 鲜花( 634)  鸡蛋( 5)
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发表于 2005-6-22 23:31
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INGREDIENTS:
- r7 q( W9 P9 v/ t· 4 1/4 cups all-purpose flour " a+ ^4 X* K3 ]+ ?; b0 G( \3 Y
· 4又1/4 全能面粉
J) t) b2 K; R& U· 3 tablespoons white sugar % k/ b: P _. |9 d9 C0 }' ~/ x: Y
· 3 汤匙白糖
/ P& Q9 R; e* h/ B6 S* X· 2 (.25 ounce) packages instant yeast ; w& @) Q: R4 @" q5 Q* E
· 0.25盎司 （合1.5茶匙）即时酵母' W" k0 t! j* u/ V# C" H- o* r
· 1 1/2 teaspoons salt
1 ^; F. _; p0 _+ w: m· 1又1/2 茶匙 盐
. w; r$ F) |4 ^· 1 teaspoon dried marjoram 3 v/ p; o/ N! s
· 1 茶匙 干Marjoram) p& S' r8 m9 y6 X! d
· 1 teaspoon dried thyme
: a1 L5 L) }' O6 R' h, e· 1 茶匙 干thyme- s3 |9 \0 v E8 T3 a
· 1 teaspoon dried rosemary
, C' O7 O" R4 I7 n· 1 茶匙 干rosemary
/ M4 ^) L% ]- t: H& b· 3/4 cup milk ) L3 V* r, d0 e0 ^5 u
· 3 /4 杯牛奶
. P4 G2 p1 o0 H& S/ B$ M· 1/2 cup water 4 \7 |7 p. b! X$ ^
· 1 /2 杯水5 g* ?: {/ Z* Y$ y
· 1/4 cup butter 8 G% Z# _; m" d5 u1 r: Q
· 1/4 杯黄油8 C; p" p: F% k) R' L3 x2 {4 M
· 1 egg ( t0 d; X( c" M3 W
· 1个鸡蛋4 X6 M& W+ `8 K; O. N5 |. B1 |
· 1 tablespoon butter, melted ) f1 a! u$ f3 w8 G
· 1 汤匙 融化的黄油 A1 m* A3 @8 M; g, l k5 {
+ I; ]) m V$ U, d" P# J+ O; H
DIRECTIONS:
# U3 A' T, j' f* t0 T- Y1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs. 在大容器里放入1又1/2杯面粉(注意不是总量) , 糖,未融化的酵母,盐,和三种本草 （个人建议，把酵母加入温水，温水淹没酵母即可，加一点糖，先发出来比较好。）6 |& r$ C0 d$ {! J5 ^( q. \
2. Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. 加热牛奶, 水,1/4杯黄油,直到120-130 F度。然后搅入干料（如1），再搅入鸡蛋里，再逐渐加入省下的面粉，直到做成柔软的面团
+ I3 D6 j8 i% e( f3. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. 轻揉面团4-6分钟，至到光滑有弹性。放在薄面上，盖住，发面10分钟（个人建议，多放一会儿，因此第一次发面最重要）3 z2 B+ n E! ?3 L b) d" w
4. Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes. 把面团分成同等的三块。各揉成30英尺的绳子。辨绳子。把两端捏合。再把一端放在中间为中心开始团，团成圆形，另一端捏合在下面。把做好的造型放在一个摸过油的烤盘里。盖上一块温湿手巾， 放在一个温暖的地方，发面20-40分钟，直到面团体积长了一倍。* R6 F! |. O6 j; |9 M3 ?
5. Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack. 烤箱预热375F度. 烤30-35分钟。如果担心面包表皮颜色过重，可以在烤制的最后10分钟，用锡纸盖住面包。把剩下的黄油融化，用刷子刷在面包上，另撒一些草本。从烤盘里取出，在凉凉烤架上凉凉。 |
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