William Penn Life, 2007 (42. évfolyam, 1-12. szám)

2007-01-01 / 1. szám

sure it's good is called PROOFING. Dissolve a small amount of yeast in warm water (95 degrees), add a pinch of sugar, then set aside in a warm place for 10 minutes. If the mixture starts to foam, the yeast is active.

There are two main types of yeast: BAKER'S and BREWER'S.

BAKER'S yeast comes in three forms: active dry, compressed fresh yeast and yeast starters.

ACTIVE DRY yeast is made up of tiny dehydrated granules that are dormant until a liquid is added and the right temperature (105-110 degrees Fahrenheit) applied to start the fermentation process. This yeast comes in active and fast rising forms.

COMPRESSED FRESH yeast comes already moist and is extremely perishable. It is best kept cold for storage and best used by the date on the package. This product may also be frozen and should be defrosted at room temperature for best results.

YEAST STARTER'S are a combination of yeast, flour, water and sugar. They are used in modem day bread making. A good example would be sourdough bread which uses a sourdough starter.

BREWER'S yeasts are special nonleavening yeasts. They are a rich source of B vitamins and also used as a food supplement in many, many recipes and foods we enjoy everyday.

fhe értett Kitchen

Savory Spotlight■

LENTILS are a good meat substitute and contain 25% protein, fiber, vitamins A and B, minerals, carbohydrates and some fats. Lentils, part of the legume family, have seed pods which split along the sides when ripe. The dried seeds from the pod are called pulses. They grow on a bushy, annual plant and are mentioned in the Bible. Lentils are never consumed fresh but dried at their peak of ripeness.

The Latin word "lens” is used today to describe a glass which has the shape of a lentil.

YEAST DOUGH is the product created by using yeast in your bread recipe. Danish pastry, braided breads and croissants are a few good examples, and here are some more:- BRIOCHE is a light yeast bread rich with butter and eggs.- DANISH PASTRY starts as yeast dough then is rolled out, dotted with butter, rolled out again then is shaped into pastries.- STOLLEN is a traditional German yeast bread filled with dried fruits

and topped with powdered sugar.- BABKA is a rum-scented Polish sweet yeast bread with almonds, raisins and orange peel.- KALACS is yeast dough filled with poppy seed or nut filling proudly made by Hungarians. This can also be made with golden raisins and sherry brushed on the top for extra flavor.- CHALLAH is egg rich yeast bread traditionally served by Jewish families during their holidays.

Now you know a bit more about yeast and what it does in our bread recipes!

Once again, congratulate yourselves and go to the kitchen and enjoy making the recipes. The trivia answers are (1) Brewers yeast doesn't cause the product to rise but creates carbon dioxide and adds some nutritional value. And (2) Matzo, a thin, brittle unleavened bread which is traditionally enjoyed during Passover, and Lavash, in crispy or soft form, is the other unleavened bread.

Have a wonderful month.

Jó

"The Hungarian Kitclten"

is a trademark of William S. Vasvaty.

Kalács

(Hungarian Sweet Bread)

1 cup warm milk (95 degrees)

2 teaspoons dry yeast I cup flour

1 teaspoon sugar 11 cups flour

4 whole eggs 'A cup butter 'A cup sour cream

2 teaspoons salt 'A cup sugar

'A cup golden raisins 3‘A cups milk I beaten egg 'A cup cream sherry

In a large bowl make a sponge from the warm cup of milk, two teaspoons

dry yeast, one cup of flour and one teaspoon sugar. Work the mixture together using yours hands until you get dough. Let it rise in the bowl then add all the other ingredients in order except the one beaten egg and cream sherry. Knead the mixture on a cutting board until a soft dough is formed that separates from your hands and the board very easily. Put the dough in a clean, lightly greased bowl and cover with plastic wrap, punching a few holes in

the top. Let the dough double in size then divide in half. Place each half in a greased loaf pan then brush the top of the dough with the one beaten egg. Place in a preheated 350 degree oven and bake for one hour. Check for doneness by inserting a cake tester that should come out clean OR use a digital thermometer which should read at least 180 degrees, indicating the kalacs is done. Remove from the oven and brush the cream sherry on top for extra flavor. Let cool for 10 minutes then remove from loaf pans and continue cooling on wire racks. Slice and serve to your guests.

More great recipes on Page 12.

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William Penn Life, January 2007