Text 10563, 109 rader
Skriven 2007-01-15 22:32:39 av mark lewis (1:3634/12.0)
  Kommentar till text 10470 av JIM WELLER (1:123/140)
Ärende: meece
=============
 JM> They are cute to watch, but don't have much personality.
  
 JW> I have just discovered they go absolutely NUTS for popcorn.

 ML> the kids?

 JW> The rodents. 

ahhh... not the same... /me makes note to self "kids and rodents are not the
same."  O:)

 JW> They like stale bread crumbs and nut dust too.

 JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

 JW>      Title: Triple Chestnut Bread
 JW> Categories: French, Breads
 JW>   Servings: 2 lb loaf

 JW>            FOR THE SPONGE:
 JW>       1 c  warm water
 JW>       3 T  chestnut or other strong
 JW>     dark honey
 JW>       1 t  yeast
 JW>     1/2 c  chestnut flour
 JW>       1 c  unbleached white flour
 JW>            FOR THE DOUGH:
 JW>       1 c  cool water
 JW>   1 1/2 c  chestnut flour
 JW>   1 1/2 c  unbleached white flour
 JW>   2 1/2 t  fine sea or kosher salt
 JW>     Olive oil for the bowl
 JW>       1 c  coarsely chopped
 JW>     vacuum-packed chestnuts
 JW>            more flour as needed

 JW> Dissolve the honey and yeast in 1/4 c. of the warm water. Let stand
 JW> until foamy. Add the remaining 3/4 cup warm water and stir. Mix in
 JW> the flours thoroughly. Cover tightly with plastic film and let rise
 JW> 2-4 hours.

 JW> Uncover the bowl and inhale the aroma of the contents. If you used
 JW> chestnut honey, a miraculous alchemy will have occurred. The
 JW> contents of the bowl will smell exactly like a chestnut tree in
 JW> full bloom. Having inhaled your fill, add the cool water, the
 JW> chestnut flour, and 1 cup of the white flour. Stir into a thick
 JW> dough. Put a 1-cup measure of flour beside your kneading board,
 JW> sprinkle some of this flour on the board, and scrape the contents
 JW> of the bowl onto the board. Sprinkle with more flour and start
 JW> kneading. As this is a sticky dough, a dough cutter is very helpful
 JW> in scraping the dough off the board in the initial stages. Continue
 JW> kneading, adding generous sprinkles of flour from your cup, until
 JW> the dough is smooth, holds its shape, and doesn't stick to clean
 JW> hands. (This dough will never be as elastic as a wheat dough.) Form
 JW> it into a ball, sprinkle the board with flour, and place the dough
 JW> on it. Cover with a towel and leave to proof for 20 minutes.

 JW> Uncover the dough, and in three turns, sprinkle on and knead in the
 JW> salt. Knead until smooth, adding tiny sprinkles of flour if
 JW> necessary. Oil a large ceramic bowl with olive oil. Form the dough
 JW> into a ball, turn it upside down in the bowl, and flip it over.
 JW> Cover tightly with plastic wrap and allow to rise until double in
 JW> bulk, around 3 hours. 

 JW> Turn the dough out onto a board onto which you have spread the
 JW> chopped chestnuts. Fold and knead them in until evenly distributed.
 JW> For a single, 2-pound loaf, form the dough into a tight ball,
 JW> pinching the seams on the bottom to seal. Alternatively, divide the
 JW> dough in two for one-pound loaves. If you are using a banneton
 JW> (round basket lined with linen for proofing loaves), flour it
 JW> liberally with chestnut or white flour and put the ball of dough
 JW> into it seam side up. Flour the dough lightly and cover with
 JW> plastic wrap. If you have no banneton, cover a baking sheet with
 JW> baking parchment and place the ball of dough on it right-side-up.
 JW> Flour the top of the loaf lightly and cover it with plastic wrap.
 JW> Either way, leave to rise until not quite doubled in bulk (about 1
 JW> 1/2 times original bulk). Preheat the oven to 425 F. If you used
 JW> the banneton, cover a baking sheet with baking parchment, cover the
 JW> banneton with the sheet, parchment side down, and flip over.
 JW> Carefully pull away the banneton. Slash the top of the loaf with a
 JW> very sharp knife or razor blade in a tic-tac-toe pattern. Place a
 JW> broiler pan in the bottom of the oven, pour a cup of water into it
 JW> to create steam, and immediately put the loaf in the oven. After 10
 JW> minutes, reduce the heat to 375 F. Bake another 20-30 minutes, or
 JW> until very deep brown. Rotate the loaf in the oven once during
 JW> baking, but otherwise don't open the oven. Cool on a rack. This
 JW> dark, dense, slightly sweet bread is delicious just as it is,
 JW> served with a selection of cheeses, or for breakfast with chestnut
 JW> honey.

 JW> Mary-Anne

 JW> MMMMM-------------------------------------------------


 JW> Cheers

 JW> Jim, in Yellowknife




 JW> ... I'm a bit slow responding. Drinking takes up so much of my
 JW> time. - Kev ___ Blue Wave/386 v2.30
 JW> ___ Platinum Xpress/Win/WINServer v3.0pr5
 JW>  - Origin: Doc's Place BBS Fido Since 1991 www.docsplace.tzo.com
 JW> (1:123/140) 

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