 鲜花( 634)  鸡蛋( 5)
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发表于 2005-6-22 23:31
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INGREDIENTS:
# y. F9 q* m, p· 4 1/4 cups all-purpose flour - h8 f# k) c; ]- j4 @7 m( Q6 ^5 k
· 4又1/4 全能面粉. L& t6 H' X# b @. a& S
· 3 tablespoons white sugar @' i* E$ e; I5 z! S# y/ @
· 3 汤匙白糖
/ v4 |9 w! j3 @0 @! @8 C- |3 d· 2 (.25 ounce) packages instant yeast - j4 k2 n: D7 Y5 N. P+ J4 n
· 0.25盎司 （合1.5茶匙）即时酵母
! x0 Y- {0 @9 O9 E, M4 l· 1 1/2 teaspoons salt # t4 ~' Z1 v' F1 P3 s. X
· 1又1/2 茶匙 盐
1 s7 }2 _* T4 j9 t6 F$ f$ d, f. d· 1 teaspoon dried marjoram 4 _ G& ~4 _3 A: e. B
· 1 茶匙 干Marjoram
5 w1 h( _! d" C# B6 D; e: R· 1 teaspoon dried thyme + N2 V9 a3 |6 K
· 1 茶匙 干thyme o; B3 Z: U2 r! O
· 1 teaspoon dried rosemary
" t" E2 g* n9 _7 k8 C· 1 茶匙 干rosemary2 b" ~' s0 ~1 \2 E. s
· 3/4 cup milk
" Z8 X' T9 K% K% {: r6 @* e· 3 /4 杯牛奶
6 N6 Y& w! g0 C. i0 ~6 {· 1/2 cup water $ A# N( {! c. p+ [* J: [6 I3 S
· 1 /2 杯水
4 E3 [' e4 }, H4 ^8 ?, B4 Q. x7 v· 1/4 cup butter
# a9 V* Y! G9 h· 1/4 杯黄油
# K) ~" i7 e2 t" {& o· 1 egg
8 e+ U. x5 o8 [- c· 1个鸡蛋! \: g7 u, c2 Y7 W: {
· 1 tablespoon butter, melted
% C7 \/ A; v. Y- L9 U' p- P y" z· 1 汤匙 融化的黄油
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" _6 b, X& _. i- @& _8 }& ]) gDIRECTIONS:7 @6 [6 ?# D P
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。）6 f5 z3 A' V/ k: A
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 ) i* J+ p+ m7 R) t4 y+ A
3. 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）
& @+ Z/ r' W: u3 L4. 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。
6 n0 F) c* R) u+ t5. 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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发表于 2005-5-16 15:06
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发表于 2005-5-16 15:22
