This post is for Sher from What did you eat?, who suddenly passed away on July 20th. My deepest condolences for the loss of Sher to her family and close friends. Please read Glennas touching post. Sher’s Bread Baking sisters are asking her online friends to go to her blog, select a recipe, make the dish, take pictures and blog about Sher’s wonderful food and share the memories with them.
I never met her in person, but I “knew” her. We had our first virtual meeting at Weekend Herb Blogging 27.04.2021 **. Like me, she started to participate in this event in February 2006. Than we met again as members of the Daring Bakers and we both send entries to Presto Pasta Nights. I am a bread baker and in June, when the kitchen of the month was hers in May, she presented me with the Buddy Badge. So it was a question of honour to chose the Sunflower Seed-Orange Bread as a fitting tribute for a Bread Baking Babe and a lady who loved to share her food experiences with others.
Sunflower Seed-Orange Bread
Farewell Sher! You’ll be missed, but not forgotten.
I adapted the recipe to metric units and German flour.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Sunflower Seed-Orange Bread |
| Categories: | Bread, Yeast, Baking |
| Yield: | 1 Recipe |
Ingredients
| 375 | grams | – 562 g all purpose flour (wheat flour Type 550) | |
| 1 | pack | Active dry yeast | |
| 35 | grams | Sugar | |
| 1 1/2 | teasp. | Salt | |
| 120 | ml | Milk | |
| 30 | grams | Sunflower margarine | |
| 1 | Egg | ||
| 1 | tablesp. | Grated orange peel | |
| 120 | ml | orange juice | |
| 100 | grams | Sunflower Kernels |
Source
| What did you eat? | |
| http://whatdidyoueat.typepad.com/what_did_you_eat/2007/ | |
| 03/last_week_the_i.html |
| Edited *RK* 07/26/2008 by | |
| Ulrike Westphal |
Directions
1. In bowl, combine 200 grams flour, the dry yeast, sugar and salt.
2. Heat milk and margarine to 46 °C and put in a bowl. Add flour mixture to the milk. Add egg, orange peel and juice. Beat by hand or in a mixer at low speed 1-1/2 minutes; beat at high speed 3 minutes.
3. Stir in sunflower kernels by hand and add enough flour to make a soft dough (sher used about 437 grams flour in total, Ulrike 450 grams). Knead 10-12 minutes until the dough looks firm and smooth. Shape into a ball. Put about 1 Tablespoon of olive oil in a bowl, put the dough into the bowl, then turn the oiled side up. Cover bowl with plastic film or a heavy cloth. Let rise until doubled.
4. Punch down and let rest 5 minutes. Shape into loaf and place in greased 25 x 12 x 9,5 cm cm loaf pan. Cover and let rise until doubled in bulk. (Ulrike: I did it over night in the fridge). You can brush the top of the loaf with 1 egg beaten with 1 Tablespoon water. Or not.
5. Bake at 190 °C for 40 minutes (45 minutes, if right out of the fridge). Let cool on a rack after removing from pan
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more recipes and entries in English
** 27.04.2021 https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/ no longer available
