Kateri's Chicken Salad and Cherry Pecan Bread
- 2 or 3 c
- stewed, roasted or canned chicken use how ever much you want in your chicken salad 2 or 3 cups
- 2 stalk(s)
- celery 2 stalks of celery
- 1 c
- chopped pecans 1 c. of chopped
- 1 can(s)
- sliced water chestnuts chopped 1 sm. can of sliced water chestnuts chopped
- 1 c
- . raisins
- 1/20oz. can(s)
- pineapple tidbits drained
- 1/4 to 1/2 c
- 1 c
- light mayonnaise more if needed
- alfalfa sprouts if desired for sandwich
- makes 3 loaves, each 9 inches
- 1-1/3 pkg
- (1 tablespoon plus 1 teaspoon) active dry yeast
- 3 c
- lukewarm water
- 1 Tbsp
- 5 c
- all-purpose flour, plus extra for dusting
- 3 c
- rye flour
- 1-1/2 Tbsp
- 1 tsp
- chopped fresh rosemary or thyme leaves, or 1/2 teaspoon dried
- 3-1/2 oz
- unsalted butter, softened, plus extra for greasing
- 1-1/2 c
- chopped pecans
- 1-1/2 c
- fresh cherries cut in half or quartered
Make sure everything is cut into bite size. Mix well and chill for 2hrs.
Cut you bread in thin slices and toast the bread lightly, add a small amount Alfalfa of sprouts to your bread and then add your chicken salad and another small amount of Alfalfa sprouts to the top of your salad and then add another slice of bread. Cut in half and lay on a plate
This is one of the best sandwich’s I have ever had.
Dissolve the yeast in 1/2 cup of lukewarm water.
Put the remaining water, the honey, both flours, the salt, the rosemary or thyme, and the butter in a mixer fitted with a dough hook. Mix for about 5 minutes. Add the dissolved yeast and continue to knead in the mixer for about 10 minutes, until the dough looks smooth and elastic and comes away from the sides of the bowl and comes together into a ball. Add the pecans and walnuts and continue to knead briefly just until the nuts look fully incorporated.
Remove the bowl from the mixer and take out the dough hook, scraping any pieces of dough back into the bowl. Cover the bowl with a clean, damp kitchen towel and leave at warm room temperature until the dough approximately doubles in volume, about 45 minutes.
Turn out the dough onto a lightly floured work surface. With clean hands, knead the dough briefly, pushing it down and away, then folding it back on itself and giving it a quarter turn, just until it deflates and any air pockets have been removed.
Butter and flour three 9-by-5-inch loaf pans. With a sharp knife, carefully cut the dough into 3 equal pieces and shape each into a cylinder 9 inches long. Place the cylinders in the prepared pans. Put the pans on a tray, cover with a clean, damp kitchen towel, and leave to rise at warm room temperature until the dough as at least doubled in volume, about 1 hour.
About 20 minutes before the loaves are done rising, position the oven rack in the middle of the oven and preheat the oven to 375 degrees F.
Bake the loaves until they look nicely browned, about 20 minutes. Then, reduce the temperature to 325 degrees F. and continue baking about 25 minutes longer, until the loaves are a deep brown color and a loaf carefully tipped out of its pan sounds hollow when tapped on its bottom. Remove all 3 loaves from the pan and transfer to wire racks to cool.
To serve, use a serrated bread knife to cut into slices 1/3 to 1/2 inch thick and toast as desired.