Text 3664, 75 rader
Skriven 2008-03-10 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Homemade English Muff
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-=> Quoting Dave Sacerdote to All <=-


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

     Title: Scalded Bread Pt 2
Categories: Scandinavia, Bread
  Servings: 2 loaves

           con't

Fermentation: Combine the boiling water with the flour and caraway
seeds and mix well. Cover and let cool to room temperature  Add the
dough or starter and mix well  Cover and let stand in warm spot for
24 hours.

By hand: Add the salt to the fermented mixture and mix well.
Gradually add the flour 1/4 cup at a time until the dough begins to
pull away from the side of the bowl. turn the dough out onto a
floured work surface. This dough is very much like paste and doesn't
respond well to regular kneading. Sprinkle the work surface with
flour and roll into a log. Fold the ends to the center and roll into
a log again. Keep adding flour, rolling, and folding until the dough
holds its shape and doesn't sag. Add as little flour as possible. No
matter how sticky the dough is, you have plenty of flour if the
dough doesn't sag.

By mixer: In the mixer bowl, add the salt and 2 cups of the flour to
the fermented mixture. Using the mixer paddle, beat on medium low
speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a
time until all the flour has been added. Remove a fistful of dough
and roll it into a ball on a work surface. Add more flour only if
the ball sags.

Prepare pans. Great two 8 1/2" by 4 1/2" loaf pans with butter or
shortening, then line the sides and bottoms of the pans with maple
or cabbage leaves.

Shape. Divide the dough in half and shape into loaves. Lightly flour
the loaves and put them in the pans. Cover with plastic wrap and
tightly woven towel.

Rise. Let rise for 2 hours. The dough should come to the top of the
pan.

Preheat oven. About 10 minutes before baking, preheat the oven to
400 degrees F.

Bake and cool. Bake for one hour until the internal temperature of
the bread reaches 190 degrees F. Immediately remove the bread from
the pans and douse with running water (this should be done quickly,
so it won't matter whether the water is hot or cold). Wrap the
loaves in a tightly woven towel and place on a rack to cool.

For the starter: Cominbe 3/4 cup rye flour, 1 scant tablespooon or 1
(1/4 ounce) package active dry yeast, and 1/2 cup warm sour milk,
buttermilk, or water. Cover and let sit for 8 to 12 hours at room
temperature. The starter will rise, then fall.

Note: This bread freezes nicely for up to 6 months. Serve at room
temperature.


  From: Mignonne                        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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