Wednesday, January 04, 2006

Coca Bread

This is a sweet Spanish flatbread that I haven't made in a winter or a two. It's heavenly eaten warm, and I think it's about time for a pairing with tea or cocoa. Now, where's my chef gone off to...

1 tablespoon + 1 tsp. yeast
1/3 cup warm water (110 degrees F)
1 and 1/4 cup sugar
5- 6 cups flour
1/4- 1/2 tsp. salt
1 cup milk, room temperature
4 large eggs
1/2 cup + 3 tablespoons butter, melted

1. Combine yeast and warm water. Let stand 10 minutes till foamy. In bowl, combine 1 cup sugar, 4 cups flour, and salt. Stir in yeast mixture, milk, 3 eggs, and 1/2 cup melted butter till combined. Work the rest of the flour into the dough with your hands, 1/4 cup at a time, until it's no longer sticky. Knead until the dough has a smooth, satiny texture and springs back when you poke it, @ 5 minutes.

2. Place balled dough in a buttered bowl. Cover and let rise in a warm place until doubled, about one hour.

3. Preheat oven to 400 degrees. Generously grease two baking sheet with unmelted butter. Cut dough in half. Place each half on a sheet and press into an 8" x 17" rectangle. Allow dough to proof for 15 minutes.

4. Whisk remaining egg with water and brush onto the dough. Generously sprinkle dough with remaining sugar and drizzle with honey. Bake until golden and crispy, about 18 minutes. Transfer to wire racks to cool a bit. Eat, oh, just eat it!

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