8 : Eggs seperated
1 : c Sugar
2 : oz Semisweet choch melted coold
1/4 : c Fresh orange jice
1 : ts Grated orange rind
2 : c Ground walnuts
1/3 : c Cake meal
1/3 : c Potatostarch
2 : Oranges peeled sectioned
0: Heat the beer to 105 to 115 F
1: and pour 1/2 cup into a small bowl
2: Stir in the yeast and let stand 10 minutes
3: Mix the flours, sugar and salt in a large bowl
4: Make a well in the center
5: Pour the yeast mixture, oil and remaining 1 cup beer into the well and stir until blended
6: Knead dough on a floured surface until smooth and elastic, about 10 minutes, adding more flour if necessary
7: Coat a large bowl with walnut oil
8: Place the dough in the bowl and turn to coat with oil
9: Cover with a damp towel and let rise in a warm place until doubled in bulk
10: (You can also let the dough rise overnight in a cool place or in the refrigerator
11: ) Punch dough down and knead in the onion and walnuts until evenly distributed throughout the dough
12: Divide dough in half
13: Divide each half into thirds
14: Using your hands, roll each of the pieces into 12" long ropes
15: Braid 3 ropes together to form a loaf
16: Tuck the ends under and place on an 18 x 12" baking sheet
17: Repeat with remaining dough, placing it on the same baking sheet
18: Cover and let rise until doubled in bulk, 45 minutes to 1 hour
19: Beat the egg and 2 tsp
20: water in a small bowl
21: Brush the tops of the loaves with the egg wash and sprinkle with rosemary
22: Bake at 375 F
23: until crusty and brown, 45 to 50 minutes
24: Cool in the pans for 10 minutes
25: Turn out onto wire racks and cool completely
26: The authors write: "A hearty and rustic bread that makes an excellent picnic lunch with cheese, especially goat's milk cheese
27: Take your favorite full-bodied red wine along
28: " From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins
29: New York: Workman Publishing Company, Inc
30: , 1984
31: ISBN 0-89480-831-1
32: Pp
33: 232-233
34: Electronic format by Cathy Harned
35: