How To make Election Day Loaf
2 pk Dry yeast
1 1/2 c Warm water
2 ts Sugar
6 c Unbleached flour, divided
1 t Salt
1 1/2 ts Cinnamon
1/4 ts Ground cloves
1/2 ts Nutmeg
3/4 c Butter, at room temperature
1 c Sugar
2 Eggs, at room temperature
1 1/2 c Raisins
3/4 c Chopped walnuts or pecans
1/2 c Chopped citron
1 tb Flour
ICING: 1 c Confectioner's sugar
1 1/2 tb Orange juice
1/2 ts Vanilla
1 pn Of salt
Mew England legend decrees that votes were bought in exchange for this loaf. You may not win an election, but you will get an overwhelming vote of confidence if you serve this bread to the poll watchers gathered in your home on election night. In a large bowl, dissolve the yeast in warm water. Add 2 tsp sugar and 1 1/2 cups flour. beat well, about 150 strokes. Cover the bowl tightly and set in a warm, draft-free place for 30 minutes. Meanwhile, sift the remaining flour with the salt, cinnamon, cloves, and nutmeg on a piece of wax paper. In a small bowl, cream the butter and sugar. When the yeast batter has only 5 more minutes to rise, add the eggs to the creamed butter. Beat well. Stir down the yeast batter. Spoon in the butter mixture and blend well. Add the sifted dry ingredients a spoonful at a time, beating after each one until the mixture is smooth. Dredge the raisins, nuts and citron in the tbsp of flour and stir into the batter. Pour the batter into a greased 10 inch tube pan. Make it level by using a spoon dipped in cold water. Cover the pan with wax paper and place in a warm, draft-free spot for about 1-1/2 hours, or until a wooden tooth-pick inserted in the center comes out clean. Check halfway through baking time; if the top gets too brown, cover loosely with foil or brown paper. Remove from oven and let cool for 10 minutes before turning the bread onto a wire rack to cool. Spread on the icing while the bread is still warm. Makes 1 loaf. Origin: Hearth and Home Companion Shared by: Sharon Stevens.
How To make Election Day Loaf's Videos
Cooking Authentic Maltese Bread - Maltese Food Bread Hobz recipe
Hi everyone, Pat here!
In my first ever video we crack the Maltese HOLY GRAIL! In my video I will show you how to make your own authentic Maltese Bread (Hobz).
Traditional Maltese Bread
by Patrick Pace
BIGA – this will give you the distinct bread flavour.
(Make at least 24/48hr prior)
• ¼ teaspoon instant yeast
• 1/4 cup warm water
• 3/4 cup water + 4 teaspoon water preferably bottled water at room temp
• 2 1/3 cups plain flour
• Mix all together and put in a jar closed. Leave in cool place in cupboard or fridge.
You will need to feed this 1 TBS Plain Flour and 1 TBS Water a day just stir in.
Bread Dough
• 800 grams flour
• 200 grams biga (24hr dough from day previous gives it a sourdough flavour see last photo for recipe- make day before leave in fridge)
• 22 grams salt
• 7 grams instant yeast
• 800 mls water
Will yield 2 large loaves or 4 smaller ones.
1) Mix all the dough ingredients electric stand/ cake mixer with hook for 20 mins on medium speed.
2) Then put in container with lid for 45 mins. Dough will be very elastic. If you don’t have a mixer just mix with fork until ingredients are all mixed in.
3) After 45 min stretch and fold the dough on itself -all four side. Repeat this at 45min intervals for 5 times (that’s nearly 4 hrs). This will give the dough a better gluten consistency and easier to handle and shape and all the bubbles in dough will form.
4) Set oven to 250 degrees Celsius. Put a tray full of water in the bottom rack and heat up with oven.
5) Cut the dough into four equal portion or two portions. Shape the dough into a ball as best you can without over working it, so you maintain all the gasses capture in the dough
6) Put dough on a baking tray lined with basking paper. Place in middle rack with fan assisted oven with stream tray below this rack. Don’t preheat baking tray. Remove water dish (steam tray) after first 15mins of cooking.
7) Cook in the oven for 1 hr on 250 degrees Celsius – don’t worry if you get some burnt edges on crust this will add to the authentic flavour.
After the hour cooking for 1hour leave in the oven with door ajar for 30mins to help form that crunch on the crust!
Take bread out and let rest for another 30min – 1 hr.
Take the crunch test and cut the dough – an see how long it lasts!!
Enjoy!
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Election Day cake
A centuries-old American tradition with old-fashioned carbs and sugar is enjoying new popularity this Election Day. ABC News’ Rhiannon Ally has more.
????????????????GOD BLESS AMERICA HAPPY ELECTION DAY 2020???????????????? |ETHIO-LAL|
????????Hello my friends today I will be making a very special bread in honor of the election this year. Have a nice election day and god bless America ????????
What is Election Cake? | Colonial Recipe| How To
Many cookbooks include a recipe for Election Cake. What is it? The hallmark of an election cake recipe is the enormous batch size. Some of the finished cakes weighed over 10 pounds. In the 1700s, Election Cake was a yeast leavened cake with prunes or other dried fruits, intended to feed dozens of people. Sometimes they were made of soft gingerbread. Regardless of the ingredients, Election Cake was frequently served with cider.
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Bread Chop | Made a big recipe on the big Election day.@qadumshomekitchen
Bread Chop | Made a big recipe on the big Election day. @qadumshomekitchen
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Election Day Cake
A colonial tradition on Election Day is hot again