Whether you savor this bread solo, straight from the oven, or paired with a dollop of your favorite tauren jam, one bite of Mulgore Spice Bread and you'll realize it's far from ordinary. Its exceptional flavor has earned it a place on tables across Azeroth.
In the episode
We figured Mulgore spice bread would be the perfect partner for Westfall stew. We activated instant yeast in milk warmed to about 100°F, then added the Mulgore spices, salt, melted butter, brown sugar and half the flour to the stand mixer. Lock the mixer head, we warn: "I've done it before, it's not cool." The rest of the flour went in gradually until the dough smelled super sweet.
After about an hour of rising (and a round of Kungaloosh), we punched it down, our favorite part of making any dough. We shaped an oval with the seam pinched underneath, let it proof under a damp towel for 30 minutes, scored three slashes, and baked it for 25 minutes into "a big old fluffy ball of doughy goodness."
It almost tastes like Texas Roadhouse bread, and it was begging for some cinnamon honey butter. It was really good, especially next to the stew.
Cardamom Spice Bread
Mulgore Spice Bread
A soft, fragrant yeast loaf spiced with cardamom, ginger, cinnamon, cloves and mace. Great warm from the oven or with a dollop of tauren jam.
Ingredients
- 1 1/2 cups milk, warmed to about 100°F
- 2 tsp instant yeast
Mulgore spices
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground mace
To finish the dough
- 1 tsp salt
- 2 tbsp butter, melted
- 2 tbsp brown sugar
- 3 cups all-purpose flour
Instructions
Stir the yeast into the warm milk and let it sit for 5 to 10 minutes.
Pour it into a stand mixer bowl and add the spices, salt, melted butter, brown sugar and half the flour.
Lock the mixer head and mix on medium-low. As the dough thickens, add the rest of the flour a little at a time until you have a soft, smooth dough.
Move the dough to a greased bowl, cover, and let it rise for 1 to 1 1/2 hours, until doubled.
Punch the dough down and turn it out onto a floured counter. Roll it into a ball, tucking the edges underneath, pinch the seam closed, and shape it into an oval.
Set it seam-side down on a baking sheet, cover with a damp towel, and let it rise for 20 to 30 minutes. Heat the oven to 425°F.
Cut three slashes across the top and bake for about 25 minutes, until golden and puffed.
Notes
Lock the stand mixer head before you start, or it can pop up mid-mix. Flour your hands before punching down the dough so it doesn't stick. Best warm with butter and jam, or cinnamon honey butter; it reminded us of Texas Roadhouse rolls. Pairs well with Westfall Stew or roasted barley tea.
Adapted from World of Warcraft: The Official Cookbook by Chelsea Monroe-Cassel (Insight Editions, 2016).
