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Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
http://localnourishment.com/category/carnival-post/natural-cures-blog-carnival/
Nutritional Healing for Allergic Dermatitis
March 11, 2009 in Brain Nibbles, Carnival Post, Health and Beauty, Natural Cures Blog Carnival | Tags: Allergies | 7 comments
See the end of this post for an exciting update!
This post is part of the Natural Cures Blog Carnival, hosted by Hartkeisonline.
Kate, my middle daughter, has dyshidrosis. Sometimes it’s called dyshidrotic eczema, pompholyx, acute vesiculobullous hand eczema, and dyshidrotic dermatitis. It’s an allergic reaction that starts like tiny blisters. The blisters pop and crust, then bleed and a hard shell forms on her hand. It’s ugly, uncomfortable, easily infected and embarrassing. Some people think it looks just like leprosy, although having never seen leprosy myself, I couldn’t say. One of the worst parts about dyshidrosis is that it tends to be chronic, and each outbreak further thickens and toughens the skin. At its worst point it covered three fingers and half her palm. Affecting only 20 of 100,000 people in the US, it is not a common condition.
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img_0116
In my search to help her, I first looked to diet. My initial diagnostic flowchart looked like: Skin—>zinc—>Omega oils. Allergy—>gut flora—>trigger?
Skin
When dealing with skin, I tend to think of the mineral zinc and the Omega complex oils first. The best sources of zinc include beef, lamb, pork, crabmeat, turkey, chicken, lobster, clams and salmon. She has a particular fondness of wild caught Pacific salmon. Although far from being a local food, it is still better medicine than the strong steroids the doctor wanted to prescribe. Beef, lamb and chicken are on our weekly rotation. Meat sources of zinc are better absorbed than vegetable sources because the phytic acid content in vegetable sources bind the zinc, making it unavailable to the body. It is also recommended that zinc be taken in conjunction with vitamins C and E. Red bell peppers and steamed broccoli are very high in vitamin C and are locally available. Papaya is an even better source of C, but not available locally, and often not organically in my area. Nuts are an excellent source of vitamin E, and we consume some type of nut almost daily.
In the world of Omega fats, flax is king among vegetable sources. There are warnings about excess flax consumption, so we add flax oil to our weekly smoothies but don’t supplement with flax otherwise. Other great sources include that wild caught Pacific Salmon she loves, and walnuts. And in any discussion of Omega fats, a good amount of research into coconut oil is warranted. We use coconut oil for all our heated oil needs.
Allergies
Of course, nourishing her skin is only half the battle. The condition itself is often related to allergies, and until we find the trigger and deal directly with the allergies, we are only putting a nutritional “bandaid” on the problem. Knowing that allergies can be worsened by deficient gut flora and “leaky gut syndrome,” I addressed that issue next. I already knew that poor diet is a major cause of leaky gut, with lack of enzymes and intake of processed foods being the two worst offenders. This knowledge strengthened my belief that the traditional diet put forth in Nourishing Traditions could only benefit her.
Kate and I spent a full day brainstorming every possible trigger. We estimated the date of onset using photographs and her diary to help us. We noted all the body care products she used. At the end of the day, it was the diary that gave us our biggest clue, the first blister appeared on her hand one week after having braces put on. After more research, I found that dyshidrosis is frequently a symptom of nickel allergy. I called the orthodontist, and sure enough, nickel is a large part of the metal in her mouth. It is also present in beans, buckwheat, chocolate, dried fruit, figs, lettuce, licorice, linseed, millet, nuts, oats, onions, peas, pineapple, prunes, raspberries, salmon, shellfish, soy powder, spinach, tea, tomato, wheat, and other food sources. Nickel is used in the “buttery spread” industry as a catalyst and is present in the finished product. We immediately cut back on the chocolate consumption while I did further research. During the next appointment with the orthodontist, I learned that nickel allergy is on the rise and his office receives many calls like mine. When Kate’s braces come off, her retainer will be made from titanium. It is more expensive, but is non-reactive. We also discussed an accelerated treatment plan for her to remove the braces as soon as possible.
For foods to support the removal of nickel in her body, my research turned up cilantro, garlic and sea salt to be most beneficial. Mmm, sounds like pesto to me!
Now, you will notice that salmon appears on all the lists above. It was unclear from my research if the salmon that tests high in nickel is wild caught Pacific salmon. The sources I researched for Omega and zinc were specific that the salmon should not be farmed or from the Atlantic Ocean. The research on nickel provided no such specificity. Because of this, I have not removed it from her diet.
Kate is healing well, progressing slowly but surely. This week there are no bleeding spots on her hand at all. We are continuing to do research and seek out foods that support her body while it continues under the stress of the metal in her mouth.
April 11, 2009 UPDATE!
On April 4, Kate’s body had enough of the braces and her tongue, lips and gums started swelling, blistering and bleeding. We took her to have the braces removed at the orthodontist’s first availability, on April 7. Within 24 hours, the swelling in her mouth was gone. Two days after the braces were removed all the sores in her mouth were completely healed. By April 11, only four days later, the last open, oozing spot on her hand was completely healed. We are continuing our detox protocol with her, and I am doing research on the regeneration of healthy tissue on her hand to see if we can minimize the scarring that has already happened.
Survival blog, with links to others, looks as tho it needs a good checking ...granny
http://beasurvivor.blogspot.com/2009/05/50-cent-survival-knife.html
50 Cent Survival Knife
I can’t claim to be so brilliant that I came up with this on my own. I saw the idea for this in Field & Stream and ran with it. I am sure someone in a county jail or federal prison near you has already come up with something like this as well.
It is called the 50 Cent Survival Knife because the material needed to construct it equals 50 cents or less. I bought my materials at WalMart and it came out to few dollars but I have extra hacksaw blades and tons of extra wire. I could make about 6 of these things with the amount of materials purchased.
Needed for this project:
hacksaw blade
wire
electrical tape
tin snips
bench grinder/dremel/files
sharpening stone
Warning - always wear safety glasses when working with a grinder of any type. Gloves may be a good idea here as well...safety first!
[photos and instructions]
http://www.itsfrugalbeinggreen.com/2009/05/oven-barbequed-chicken.html
Oven Barbequed Chicken
by Carrie on May 20, 2009
in cooking
ovenbbqchicken
For those of us who don’t have outdoor barbeques, here’s a way to simulate barbequed food in the oven.
Arrange chicken in a baking pan (you might want to line it with foil as scrubbing of any baked on barbeque sauce can be a lot of work). Bake in a 375 degree oven for 25 minutes.
Prepare sauce. You can either make your own barbeque sauce or use a store bought sauce.
After the chicken has baked for 25 minutes, brush it with the sauce, turn it over, brush the other side with the sauce, and then bake for another 20 to 30 minutes until the chicken is cut though. I don’t like my chicken overcooked so at 20 minutes I cut open a piece and if it’s white all the way through I take it out of the oven and if it’s still pink I leave it in for another 10 minutes and then test again.
