Recipe

24 Hour Fruit Salad Recipe

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Ingredients

1 Egg white
2 1/2 c Water
1 tb Salt
7 1/2 c Bread flour to 8 c
2 tb Active dry yeast
1 tb Water

Directions

Step #1 In large bowl of electric mixer, dissolve yeast in 2-1/2 c water.
Step #2 Add 2-1/2 to 3 c flour; stir 1 min.
Step #3 Batter will have consistency of soft pudding.
Step #4 Cover bowl tightly with plastic wrap.
Step #5 Let rise in a warm place, free from drafts, overnight or at least 8 hrs.
Step #6 The longer the sponge ferments, the better the flavor will be.
Step #7 The next day, stir in the salt & 1 to 1-1/2 c of remaining flour.
Step #8 Beat at medium speed with electric mixer 6 mins, or beat 600 vigorous strokes by hand.
Step #9 stir in the enough remaining flour to make a soft dough.
Step #10 Turn out dough onto a lightly floured surface.
Step #11 Clean & lightly flour bowl.
Step #12 Knead dough 15 to 20 mins or until smooth, elastic, & no longer sticky.
Step #13 Place dough in floured bowl.
Step #14 Dust surface lightly with flour; cover with a slightly damp towel.
Step #15 Let rise in a warm place, free from drafts, until tripled in bulk, about 1-1/2 hrs.
Step #16 Grease 2 large baking sheets or 4 French-bread pans.
Step #17 Punch down dough.
Step #18 Knead 2 mins.
Step #19 Cover & let rest 10 mins.
Step #20 For oblong loaves, divide dough into 3 or 4 pieces, depending on desired thickness of loaves.
Step #21 On a lightly floured surface, shape each piece into a smooth log, carefully tapering ends.
Step #22 For round loaves, divide dough in half.
Step #23 Shape each half into a smooth ball.
Step #24 Place shaped dough on prepared baking sheets.
Step #25 Cover with a dry towel.
Step #26 Let rise until doubled in bulk, about 1 hr.
Step #27 Adjust oven racks to 2 lowest positions.
Step #28 Place a shallow roasting pan on lowest shelf; pour in 2 c boiling water.
Step #29 Preheat oven 15 mins to 425-degrees.
Step #30 Slash tops of oblong loaves with 5 diagonal slashes each.
Step #31 Slash tops of each round loaf with 3 horizontal slashes & 3 vertical slashes in a tic-tac-toe design.
Step #32 Brush loaves with cold water.
Step #33 Bake 15 mins.
Step #34 Brush loaves with egg-white glaze; bake 10 mins longer.
Step #35 Brush again with egg-white glaze.
Step #36 Remove roasting pan from oven.
Step #37 Bake loaves 10 to 15 mins longer, for a total of 35 to 40 mins, or until bread sounds hollow when tapped on bottom.
Step #38 remove this from pans; place loaves directly on oven rack.
Step #39 Bake 5 mins longer.
Step #40 Cool on racks.
Step #41 Makes 2 to 4 loaves.
Step #42 --.
Enjoy the 24 HOUR FRUIT SALAD recipe