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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.
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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.).
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Mix and knead until you have a smooth dough.
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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.
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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!
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Divide the dough into 8 equal pieces.
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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.
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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.
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The bread is imprinted with the ribs from the cabbage. They don't really have any cabbage flavor.
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The liquid from the cabbage leaves steams the bread to make the interior moist.
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The outside is crisp and crunchy.
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Fabulous texture.
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And cool looking on top of it all.
Comments
love it !!!
and i FINALLY found a recipe to make rolls for those sausage sandwiches...somebody is going to be VERY HAPPY !!!!!!
Today I bake my normal rye bread with rosemary but I have cottage cheese and some normal, strong flavored grated cheese in as well. I hope it turns out well :-)
Have a great day!
Christer.
Love Leanne
Have a magical day.
Happy baking! =D
XOXO