 鲜花( 634)  鸡蛋( 5)
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发表于 2005-6-22 23:31
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INGREDIENTS:$ X* F& x1 `. X# Y. V& L7 S
· 4 1/4 cups all-purpose flour E1 }+ H: T: T7 |
· 4又1/4 全能面粉9 c/ Y" i1 L2 w+ L+ @
· 3 tablespoons white sugar
! u8 `6 m0 E$ I9 b: H7 p. r; D" j· 3 汤匙白糖
& X: M. i6 Q7 p6 J; ^1 p7 O· 2 (.25 ounce) packages instant yeast V4 o x. m& H# q
· 0.25盎司 （合1.5茶匙）即时酵母
! g& a; M& I1 g. s Q5 Q9 f· 1 1/2 teaspoons salt $ K s* `3 [2 }2 X4 C; @/ z& ?
· 1又1/2 茶匙 盐
4 V, n. G% E& o· 1 teaspoon dried marjoram
. e- d" d% v/ n# [8 Z· 1 茶匙 干Marjoram! s& ~1 x1 X( `' L; k- u
· 1 teaspoon dried thyme
& R% Z) J& t5 U! W1 b& j& z· 1 茶匙 干thyme
& M6 h0 H. M7 m7 x% m w! j. R0 ~* P) L· 1 teaspoon dried rosemary
X% x% Y# i$ N· 1 茶匙 干rosemary I4 U" b6 S& k- K$ _
· 3/4 cup milk
* [# s) }8 M8 N1 i. h* J· 3 /4 杯牛奶
* g8 _5 a/ {) X3 A· 1/2 cup water 4 }' G& \0 U2 H6 {6 M0 p! ~ E
· 1 /2 杯水" U% l5 f4 ^! F! A& c
· 1/4 cup butter - E; a0 k, [, |" O4 a1 t: _ l* V2 J
· 1/4 杯黄油2 u. `$ N* i) [4 l* |/ u
· 1 egg
+ T/ y! m; l; T+ C) W· 1个鸡蛋
! h4 A2 f t# E% s: R9 [· 1 tablespoon butter, melted 4 F0 A, R0 i8 w
· 1 汤匙 融化的黄油* I, K! P ^& P) \
( ?) E& J- o) p+ f% tDIRECTIONS:# D( b: m8 Z& T' F/ W2 c
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs. 在大容器里放入1又1/2杯面粉(注意不是总量) , 糖,未融化的酵母,盐,和三种本草 （个人建议，把酵母加入温水，温水淹没酵母即可，加一点糖，先发出来比较好。）; X: n9 f4 [6 b6 m
2. Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. 加热牛奶, 水,1/4杯黄油,直到120-130 F度。然后搅入干料（如1），再搅入鸡蛋里，再逐渐加入省下的面粉，直到做成柔软的面团
3 F! S* k' P* L `* m4 k3. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. 轻揉面团4-6分钟，至到光滑有弹性。放在薄面上，盖住，发面10分钟（个人建议，多放一会儿，因此第一次发面最重要）4 _8 v! Y& |& Z* H
4. Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes. 把面团分成同等的三块。各揉成30英尺的绳子。辨绳子。把两端捏合。再把一端放在中间为中心开始团，团成圆形，另一端捏合在下面。把做好的造型放在一个摸过油的烤盘里。盖上一块温湿手巾， 放在一个温暖的地方，发面20-40分钟，直到面团体积长了一倍。) I! R5 ] y& c* O+ Q0 f$ ~
5. Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack. 烤箱预热375F度. 烤30-35分钟。如果担心面包表皮颜色过重，可以在烤制的最后10分钟，用锡纸盖住面包。把剩下的黄油融化，用刷子刷在面包上，另撒一些草本。从烤盘里取出，在凉凉烤架上凉凉。 |
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