Text 30333, 122 rader
Skriven 2012-10-12 17:19:00 av JIM WELLER (1:123/140)
Ärende: bread 5
===============
Time for a couple of other countries to be represented:

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     Title: Traditional Icelandic Flat Rye Bread (Flatkaka)
Categories: Scandinavia, Bread
  Servings: 12

    500 g  Rye Flour (plus a little
           extra for dusting)
    1/2 ts Salt
    250 ml Boiling Water (plus a little
           extra for mixing)
    1/2 ts Baking Powder

It is not traditional to use baking powder, however it will make
the bread a little lighter.

Put a frying pan on high heat setting if your hob takes a while to
get to temperature. Since it will be at a high heat for a long time,
don't use your best pan for this job.

Combine the dry ingredients together, then slowly add the boiling
water and knead, first with a wooden spoon. The flour should bring
the temperature of the water down to manageable levels, however be
careful. If the mixture doesn't fully combine with the water then
add a little more until it does. It should combine down to the
consistency of a very short pastry.

When you have a soft textured dough, roll it out on a floured
surface to a couple of mm thickness and use a small (sandwich /
cake) plate to cut out a circle of dough.

Use a fork to prick the dough across the surface on one side. I like
to make a liner, circular or spiral pattern. Cook each side for
about 2 minutes or until it starts to blacken.

Serve as a normal flatbread, goes well with meats and cheeses or
just on its own. The Icelandic often serve with lamb.


  From: Http://Ramblings.Markstarmer.Co.U
 
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     Title: Maltese Ftira Bread 
Categories: Malta, Bread
  Servings: 12

           Biga 
      1 c  unbleached all-purpose
           flour
    1/8 ts instant yeast
    1/2 c  lukewarm water
           Dough:
      2 c  unbleached all-purpose
           flour
    1/2 ts instant or rapid-rise yeast
  1 1/2 ts salt
    3/4 c  lukewarm water
    1/4 c  milk
      1 T  sesame seeds (optional)

Because the dough is sticky, it must be prepared in a stand mixer.

You will need a baking stone. On day of baking, start 4 hours prior
to serving.

FOR THE BIGA (the night before baking): Combine ingredients in bowl
of stand mixer and stir with wooden spoon. Cover bowl tightly with
plastic wrap and let stand at room temperature overnight (8 to 24
hours).

FOR THE DOUGH: Place dough ingredients (except sesame seeds) with
biga in bowl of stand mixer fitted with dough hook. Mix on lowest
speed until roughly combined, about 1 minute; scrape down sides of
bowl as necessary. Continue mixing on medium-low speed for about 12
minutes more. 

Remove bowl from mixer and cover tightly with plastic wrap. Let
dough rise at room temperature until doubled in volume, about 1
hour.

Using a silicone spatula; fold partially risen dough over itself by
gently lifting and folding edge of dough toward middle. Turn bowl 90
degrees; fold again for a total of 8 turns. Cover with plastic wrap
and let rise for 30 minutes.

Repeat folding, replace plastic wrap and let rise about 30 minutes
longer. 

Place baking stone on lowest oven rack and preheat oven to 450F at
least 30 minutes before baking.

Place a large piece of parchment paper on a overturned cookie sheet
and liberally dust with flour. Flour top of dough and transfer dough
onto parchment, being careful not to deflate completely. With
well-floured hands, press and stretch dough gently into flat oval
shape. Tear and stretch a large hole in the middle and sprinkle
sesame seeds over dough. Dust with flour and cover loosely with
plastic wrap. Let loaf sit for about 30 minutes.

Remove plastic and slide parchment with ftira onto hot baking stone.
Spray loaf with water (optional). Bake until crust is deep golden
brown, 22 to 27 minutes. Transfer to wire rack and cool for at least
30 minutes before slicing.

  From: Http://Julieandsteve.Multiply.Com
 
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Cheers

YK Jim


... UPLO: Unidentified Pizza-Like Objects.

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