Text 17460, 91 rader
Skriven 2008-12-07 21:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: French Bread
====================
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 CS> I did one with a generic french recipe but used honey, a little
 CS> karo, and an egg.  Dang things tried to lift the lid off the machine! 
 CS> (The recipe calls for no sugar at all nor egg, but I like to play).

I'm sure it was good bread but, strictly speaking, it was no longer
French bread.  French bread is simple: flour, yeast, salt and water.
Nothing else. No sugars, no oil or fats. There are some subtleties to
the flour, the kneading and the baking but its very essence is the
lack of sugar and oil.

Speaking of breads I plan to start making my own crackers this
winter.

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

     Title: Reinhart's Thin Wheat Crackers
Categories: Quickbreads, Crackers
  Servings: 36

    3/4 ts sea salt (or
      1 ts kosher salt)
  1 1/2 c  whole wheat flour, plus
           extra as needed
    1/2 c  whole or low-fat milk
      2 TB honey or agave syrup or
           brown or white sugar
    1/3 c  vegetable oil
      1    egg
           Coarse sea salt for garnish

In a mixing bowl, mix the salt with the flour. In a separate bowl,
combine the milk, honey (or agave) and oil. Pour this into the flour
mixture and stir with a large spoon until the dough forms a ball and
all the flour is absorbed. The dough will be very soft.

Knead the dough for a few minutes on a well-floured surface, adding
more flour as needed until the dough forms a smooth ball and feels
soft and supple but not sticky, like modeling clay.

Heat the oven to just below 300 degrees. Line three baking pans with
baking parchment or a silicone baking pad. Divide the dough into
three pieces and form each into a ball. Set two of the dough balls
aside and roll out the third. Dust the counter with flour and also
the top of the dough, pressing it with your hand to flatten it. Use
a straight rolling pin (not a tapered pin) to work the dough to a
thin oval or rectangle less than one-eighth-inch thick. Every few
seconds lift the dough and dust under it with more flour and dust
the top as needed to prevent the dough from sticking to the counter
or the pin. If the dough resists and shrinks back, let it rest for a
few minutes and move on to one of the remaining dough balls. Repeat
the rolling process with each piece of dough.

Combine the egg with one-half cup water to make an egg wash. Brush
the top of the dough with egg wash and lightly sprinkle with coarse
sea salt. Cut the dough into desired size for crackers with a pizza
cutter or with a knife or pastry blade (you can also use a small
biscuit cutter). Transfer the crackers to the pans, placing them
very close together (they will not rise or spread). Place the pans
in the oven (you can bake them all at once or one at a time). Rotate
the pans after 8 minutes (if baking multiple pans, switch shelves).
After another 8 minutes, rotate again. Bake an additional 6 to 8
minutes until toasted and light golden-brown, 22 to 24 minutes
total. If not brown, increase the temperature by 25 degrees and
continue baking until the crackers are golden brown and stiff, not
flexible. Remove from the oven and leave on the pan until cool and
crisp.

For sweeter crackers, eliminate the egg wash and sea salt, and
instead lightly brush the crackers with equal parts honey (or agave
syrup) and water. Continue to bake as described. The crackers can
also be baked plain.

Note: Adapted from "Whole Grain Breads: New Techniques,
Extraordinary Flavor" by Peter Reinhart.

Los Angeles Times
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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