Boston Cream Loaf Recipe

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Boston Cream Loaf Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Boston Cream Loaf

 

Ingredients

3 1/2 cup sugar
1 1/2 cup thick cream
1 cup white karo syrup
3/4 cup walnuts, chopped
1/2 jar maraschino cherries chopped



 

Preparation

Boil sugar, cream and syrup together to medium soft-ball stage. Set
aside to cool for 10 minutes. Beat, add walnuts and cherries. Beat
until stiff; pour into 2 buttered 8 inch square pans. Cool in
refrigerator. Cut into small squares

Makes 2 to 3 dozen squares.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman

 

 

Servings: 2

 

 

 

 


 

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