Festive Thanksgiving ideas from MPTC

FOND DU LAC - Thanksgiving is almost here!  The culinary staff at Moraine Park Technical College , in Fond du Lac have some festive ideas to help you out on Turkey Day!

FOX 11's Emily Deem made her way to Fond du Lac to join in on the festivities.

Culinary students and instructors demonstrated bread-braiding, how to carve a turkey, festive appetizers and even how to decorate your table for the special holiday.

• Click here for photos of some of the creations

Click on the link to the left for Emily's Good Day Wisconsin lives.

EGG BREAD -PREFERMENT METHOD

EGG BREAD

ORIGINAL DOUGH

                             MEASUREMENT      WEIGHT

 

FLOUR                                      13 CUPS                62.5 OZ

MILK/WATER                             5                              8 OZ

YEAST (DRY INSTANT)           2 PKTS                  .46 OZ

SALT                                           1-1/2 TBL              1.25 OZ

SUGAR                                      1 CUP                    8 OZ

TOTAL                                        7 LBS 8 OZ    OR   120 OZ

This bread makes 3 nice sized loaves and can be used for braiding.

Directions

1.     Melt butter in milk and cool to luke warm. Add all ingredients into a large mixing bowl, including poolish, and mix with one hand until all flour is picked up. The dough should be sticky and soft at this stage. Cover and allow to sit 10-15 minutes.

2.     Empty dough onto a floured work surface and stretch and fold until dough begins to feel elastic ( usually about 10 minutes). Keep enough flour on work surface to prevent dough from sticking while stretching and folding.

3.     Oil mixing bowl and place dough in it. Allow to rest covered;

4.      For 45 minutes - gently stretch and fold.

5.     Rest an additional 45 minutes - stretch and fold gently.

6.     Rest a final 45 minutes – stretch and fold gently.

7.     Remove from bowl and let rest 15-20 minutes. Divide into 15 ounce pieces. Eyeball 8 pieces of similar size if no scale is available.

8.     Roll each piece out to about 12-15 inches with both ends tapered. Cover and allow to rest 10 minutes. Braid two pieces into Challah shape or use three pieces and braid into standard braid. Brush entire loaf with beaten egg.

9.     Place onto greased or papered pan, cover and let rest 45-60 minutes. Brush with beaten egg and bake at 375 degrees for 20-25 minutes until deep golden brown in color.

To make a two braided loaf:

·         Cross the two strands and form an X

·         Fold the bottom left strand over and bring the top right one down on its right side.

·         Fold the bottom right strand over and bring the top left one down on its right side.

·         Repeat process until the ends of the strands have been reached. Tuck remaining strands under loaf and place onto baking sheet. The loaf should show braiding and be tapered.