Traditional Koolich Recipe

1. take butter out of fridge to soften
   
   
2. prepare starter: combine milk, yeast and 2.5 lb flour. Let stand and rise in a warm place for 2-4 hours (look to have it double in volume). NOTE: For all rising steps, keep covered and surrounded with towels and keep away from high-traffic areas and vibration.
   
   
3. prepare molds: use metal coffee cans or paper tins like quaker oats or ovaltine cans. Use can opener to remove rim if peel top. Line cans with wax paper, leaving a collar extending about 3-4 inches above the mold. Include a wax paper disk for the bottom of the mold.
   
   
4. beat egg whites until standing lightly
   
   
5. combine all remaining ingredients with starter. Mix and kneed for 45 minutes to an hour
   
   
6. let rise 2 hrs (looking for 50% increase)
   
   
7. scoop mixture into molds (about 5-8 molds, depending on how big they are). Do not fill more than half way.
   
   
8. let rise 1 hour (again, 50%, though they may not rise much more by this point)
   
   
9. bake 1 hr at 325
   
   
10. cool on sides and roll often
    
    
11. remove from cans when cool.
    
    
12. Store in freezer (wrapped in foil)
    
    
13. For presentation, breads can be drip-glazed from the top using a thick mixture of confectioner's sugar and water, and then sprinkled with colored nonpareils.
    
    

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium

Bad points High in sugar