The trick is to smoke the meat and not make the meat smoke
NEW ENGLAND THANKSGIVING BREAD
Date: November 27, 2014 Favorite:Sandwiches Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: Whole wheat flour, all purpose flour, dry milk, White sugar, Brown sugar, cinnamon, allspice, nutmeg, instant yeast, butter, salt and water
I had to get up very early to make this due to the number and length of the various risers. This first step is a sponge made by combining the water, yeast, sugar and dry milk.
The sponge was allowed to bubble and do its thing for two hours meanwhile for fruit filling was made from all purpose flour, golden raisins, currents, cranberry, Brown sugar and butter.
Some butter was melted and removed from the heat after which the sugar was added and stirred into the mixture…
… resulting in this sticky sweet brown mixture.
The fruit was added in next.
The ingredients of the sponge are combined with a fruit mixture after the sponges bubbled and risen over two hour period.
The liquid ingredients of the sponge and the fruit work combined.
The flower was added in next in the mixture was turned out onto the counter and kneaded. The finished ball of dough was placed in a dough rising pale and allow to rise for two hours more.
The risen dough was turned out onto a counter and divided into two equal sized pieces.
The dough was placed into two bread pans and allow to rise again in the pans until it's volume had doubled.
The bread is on the Egg which is been preheated to 350. I am using the oval pizza stone on the AR with the bread is on a shelf at Level 4.5
At the 35 minute mark I checked the temperature and the bread had reached 190 and was done him.
The bread was served with an Apple Spice Cake in Nantucket Cranberry Cake. All of these items were vague on the Egg.
These were two beautiful loaves of bread, which tasted as good as they looked.
As you can see here you got a different taste with every bite from one of the three different fruit fillings.
My guests were “fighting” over the leftover bread.
This bread was a wonderful addition to a great Thanksgiving dinner. Thanksgiving 2015 was my most ambitious ever, cooking five things on my Eggs.
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For Thanksgiving 2014 I was looking to make some traditional regional breads and desserts. This bread recipe was somewhat labor-intensive, quite time intensive (with multiple rises), but the end result for well worth the effort. People were still talking about the bread when we got together for Christmas dinner a month later. I will let the pictures tell rest of the story, but I will add baking high in the dome is turning out consistently great baked goods