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This recipe was featured in There’s No Knead To Fear.
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup butter
1 cup milk
1/3 cup sugar
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 teaspoon nutmeg
4 1/2 cups flour
1 tablespoon softened butter
In large bowl, stir yeast with 1/2 cup warm water and let stand 5 minutes. In saucepan, combine butter, milk, sugar and salt. Heat to 100 degrees and add to bowl with yeast mixture. Add pepper, nutmeg, egg and 2 cups of flour. Mix until all flour is absorbed. Add remainder of flour and turn onto flour-dusted work surface. Knead until smooth and elastic. Place dough in greased bowl, turning to grease top, and cover with plastic wrap. Let rise in warm place until double, about 1 1/2 hours.
Use softened butter to coat bottom and sides of small (3-quart) straight-sided Dutch oven. Punch dough down and knead on floured board to remove air. Shape into smooth ball and place in prepared pan and cover with plastic wrap. Allow to rise in warm place until doubled, about 1 hour. With a few minutes left in rise time, preheat oven to 350 degrees. Bake bread 30 to 35 minutes or until it sounds hollow when tapped. Cool in pan for about 10 minutes, then remove to cooling rack. To serve, cut bread in quarters and cut each quarter into thin slices. Serve with Orange Butter.
Servings: 12. Serving size: 2 slices. Per serving: 272 calories, 6.6 g protein, 9.6 g fat, 37.7 g carbohydrates, 1.6 g fiber, 212 mg sodium, 43 mg cholesterol
1 cup unsalted butter, room temperature
1/2 cup orange marmalade
Cream butter and add marmalade. Blend well.
Barbara McMullin, Wise Electric Cooperative