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: Try using maple syrup instead of honey
1: Can use olive oil instead of walnut
2: Preheat the oven to 400 degrees
3: Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes
4: Cool
5: In a bowl, dissolve the yeast in the water
6: Allow to proof for three minutes
7: Stir the sponge, honey and oil into the water, breaking the sponge up using your hands or a spoon
8: Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass
9: Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary
10: Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed
11: Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight
12: Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel
13: Cover with plastic wrap and allow to rise in a draft-free location for two hours
14: Sprinkle a baking sheet generously with cornmeal
15: Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball
16: Do the same with the other risen ball
17: Place both balls, with the seams on the bottom, on the baking sheet, cover with plastic wrap and allow to rise until doubled, in a draft-free location
18: This should take 2-3 hours
19: Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425
20: Place a baking pan with decent sides on the bottom shelf
21: Boil two cups of water
22: Using a razor blade, make an 'X' in the top of each of the loaves
23: Pour the boiling water into the baking pan
24: With a quick jerk, slide the loaves off the sheet and onto the stone
25: Bake for 30-35 minutes until the loaves are hollow sounding when tapped on the bottom
26: When done, cool on a rack
27: Posted to MC-Recipe Digest V1 #195 Date: 11 Aug 96 14:39:38 From: "steven
28: h
29: bergstein" <steven
30: h
31: bergstein@ac
32: com>