Featured in Make it from Scratch.
http://beasurvivor.blogspot.com/search/label/survival%20food
Survival Food Spotlight: Top Ramen
The survival food spotlight will now shine its bright light upon a product that every college kid lived on at some point in their lives. Friends, neighbors, countrymen...I give you....Top Ramen.
I am personally partial to the chicken flavor, my wife loves the beef flavored. There are several other flavors as well such as oriental and shrimp flavored...never had the hankering to try any of those.
The cardboard blocks of noodles and their accompanying magical flavor packets when combined with water and heat...produce a treat that even a mother can love. These life sustaining bricks can be had for as little as 10 cents apiece when on sale and will last well into the next ice age if stored correctly.
I literally have several cases of these things in my closet that we use for side dishes or a cheap lunch. They are also great to add to your food storage plan as long as you will have the water to rehydrate their cardboard behinds...I can’t see anyone ever trying to eat these in their brick form.
Like all underrated survival foods Top Ramen has a website. Nissin foods produced these bricks at an alrming rate and continues to pump them out so drunk college kids don’t starve to death.
I can honestly say you are missing out if you have never had Top Ramen...go out today and pick up a few at your local supermarket for a few pennies and at worst you will have something you can use as a coaster if it turns out you don’t like them (I can’t imagine anyone not liking these). They are loaded with sodium so take it easy if you have high blood pressure or something like that.
Top Ramen Recipes: (From Nissin Foods Website)
Top Ramen Chicken Noodle Strudel
from Linda Hamrin
Delevan, WI
This taste sensation is sure to become one of your new favorites!
Cook noodles in water for 3 minutes. Drain. Mix in beaten egg. Place half of noodles in bottom of pie plate. Saute chicken in sesame oil 5 minutes. Add bell pepper and broccoli florets, saute 3 additional minutes. Stir in noodle seasoning, pineapple and juice, sugar, vinegar and cornstarch. Cook 3-5 minutes until thickened. Place chicken mixture on noodles in pie plate. Top with remaining noodles. Bake at 350° for 20 minutes. Garnish with broccoli and red pepper. Absolutely delicious!
Ingredients:
2 packages Chicken Flavor Top Ramen
3 cups water
1 egg, beaten
1 tsp. sesame oil
2 cups chicken breasts, sliced
1 cup red bell pepper, chopped
1 cup broccoli florets
1 can (8 oz.) crushed pineapple in syrup
1 Tbsp. sugar
1 Tbsp. vinegar
2 tsp. cornstarch
Broccoli and red pepper for garnish
10” pie plate, greased
Serves 2
Top Ramen Spinach Salad Supreme
from Deborah McGuire
West Linn, OR
A delicious blend of flavors will keep this super salad on the top of your list!
Cook noodles according to package directions, but do not add flavor packets. Drain and cool. Cut noodles up slightly. Combine with other salad ingredients in a large bowl. In a small bowl, mix flavor packets, garlic and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth. Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters if desired. Quick and delicious!
Ingredients:
2 packages Chicken Flavor Top Ramen
8 cups spinach leaves, torn
1-1/2 cups turkey or chicken, cooked and diced
1 cup red or green grapes, halved
1 cup red pepper, slivered
1/2 cup cashews, chopped
1/2 cup gorgonzola or blue cheese, crumbled
Dressing:
2 Flavor packets from Chicken Flavor Top Ramen
4 cloves garlic, minced
Juice from 1 small lemon
1/3 cup olive oil
1/4 cup light mayonnaise
Serves 2
Top Ramen Pizza
from Dani Fisk
Wrightwood, CA
Hot pizza quick and easy the Top Ramen way!
Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2” tall rim around the pan. Lightly grease the aluminum surface. Cook both packages of Top Ramen noodles in water with pinch of salt. Do not use flavor packets. Drain noodles and set aside. Brown beef, onions and mushrooms together. Drain excess fat. Stir both flavor packets into meat mixture. Set aside. Beat together egg, milk and parmesan cheese. Stir this mixture into Top Ramen noodles. Evenly spread noodle/egg mixture onto pizza pan. Pour spaghetti sauce over noodles. Sprinkle meat mixture over sauce. Top with mozzarella cheese. Bake at 350° for 20 minutes or until golden , bubbly brown. Let stand 5 minutes before slicing. Great for parties!
Ingredients:
2 packages Beef Flavor Top Ramen
Salt
3 cups water
1/2 pound ground beef
1/2 cup mushrooms, sliced
1 jar spaghetti sauce (15-1/2oz.)
3 Tbsp. Parmesan cheese
1/2 cup onion, chopped
1/2 cup milk
1 egg
8 oz. mozzarella cheese, grated
1 pizza pan
aluminum foil
Serves 6
...that is all.
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Posted by flea
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Propane Grilling Safety
In a company I worked at previously one of my co-workers was severely injured when a propane tank exploded when he was grilling. I never got the true story of why it happened but there are several reasons why it COULD happen.
Avoid storing propane tanks indoors and especially don’t store them in an area that is air conditioned and then pull them outside and hook them up to the grill in 90 degree heat (and vice-versa). The extreme fluctuation in temperature could cause them to explode.
Check for leaks - mix dish detergent and water in a spray bottle and spray the fittings and the regulator when turned on. If you see any soapy bubbles form your have a leak and need to disconnect the tank, close the valve and take the tank to the proper authorities to be dealt with. DO NOT use a tank that has a leak.
Grilling Safely:
Read and understand the owners manual for your grill. Know it’s safety features and follow the instructions for lighting it to a tee. If the grill does not light TURN EVERYTHING off and walk away for a few minutes to let any propane in the area dissipate.
Make sure the grill is on a level surface and has clearance all around it. A hot grill can warp the siding on your house even at several feet so pay attention to the area you place your grill in.
NEVER, and I will repeat NEVER, use a grill indoors. They are not made for use indoors and you can die doing this.
Keep your fire under control, avoid excessive flare ups.
Wear tight fitting clothing when grilling, this also goes for when cooking indoors. A loose sleeve or other piece of clothing could ignite if you are not careful.
This may seem obvious but grills get HOT and they stay that way for a LONG time after they are turned off. Let your grill cool before moving it, cleaning the outside of it, or COVERING IT. I have seen a neighbor have a cover melt to the grill because he was impatient. DON’T COVER IT UNTIL IT IS COOL TO THE TOUCH!
Grilling is a great way to have fun and cook great food, grill safely and you will ensure you and your family enjoy the summer, worry free!
