~ Skirt in the Kitchen ~
In a small dish, add 1 1/4 cups warm water to 2 1/4 teaspoons active dry yeast
and 1 tablespoon sugar. Stir with a fork, let rest to bloom– 10 minutes.
Coat 3/4 cups cranberries in 3 cups bread flour,
1 cup rye flour,
1 tablespoon pressed fennel seeds,
and 1 tablespoon chopped rosemary.
Add 1 tablespoon salt, place in the bowl of a stand mixer with the paddle attachment. Add the yeast liquid, then replace paddle attachment with a dough hook. Add up to 1/4 cup warm buttermilk to the dough after it has been semi-worked. Depending on the climate, you may need to add more flour or more warm buttermilk. Knead for several minutes in the bowl.
Place on a lightly floured surface, form into a ball, oil the outer part of it as well as a large bowl to let it rise in for 1 hour. Cover and set in a warm spot.
Then separate dough in half onto a bar pan, cover and rise for 1 additional hour.
Bake 25 to 30 minutes in a 375 degree Fahrenheit oven.
Slice mini cucumbers.
Whip 1 stick salted butter with chopped rosemary and white pepper.
Make a lettuce cucumber sandwich with buttered slices of bread.
Wrap to refrigerate or freeze the rest, first in plastic wrap
then in parchment paper.
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