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Show THE BEEHIVE CAKE For a cake about 14 inches in diameter and inches high, serving 20 to 24 people, start with your own Sweet Brioche Dough (which you can also use for coffee cakes and raised doughnuts) The yeast mixture. Dissolve 2 tablespoons measure with of dry active yeast in a 113 cup of warm mfer(not over 105F) and I tablespoon of sugar. When yeast has dissol ved and begun to foam (showing that its active), blend in 6 large eggs . Dough made in food processor. Divide 3 4-c- up almost double. (Or, if you're not ready to form and bake, complete the second rise in the refrigerator. Push the dough down until it chills, then cover airtight, weight it down, and you can leave it for a day or two. Let it warm to room temperature before proceeding. ) Forming the cake. Turn the risen dough onto a lightly floured surface and fold it in half; bring the four comers up to the center and pinch them together to make a cushion up and rotate beshape. Turn it smooth-sid- e tween the palms of your hands to make a smooth round ball in a dozen rapid turns. Turn dough over and pinch bottom edges together to seal; reverse dough again so the yeast mixture exactly in half. Measure IVi cups of all-purpo- se flour measure by scooping cups into flour and sweeping off excess) and place in the bowl of a food processor equipped with a steel blade. Add 14 teaspoon each of salt and mace or cinnamon , 113 cup of sugar and 2 sticks (8 ounces) of chilled butter cut into pieces. Process for several seconds, then in spurts, until butter is blended with flour. Place 213 cup of tepid milk at your side. With the processor running, rapidly pour in one of the yeast-eg- g portions and continue with droplets of milk until the dough balls up and revolves on top of the blade. Continue for 30 seconds this is the preliminary kneading process. Remove dough from the machine and repeat the process with the second half of the yeast and eggs and the same amounts of flour, butter, and so forth. Join the second batch to the first and let the mass rest for 2 minutes, covered with a towel. Then knead vigorously by hand for 2 to 3 minutes dough should be smooth and soft. Or, form the dough by hand. Use exactly the same ingredients but mix all together except the butter and knead. When dough is smooth, cream the butter, then smear it in bits. When incorporated, let by few a rest minutes, then complete the dough kneading. Dough rises twice in a bowl. Place the dough in a clean, dry. fairly straight-side- d bowl; cover with plastic and let it rise until almost triple about 3 hours at 75F. Scrape the dough out onto your work surface, pat into a fat oval and fold in three: pat it out. fold in three again (to redistribute yeast) and return the dough to the bowl. Let rise again to ( re 1 ch on-o- ff Christmas sampler $1. Oneida Sample Center P.O. Box 9777, New Brighton, MN 55197 Great beginnings start with Oneida stainless. Please send me a sample stainless teaspoon in the pattern(s) 1 have checked. T am enclosing SI . for each spoon ordered. Complete services can be purchased at fine stores everywhere. Offer is limited to a choice of up to three spoons, one spoon per pattern. Add wles tax for N.Y. & Calif. Oiler valid on! in U.S.A. Allow 4-- weeks for shipment. Expires 6 30 83. lh, sii.n & ONEIDA K.r sP'e's'niirr. m .k c relieiWf in P.K. AW'ui IA 102 it's smooth-sid- e up. Cover loosely with lightly floured plastic and let rest 5 minutes. Meanwhile, butter a pizza tray or pastry sheet at least 16 inches wide. Roll out and pat the dough into a fat disk about 12 inches in diameter and transfer it to the baking surface. Final rise and beehive topping. Cover loosely with floured plastic and let dough rise about hour, until it lxks puffed and feels light to gentle pressure it will only reach a height of about 2 ': inches. Just before you think the rise is complete, preheat oven to 375F. Beat egg w ith 1 teaspoon of water and gently brush a coating over top of the cake. Let it set for 2 minutes, then paint w ith a coating of tepid honey (about 12 cup). Finally, sprinkle about 1 cup of chopped walnuts over all. Baking. At once, set the cake in the middle level of the preheated oven and bake for about 30 minutes. Cake should puff up in the center; top and sides should feel crisp and look nicely brow ned. If cake brow ns tix much during baking, cover loosely w ith foil. Cxl 1 on a rack. Filling and serving. You should have 3 cups of filling a lovely, creamy rum- - or vanilla-flavore- d custard-and-crea- filling, per- haps. or a French butter cream such as the one for the meringue cake in our issue of last May. After splitting the cake in half horizontally. spread with 2 cups of the filling, the cake and keep it ctxi until serving time. Fold 1 cup of sweetened whipped cream into the remaining filling and pass it in a bowl along with the cake. Fresh pineapple, raspberries or strawberries m rum-flavor- ed would go nicely, too. PMC IS 0CT0 17, 1M2 DUUK MACUINC |