Elaines Decorative Harvest Sheaf LoafFrom chefelaine 8 years ago
- 8 cups unbleached white flour shopping list
- 2 2/3 cups water shopping list
- 1 egg shopping list
- 1/3 cup olive oil shopping list
- 1 tbsp salt (large loaf is the result, so the salt amount is negligible) shopping list
- 5 tbsp lukewarm milk shopping list
- 1 pkg bakers’ yeast shopping list
- EGG WASH: shopping list
- 2 whole eggs, beaten shopping list
How to make it
- 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.
- 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
- 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
People Who Like This Dish 5
The Cookchefelaine Muskoka, CANA
The Rating17 people
I really love fresh baked white bread. This sounds fantastic.joe1155 in Munchen loved it
wow Chef awsome, thanks bunches high5momo_55grandma in Mountianview loved it
Wow, that's beautiful. Might be over my head! Dooley 5!dooley in Crossroads loved it
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