...that is all.
http://beasurvivor.blogspot.com/search/label/preparedness
Good Article On Self-Reliance
Trent over at The Simple Dollar has a good one on self-reliance today:
Reprinted below (His stuff is public domain):
“The civilized man has built a coach, but has lost the use of his feet. He is supported on crutches, but lacks so much support of the muscle. He has got a fine Geneva watch, but he has lost the skill to tell the hour by the sun. A Greenwich nautical almanac he has, and so being sure of the information when he wants it, the man in the street does not know a star in the sky. The solstice he does not observe; the equinox he knows as little; and the whole bright calendar of the year is without a dial in his mind. His notebooks impair his memory; his libraries overload his wit; the insurance-office increases the number of accidents.”
- Self-Reliance, Ralph Waldo Emerson, 1841
I checked a book of Ralph Waldo Emerson’s essays out of the library on my college campus based on the recommendation of a college professor that I had built a casual friendship with. She had seen me reading something different and something challenging in the hallway of the English building on campus and eventually started dropping recommendations my way - and one of the first ones was to “read Emerson, slowly, so you can really grasp what he’s saying.”
There were a dozen essays or so in that collection, but the one that jumped out at me then and has stuck with me through the years is Self-Reliance. It’s not the easiest thing to read, as Emerson uses a style of English almost two hundred years old that seems almost foreign to our natural language today, but there is so much useful truth in there that it’s well worth absorbing.
Simply put, Emerson argues that the more we rely on others, the less control we have over our own life. He looks at that idea from a number of angles: intellectual independence, emotional independence, physical independence, and so on.
Toward the end of the essay (which I quoted above), Emerson makes the point that when we become reliant on technologies that we don’t fully understand, we cede some control of our lives to other people. Think about it for a moment. If you don’t know how to fix the plumbing in your house, you’re not in control of the situation if a pipe blows - the plumber is. If you can’t replace a switch in your home, you’re reliant on the handyman/electrician.
Those reliances are very expensive. Plumbers know that you’re reliant on them for your life to continue as normal, so they can charge exorbitant rates and take their sweet time solving the problem. This costs you money. If a pipe blows at two in the morning on a Saturday and you can’t fix it quickly, not only are you going to have to pay the plumber a huge amount to come out on Sunday, you’re also going to have to deal with the cost of a great deal of cleanup and (possibly) repair of other things in your home.
This extends to every aspect of life. If you know how to cook a good, quick meal at home, you’re not reliant on restaurants. If you grow your own garden (or are at least capable of it), you’re not reliant on the produce section at the grocery store. If you learn how to do most of the maintenance on your car, you’re not reliant on the garage.
The fewer things you’re reliant on, the easier it is to move towards financial independence, too. You can handle emergencies without having to pay for an expert to come in. You can make day-to-day choices that save you money (like preparing food at home). Even better, your overall living expenses go down, meaning the threshold of savings you need to be truly financially independent is lower.
That Emerson wrote about this very thing in 1843 simply shows the universal truth of the idea: self-reliance always pays off.
If you have never visited Trent’s site you should...
...that is all.
http://beasurvivor.blogspot.com/search/label/preparedness
Be Prepared: Self Defense For Women
I worry about my wife. I worry when she takes the dogs for a walk at night or is home alone when I am traveling on business. Mind you we live in a very nice area but in reality that means very little. Trouble travels if you know what I mean...
My wife hates guns. One thing that is out is her learning to use any of my guns. The biggest problem is if she didn’t take learning seriously...an attacker could take it from her and the situation has just gone from bad to worse.
I taught my wife a few things and equipped her for the event where she may be targeted as a victim. This is mostly geared for women but hell if a bigger guy is attacking you these would be valid for a male as well.
First and foremost, my wife carries mace and a whistle. The mace is effective against most folks when sprayed directly in the face. The whistle is to blow as loud and as much as possible should some one lay a hand on her. These items are on her keychain...which she ALWAYS has. You need to have these avaialble when you need them so make it habit to carry them.
Speaking of keys...they sure do a nice job of gouging an eye. Ladies, go right for the face holding the keys so they are protruding from your fist and punch as fast as hard as you can in the facial area of your attacker.
When a lady is being attacked by a male all bets are off. The attacker should expect a brutal primal reaction from the woman. I have instructed my wife and showed her the technques need to fight back.
BITE - If a body part is within distance bite it as HARD as you can, to the point of biting it off if possible. This works great with fingers, ears and noses, among other things. This is your most effective technique because it hurts like hell and is fairly demoralizing when someone spits one of your fingers back into your face.
GOUGE - go for the eyes and throat. Use your thumb and do it it as hard and fast as possible.
KICK - women are naturally good at this and can generate good force doing so.
SECRET WEAPON -— MEN MAY WISH TO STOP READING NOW -—
The biggest thing I have taught my wife if she is being attacked especially by a male, is to go for the testicles. Even through the pants this can debilitate the attacker.
Grab a handful AND TWIST as HARD as you can.
Kick them in the testicles.
Punch them in the testicles.
Unless your attacker is superman or is wearing a cup he will drop to his knees and most likely see stars for quite some time.
Do whatever you have to do to survive!
...that is all.
>>>LOL, the things we dream up<<<
That’s what I love to do more than anything else...
Oh, remember that cart with the seat I posted the picture of - Well, Tractor Supply had those little wagons on sale - prices when I suggested it were about $129 - then $99, got one yesterday for $64.99 - had to try that dreamed up idea - has nice big inflated tires - rolls well over soft ground - plan to put bungee cord on handle and use my weight to steer. If it doesn’t work, it will be great for a resting seat (which I have to take advantage of frequently) Even for a ice water jug for the real hot days - Hmmm, maybe I should put an umbrella I have on it too for shade. or for hauling those baskets of tomatoes up to the house, or watermelons and cantaloupes too.
I have parked the rear tine tiller and gone back to my high wheel cultivator. First it uses only manpower to use, Secondly you don’t have that gas engine running and prompting me to overdo the working before taking a short break. and third, I can get closer and even between some plants much better with it. I planted my rows across the strips this year which gives me more opportunities to rest. When I planted them longways, I would often have to stop before completing one round. After all this rain, I will get plenty of exercise with both of them as the weeds will be really trying to get going.
Since I spent the ‘stimulus’ money on durable gardening goods and preparedness items, I also got a 1,500 watt power inverter, and have been using it on my jeep. I have tested it with running a chain saw, It will also run the half horse electric water pump, and I can use it to power the
pellet stove if the power is off. I can keep a pair of batteries charged for that, and only run the jeep an hour or so to recharge them when needed. It will also run my blender, Kitchen-Aide mixer and the electronics for the stove all at the same time. Northern Tool had this one on sale for $169 and most of the others are more than twice that. Seeing how well those solar yard spotlights are working, maybe putting up enough solar panels to recharge batteries for it would be doable. I kept 2 almost new big batteries that I had gotten for the 5 bottom plow Allis Chalmers diesel tractor I sold, so they should give me about 450 amp-hour with deep cycle batteries which would convert to 5,412 watts and it supposedly is 85% efficient, so would be able to run the water pump for about 4 hours on a charge or the pellet stove for 24 or more hours before having to charge them.
