Title: Vix Vivax (Romulan Raisin Walnut Bread)
Categories: Startrek Bread
Yield: 10 Servings
| 4 | c | Milk |
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 2 | tb | Light molasses |
| 2 | ts | Salt |
| 3/4 | c | Sour cream |
| 2 | pk | Dry yeast |
| 13 | c | Flour (more or less) |
| 2 | c | Golden raisins |
| 2 | c | Walnuts; coarsely chopped |
| 1 | | Egg; for glaze |
***This makes 4 loaves of bread Scald the milk. Add the butter, sugar,
molasses and salt. Let it cool for about 10 minutes and add the sour cream,
beating with a wire whisk to mix it all thoroughly. Pour it into a large
bowl. When the liquid is cool enough so that a drop on the inside of your
wrist is not hot enough to hurt, add the yeast. (if you add yeast to the
hot mixture, you will kill the yeast and the bread will not rise.) Add
about 5 cups of flour, 1 cup at a time, and mix it well with the liquid,
breaking up lumps as you mix. Add raisins and walnuts. Add flour, 1 cup at
a time, until the dough is no longer very sticky; it should be right when
you have added about 12 cups. Sprinkle out about 1/4 to 1/2 cup flour onto
a clean board or countertop. Dump the dough onto the floury place and
scrape out the bowl onto the dough. Wash, dry and grease the bowl. Now,
knead the dough for about 15 to 20 minutes using up the last of the flour.
It should feel stretchy and elastic. Put the dough into the greased bowl
and grease the top. Cover it will a damp cloth and set it in a warm place
to rise. It may take as much as 2 hours until it is double in bulk. When it
has doubled in bulk, flour a place on the counter, dump it out and knead it
again for about 5 minutes. Divide the dough into 4 equal parts and grease 4
bread pans. Shape the dough into loaves and put 1 in each pan. Cover the
pans with a damp cloth and let the dough rise until about double in bulk,
about 1 hour. Preheat the oven to 325 degrees, brush the tops of the loaves
with beaten egg, and put them in the oven. Bake at 325 for 30 minutes and
then at 300 degrees for another 30 minutes. The loaves will sound "hollow"
when tapped when they are done. Take them out of the oven as soon as they
are done. Turn them out of the pan onto cake racks. The bread is best
served warm, but it may be cooled and then frozen to save.