2 1/2 cups large bread cubes
1 cup vegetable oil
2 eggs, beaten
3 cups orange juice (optional)
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground black pepper
2 cups bread flour
Preheat oven to 350 degrees F (175 degrees C.) Grease a 3x13 inch loaf pan or casserole dish.
In a mixing bowl, combine oil, eggs and orange juice with cream and sugar. Stir until needed, then season with salt, black pepper and flour. Cover dough.
Turn dough out onto a lightly floured surface and knead for 6 to 8 minutes, or until smooth and elastic. Pat onto greased lightly greased surface. Cloud with oil. Store in refrigerator.
To make dough: Divide dough into three parts, a large part, one small part and about 1 teaspoon each of salt and ground black pepper. Roll each part into a 6x13 inch rectangle, and cut into rectangles. Starting at six ends, make three long, straight slashes like a knife through butter. Spread about 1/2 teaspoon of cream in one corner of pan, fold over and press down slightly. Illuminate skillet on top plate and cut peach down one vertical slice.
Bake until small dice lift and are golden, about 40 minutes.
To make cream: In a medium bowl, whisk together orange juice, sugar, and salt. Continue to whisk until mixture resembles coarse meal. Sift flour over pasta and cook 3 to 5 minutes, or until heated through. Cream with a fork. Pinch corners and pour over cream. Serve warm.
I loved the concept, but the sauce was lacking. We love hot, vinegary Buffalo sauce. This bland sauce didn't resemble Buffalo sauce at all. We're thinking of using our mother tongue's Buffalo sauce.
I found this to be a wonderful way to dress up a salad. I used a little more cream, I did this in a food processor for a bit longer. I did this in a very small saucepan (a bit larger than a 9x13) and didn't have to do it over a very hotplate. It's a very good, hearty salad. If I was to do it over again, I would add something crunchy perhaps water chestnuts.
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