Oh, and Tractor Supply has now started carrying canning supplies - had 4 full pallets of jars right up front near the register - first time I have ever seen them carrying them. (prices were about a dollar above some of the other stores, but it looked like they had sold about half of them, and they were lining up two more pallets for display.
Seems people are getting the drift!
Well, everything is planted for now - except for the sweet potatoes - and the potatoes I couldn’t get, for the next three weeks, it will be cultivate - cultivate. Then the wheat should be ready to harvest, then the late corn, turnips, fall kale, late cabbage will all go in. By the time that is done, I should be up to my ears in canning and drying.
using the 2,500 sq. ft. ground cover is sure helping to ease the cultivating - I have enough to put down 3,000 more sq. ft. of it, and will probably do that for next year. I have been very pleased with it’s longevity. The original one has been down for 5 years - going on 6 and looks great still. Maybe a couple more years out of it. That figures out to about 2.41¢ per square foot per year. It is well worth it for the wear and tear it saves on my knees. But it also gets me an earlier start as the black cover heats the soil earlier and reduces the evaporation of ground water too. It seems to get hot enough in July and August to kill many of the diseases and insects as well as the weeds under it. I have peppers, broccoli, 3 kinds of tomatoes, cantaloupe and watermelon all planted on it this year.
Well, it looks like tomorrow my neighbor will start picking peas - I just heard his 4 viners (pickers) going down the road past the house to where he has a couple of fields of peas. They usually try to move them late at night when there isn’t as much traffic on the road, as they are huge monsters!
They used to offer ginger candy at the oncologist office. I never needed it there but some of the patients were in such terrible shape... later the candy disappeared. I don’t know what happened to it.
Bad news DelaWhere... no spuds available... anywhere!
That FEMA trailer is a no go too... Tribal Hdqtrs say way too many "long lost members" are showing up needing them for primary shelters. Funny how when a Tribe has two casinos so many "lost" folks show up for the cut!
Scored a large garage for next to nothing. Going to have to put a foundation in for it, that concrete isn't cheap! The garage is one of those portable jobs, well built though.
speaking of rototillers DW, I just bought a new Honda Cub Cadet RT65 GC 190, reversible tines, great power and reverse, going to wear it out in the next week!
Scored more heirloom seeds today, free even!
Haven't ordered the grains from Waltons yet, best do so in the morning...
DW: On those canning jars, The farm supply house in town is selling quart jars for $8.99 a case, $10.99 a case for half gallon... these prices seem mighty high to me... what say you? I'm telling you, I might buy a pallet or three this week as well, Soooo many people growing gardens this year, jars are going to be might scarce if everyone has a succesful grow! Buying now seems Prudent!
Granny, keep them bread recipes coming! This winter I'm going to make the National bread bakeries look like pikers with all the stuff I'm going to bake!
My Goodness! I went to order some hard white and hard red wheat this a.m. Talk about high shipping prices! They darn near equal the cost of the grain... DW/Granny: Any idea what the term SP and RB stand for? There is about a $4.00 difference between the two... Standard Pail / Rubber Bucket? Can’t find their key to the lingo!
http://www.mail-archive.com/bread-
Dried Fruit and Walnut Zucchini Bread
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 h 5 mins
1 cup(s) sugar, brown (packed), dark, divided
1/4 cup(s) nuts, walnuts, chopped
1 teaspoon cinnamon, ground, divided
2 cup(s) flour, all-purpose
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, ground
1/4 teaspoon salt
1/4 teaspoon allspice, ground
1 cup(s) zucchini, packed, shredded (about 1 large)
3/4 cup(s) buttermilk, low-fat
1/2 cup(s) raisins, golden
2 tablespoon oil, vegetable
1 tablespoon orange peel, grated
1 teaspoon vanilla extract
2 large egg(s), lightly beaten
cooking spray
1. Preheat oven to 350°.
2. Combine 2 tablespoons brown sugar, walnuts, and 1/4 teaspoon cinnamon in
a small bowl. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, remaining brown sugar, remaining 3/4 teaspoon cinnamon, baking
powder, and next 4 ingredients in a large bowl; make a well in center of
mixture.
4. Combine zucchini and next 6 ingredients in a medium bowl; add to flour
mixture. Stir just until moist.
5. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Sprinkle walnut mixture evenly over batter.
6. Bake at 350° for 50 minutes or until a wooden pick inserted in center
comes out almost clean. Cool 5 minutes in pan on a wire rack; remove from
pan. Cool completely on wire rack.
Yield: 16 servings (serving size: 1 slice).
Nutritional Info (Per serving):
Calories: 169, Saturated Fat: 0.5g, Sodium: 235mg, Dietary Fiber: 1g, Total
Fat: 4g, Carbs: 31g, Cholesterol: 27mg, Protein: 3.5g
Carb Choices: 2
Yahoo! Groups Links
To visit your group on the web, go to:
http://groups.yahoo.com/group/BREAD-RECIPE/
A to Z Bread
3 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking powder
3 eggs
1 cup oil
1 cup sugar
1 to 2 cups A to Z
2 teaspoons vanilla
Preheat oven to 350 degrees.
Grease 2 (9 x 5 x 3-inch) loaf pans.
Sift together flour, salt, cinnamon and baking powder. In large mixing bowl,
beat eggs until light. Add oil and sugar. Beat well. Fold in dry ingredi
ents. Mix lightly. Add A to Z ingredi ent of your choice and vanilla. Stir
just until all ingredients are incorporated.
Pour batter into prepared pans.
Bake for 55 minutes, or until done. Cool in pans for 10 minutes. Tum out
onto a wire rack to cool completely. Serves 36.
Note: A to Z ingredients may be one or a combination of the following:
apples (grated, sauce, small chunks), bananas (mashed), carrots (grated,
mashed), dates (chopped), eggplant (grated), figs (chopped), grapes (seed
less), huckleberries, jam (whole berry), lemons (zest), mincemeat, nuts
(chopped, ground), oranges (zest), raisins, sweet potatoes (mashed, grat
ed), tomatoes (green, chopped), yams (mashed, grated) and zucchini (grated
and drained). These are just a sample of ingredients that may be added.
Home Cooking Oct 2001
ROSEMARY ONION CORNBREAD
This delicious and hearty cornbread recipe will fill your kitchen
with the most amazing scent of baked herbs and onions.
ingredients:
1 tablespoon butter
1 small onion, diced
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cayenne pepper
3 tablespoons coarsely chopped fresh rosemary
1 cup buttermilk
2 eggs
½ cup melted butter, melted and cooled
small sprigs of rosemary or fresh parsley for topping
directions:
1. Preheat oven to 375 F. Grease a 9” x 5” loaf pan.
2. Melt butter in small frying pan over medium-low heat. Add onion;
cook until tender, about 5 minutes. Cool. In a large bowl, using a
fork, stir cornmeal with flour, baking powder, baking soda, salt and
cayenne until well blended. Stir in rosemary and cooled onion.
