Subj : St. Gregory 02
To   : All
From : Dave Drum
Date : Mon Mar 08 2021 10:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Gregory's Abbey Altar Bread
 Categories: Breads
      Yield: 1 Servings
 
      1 pk Dry yeast
    7/8 c  Warm water
  1 1/2 tb Olive oil
      3 tb Honey
    1/2 ts Salt
      1 c  Bread flour
  1 2/3 c  Whole wheat flour; NOT
           - coarse or stone ground
 
  Measure yeast into a mixing bowl (or food processor) and
  add water, stirring until yeast dissolves. Add oil, honey
  and salt. Add flour (unsifted) and blend. Turn dough onto
  a very lightly floured board and knead thoroughly for
  five minutes or process 90 seconds in food processor.
  (This kneading is very important.) When dough is elastic,
  place it in a lightly oiled bowl, cover with a damp cloth
  and let it rise in a warm place for about an hour and a
  half or until double in bulk.
  
  Then, turn dough onto a lightly floured board and knead
  for a moment smoothing the loaf on top. Press into a flat
  7" or 8" circle and cut an even cross into the top of the
  loaf. Make your cut about 1/4" deep. (This is practical
  as well as symbolic - it helps the priest break the bread
  evenly.)
  
  Bake the bread on a lightly oiled baking sheet for
  approximately 20 minutes @ 350ºF/175ºC. The loaf should
  be light brown. Test for doneness by tapping loaf on the
  bottom -- if it sounds hollow, it is done. Turn off the
  heat and leave the bread in the oven another 5 minutes;
  then remove and place on a rack to cool. Place a cup
  towel loosely over the top of the bread to keep the crust
  soft.
  
  NOTE: When baking this recipe for non-liturgical
  purposes; it makes great toast!
  
  RECIPE FROM: http://cooks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Americans eat 29 acres of pizza every day.
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