4 : Hens
2 : Apples
1/2 : c Honey
12 : oz Frozen apple juice*
1 : ts Cinnamon
6 : tb Unalted butter
1 : /2 Teapsoons crumbled dried
-thyme : -thyme
1 : /2 ts Crumbled dried sage
2 : ts Freshly grated lemon zest
1 : ts Salt
4 : 1-1/2-pound cornish hen;
-rinsed : -rinsed and patted, dry
1 : /2 lb Shallots; trimmed and peeled
1 : /2 tb Vegetable oil
1/2 : c Chicken broth
1/2 : c Red wine
1/2 : c Water
2 : ts Cornstarch dissolved in
3: 2
0: TO MAKE SPONGE: 1
1: In a small bowl, sprinkle yeast over warm water
2: Let stand for 5 minutes
4: In a large mixing bowl, combine flour and cold water until partially mixed
5: Scrape yeast mixture into flour mixture
6: Stir 100 times in one direction
7: 3
8: Cover with plastic wrap and let stand at room temperature (appx 70F) for about 12 hours or overnight
9: (The sponge is ready when small bubbles cover its surface and it appears thinner than at the start
10: ) TO MAKE DOUGH: 1
11: Place 3 1/2 cups flour in a large bowl; make a well in the center
12: Scrape sponge into well; set bowl aside
13: Stir, gradually incorporating flour into sponge
14: 2
15: Rinse sponge bowl with 1 cup water, scraping down sides with a rubber spatula
16: Gradually add the rinsing liquid to the flour-sponge mixture, stirring well between additions
17: 3
18: Turn dough out onto a surface dusted with some of the remaining flour
19: Knead, gradually incorporating additional flour, until dough is smooth and elastic, about 5 minutes
20: (You may not need all the remaining flour
21: ) Gather into a mound and cover with plastic wrap or a damp towel
22: Let rest for 15 minutes
23: 4
24: Flatten dough and sprinkle with salt
25: Knead until salt is fully incorporated and dough feels soft and elastic, 5-10 minutes
26: Shape into a ball
27: 5
28: Place dough in lightly oiled bowl and cover with plastic wrap
29: Let rise until doubled, about 1 hour
30: 6
31: Punch down dough and reshape into a ball
32: Cover again and let rise, at room temp, until more than doubled, 1-1 1/2 hours
33: 7
34: Lightly dust the underside of a large baking sheet with flour
35: Divide dough in half and form into 2 round loaves
36: Place loaves 4 inches apart on the prepared upside-down baking sheet; lightly cover with plastic wrap
37: Let rise in the refrigerator for 8 hours or overnight
38: TO BAKE: 1
39: Preheat oven to 500F or highest setting
40: Have ready a clean spray bottle filled with water
41: 2
42: Just before baking, slash a crosshatch desing into the top of each loaf with a sharp knife
43: Spray lightly with water
44: 3
45: Bake loaves for 15 mintues, lightly spraying with water every 4-5 minutes
46: (Be careful to avoid spraying the oven light!) Reduce oven temp to 425F; bake, without spraying, for 15-20 mintues more, or until loaves are golden and sound hollow when tapped on the bottom with your knuckles
47: 4
48: Transfer loaves to a wire rack and cool completely
49: Bread keeps at room temp in a paper bag or kitchen towel (not plastic bag) for up to 3 days, or frozen, well-wrapped for up to 6 weeks
50: Reprinted from Eating Well Magazine, October 1997
51: Posted to MM-Recipes Digest V4 #287 by Julie Bertholf <jewel1@ix
52: netcom
53: com> on Nov 03, 1997