Text 3530, 85 rader
Skriven 2008-03-08 00:36:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Naan
================
 -=> On 03-07-08  11:38,  Dave Sacerdote <=-
 -=> spoke to Jim Weller about Re: Naan <=-

 DSac> So now I'll be looking for pita recipes tonight on the web and see
 DSac> what I can turn up.  I'm having a great time with these "griddle
 DSac> baked" breads, which is just as well since I still don't have a
 DSac> working oven. [g]

  I've extracted a file for you from our bread data base.  Recipes that
  use a skillet but not oven (many recipes saute stuff in a skillet and
  bake in an oven).

  Here is one of 150+ results.  The rest are in a zip file in your email
  inbox:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raisin English Muffins
 Categories: Bread, Breakfast, Sthrn/livng
      Yield: 18 muffins
 
      1 pk Dry yeast
      1 c  Water; warm (105 to 115f)
      1 c  Milk
      2 tb Sugar
      1 ts Salt
      3 tb Butter (or marg.); softened
      1 c  Raisins
  5 1/2 c  All-purpose flour;(to 6cups)
           Cornmeal
 
  Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
  
  Combine milk, sugar, salt, and butter in a small saucepan.  Cook over
  medium-low heat, stirring until butter melts.  Coll to likewarm (105
  to 115 degrees).
  
  Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat
  until smooth.  Add 2-1/2 to 3 cups flour to form a stiff dough.
  
  Turn dough out onto a floured surface, and knead 2 minutes or until
  dough can be shaped into a ball (dough will be slightly sticky).
  Place in a well-greased bowl, turning to grease top.  Cover and let
  rise in a warm place (85 degrees) free of drafts, about 1 hour or
  until doubled in bulk.
  
  Punch dough down, and divide in half.  Turn each half out onto a
  smooth surface heavily sprinkled with cornmeal.  Pat one half of
  dough into a circle, 1/2 inch thick, using palms of hands; cut dough
  into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover
  dough should not be reused.)
  
  Sprinkle 2 baking sheets with cornmeal.  Transfer cut dough rounds to
  baking sheets, placing 2 inches apart with cornmeal side down (one
  side of dough should remain free of cornmeal).  Repeat process with
  remaining half of dough.  Cover and let rixe in a warm place (85F),
  free of drafts, for 30 minutes or until doubled in bulk.
  
  Using a wide spatula, transfer rounds to a preheated 360 degree,
  lighlty greased electric skillet.  Place cornmeal side down; cook for
  6 minutes. Turn and cook 6 additional minutes.  Cool on wire racks.
  
  To serve, split muffins and toast until lighlty browned.  Store
  muffins in an airtight container.
  
  Note: Muffins may be cooked over direct medium-high heat in a skillet.
  
  To ease the morning breakfast rush, the muffins can be prepared ahead
  of time and stored in an airtight container; just split and toast
  before serving.
  
  SOURCE: Southern Living Magazine, sometime in 1980.
  Typed for you by Nancy Coleman
  From: Nancy Coleman                   Date: 29 Mar 94
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:39:27, 08 Mar 2007
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