| | Fiesta Bread 2 cakes live yeast or 2 envelopes of dry yeast
3/4 cups of warm water
1/2 cup of softened butter, (1 stick)
1/2 cup of sugar
4 large eggs
4 1/2 cups of all purpose flour
One 1 inch piece of vanilla bean, scraped
1 teaspoon of salt Decoration: optional
1/4 cup of soft butter
1/4 cup of flour
Glaze:
2 egg yolks mixed with 1/4 cup of water |
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Dissolve the yeast in the warm water and let the yeast sit in a warm but not hot area, until ready to use. Cream the butter and sugar until it is light and fluffy. Add the eggs 1 at time and beat the entire mixture for 2 to 3 minutes. Add 2 cups of the flour to the egg mixture and stir well until thoroughly mixed. Add the yeast and stir for 2 to 3 minutes. Stir in the remaining flour, the dough should be soft and spongy. Place the dough in a greased bowl and cover with a towel. Set aside in a warm place and let it rise until it doubles in size. Punch the dough down. Then shape the dough into a 12 inch circle, about 2 inches thick. Place the circle on a buttered baking sheet. Cover with the towel and let the dough rise until doubled in size, about 45 minutes. Preheat your oven to 350ºF. While the dough rises, mix the softened butter with flour and put it into a pastry bag that has a small plain tip. Once the dough is ready, brush it with the mixture of egg yolks and water. Make 3 slashes across the top of the bread using a very sharp knife, Use the butter and flour mixture to pipe on a design, ie a name, holiday greeting or other decorations. Bake for about 35 minutes or until the loaf is golden and it sounds hollow when tapped on the bottom. Makes 1 large loaf |
