Grenadine Slices Recipe

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Grenadine Slices 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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Grenadine Slices

Ingredients

1 portion four-way sweet 1/2 cup gren, adine syrup

Preparation

*Use Grated Raw Potato Starter

Bread Dough 1 cup Grape-Nuts Cereal

As soon as the bread dough has started to rise mix the syrup and
grape-nuts together so that the cereal will have time to soak up all
the syrup. Roll the dough out quite thin to about 20 x 10 inches. Cut
in two crosswise. Spread filling thinly over the surface leaving a
2-inch strip along one side of each square. Fold over this bare strip
onto filling and continue folding until a flat roll is formed. Lay
both rolls lengthwise on 10 x 15 inch cookie sheet with seam on
underside. Flatten them by rolling with the pin until they are about
3-1/2 inches wide and as long as the pan. Do this gently so that the
filling does not break through. Brush tops with soft butter. Let
stand in warm place until light. Bake in oven preheated to 325 about
45 minutes until the crust has a beautiful bisque tint. Glaze while
still warm with a powdered sugar and White Wine frosting. If
available, decorate with a row of candy raspberries down the center
of each roll so that there will be one on each 1- 1/2 inch to 2 inch
slice. (If rolls are to be frozen for later use wait until they have
been thawed and warmed to glaze and decorate.)

White Wine Frosting: 2 Tbsp. soft butter 2 Tbsp. white wine 1 1/2 cup
powdered sugar 3 drops Waldmeister Essence* and a drop or tow of green
coloring or 1/4 tsp. Rose extract and a drop or two of red coloring

Beat butter, wine and sugar together until smooth. Add preferred
flavoring and carefully add the coloring for a very delicate tint.

*Lekvar-By-The-Barrel 1577 First Avenue New York, N.Y.
10028 (Catalog)

From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett

Servings: 6