Shamrock Bread Loaf
Source of Recipe
the web
List of Ingredients
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees)
Green food coloring
1-1/8 cup warm water
1-1/2 Tbs sugar
1 teaspoon salt
1-1/2 Tbs shortening
3 to 3-1/2 cups bread flour
Butter, softened
1" x 14" strip of brown paper or parchment baking paper, well buttered (do
not use recycled grocery bags)
straight pins
1" wide green ribbonRecipe
Dissolve yeast in 1/2 cup warm water. Add plenty of green food coloring to
the liquid (it will lighten as other ingredients are added). Stir in
remaining
5/8 cup of water, sugar, salt, shortening, and 1 3/4 cups of the flour. Beat
until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead until smooth and elastic,
about 10 minutes. Place in greased bowl; turn greased side up. Cover; let
rise
in warm place until double, about 1 hour. Dough is ready if indentation
remains when poked.
Punch down dough and let rest for 10 minutes. Shape into a smooth, round
ball. Brush lightly with butter.
To make depressions for the ribbon, tie loaf with 1" wide heavy brown paper
strips, creating 4 quarters. Fasten with a pin. Place on a 12" x 18" greased
baking sheet or pizza pan.
Let rise until double, about 1 hour. Heat oven to 350. Bake on center rack
35 to 40 minutes until golden. Immediately remove from pan. Brush top with
butter;
cool on wire racks. After bread has cooled, remove paper strips and replace
with green ribbon and a bow.
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