Text 27588, 112 rader
Skriven 2012-07-27 23:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Americo-Italian 5
=========================
-=> Quoting Burton Ford to Michael Loo <=-

 ml->(I had a landlord immigrated from Sicily with his wife;
 ml-> they used to bring up typical southern peasant food, which I
 ml-> felt obligated to accept and report favorably on).

 BF> Eh?  You felt "obligated to accept and report favorably"?  I take it
 BF> this was in your pre-teens?  [g]

 BF> [no harm meant... you are an ultra honest reviewer now, so that
 BF> statement was a surprise.]

One should always be kind to one's hosts.

I know that if you ever make a cemita sandwich you would purchase
not bake your cemitas but I include this recipe anyway, to finish
the trilogy.

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

     Title: How To Make A Cemita Roll
Categories: Mexican, Breads, Sandwiches, Info
  Servings: 8

      2 c  flour
      1 ts salt
      2 TB sugar
      1 ts yeast
      2    eggs at room temperature
    1/2 c  buttermilk
    1/4 c  canola oil
      1 TB milk
      1 TB water
    1/4 c  sesame seeds

Have you ever had a cemita? It's a sandwich found in the Mexican
state of Puebla. At first glance, you may think it looks like a
hamburger as it's housed on a round, sesame-seed bun. But after you
take a bite you'll realize this isn't a hamburger at all... instead
it's a festival of flavors and textures nestled between a pillow-
soft bun.

The bun, which is also called a cemita, is where the sandwich gets
its name. It's an egg-rich bread topped with sesame seeds that is
sort of a cross between challah and brioche. (And it's not to be
confused with the cemita or semita found in Northern Mexico, which
is a Mexican sweet bread spiced with star anise).

The other distinguishing characteristic of a cemita is the liberal
use of the minty herb papalo. When I had my first cemita, it was
that bright note cutting through all the other flavors that made
this sandwich sing.

Papalo isn't always in season, however, so you may sometimes have a
cemita made without it. But without the sesame-seed roll, you no
longer have a cemita, you just have a sandwich.

This roll is intended for a cemita sandwich, though I find that it's
also darn good as a bun for hamburgers, as a home for barbecue or
simply on its own, warm from the oven and slathered with cool
butter.

Method:

Mix all the dry ingredients together. Whisk the eggs together with
the oil.Heat the buttermilk on low until it's warm (110 degrees if
you want to use a thermometer). Do not let it come to a boil!

Stir into the dry ingredients the warm buttermilk, eggs and oil. Mix
until the liquid is incorporated and then let it rest for 15
minutes.

After it's rested, knead the dough on a floured-surface until it's
smooth, though note that it will still be a bit sticky. That's OK.

Place the dough in an oiled bowl, cover it and let it rise until
it's doubled in size, about an hour and a half.

Depending on how large you want your rolls to be, divide the dough
into eight or four balls and let them rest, covered for 15 minutes.

To shape the rolls, take each ball and then flatten it so it looks
like a disc.

Place each roll a few inches apart on a parchment-paper lined baking
sheet. Cover the baking sheet and let the rolls rise for 30 minutes.

Meanwhile, preheat the oven to 400 degrees.

When rolls have risen, mix the milk and water and brush the top of
each roll with the wash. then sprinkle with the sesame seeds. Bake
the rolls for 20 minutes or until lightly browned. Note: Bread only
lasts a day, but freezes well.

And now that you have the rolls, you can make a cemita sandwich!
                          
From: The Homesick Texan
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... I don't even butter my bread.  I consider that cooking. - Burt

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)