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Friday, November 19, 2010

ALBA WITH WHOLE WHEAT & CARAWAY SEED BREAD RECIPE

A YEAST THAT WILL GET A RISE OUT OF ANYTHING!
Photo by: masquecolores-victoria.blogspot.com
1. dawn. 2. MEng berm(e), Eng yeast from fermenting of malt liquor used in leaven bread. [Curye. 1985:IV:205:145:V:8:149:and V:22:155:171; and Pacho. “Cocina.” 1994:156]



WHOLE WHEAT AND CARAWAY SEED BREAD RECIPE COMPLIMENTS OF THE MEDIEVAL SPANISH CHEF

Ingredients

Fresh Baked Bread
Photo by: meg williams2009
1 ¾ c whole wheat bread flour
1 c warm water
4 tbsp brewer’s yeast
1 tsp sugar
4 tbsp clarified butter
¼ c  oz  milk
1 tsp sea salt


Preparation

Mix the sugar and the yeast. Set aside for 10 minutes.


Put the flour into a large bowl, add the salt and mix-in thoroughly then make a dip in the centre and fill this with the clarified butter and milk. Mix this in thoroughly.

Add the yeast to the flour mixture. Mix well.  Slowly add the warm water making a pretty dry dough.

Place dough on a floured surface and vigorously knead for at least five minutes Place the dough back in its original mixing bowl, cover with a damp cloth and set aside in a warm place for at least two hours to rise.

PREHEAT OVER TO 400º F / 200º C

Place the dough back onto the floured board, knead for another five minutes then shape into a round shape. Add caraway seeds, mixing them well throughout the dough. Place the bread on a greased baking tray, cover with a damp cloth then set aside in a warm space for an hour to rise. Place the bread in a pre-heated oven for about 40 minutes or until the bread is a golden brown in color.



1 comment:

  1. I can't tell from this where the original recipe is from. Your cites to _Curye on Inglysch_ seem to be to the meaning of berme, not to bread recipes.

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