Cabbage Bread

 I showed these a couple years ago but they are so good and so much fun to make that I thought it was worth showing this again.  This is a very old English recipe.  The dough is wrapped in the outer leaves of cabbage and while they bake, the leaves provide steam which makes for a chewy bread on the inside and a wonderful outer crust.  There is no discernible cabbage flavor.

 Pour 2 cups of water into the bowl of your mixer.  Add 4  1/2 tsp. of rapid rise yeast.

 Add 2 tsp. of sugar.

 1 tsp. of salt.

 Then gradually add 7-8 cups of flour.  Knead until you have a nice smooth ball of dough.

 Place it in a greased bowl.

 Cover with plastic and let it rise until doubled.

 Pull of the outer leaves of a savoy cabbage.  The more texture the better the design.  Cut of the stiff inner rib.

 Spray it with a little cooking spray.

 Pinch off a piece of the dough and lay it on the cabbage leaf.

 Wrap them loosely and place them seam side down on a parchment covered cookie sheet.

 Let them rise until they are peaking out of their leaves.

 This recipe makes about ten small loaves.  They are the size of a large sandwich bun.  Bake them in a preheated 475 degree oven for about 30-40 minutes.

 They slide right out of their cabbage shells.

 Aren't they cute.  The house smells wonderful too.  Cool them on racks.

 Crunchy on the outside, chewy on the inside.....I will show you what I put on these tomorrow.

One disappeared very quickly.  Let me just say these are The Blog Tech's favorites.