Text 34545, 52 rader
Skriven 2015-12-25 14:48:00 av DAVE DRUM (1:123/140)
Ärende: Five 1112
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Noni Seyaw (Whole-Wheat Bread)
 Categories: Five, Breads
      Yield: 1 Servings
 
      2 lb (8 cups) whole-wheat flour
      1 pk (7 g) dry yeast
           +=OR=+
     20 g  Fresh yeast
  2 1/2 c  Water; warm
      2 tb Salt
 
  The dark, firm bread has plenty of substance and suits the
  Central Asian taste. It is prepared in the randa style,
  using the simplest and most basic ingredients, and baked in
  a hot oven to develop the crust.
  
  In a large bowl, pour the flour. Make a well in the center
  of the flour. In a small bowl or measuring cup, dissolve the
  yeast in 1 cup of warm water. Pour the mixture into the well
  with salt and gradually incorporate the flour in to the
  mixture. Add the balance of the water, 1-1/2 cups, or enough
  to prepare a soft, moist dough. Knead thoroughly for 5
  minutes. Cover the bowl with plasic wrap or put the dough
  into a plastic bag and set aside in a warm place. (My
  teacher put the plastic bag on the sofa and covered it with
  a pillow.) This will take about 1 hour to double in size.
  Punch it down.
  
  Lightly oil a jelly-roll tray about 20" x 12". Press the
  dough into the tray, spreading it out to the 4 corners, or
  in an oval shape if the tray is larger than needed. Push
  in the randa design with 4 fingertips as in the Bukari
  Non. Let rise again for 1/2 hour.
  
  Bake on the center rack in a preheated, 500øF/260øC. oven
  for 20 minutes. Remove the bread and turn out onto a wire
  rack to cool.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  From: David Pileggi

  Uncle Dirty Dave's Archives
 
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... To catch rabbits. hide behind a bush and do carrot calls.
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