3. In a medium bowl whisk buttermilk with eggs and ½ cup melted
butter. Add to flour mixture, stirring just until combined. Turn into
loaf pan smoothing top. Scatter small sprigs of rosemary or parsley
on batter.
4. Bake in center of preheated oven until tooth pick inserted in the
middle comes out clean, about 40 minutes. Turn out onto a rack and
cool completely.
* For this recipe if you use ¾ cup of fine corn meal and ¼ cup
coarser grits or polenta - it makes the texture just a bit more
crunchy and the bottom crust is really quite crispy and delicious.
* If you don’t happen to have buttermilk on hand you can easily
substitute regular (skim or 2%) milk with a tablespoon of lemon juice
poured into it. Let it sit for about 10 minutes before adding it to
the recipe and it will just be starting to sour - perfect buttermilk!
Vitality Bread
Ingredients
1/2 cup whole wheat flour
1/4 cup oatmeal
1/12 cup All Bran cereal
1 1/2 tsp. salt
3 Tbsp. cornmeal
1/2 cup molasses
1 1/2 Tbsp. vegetable oil
1 1/2 cup water
2 cakes yeast
1/2 cup water
Directions
Dissolve yeast in 1/2 cup water. In pan place flour, oatmeal, All
Bran, salt, cornmeal, molasses, oil and 1 1/2 cups water. Bring to a
boil, stirring constantly. Remove from heat and add 1 cup warm water
and 1/2 cup white flour. Cool to lukewarm, add yeast and 3/4 cup more
white flour. Work into soft dough. Knead on floured board. Place in
greased bowl and let rise to double. Punch down and divide into 2
loaves. Place in greased loaf pans. Let rise again. Bake at 350
degrees F for 45 minutes. Cool on rack.
Yahoo! Groups Links
To visit your group on the web, go to:
http://groups.yahoo.com/group/BREAD-RECIPE/
http://www.mail-archive.com/bread-
Since I spent the ‘stimulus’ money on durable gardening goods and preparedness items, I also got a 1,500 watt power inverter, and have been using it on my jeep.<<<
Sounds useful.
What a wonderful report, you are so busy and making progress, thank you for leading us on the right paths to make progress also.
LOL, I will be curious as to how you ‘garden seat’ works out and it will be useful, I know that I use my old Flyer wagon for all kinds of things, including unloading the car after shopping.
You are a busy man.
Free seeds, that is a real blessing.
Glad you got the garage, you will need it.
I have posted a lot of bread recipes lately that I did not ping you to, look around, LOL, they are even several joining your post to me.
DW/Granny: Any idea what the term SP and RB stand for? There is about a $4.00 difference between the two... Standard Pail / Rubber Bucket? Can’t find their key to the lingo!<<<
Good question, I have no idea of the meaning.
I ordered in the bags, it was so much cheaper and used things that I had saved as LOL, old coffee cans and did buy a few buckets, empty that were on sale.
My orders come UPS, there are breaks at as I recall 100 and 400 pounds.
I use waltons rice and beans, love the oatmeal and brown sugar, so it is a snap to hit the 100 pounds and at times the 400 pound mark.
Their cornmeal was good too.
Thanks for posting the reminder here, whatever it takes to raise the needed funds.
Hope you will also read and join in this thread.
http://www.mail-archive.com/bread-
German Rue Sourdough (Saurteig)
ALLOW 1 DAY TO ACTIVATE THE CULTURE; 2 TO 10 DAYS TO FEED THE CULTURE;
12 TO 24 HOURS TO REFRESH THE CULTURE
German rye sourdough is a thick, porridgelike mixture of spring water and
stone ground rye flour that quickly becomes a hospitable environment for
natural yeast. Of all the sourdoughs in this book, rye is the fastest to
ferment and the sourest. German and Austrian bakers don’t just use it for its
sour flavor, however. Rye flour contains abundant amylases, enzymes that break
down starches in the dough, which can result in bread with a dense, sticky
crumb. The abundant acids in rye sourdough slow the breakdown of starches.
Bread baked with rye sourdough is more elastic, rises higher, and has a more
open, stable crumb. In short, if you use rye sourdough, you won’t wind up with
a rye bread doorstop.
This recipe walks you through the process of creating a rye sourdough from
scratch. It takes between 4 and 10 days to activate the culture but requires
just a few minutes of your time each day. It’s impossible to say exactly how
long the recipe will take, because the speed of fermentation depends on a host
of vari ables, including the composition of your flour and the climate in your
kitchen. The most important thing you can do is pay attention to your
culture-and be patient. Stir it, smell it, taste it. This is what bakers do
every day, and it is the only sure way to determine the ripeness of your
culture. When you first mix the water and rye flour together, the culture will
be very thick and sludgy. Over the next few days, as you mix in more water and
flour-and oxygen-it will become spongy and airy, thinner and easy to stir.
You’ll see it come alive, growing bubbly and developing a pungent, tangy smell.
As with other sourdoughs, I recommend using spring water and organic stone
ground flour to create the best environ ment for developing a culture. Tap
water and highly processed flours may contain yeast- and bacteria-killing
contaminants. Once you’ve established the rye sour- dough, you can store it in
the refrigerator and keep it indefinitely by feeding it once a week with fresh
water and flour.
Equipment CLEAN, CLEAR 2-QUART CONTAINER
Day 1 Spring water, tepid (70 to 78 degrees) 1/4 cup Organic, stone-ground rye
flour, preferably finely ground 1/2 cup
Day 2 Spring water, tepid (70 to 78 degrees) 1/4 cup Organic, stone-ground rye
flour, preferably finely ground 1/2 cup
ACTIVATE THE CULTURE. Pour the water into the container and stir in the rye
flour until it is fairly smooth. It will be quite thick. Scrape down the sides
cover the container with plastic wrap. Let it stand at room temperature (70 to
75 degrees) for 24 hours.
OBSERVE AND FEED THE CUL TURE. Uncover the culture and observe any changes.
It’s still early, but the culture may have risen slightly. It will have a sweet
and musty smell and taste mildly tangy.
Pour the water into the container and stir with a rubber spatula to loosen it
slightly. Add the rye flour and and stir vigorously to oxygenate the culture
and blend until it is smooth. It will be somewhat looser than on the previous
day but still quite stiff, like oat meal. Scrape down the sides and cover the
container with plastic wrap. Let the culture stand at room tem perature (70 to
75 degrees) for 24 hours.
Day 3 Spring water, tepid (70 to 78 degrees) 1/4 cup Organic, stone-ground rye
flour, preferably finely ground 1/2 cup
OBSERVE AND FEED THE CULTURE. Today your culture will have risen up the sides
of the container and may have already fallen. The surface will be bub bly, and
if you hold up the container, you’ll see bub bles on the sides and bottom.
