William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-03-01 / 3. szám
The Hungarian mmtmmsmm *ye Bread Rye Starter I to 2 cups warm water 1/8 teaspoon active dry yeast 8 ounces ground rye flour Wheat Starter I cup warm water 1/8 teaspoon active dry yeast 8 ounces unbleached bread flour Dough I teaspoon active dry yeast I % cups warm water 7/2 ounces rye starter 5 ounces wheat starter 2/4 teaspoon salt 24 ounces unbleached bread flour Prepare both starters by mixing in separate bowls. Leave at room temperature for 12 to 20 hours. Portion starters to recipe and place in medium bowl. In a larger bowl mix flour and salt. Dissolve yeast in water in small cup and add to the starters. Use your hands to mix it very well. Add this mixture to the larger bowl and begin to make dough. This mixture will be sticky. Preheat oven to 450 degrees. Start kneading the dough on a flat--but not floured-surface. Use a pastry scraper to remove dough from surface, but don’t add flour. Knead for 10 minutes. Let dough rest for 10 minutes covered with a damp cloth. Then knead for another 10 minutes until dough is silky smooth. Put dough in slightly oiled large bowl and cover with damp cloth. Let rise for I hour. Punch down and let rise another half hour. Cut dough in half and flatten each piece into a small disc. Fold the dough into the middle and continue folding all around the edges of the dough. Turn upside down, cover with damp cloth, and let rest for 15 minutes. Repeat this process one more time and place round loaves on a well-floured baking sheet. Let dough rise one more time. Bake at 450 degrees for 10 minutes then reduce temperature to 400 and bake an additional 15 minutes until loaves sound hollow when tapped. Cool, slice and serve. Hungarian Peasant Bread 20 ounces organic white bread flour 10 ounces spring water 2 medium size potatoes cooked, peeled and mashed I to 2 teaspoon caraway seeds I tablespoon sea salt Fresh yeast Part One Warm 4 ounces of water and add I teaspoon fresh yeast. Let stand for a few minutes. Add 8 ounces flour mixed with I teaspoon sea salt a little at a time mixing thoroughly until you get the start of dough. Continue kneading until silky smooth. Place in a bowl and cover with saran wrap. Allow to rise for 10 hours. Knock back down and knead for another 10 minutes. Place back in bowl, cover and put in refrigerator. This is the starter dough. Part Two Add 3 tablespoons of warm water and I teaspoon of fresh yeast to starter dough. Add remaining flour, sea salt, caraway seeds and cooked potatoes. Mix well and start kneading the dough. Place in bowl and put back in refrigerator overnight or for 6-8 hours. Remove dough, punch down and knead for a few minutes one more time. Place on a greased square cake pan and let rise. Score top with knife and bake at 375 degrees for 40 minutes or until hollow. Cool, slice and serve. 1 quart warm water (110 degrees) 2 tablespoons dry active yeast 2 tablespoons granulated sugar I tablespoon kosher salt I tablespoon granulated garlic 3+ pounds all-purpose flour Mix all ingredients in a small mixing bowl and let stand for 5 minutes until yeast starts to react. Preheat oven to 250 degrees. In a larger mixing bowl, place 3 pounds flour and contents of first small bowl. Start blending by hand until dough forms. Add more flour, as necessary until dough becomes smooth but not sticky. Brush dough lightly with salad oil and place in a bowl to let rise. When it doubles in size, punch down and let rise one more time. Portion dough into loaves and place on lightly greased cookie sheets. Brush tops with beaten egg and bake for 30 minutes at 250 degrees. Turn up oven to 400 degrees and finish baking 10 more minutes until golden brown. Cool on racks, slice and serve. German Dark Rye Bread 3 cups sifted all-purpose flour 2 envelopes active dry yeast 'A cup cocoa powder 1 tablespoon caraway seeds 2 cups water 1/3 cup molasses 2 tablespoons butter or margarine I tablespoon granulated sugar I tablespoon kosher salt 3 to 3 Vi cups rye flour Preheat oven to 400 degrees. In a large mixing bowl combine allpurpose flour, yeast, cocoa and caraway seeds until well blended. In a saucepan put water, molasses, butter, sugar and salt. Heat until just warm stirring all the while. Add contents of saucepan to mixing bowl and beat at low speed with an electric mixer. Scrape sides of bowl down while mixing for 45 seconds. Beat at high speed for 3 minutes. By hand start stirring in enough rye flour to make soft dough. Turn onto a floured surface and knead until very smooth. Cover with a damp towel and let sit for 20 minutes. Punch down and divide dough in half. Shape each half into a round loaf and place on a greased pie plate. Brush surface with a little cooking oil and score top of loaf with sharp knife. Let rise until double in size. Bake at 400 degrees for 30 minutes or until done. Remove from plate and cool on rack. Makes two loaves. Williu Peel Life, March 2004 15
