| |
|
Coming soon....
tasty Pagan Chef products, as well as a few useful ones. In the meantime, we offer up another recipe for a loaf of bread that will nourish your soul and sooth all that ails you. The Pagan Chef's Wife's Favorite Dill Bread Ingredients 1/2 C. milk 1-1/2 Tbsp. sugar 1 tsp. salt 1 Tbsp. butter 1 package regular yeast 1/2 C. warm water 2-1/4 C. all-purpose flour 1/2 C. fresh minced dill weed 1/2 sweet diced onion |
|
Method: Scald milk and add sugar, salt and butter. Stir slightly to melt butter and dissolve sugar and salt. Cool to lukewarm. In a large mixing bowl, dissolve yeast in warm water. Add cooled milk mixture to yeast mix after dissolved. Add minced dill weed and diced raw onion. Add flour and stir with wooden spoon until well-mixed. Place dough on floured wooden cutting board and knead lightly. Place in large bowl and cover with tea towel. Let rise for 45 minutes in a warm place, until triple in bulk. Beat down again and knead a couple times, then form dough into oblong and place in pan greased with butter. Let stand for 10 minutes, then bake in pre-heated 350-degree oven for approximately one hour. Remove from oven and brush top lightly with butter. Once upon a time, long ago, on the island of Maui (long ago meaning in the late seventies), there existed a quaint, diner-style café in the town of Wailuku. The diner was called Carlene's Café. Local residents flocked to Carlene's to order grilled cheese and tomato sandwiches served on thick slices of this wonderful bread. Carlene's is just a distant memory now, but the bread that we all craved can be recreated from this recipe. Try it with grilled cheese, or toasted with eggs-over-easy in the morning. Or try it fresh from the oven, topped simply with sweet butter and a sprinkling of soft, flaky kosher salt. Heaven on earth. | |