Monday, July 24, 2006

Grand Forks Farmers Market

This last Saturday we were back at the Grand Forks Farmers Market for the first time this season. It was wonderful to see some of our regular customers again. We will continue to be in Grand Forks on Saturdays from now until the end of August.

Speaking of our regular customers - one of them requested our Herb Cheddar Loaf recipe and unfortunately I did not have one in the recipe box. I told her I would post it here so everyone could access it - so here it is:
Herb Cheddar Loaf
1 pkg. active dry yeast, 1/4 cup warm water, 1/2 cup milk, 1/3 cup butter, 1 Tablespoon sugar, 1/2 teaspoon salt, 3 eggs, 1 Tablespoon Each fresh chopped Oregano, marjoram and thyme (or you may substitute 1 teaspoon dried), 3 1/4 cups all purpose flour, 1 1/2 cups shredded cheddar cheese, and 1 egg white.

Sprinkle yeast into warm water and let stand until dissolved. Heat milk and butter until butter melts; pour into a mixing bowl. Add sugar and salt and let cool to lukewarm. Add eggs, one at a time, and beat until smooth. Mix in the yeast mixture and the herbs. Gradually add 2 cups of the flour and beat until smooth. Add remaining flour and cheese and beat with a heavy duty electric mixer or wooden spoon. Turn out on a lightly floured board and knead until smooth and satiny. Place in a bowl, cover with a damp towel, and let rise in a warm place until doubled in size. Turn out dough on a board and knead lightly. Place in a greased 2 quart round casserole or souffle' dish. Cover and let rise until doubled in bulk. Brush the top with lightly beaten egg white. Bake in a 350 degree oven for 35 minutes, or until the loaf sounds hollow when thumped. Place on rack and let cool slightly. Turn out of dish. Makes 1 large loaf.


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