Archive for February, 2008
BAGELS
BAGELS
MAKES 1 DOZEN LARGE BAGELS
4 teaspoons active dry yeast
2 tablespoons sugar
2 cups (16 fI oz/500 ml) warm water (105°-115°FI 40°-46°C)
2 tablespoons canola oil, plus extra for greasing
1 tablespoon salt
5½ cups (27 ½ oz/ 860 g) bread flour, plus extra as needed
2 tablespoons vital wheat gluten Vegetable-oil cooking spray [...]
BLACK OLIVE BREAD
BLACK OLIVE BREAD
MAKES I OBLONG LOAF
FOR THE SPONGE:
½ cup (4 fI oz/125 ml) lukewarm water (100°F/38°C)
1 cup (8 fl oz/250 ml) milk, at room temperature
1 tablespoon honey
1 tablespoon active dry yeast
½ cup (2 ½ OZ/75 g) whole-wheat (Wholemeal) flour
½ cup (2 oZ/60 g) medium-grind rye flour
1 teaspoon [...]
SWEDISH RYE
SWEDISH RYE
MAKES TWO 8½-BY-4½ -INCH (21.5-BY-I1.5-CM) LOAVES
For The Sponge
2 cups (16 fl 02/500 ml) lukewarm water (100°F/38°C)
1 tablespoon active dry yeast
1¼ cups (6 02/185 g) medium-grind rye flour
¼ cup (2 ¾ OZ/180 g) unsulfured light molasses
3 tablespoons firmly packed dark brown sugar
1½ teaspoons fennel seeds, crushed
1½ tablespoons canola [...]
GRISSINI BAKING
GRISSINI
MAKES 32 GRISSINI
2½ teaspoons (1 package) active dry yeast
½ teaspoon sugar
1½ cups (12 fl oz/375 ml) warm water (105°-115°FI 40°-46°C)
3 tablespoons olive oil, plus extra for greasing
1½ teaspoons salt
1½ teaspoons dried rosemary
½ cup (2½ ozl 75 g) semolina flour, plus extra for sprinkling
3-3½ cups (15-17½ ozl 470-545 [...]