Buffet Chicken Sandwich Basket
|Milk||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Active dry yeast||1⁄2 Ounce (2 Envelopes)|
|Warm water||1⁄2 Cup (8 tbs) (Very Warm)|
|Eggs||2 , well beaten|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Sesame seeds||1 Teaspoon|
|Chicken salad||1⁄2 Cup (8 tbs) (Party)|
1 Scald milk with sugar, salt and butter or margarine in a small saucepan; cool to lukewarm.
2 Sprinkle yeast into very warm water in a large bowl. ("Very warm" water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in cooled milk mixture and beaten eggs.
3 Beat in 2 cups of the flour until smooth. Stir in remaining flour until well blended, then beat vigorously with a spoon, scraping down side of bowl often, 100 strokes, or until dough is shiny-elastic.
4 Coat top lightly with soft butter or margarine. Cover with a clean towel; let rise in a warm place, away from draft, 1 hour, or until double in bulk.
5 Stir dough down; let rise again 30 minutes, or until double in bulk. Stir dough down again; beat another 100 strokes.
6 Grease an 8-inch spring-form pan; sprinkle bottom and side with sesame seeds; spoon dough into pan; sprinkle with sesame seeds. Cover; let rise again, 30 minutes, or until not quite double in bulk.
7 Bake in moderate oven (350°) 50 minutes,or until bread gives a hollow sound when tapped. Remove from pan; cool completely on a wire rack. Wrap and store. (Bread slices best if made a day ahead.)
8 When ready to make sandwiches, cut a thick slice from top and bottom of loaf with a sharp, long-blade knife and set aside for Steps 10 and 11. Using an up-and-down sawing motion, cut around inside crust to loosen bread in one large round; lift off shell and set aside for Step 10.
9 Slice bread into 8 thin rounds, keeping slices in order. Put each two rounds together with party chicken salad; cut each round, spoke fashion, into 12 triangular sandwiches.
10 Place bottom crust and shell of loaf from Step 8 on a large serving plate; arrange the three large rounds of sandwiches in shell. Place remaining sandwiches around edge. Cover all with a damp towel; chill.
11 When ready to serve, set top of loaf in place. Garnish with sprigs of parsley and pitted ripe olives rolled inside carrot curls and threaded onto wooden picks, if you wish. (To make carrot curls, shave a large scraped carrot into long thin strips with a vegetable parer. Roll strips around finger; hold in place with a wooden pick; chill in ice and water until curled.)
Serving size: Complete recipe
Calories 3163 Calories from Fat 1015
% Daily Value*
Total Fat 115 g177.6%
Saturated Fat 65 g324.8%
Trans Fat 0 g
Cholesterol 714.2 mg238.1%
Sodium 3290.2 mg137.1%
Total Carbohydrates 444 g148%
Dietary Fiber 18.6 g74.3%
Sugars 55.6 g
Protein 87 g173.6%
Vitamin A 81.3% Vitamin C 33.9%
Calcium 37.7% Iron 159.8%
*Based on a 2000 Calorie diet