondly on what has grown successfully, and what has successfully ‘made it’ to our dinner tab... More Prep:90m Cook:50m Servings:12	Chefelaine
	advanced but well worth it

basic shape

proof-ready!

cut into cubes

ready to bake!

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chefperiwi

Ingredients

8 cups unbleached white flour

2 2/3 cups water

1 egg

1/3 cup olive oil

1 tbsp salt (large loaf is the result, so the salt amount is negligible)

5 tbsp lukewarm milk

1 pkg bakers’ yeast

EGG WASH:

2 whole eggs, beaten

Directions

Mix the yeast in with the milk; allow to activate

Assemble and combine all the dry ingredients

Make a well in the center of the bowl, and add the yeast mixture, then add the egg

Add the water

Mix well, and keep mixing until the dough starts to come away from the sides of the bowl

KNEAD to the smooth and blistered stage, which takes about 15 minutes

Form into a round ball

Place a little olive oil in the bottom of the bowl

Place the dough ball into the bowl

Coat with olive oil (this prevents a crust from developing, which would create problems for proofing; it also keeps the ball from drying)

Place in a warm area to rise; allow to rise about 2 hour, or until doubled in bulk

Form the loaf!

Cut the dough in half. Reserve the other half under a to prevent it from drying or hardening

Create a mushroom shape for the base.

Pinch in below the center to make the shape more obvious

Coat with a brush with plain water, then:

Coat with egg wash to prevent the base from drying while you work on the next stage

The sheaves:

Taking some of the reserved dough, roll into long strips, then cut as illustrated

Roll each little ball in your hands to form an oblong piece.

Make one end a bit pointed.

NOW comes the fun!

With scissors, cut a few notches in this piece as illustrated, to resemble the wheat

You will be making over one hundred of these, so patience is a must!

Do likewise with more pieces of dough.

Assemble from the top of the loaf, then interlap as shown

Keep added these little pieces until the sheaf is full.

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NOTE:

Brush the pieces every so often as the sheaf pieces are added. This will help them adhere to the base, as well as prevent them from forming a dry crust, which inhibits proofing!

Now for the bottom portion:

Roll strips of dough to resemble the sheaf stems, and place on the base as shown

Make a braid of dough to place on the sheaf to resemble it being tied.

Pinch in the ends to make the shape more defined as a ‘tied’ sheaf of wheat

Cover the entire loaf liberally with more egg wash

Allow to rise until doubled in bulk

Bake at 400*F for the first 15 minutes

Now reduce the heat to 350*F and continue baking another 30 to 35 minutes, or until the loaf is a light golden brown, and sounds hollow when tapped

Allow the loaf to cool on the baking sheet

=======================================

NOTE:

This loaf is time-consuming to prepare, but well worth the effort for the final result!

Again, patience is the key, but the finished produce is well worth all the work ! :+D

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Comments

adzell 8 months, 2 weeks ago said:
Looks beautiful!

joe1155 8 months, 2 weeks ago said:
I really love fresh baked white bread. This sounds fantastic.

momo_55grandma 8 months, 2 weeks ago said:
Wow Chef awsome, thanks bunches high5

dooley 8 months, 2 weeks ago said:
Wow, that's beautiful. Might be over my head! Dooley 5!

quaziefly 8 months, 2 weeks ago said:
This is a beautiful loaf of bread. You have inspired me. Thank you so much for sharing. 5

juels 8 months, 2 weeks ago said:
Wow, Chef, you've really outdone yourself this time! This is beautiful and so creative! An easy 5 from me, and a beauty flag, of course!

sunflower48386 8 months, 2 weeks ago said:
I'm with every one else! this looks awesome

pantryraider 8 months, 2 weeks ago said:
Amazing, Chef! Gets five from me!

chefperiwinkle 8 months, 2 weeks ago said:
Chef Elaine, truly your attention to detail merits your title. A lovely loaf! You are certainly a credit to the culinary arts. Felicitations and high five.
Chef P

dagnabbit 8 months, 1 week ago said:
Elaine, this is really attractive, and I've flagged it. HIGH FIVE, kid!

Pete:)

kitchenwhizzer 8 months, 1 week ago said:
It' so beautiful, Chef. I would rather save it than eat it! FIVE!

colpotter 8 months, 1 week ago said:
Amazing, Elaine. Flagged.
Col Potter

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