Sunday, August 14, 2011

Cabbage Bread

This is my new favorite bread recipe. Cabbage Bread! I found it in an old cookbook I have had for ages called: English Cookery New and Old. These are crisp on the outside and chewy on the inside. I bake a lot of bread and my family is just crazy over these.

Pour 1/2 pint of water (1 cup) in the bowl of your mixer. Add 1/2 ounce of rapid rise yeast (1 tablespoon). Add 1 teaspoon of salt and 1 teaspoon of sugar. Add 1 pound of bread flour (3-1/3 C.).

Mix and knead until you have a smooth dough.

Place it in a greased bowl, cover with plastic wrap and let it rise until doubled. I doubled the recipe so that is why I have two bowls.

You need 8 cabbage leaves. Use the large outside leaves. Cut the lower thick part of the cabbage rib off. Turn the leaf over and roll the dough against the raised veins for a better pattern!

Divide the dough into 8 equal pieces.

Wrap each piece of dough loosely (it needs room to rise) with a leaf of the cabbage. Place them with the cabbage edges facing down on a parchment lined cookie sheet. Let them rise until doubled and you will see parts of the dough bulging out of the leaves.

Bake in a 475 degree preheated oven for 40-45 minutes. The cabbage will turn dark brown or black and will fall off when you remove it from the oven.

The bread is imprinted with the ribs from the cabbage. They don't really have any cabbage flavor.

The liquid from the cabbage leaves steams the bread to make the interior moist.

The outside is crisp and crunchy.

Fabulous texture.

And cool looking on top of it all.