Text 15103, 83 rader
Skriven 2011-08-31 21:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CYCLING GAMES  10831
============================
-=> Quoting Glen Jamieson to Ruth Hanschka <=-

 GJ> I read of one of your TV evangelists blaming the sinful behaviour of a
 GJ> certain section of the population for the hurricane.  I suppose some
 GJ> people might even believe him.

Everyone knows that it was really government overspending. [g]

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

     Title: Light Rye Burger Buns
Categories: Breads
  Servings: 8

      1 c  water 
    1/2 c  Greek-style yogurt 
      2 ts active dry yeast 
  3 5/8 oz (1 cup) white rye flour 
 11 1/4 oz (about 2 cups) bread flour 
  1 1/2 ts salt 
      2 TB olive oil (plus more for
           drizzling) 

Years ago, we used to go to a restaurant that was famous for its
burgers. The buns had just a touch of rye in them. Not a lot, most
people couldn't even figure out what was different about them. Just
that they were different. But of course, bread geek that I was, I
knew the secret.

In this recreation of those buns, I used just a bit of regular rye
flour and quite a bit of white rye flour. White rye is much lighter
in color so the buns don't look obviously rye. The flavor is also
more delicate too. If you don't have white rye flour, you can use
any other rye flour. The color won't be the same and you might need
to adjust the amount of liquid, but the buns will turn out just
fine.

This dough is soft, and like most rye doughs, it's sticky. You'll
need to flour your work surface to knead it, but don't get too
carried away adding flour, it should be a soft dough, not a dense
one.

Combine the water, yogurt, rye flour, and yeast in the bowl of your
stand mixer. Stir to combine (it's fine if it's not smooth) and set
aside for 10 minutes, until it's bubbly.

Add the bread flour and salt, and knead with the dough hook until
the dough is smooth and very elastic. It will be sticky. Add the oil
and continue kneading until all the oil is incorporated.

Flour your work surface and turn out the dough. Knead the dough
briefly, then form it into a ball. Drizzle with olive oil to coat,
and but it back in the bowl. Cover the bowl with plastic wrap and
set aside until it has doubled in size, about an hour.

Preheat your oven to 350 degrees and sprinkle cornmeal on a baking
sheet (or line it with parchment, if you prefer). Flour your work
surface and knead the dough briefly to knock the air out. Divide it
into 15 pieces. Form each piece into a ball, then flatten the balls
into disks, making sure they're thinner at the center than at the
edges. Place the disks on the baking sheet, cover with plastic wrap,
and set aside until doubled in size, about 30 minutes.

When the dough has doubled, remove the plastic wrap and bake at 350
degrees until nicely browned, about 25 minutes. Remove the buns from
the pan and let them cool completely on a rack.

Posted by dbcurrie

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... After the Greek financial meltdown came the frog plague.

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