Text 17790, 104 rader
Skriven 2008-12-13 22:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: French Bread
========================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> karo, and an egg.  Dang things tried to lift the lid off the machine!

 CS> after i do it again.  This time, with a bit less flour as it rose too
 CS> much.

Like I said in the other bread post if you use less flour, you must
also cut back on water. It rose so much because of the extra sugar.

 CS> That or use it as is but on dough setting then remove and bake
 CS> it.

That would be what I would do. That way you can keep the rich dough
unchanged AND get a better crust and texture by using a conventional
pan and oven.


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

     Title: Four-Seed Snapper Crackers
Categories: Quickbreads, Crackers
  Servings: 32

    1/4 c  hulled sunflower seeds
    1/4 c  hulled pumpkin seeds
    1/4 c  flax seeds (red or golden)
    1/2 c  "natural" sesame seeds (tan,
           rather than pure white),
           plus extra for garnishing
      2 c  whole-wheat or whole-rye
           flour, or combination
    3/4 ts salt
      2 TB honey or agave syrup
  2 1/2 TB vegetable oil
      1    egg

In a blender or coffee grinder, grind the sunflower and pumpkin
seeds into a fine powder. Be careful not to blend too long or they
will turn into seed butter. Separately, grind the flax seeds into a
powder. (The sesame seeds do not need to be ground.)

In a mixing bowl or in the bowl of a stand mixer, combine the seeds,
flour, salt, honey and vegetable oil with three-fourths cup water.
Mix by hand or in a stand mixer with a paddle attachment to form a
firm ball of dough. It should not be sticky.

On a lightly-floured surface, knead the dough by hand for about 30
seconds to make sure all the ingredients are evenly distributed and
that the dough holds together. It should be slightly tacky but not
sticky. Add more whole-wheat flour or water, if needed.

Heat the oven to 300 degrees. Line three baking pans with parchment
or a silicone baking liner. Divide the dough into three equal
pieces. Set two of the pieces aside and roll out the remaining piece
on a floured surface with a floured rolling pin. Roll it to less
than one-eighth-inch thick, or nearly paper thin. Continually lift
the dough as you roll it so that it doesn't stick to the surface;
dust more flour under it if need be. You can also flip the dough
over and continue rolling with the bottom side up. If the dough
resists, lift it gently and set it aside and begin rolling out one
of the other pieces. You can return to the first piece after a few
minutes and it will roll more easily. Continue rolling out all three
pieces in this manner.

Use a knife or pizza cutter to cut the rolled dough into rectangular
or diamond-shaped crackers. (You can also use a small biscuit
cutter, dipped in flour, to make round crackers.) The crackers do
not need to be the same size. Carefully transfer the cut crackers to
the baking pans. The pieces can be nearly touching, as the crackers
will not spread or rise. Fill each pan as full as it will allow.

Combine the egg with one-half cup water. Brush the egg wash lightly
over each of the crackers and top with sesame seeds. 7. If your oven
has enough shelves to accommodate all the pans, you can bake them
all at once. If not, bake them in shifts. After placing the pans in
the oven, bake for 10 minutes. Rotate the pans and bake for another
10 minutes. Make one final rotation and continue baking until they
are done. (The thinner you roll them the faster they will bake; they
typically take about 25 to 30 minutes total, but this can vary from
oven to oven.) The crackers will be a rich golden brown and should
be fairly dry and crisp when they come out of the oven.

Leave them on the pans to cool; they will crisp up even more. If
they do not snap cleanly after they cool, return the pan to the hot
oven for a few more minutes. The crackers can be stored in an
airtight container or resealable plastic bag and kept for at least 8
days at room temperature or indefinitely in the freezer.

Adapted from: Whole Grain Breads: New Techniques, Extraordinary
Flavor

From: Peter Reinhart, Los Angeles Times
 
MMMMM-------------------------------------------------

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)