Smell its earthy, acidic aroma and taste the sour flavor. Pour the water into
the container and stir to loosen the sourdough. You’ll notice short strands of
gluten floating through the water. Add the rye flour and stir vigorously to
oxygenate the culture and blend the fresh flour into the sourdough. Scrape down
the sides and cover the container with plastic wrap. Let it stand at room
temperature (70 to 75 degrees) for 24 hours.
TEST THE CULTURE. Uncover the container and examine the culture to determine
whether it is ripe enough to become a rye sourdough. By now it will have become
a darker gray-brown and expanded dra matically, maybe doubling. It will be
spongy-looking and filled with small bubbles all the way through. It will smell
pungently sour and acidic, like a combina tion of overripe apples and moist
fall leaves. When you taste it, the acid will sparkle on your tongue. If your
culture doesn’t show this much activity, don’t worry. Repeat the steps for day
3 every 24 hours for up to 6 more days. Use warm
(85 to 95 degrees) water in place of tepid water, and be sure to keep the
container in a warm (75 to 80 degrees), draft-free place. You may need to
transfer it to a larger container. After these additional feedings, if your
culture does not look active, the flour may have been old, the water may have
been too chlorinated, or the container may not have been spotlessly clean. If
your culture does look ready, repeat the recipe from day 3, but check the
culture after only 12 hours. Scrape down the sides and cover the container with
plastic wrap. With masking tape, mark the spot on the container that the
sourdough will reach when it has doubled in volume. Let it stand at room
temperature (70 to 75 degrees) for 12 hours. You’ll know you have a strong,
healthy sourdough when it almost doubles and is spongy and filled with large
and small bubbles after 12 hours. It will smell pungent and taste tangy.
Refresh the sourdough (see below) before proceeding with the rye bread recipe
of your choice. When you have successfully cultivated a rye sour dough, you
must add water and rye flour to it on a regular basis to keep it in shape for
bread baking. The yeast and bacteria that provide leavening power and great
flavor need periodic nourishment. I recom mend that you refresh your rye
sourdough at least once a week and store it in the refrigerator when you’re not
baking. In the cold, it will slowly ferment. The 12- to 24-hour time range
gives you flexibility to bake either in the morning or in the evening. Just be
aware that the longer the sourdough ferments after refreshment, the more sour
it and the bread you bake with it will be.
Day 4 Spring water, tepid (70 to 78 degrees) 1/4 cup Organic, stone-ground rye
flour, preferably finely ground 1/2 cup
REFRESH THE SOURDOUGH. Measure 1/4 cup (1.8 ounces/so grams) of your culture
into a clean i-quart container and discard the rest. (After you’ve been baking
with your sourdough consistently, the exact amount is not critical; just make
sure there is room in the container for the sourdough to expand.) Stir in the
water and rye flour vigorously with a rubber spatula until the culture is
fairly but not perfectly smooth. Scrape down the sides and cover the con
tainer with plastic wrap.
If you plan to bake, mark the container with mask ing tape to indicate the
level the sourdough will reach when it doubles in volume. Let it stand at room
temperature (70 to 75 degrees) for 12 to 24 hours. It is ready when it has
expanded to twice its original size and tastes very tangy. It may already have
deflated. If you do not plan to bake within
24 hours, leave the sourdough at room temperature for 1 hour and then
refrigerate it.
MAINTAIN THE SOURDOUGH. If your sourdough has been in the refrigerator for a
week, it is time to refresh it again, whether or not you plan on baking. Weeldy
refreshment will keep it alive and healthy, so that when you do bake, it will
be capable of raising your dough. Just repeat the steps for refreshment and
refrigerate it again for up to 1 week.
PREPARE THE SOURDOUGH FOR BAKING. Whether or not you have refreshed your
sourdough recently, you must refresh it 12 to 24 hours before you want to bake
to ensure that it is in optimum shape for raising and flavoring bread. Follow
the refreshment steps described above. After the sour dough has fermented at
room temperature (70 to 75 degrees) for 12 to 24 hours, measure out what you
will need for your recipe. Then place 1/4 cup (1.8 ounces/so grams) of what is
left over in a clean con tainer, refresh this portion, and refrigerate for up
to 1 week for use in the future.
Variation: Spelt Sourdough Spelt bread, made with an ancient variety of wheat,
can be found in bakeries throughout Ger many. Some German bakers simply use
rye sourdough as the foundation for their spelt breads, but some, who want to
produce 100 percent spelt loaves, use a similar starter made with spelt. To
make a spelt sourdough, simply substitute whole spelt flour wherever rye flour
is called for in the above recipe. The color will be different, more brownish
than gray. It will rise more than a rye sour because spelt contains gluten to
create pockets for trapping gases. But otherwise, spelt sour dough will work
in exactly the same way as a rye starter to raise your bread.
Local Breads by Daniel Leader
[BREAD-RECIPE] Whole Rye Berry Loaf (Volkornbrot)
Patty
Thu, 04 Sep 2008 14:53:16 -0700
Whole Rye Berry Loaf (Volkornbrot)
ALLOW 12 TO 24 HOURS TO BUILD THE SOURDOUGH AND SOAK THE RYE BERRIES; I TO I
1/2 HOURS TO FERMENT;
45 MINUTES TO I HOUR TO PROOF; I 3/4 TO 2 HOURS TO BAKE
Volkornbrot (”whole kernel bread”) is a 100 percent dark rye bread, chewy and
thick with whole rye berries, the kernels of rye that are ground into flour. It
is a staple throughout Germany and Austria, where it was served for breakfast
in ultra-thin slices at every hotel, guesthouse, and inn I visited. I spoiled
myself by enjoying this moist bread spread with good European butter every
morning.
Because so much more-ten times more-rye sourdough is used than in most of the
other recipes, I’ve included a refreshment step bakers call a “build” to make
just the right amount. The dough itself is not a typical bread dough but more
like a quick bread. It is a stirrable batter spooned into a loaf pan. Because
it is wheat free and has little gluten, there is no need to knead.
Traditionally, German bakers shape volkornbrot into a perfect rectangle by
using a special pan with a lid, called a Pullman loaf pan. You can improvise
one by putting a baking sheet on top of a loaf pan and weighing it down with a
heavy ovenproof object like a cast-iron skillet. Or you can just bake the bread
uncovered.
This bread is baked low and slow-325 degrees for about 2 hours-so the crumb
becomes moist and sweet and a thin crust forms. It improves after baking
because the moisture continues to redistribute throughout the loaf, and is best
12 hours or more after it comes out of the oven. MAKES I SANDWICH LOAF (18
OUNCES/510 GRAMS)
Equipment
ONE 8 1/2-X-4 1/2-X-2 1/2-1 NCH LOAF PAN BAKING SHEET CAST-IRON SKILLET SHEET
PAN AND OVENPROOF WEIGHT SUCH AS A CAST-IRON SKILLET (OPTIONAL)
INGREDIENTSVOLUMEU.S. WEIGHTMETRIC WEIGHTBAKER’S PERCENTAGE
Rye Sourdough: German rye sour-dough About 1/4 cup Water, tepid (70 to 78
degrees) 1/2 cups Rye flour, preferably finely ground 1 cup
Rye Berries:
Whole or cracked rye berries 2/3 cup Water, boiling 3/4 cup
PREPARE THE SOURDOUGH AND SOAK THE RYE BE R R I E S. Twelve to 24 hours before
you plan to bake, refresh your rye sourdough and build enough for the bread.
