Alsace Loaf Recipe
There is no better gift for your palate than this Alsace Loaf recipe. It is a German kitchen invention. There is no bigger sin than reading this recipe of Alsace Loaf and not trying it out.
Ingredients
4 oz. (2/3 cup) prunes
1/4 pint orange juice
1/2 oz. fresh (compressed) yeast
1/2 teaspoon castor (superfine) sugar
1/4 pint warm milk
4 oz. strong plain (all-purpose) flour
8 oz. (2 cups) wholemeal (wholewheat) flour
1/2 teaspoon salt
1/4 teaspoon mixed spice
1 oz. (3T) soft (light) brown sugar
1 oz. (2T) butter
2 tablespoons (3T) clear honey, warmed
Directions
Soak the prunes in the orange juice overnight.
Simmer in the soaking liquor until tender, then drain, reserving 3 tablespoons (1/4 cup) of the orange juice.
Stone the prunes.
Blend yeast with the reserved orange juice, castor sugar, milk and plain flour.
Leave in a warm place for 15-20 minutes until frothy.
Place the wholemeal flour, salt and spice in a warmed bowl.
Stir in the brown sugar and rub in the butter.
Make a well in the centre and add the yeast batter.
Mix well and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead in the prunes.
Continue to knead for 5 minutes.
Shape into a loaf and place in a greased 1 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 40-45 minutes until golden brown and hollow when tapped underneath.
Leave in the tin for 10 minutes then turn out onto a wire rack.
Brush with honey.
Allow to cool before serving.
Simmer in the soaking liquor until tender, then drain, reserving 3 tablespoons (1/4 cup) of the orange juice.
Stone the prunes.
Blend yeast with the reserved orange juice, castor sugar, milk and plain flour.
Leave in a warm place for 15-20 minutes until frothy.
Place the wholemeal flour, salt and spice in a warmed bowl.
Stir in the brown sugar and rub in the butter.
Make a well in the centre and add the yeast batter.
Mix well and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead in the prunes.
Continue to knead for 5 minutes.
Shape into a loaf and place in a greased 1 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 40-45 minutes until golden brown and hollow when tapped underneath.
Leave in the tin for 10 minutes then turn out onto a wire rack.
Brush with honey.
Allow to cool before serving.
