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
0: In large mixing bowl, dissolve yeast in warm water; add molasses and let rest 5 minutes until yeast foams
1: Stir in butter, salt, dry milk, wheat germ and half the flour
2: Add remaining flour slowly to keep dough smooth
3: Let rest 15 minutes
4: Turn dough out onto lightly floured board and knead for 5 minutes until smooth and elastic
5: Wash bowl, grease it; add dough to bowl, turn over to grease top, cover, and let rise until doubled, about 1 hour
6: Cover a baking sheet with parchment or lightly grease it
7: Punch dough down and shape into a ball
8: Place ball on prepared sheet and roll or pat into a circle about 8" in diameter
9: Let rise in a warm place until doubled, about 45 minutes
10: Brush top of loaf with milk and sprinkle generously with oats
11: Preheat oven to 375'F
12: Bake for 25-30 minutes, or until loaf sounds hollow when tapped
13: Remove from oven and cool on wire rack
14: Makes 1 loaf; serves 12
15: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
16: File ftp://ftp
17: idiscover
18: co
19: uk/pub/food/mealmaster/recipes/tn-94q3
20: zip