Elaines Decorative Harvest Sheaf Loaf Recipe

How to make it

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• 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
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• 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