Rim world Settler Sweetbread
Originally created by rim world colonists in the 'verse as a nutritious, but easy to make dessert, often served with sweet butter cream and caramel nut sauce, this bread quickly became a favorite of of both Firefly ship captains and companions alike.
2 cups warm water (heat to 110 degrees F/45 degrees C)
1/4 cup of clover honey (or alternatively 2tbsp of honey, 2tbsp cup of real maple syrup)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup virgin olive oil
6 cups unbleached bread flour
In a large bowl, dissolve the honey/maple syrup in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (approximately 5-10 minutes)
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. (Rubber gloves or well floured hands is recommended to prevent sticking.)
Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Sprinkle generously with sesame seeds along the tops
Bake at 350 degrees F (175 degrees C) for 30 minutes.
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For a more meaty and filling bread that goes well with Stews and rich meats, reduce the amount of honey to 4 tablespoons and substitute 1/4 cup of bacon grease in place of olive oil.
Grimlock's Garlic Butter
A famed recipe of Grilock, Dwarven cook of the Icebeard army. He Successfully used this recipe to not only provide flavor to otherwise bland meals, but also improve the breath of some of his less hygienic battle companions.
Ingredients: 3-4 cloves of fresh garlic 1 & 1/4 stick of salted butter 1/4 cup of cream cheese 1 tsp of pepper (optional) 1/4 tsp- 1 tsp of salt (depends on how salty you want the garlic butter less if you're cooking with it, more if you plan to put it on Italian bread or as a dipping sauce for pizza.)
Preheat oven to 375 F
Slice the tops of the garlic cloves off about 1/6th of the way down so the tops of each individual garlic piece inside the clove is visible
Place cloves in small baking dish and cover the top of each one with a small pat of butter (this is where the quarter stick comes in although you prolly won't use that much)
Set out the stick of butter and cheese to soften while the garlic cooks.
Cover and bake @ 375f for approximately 40-50 minutes (until the butter has caramelized the garlic and is a light golden brown.)
Warning! The smell of roasting garlic will give you a major case of the munchies so do it right before dinner.
Remove from oven and allow to cool, then remove the individual pieces of garlic from the clove with a fork, tweezers, or tooth pick (they should slide out easily, I prefer to wear rubber gloves and remove them by hand, it's quicker.)
Mash garlic into a paste with a fork, add salt, pepper, butter and cream cheese, mix with a spoon until fully blended.
Refrigerate and enjoy! It should keep for around 3-4 weeks + without any issue, although it will get stronger after the 3rd week.
(You can also freeze it for a few months if you see a need, but it tastes better when made fresh as needed)
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You can also skip the cheese if you'd prefer and the garlic butter will be nearly as good.