After days of sunshine and warmer weather, the big snowstorm finally blew in Monday morning - aptly timed for a full day of teaching school. Needless to say, "Mr. Pheobus" (my Honda Civic) had a hard and scary fight amid I-15 closures and overly-confident drivers with the State of the Union address to keep us company. In typical fashion, my parents' home got at least 6 inches of snow, and Provo about 6 millimeters.
In typical Tally fashion I spent most of my time in Church on Sunday fantasizing on what food I would eat the second I got home. During a deep discussion of what the fruit of the tree in 1 Nephi 8 really is, the answer came: I was to bake some Bundt Bread!
This bread has become an Oldroyd classic. I first made it in my BYU-Idaho days, way more than I should have. The recipe originally came from my good friend (and roommate) McKenzie, but I made some adaptations. If you're not in the mood to make fancy rolls, this is the ideal recipe - it tastes like the Hotel Utah (Lion House) rolls, but has a much fancier presentation. AND it's EASIER TO MAKE. It is cooked in a stick of butter (not to mention the stick of butter in the dough as well), so it's healthy only if your name is Paula Deen or Ted Kennedy. Here's the recipe:
2 sticks butter (ha ha!)
1 c. warm water
almost 1/2 c. sugar
1 T. yeast (dissolve with 1/2 t. sugar in 1/4 c. warm water )
1/2 t. salt
4 1/4 c. flour
I do this all in my KitchenAid. When the dough starts to thicken, switch to the dough hook. Otherwise use an electric mixer until the dough gets too thick - then work your muscles with a wooden spoon.
Melt one stick of butter, mix with water, sugar, salt, and eggs.
Add 2 cups of flour to mixture, then add dissolved yeast, then add remaining flour.
Knead until soft dough, and let rise until doubled in size.
Melt 1 stick of butter in Bundt pan while oven preheats (375 degrees).
- Roll out until about 1/2" thick on floured board, and cut into circles (about 4" diameter - I use a water glass)- Stack dough circles like dominos in the melted butter - placing each new circle underneath the previously placed circles for an even coat of butter (see picture). Let rise 25 min.
- Bake 15 minutes at 375 degrees, then turn down oven to 350 degrees and bake 10-15 minutes.
- Let cool 5 minutes, and then flip over onto platter. Bread should natually peel apart into individual servings.
Serve with creamy honey or homemade jam.
It's best when fresh, but store in air-tight container, and reheat slices about 10 sec. before eating - it's a lot tastier (and softer) when it's warm!
Taylor and I gave half to the neighbors, but the rest is gone!So yes, courtesy of the Bundt bread leftovers, Monday was the day of 6000 calories, and I guess maybe you could say 6" added to the waistline.
Not exactly 6000 calories, but maybe if you eat the whole thing (ahem).
Tuesday, January 29
Tuesday, January 22
Alas, we have caved. The Turners have entered the blog-o-sphere. The Turners have no idea how to maintain a blog. One of the Turners is unaware that there is a blog bearing his (ahem) name, and for that this could be the final posting of the Turner blog. Stay tuned while we figure this out.
Posted by t.t.turner at 8:57 AM