Text 1853, 92 rader
Skriven 2010-09-20 18:46:00 av Dave Drum (45702.cooking)
   Kommentar till text 1838 av RUTH HANSCHKA (1:123/140)
Ärende: Typos???
================
-=> RUTH HANSCHKA wrote to ELEANOR CREIGHTON <=-

 -> I just found a recipe for Blackberry Pie and it is asking for Egg
 -> york's. Is this another name for egg yolk.

 RH> It looks like a typo for egg yolks, committed by someone with
 RH> particularly dyslexic fingers.

That's hard to imagine. Helluva tyop. The letters aren't even close on the
keyboard. Might have been input by scanner software and poorly edited, too. 
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: New YORK Bialy's
 Categories: Breads, Ethnic
      Yield: 16 servings
  
      2 c  Warm (110øF) water
      1 pk Yeast
      2 ts Sugar
  2 1/2 ts Coarse kosher salt
  1 1/4 c  Gluten flour
  3 1/2 c  All purpose flour
 
MMMMM---------------------TOPPING--------------------------
      1 tb Vegetable oil
  1 1/2 ts Poppy seeds
    1/3 c  Minced onion
    1/2 ts Salt
  
  In large mixing bowl, combine 1/2 cup warm water,
  yeast, & sugar and let stand until foamy, about 10
  minutes.

  Mix remaining 1 1/2 cups warm water, salt, gluten
  flour, and all purpose flour into yeast mixture.
  Knead on a flour surface (or mixer) until smooth.
  The dough will be soft.

  Place dough ball in a greased bowl, turn it around
  and place with its greased side up. Let rise, cover
  with plastic  until tripled in bulk, about 1 1/2 hrs.

  Punch dough down, turn it over, cover and let rise
  until doubled.

  Punch dough down and roll into 2 cylinders. Cut each
  in 8 rounds. Lay them flat, cover with a towel and
  let rest.

  Prepare topping by mixing all topping ingredients.
  Set aside

  Pat dough into flattened rounds (a little higher in
  middle) about 3 1/2" in diameter. Place on lightly
  floured board,cover with a dry towel and then a damp
  towel and let rise until increased by about half in
  bulk (half proofed). Takes about 30 minutes.

  Press bottom of small shot glass in center of each
  bialy, to make deep indentation in bialy. Let rise
  another 15 minutes. (DO NOT LET THEM DOUBLE).

  Preheat oven to 425øF.

  Put bialy’s on ungreased baking sheets. bake on
  upper and lower shelves of the oven for 6 to 7
  minutes, then switch pans and reverse positions of
  pans (front to back) until bialy’s are evenly browned,
  about 5 to 6 minutes more.

  Cool on racks. Store bialys in a plastic bag in
  fridge or freezer.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Food is the most primitive form of comfort. - Sheila Graham
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