Swallowtail Houska (parsley Bread)
Ingredients & Directions 2 c Fresh parsley 1 pk Dry yeast 1 c Warm water 1 tb Honey 1 Stick Fleishmann’s sweet -unsalted 100% corn oil -spread or equivalent -shortening 2 Eggs 4 c Flour 1 ts Salt 1/4 c Sugar 1/2 c Melted shortening 1 c Activated yeast mixture 1/2 ts Dried rosemary 1/2 ts Dried basil 1 ts Cinnamon 2 tb Honey 2 Whole beaten eggs From: hybl@umbc.edu (Dr. Albert Hybl) Date: 7 Sep 1993 15:36:19 -0400 Petrzel Houska (Parsley Bread) — Swallowtail Twist Cut about 2 cups of fresh parsley from your garden. Wash the parsley and place into a Cuisinart food processor and chop into fine fragments. (This should produce 2/3 to 3/4 cup of chopped parsley.) Don’t bother to remove the parsley from the Cuisinart but change from using the chopping blade to the plastic mixing blade. Stir 1 package of dry yeast in 1 cup of warm water that contains 1 T. honey; let stand. Place 1/2 cup (1 stick) of Fleishmann’s Sweet unsalted 100% Corn oil spread or equivalent shortening into the microwave and heat (on low) until it becomes a soft liquid. Put 2 eggs into a bowl and beat until smooth in texture. Into the Cuisinart, containing about 2/3 c. chopped parsley, add remaining ingredients. Proceed to mix until smooth, adding extra flour until the mixture is no longer sticky. Transfer to a floured board, cover with towel and let the dough rise (about 90 minutes) to double in bulk in a warm location. Punch down and divide the dough into five parts; roll each piece by hand into strips about 15 inches long. Braid three strips together and put on a greased cookie sheet. Beat one egg and brush the Houska where the strips cross. Twist together the remaining two strips and put on top of the first layer. Cover and let rise about 45-60 minutes. Brush the surface of the Houska. Bake for about 35 minutes at 325 degrees F. When half done, brush again and rotate the pan. The Houska should be nicely browned when done. Allow the Swallowtail Houska to cool before cutting. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Poori (deep-fried, Puffy Bread)
Ingredients & Directions 1 c Sifted whole-wheat flour -(sift to take out some of -the larger bran bits) 1 c All-purpose flour 1/2 ts Salt 2 tb Vegetable oil + more for -deep-frying 1/2 c Water Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs. Slowly add the water to form a stiff ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes. Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 5-5 1/2″ round. If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap. Over a medium flame, set about 1″ of oil to heat in a small, deep frying pan (I used my wok). Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towls. More pooris can then be spread over the top. Serve the pooris hot (immediately). NOTES : From Madhur Jaffrey’s Indian Cooking Yields 12 Servings
Elderberry Syrup Tart
Ingredients & Directions FILLING 2 1/2 dl Elderberry syrup 25 g Cornflour 80 g Ground hazelnuts -SHORTCRUST PASTRY- 250 g Flour 125 g Butter 1 Egg 1 pn Salt 1/2 dl Water TO FINISH 1 Egg yolk SERVING 2 dl Whipped cream; slightly – sugared (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Make the shortcrust pastry. Line a flan tin with half the pastry and prick the base with a fork. Boil the elderberry syrup and cornflour, then slightly reduce for 15 minutes and leave to cool. Sprinkle the ground hazelnuts on top of the pastry base and then pour in the cooled thickened syrup. Cover with the rest of the pastry and use the egg yolk to seal the edges thoroughly and to brush over. Bake for 50 minutes at 180 oC. Serve warm with the sweetened whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Yields 1 Tart
Raspberry-chocolate Angel Torte
Ingredients & Directions 1/2 c Semisweet chocolate chips; -melted 1/4 c Nonfat sour cream 1/8 ts Almosd extract 1 Angel (13 oz) food cake 1/4 c Raspberry all-fruit spread; -melted 1/2 ct (4-oz) frozen -reduced-calorie whipped -topping; thawed 1/2 ts Unsweetened cocoa From: diane DIANELM@UGA.CC.UGA.EDU Date: Sun, 28 Jul 1996 15:55:25 EDT Combine warm melted chocolate, sour cream and almond extract. Cool until slightly thickened. Using a serrated knife, cut cake horozontally into 3 layers. Spread filling on bottom layer. Top with second layer and spread with fruit spread. Top with third layer. Frost top and sides of cake with whipped topping. Sift cocoa over top and sides of cake. Refrigerate until ready to serve. About 157 calories, 4 g fat (22% of calories) 0 mg cholesterol. 240 mg sodium, 0.4 g dietary fiber EAT-L Digest 27 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Oatcakes (not Sweet)
Ingredients & Directions 3 1/2 c Oats; quick 1/2 c Shortening 1 ts -salt 1/2 c -water ,approx. 2 tb Flour Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8″ thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don’t turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne’s note: That recipe is labelled “Bannock” in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker’s oatcakes (it appears as “oatcakes” in the book’s index. Yields 1 servings
Tuscan Bread
Ingredients & Directions 1 oz Fresh yeast; -=OR=- 2 pk -Instant dry yeast granules 1 1/4 c Warm water (125F) 2 1/4 c Unbleached white flour 1/4 c Whole wheat flour IN A LARGE BOWL, DISSOLVE the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again. (This activates the web of gluten that will keep the loaf from flattening out in the oven.) FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter. FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length. Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a water-filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals. Bake for 50 minutes or until golden brown. The bread should have a hollow sound when you knock on its bottom. Makes 1 Loaf TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK Yields 1 servings
Brewer's Rye Bread
Ingredients & Directions 6 c White flour(5 to 6 cups) 1 tb Salt 4 c Rye flour 1/3 c Dark molasses 1/4 c Butter or marjarine Heated to 105-115 1 1/4 c Warm ale (I use dark 2 pk Yeast -beer) 1/2 ts Fennel seed, optional 2 c Milk Combine flours, set aside. Scald milk, stir in salt molasses and butter. Cool to lukewarm. Measure warm ale into large bowl, sprinkle in yeast stir until dissolved. Stir in lukewarm milk mixture, fennel seed (if used), and four cups flour mixture. Beat until smooth. Let batter rise in warm place until doubled, about 30 minutes. Stir down batter, stir in enough additional flour to make a stiff dough. Turn out on lightly floured board, knead until smooth and elastic, about 12 minutes. Place in warm place, let rise until doubled about 45 minutes. Punch down dough, divide in half. Form into loaves or rounds. Place in greased 9 by 5 loaf pans or on greased baking sheets for rounds. Cover, let rise in warm place until doubled, about 50 minutes. Bake at 375 about 45 minutes for loaves or 35 for rounds. Remove from baking sheets and cool on wire racks. Makes 2 loaves or rounds. Yields 2 loaves
