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 [...]
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 [...]
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 [...]
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 [...]