Measure out 1/4 cup (1.8 ounces/50 grams) of rye sourdough. (Refresh and store
the remaining rye sourdough.)Scrape it into a large mixing bowl or the bowl of
a stand mixer. With a rubber spatula, stir in the water and rye flour to make a
smooth, thick paste. Cover the bowl with plastic wrap and leave it to ferment
at room temperature.
Pour the rye berries into a small bowl. Pour the boiling water over the berries
and leave them to soak, uncovered, at room temperature until they swell and
soften, absorbing all the water.
MIX THE DOUGH. Uncover the bowl of rye sour. dough. It will be darker in color
than when you mixed it and will have doubled in volume. It will look spongy and
smell tangy and effervescent.
By hand: Pour the water over the sourdough and stir with a rubber spatula to
loosen it. Add the soaked rye berries, flour, and salt and stir with the
spatula until the ingredients combine into a thick, batterlike dough. By
machine: Pour the water into the mixing bowl.
Add the sourdough, soaked rye berries, flour, and salt. With the paddle, mix
the dough on low speed (2 on a KitchenAid mixer) until the ingredients combine
into a thick, batter like dough, 1 to 2 minutes.
FERMENT THE DOUGH. Cover the bowl with plastic wrap and let it stand at room
temperature (70 to 75 degrees) until it has risen slightly, by approximately
one third its original volume, 1 to 1 1/2 hours. If you sweep through the dough
with a rubber spatula or your fingers, you’ll notice that it has developed a
light, spongy ,quality.
PUT THE DOUGH IN THE PAN. Generously oil a loaf pan with vegetable oil and coat
it with rye flour, tapping out any excess. With a rubber spatula, scrape the
dough into the pan, smoothing it into the cor. ners. Cover the loaf with
plastic wrap.
PROOF THE LOAF. Let the loaf rise at room temper ature (70 to 75 degrees) for
45 minutes to 1 hour. It will rise only slightly but will form a dome.
PREPARE THE OVEN. About 15 minutes before bak ing, set an oven rack in the
middle position and a cast-iron skillet on the lower rack. Heat the oven to
325 degrees.
BAKE THE LOAF. For a perfectly rectangular loaf, oil the bottom of a sheet pan
and set it on top of the loaf pan. Weight it with a cast-iron pan or another
heavy ovenproof object. Place the loaf pan on the oven rack. Place
3/4 cup ofice cubes in the skillet to produce heavy steam. Bake until the loaf
shrinks from the sides and a cake tester or wooden skewer inserted in the
center comes out clean, 1 3/4 to 2 hours. If you covered the loaf, remove the
sheet pan to check it. If the loaf needs to bake longer, you can leave the
cover offfor the remaining time.
COOL AND STORE THE LOAF. Remove the loaf to a wire rack. Cool for 10 minutes in
the pan before turning the pan over and releasing the bread. Let the loaf cool
completely on the rack, at least 2 hours. It’s best to wait at least 12 hours
(and up to 24 hours) before slicing and eating. Cut into 1/4-inch-thick slices.
Store the cooled loaf in a resealable plastic bag for 1 week or more.
Local Breads by Daniel Leader
Spiced Rye Rolls (Vingchter)
ALLOW 12 TO 24 HOURS TO PREPARE THE SOURDOUGH; 15 TO 17 MINUTES TO KNEAD;
10 MINUTES TO REST;
2 TO 2 1/2 HOURS TO FERMENT; 30 TO 40 MINUTES TO PROOF; 20 TO 25 MINUTES TO
BAKE
When I visited Clemens Walch’s bakery in the Austrian Alps very early one morn
ing (it was about 3 A.M.), I was greeted by a strong, spicy smell. It drew me
to a large bowl sitting at the back of the bakery, full of a pasty dough
seasoned with an alluring combination of ground fennel and cumin. I watched as
the bakers scooped the dough out by hand and let it fall into individual,
irregular rolls. It was amazingly soft and puddly. I had seen dough this soft
in Italy, but this dough was dark with rye flour, making it more fragile than
Italian wheat doughs. Once the rolls were baked, I joined the bakers for
breakfast, slicing a couple of rolls in half and making sandwiches with
air-dried beef.
This is a very sticky, wet dough that’s best mixed by machine. Be confident but
gentle with it, and don’t expect it to behave like wheat dough. It will feel
more like batter than bread dough, and won’t hold its shape.
MAKES 9 SANDWICH ROLLS (40UNCES/1I2 GRAMS EACH)
Equipment: HEAVY-DUTY STAND MIXER WITH DOUGH HOOK 2 BAKING SHEETS PARCHMENT
PAPER CAST-IRON SKILLET
German rye sour-dough About 1/2 cup Water, warm (85 to 95 degrees)1 2/3 cups
Instant yeast 1 1/2 teaspoons Fine or medium rye flour 2 1/2 cups Unbleached
bread flour, preferably high-gluten 3/4 cup Sea salt 1 1/2 teaspoons Toasted
and ground fennel seeds 1/4 teaspoon Toasted and ground cumin seeds 1/4
teaspoon
PREPARE THE SOURDOUGH. Twelve to 24 hours before you plan to bake, refresh your
rye sourdough .
MIX THE DOUGH. Pour the water into a large mix ing bowl or the bowl of a stand
mixer. Stir in the yeast, rye flour, bread flour, salt, fennel, and cumin with
a rubber spatula. Stir down the rye sourdough, which will have bubbled up
during fermentation, to invigorate and deflate it. Measure out
1/2 cup (3.5 ouncesrioo grams) of the sourdough and pour it over the dough,
scraping the measuring cup clean. (Refresh and store the remaining rye ). With
the spatula, work in the sourdough just enough to bind it to the dough.
KNEAD THE DOUGH. By machine: Use the dough hook and mix the dough on low speed
(2 on a KitchenAid mixer) for 8 minutes. Turn off the machine and scrape the
hook and the sides of the bowl. Drape a piece of plastic wrap over the dough
and let it rest in the bowl for 10 minutes. Turn the mixer back on to
medium-low (3 on a KitchenAid mixer) and knead until the dough is smooth and
slightly elastic, 7 to 9 minutes. This sticky dough will not clear the sides of
the bowl, but you will see strands of gluten pulling away from the hook.
