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CORRECTION.

Byline: The Register-Guard

The recipe for Baking Team USA Sweet Dough bread published Aug. 16 contained an incorrect ingredient amount for salt. Below is the correct recipe:

Baking Team USA Sweet Dough

Time: At least 11 hours, with about 15 minutes of active work. Once this dough is fully fermented, you can use it with your favorite sweet bread recipe or Acme's Cinnamon-Currant Bread with Walnuts (recipe follows).

1/2 cup milk

2 teaspoons instant yeast

2 2/3 cups unbleached all-purpose flour

3 large eggs

1 1/2 teaspoons table salt

6 tablespoons granulated sugar

1/2 cup unsalted butter, softened

1 1/2 cups currants (if making cinnamon-currant bread)

Microwave the milk on high power for 4 minutes or heat in a small saucepan on top of the stove until bubbles form around the edge, steam rises, and the milk smells cooked. Let it cool to 105 to 115 degrees, about the temperature of a comfortably hot bath.

Sprinkle the yeast over the milk, stir, and let stand for 5 to 10 minutes.

Add the flour to a large bowl, then add the yeast mixture and the eggs. With a wooden spoon or your hand, mix the dough, just until well combined. Cover the bowl tightly with plastic wrap and let rest for 15 to 20 minutes.

Add the salt to the dough and mix the dough in the bowl just until combined. Turn the dough out of the bowl and knead until it is smooth and strong, 5 to 10 minutes. The dough will first be gritty with the salt, but it will soon dissolve.

Add half the sugar and knead the dough again until the sugar dissolves; add the remaining sugar and knead the dough until it is very smooth.

Finally, add the butter in 2 additions and knead it into the dough until the dough is satiny smooth, soft and glossy.

If making Acme's Cinnamon-Currant Bread with Walnuts, knead the currants into the sweet dough until they are well dispersed.

Place the dough in a container at least three times its size and cover it tightly with plastic wrap, or after rolling it in flour, place the dough in a large plastic bag and seal the bag well. Refrigerate for at least 8 hours or up to 2 days.

Let the dough warm to room temperature for 2 hours before shaping it.
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Copyright 2006, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

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Publication:The Register-Guard (Eugene, OR)
Date:Aug 23, 2006
Words:397
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