Text 6804, 71 rader
Skriven 2011-02-07 08:06:00 av Dave Drum (1:124/311)
Ärende: Gourmet 763
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Bread
 Categories: Breads, Herbs
      Yield: 2 servings
 
      1 tb Chopped rosemary
    1/4 c  Oil
  1 1/2 tb Active dry yeast
  2 1/2 c  Warm water
      7 c  All-purpose flour
      1 tb Salt
    3/4 c  Honey
 
  In the land of milk and honey, injera may be the staple, but
  it is not the only kind of bread. In the morning, it's
  dabo-honey bread-that graces the Ethiopian breakfast table.
  Unlike the pancakelike injera, dabo is a European-style loaf
  that is typically slathered with shiro, a chickpea spread.
  It highlights one of the distinctive characteristics of
  Ethiopian cooking: sweeteners are very rarely used, but an
  element of sweetness is introduced through other means, such
  as sugary coffees and teas; tej, a syrupy honey wine; or
  this dense breakfast bread, which lends a gentle sweetness
  to the start of the day.
  
  Toast the rosemary in a small sauté pan over medium-high
  heat until fragrant, about 30 seconds. Remove from the heat
  and set aside.
  
  In a small bowl, combine the oil, yeast, and warm water and
  stir to dissolve the yeast. Let sit for 5 minutes, or until
  foamy.
  
  Combine the flour and salt and mound in a large bowl. Make a
  well in the middle. Slowly pour the dissolved yeast into the
  well, working in the flour with your fingertips, then knead
  the dough until a ball forms. Knead in the honey and toasted
  rosemary.
  
  Put the dough in a large oiled bowl and turn to coat. Cover
  with a damp cloth or oiled plastic wrap and let rise to 1
  1/2 times the original size, about 1 hour.
  
  Grease two 9 x 4-inch loaf pans. Punch down the dough and
  transfer to a floured work surface. Knead for 5 minutes.
  Divide the dough in half and shape into loaves. Place in the
  prepared pans, cover with plastic wrap, and let rise for 20
  minutes.
  
  Preheat the oven to 400øF. Place the pans in the oven and
  bake until the tops are golden, about 25 to 30 minutes.
  Invert the pans onto a cooling rack and let sit for 5
  minutes, then remove the pans and let cool.
  
  by Marcus Samuelsson: The Soul of a New Cuisine: A Discovery
  of the Foods and Flavors of Africa
  
  Epicurious | July 2009
  
  Yield: Makes 2 loaves
  
  MM Format by Dave Drum - 28 August 2009
  
  Uncle Dirty Dave's Archives
 
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