DIGGER BREAD
(Page 2 of 2)
Kneading -
Alter the dough has risen, sprinkle some flour on a counter
or a table top. Be sure to keep the flour on the kneading
surface, dough, and your hands! Turn the dough out on the
floured surface. Knead by pushing down the top and folding
the edges up onto the top again. Kneading usually takes
10-15 minutes. A well-kneaded dough is rounded and springs
like a plump baby's bottom.
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"Why does a poor man make good bread?"
"Because he needs it a lot." Be sure all cans are well
greased. Divvy the dough, knead the halves into balls and
put into the cans. Let rise again until dough has almost
doubled in volume (about 45 minutes to an hour). Now you
may switch to the baking portion of this here recipe.
Baking -
Put can upright in an oven preheated to 390 degrees, and
bake for one hour. The larger cans take longer to bake.
After baking, let the cans cool for 5 to 10 minutes. With
pot holder in hand, twirl bread in the can. It will glide
right on to the counter or whatever. Eat healthy!
-from the HAIGHT-ASHBURY ST. LOVE
CORRECTION: This classic recipe had passed through several
hands before I received it, and - somewhere along the way -
a portion of the liquid must certainly have been forgotten
by someone. Mike Renaud now bakes much of the bread around
here and - when he brews up a batch of the Digger article -
he substitutes 1-1/2 cups of water and a banana for the
one-half cup of water called out in the recipe. The bread,
so modified, is delicious. - MOTHER.
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