FERMENT THE DOUGH. Transfer the dough to a lightly oiled, clear z-quart
container with a lid. With masking tape, mark the spot on the container that
the dough will reach when it has doubled in volume. Cover and leave it to rise
at room temperature (70 to 75 degrees) until it doubles, reaching the masking
tape mark, 2 to 2 1/2 hours. It will be noticeably less sticky.
SCOOP THE ROLLS INTO SHAPE. Cover two bak ing sheets with parchment paper and
dust gener ously with rye 110ur. Oil your hands. Reach into tne container and
scoop out palm-sized portions of dough (about 4 ounces/112 grams each). Let
them plop onto the parchment in free-form shapes, like drop biscuits. Space
them at least 2 inches apart. Sift rye flour over the tops of the rolls and
cover them with plastic wrap.
PROOF THE ROLLS. Let the rolls rise at room tem perature (70 to 75 degrees)
until they have spread and look pillowy, 30 to 40 minutes.
PREPARE THE OVEN. About 15 minutes before bak ing, place one oven rack in the
top third of the oven and a second rack in the middle. Place a third rack as
low as possible in the oven and place a cast-iron skil let on it. Heat the
oven to 450 degrees.
BAKE THE ROLLS. Place the baking sheets on the top two oven racks. Place 3/4
cup of ice cubes in the skillet to produce heavy steam. After 10 minutes,
switch the positions of the baking sheets for even baking. Continue to bake
until the rolls are crisp, with reddidh brown crust, 20 to 25 minutes.
COOL AND STORE THE ROLLS. Transfer the bak ing sheets onto wire racks and cool
the rolls for 5 minutes before serving warm. Store cooled rolls in a resealable
plastic bag at room temperature for 3 to 4 days. For longer storage, freeze in
resealable plastic bags for up to 1 month.
Local Breads by Daniel Leader
Flax, Sesame, and Sunflower Rye (Dreikornbrot)
ALLOW 12 TO 24 HOURS TO PREPARE THE SOURDOUGH AND SOAK THE SEEDS; 13 TO 18
MINUTES TO KNEAD;
10 MINUTES TO REST;
2 TO 2 1/2 HOURS TO FERMENT; I TO 1 1/2 HOURS TO PROOF; 30 TO 40 MIN UTES TO
BAKE
This sunflower-crusted rye gets great chew from the flax, sesame, and sunflower
seeds inside. Flax isn’t familiar to most people, but it is one of my favorite
bread baking ingredients. The glossy, tiny golden brown seeds have a wonderful
sweet nuttiness. Until I saw this bread at Tobias Maurer’s bakery in Stuttgart,
I wouldn’t have believed it was possible to put so many seeds into one loaf. I
had seen how an abundance of seeds can draw moisture from dough, drying out the
bread as it bakes. Tobias showed me how an overnight soak softens the seeds,
turning them into a gelatinous mass that does the opposite, moistening the
dough as it bakes. MAKES 2 PAN LOAVES
(17 OUNCES/482 GRAMS EACH) TWO 8 1/2-1 NCH-BY-4-1 NCH LOAF PANS PASTRY BRUSH
Equipment: TWO 8 1/2-INCH-by 4-INCH LOAF PANS PASTRY BRUSH BENCH SCRAPER OR
CHEF’S KNIFE
German rye sour-dough About 1/2 cup Flax seeds 1/4 cup Sesame seeds 1/4 cup
Sunflower seeds 1/4 cup Water, tepid (70 to 78 degrees) 2 cups Instant yeast 1
1/2 teaspoon Unbleached bread flour, preferably high-gluten} 2 cups Wheat germ
1 tablespoon Fine or medium rye flour 1 1/4 cups Sea salt 1 1/2 teaspoons
Topping Sunflower seeds 1/4 cup
PREPARE THE SOURDOUGH AND SOAK THE SEEDS. Twelve to 24 hours before you plan to
bake, refresh your rye sourdough. Pour the flax, sesame, and 1/4 cup sunflower
seeds into a small bowl and cover them with 1/2 cup (6.2 ounces/ivy grams)
water. Soak them overnight, uncovered, so that they plump and soften until they
have absorbed all the water, becoming a gelatinous mass.
MIX THE DOUGH. Pour the remaining 11/2 cups (12.3 ounces/350 grams) water into
a large mixing bowl or the bowl of a stand mixer. Stir in the yeast, soaked
seeds, bread flour, rye flour, and salt with a rubber spatula. Stir down the
rye sourdough, which will have bubbled up during fermentation, to invigorate
and deflate it. Measure out 1/4 cup (1.8 ounces/so grams) of the sourdough and
pour it over the dough, scraping the measuring cup clean.
(Refresh and store the remaining rye sourdough. With the spatula, work in the
sourdough just enough to bind it to the dough.
KNEAD THE DOUGH. By hand: Lightly dust the counter with bread flour. Scrape the
dough onto the counter and knead with long, smooth strokes, flour ing your
hands as necessary, for 10 minutes. Drape the dough with plastic wrap and let
it rest on the counter for 10 minutes. Uncover and continue to knead until it
is firm, smooth, and slightly elastic, 5 to 8 minutes more.
By machine: Use the dough hook and mix the dough on medium-low speed (3 on a
KitchenAid mixer) for 8 minutes. Turn off the machine and scrape the hook and
the sides of the bowl. Drape a piece of plastic wrap over the dough and let it
rest in the bowl for 10 minutes. Turn the mixer back on to medium-low and knead
until the dough is firm, smooth, and slightly elastic, 5 to 7 minutes more.
FERMENT THE DOUGH. Transfer the dough to a lightly oiled, clear z-quart
container with a lid. With masking tape, mark the spot on the container that
the dough will reach when it has doubled in volume. Cover and leave it to rise
at room temperature (70 to 75 degrees) until it doubles, reaching the masking
tape mark, 2 to 2 1/2 hours.
DIVIDE AND SHAPE THE LOAVES. Pour the remaining 1/4 cup sunflower seeds onto a
baking sheet. Have a spritzer on hand, or fill a ramekin or small bowl with
water and set it aside with a pastry brush. Lightly flour the counter. Uncover
the dough and scrape it out. With a bench scraper or chef’s knife, cut the
dough into 2 equal pieces (17 ounces/443 grams each). Shape each piece of dough
into a loaf pan. Nestle each one into a pan, seam side down, press ing it
gently to fit. Lightly spray or brush the loaf’s surface with water and
sprinkle with the sunflower seeds. Cover with plastic wrap.
PROOF THE LOAVES. Let the loaves rise at room temperature (70 to 75 degrees)
until they have expanded to one and a half times their original size, spreading
the sunflower seeds, 1 to 11/2 hours. When you press your finger into the
dough, your finger. print will spring back slowly.
PREPARE THE OVEN. About 20 minutes before bak ing, heat the oven to 400
degrees.
BAKE THE LOAVES. Place the loaves on the middle rack of the oven. Bake until
they pull away from the sides of the pans and their crusts are deep brown and
the sunflower seeds are well toasted, 35 to 45 minutes.
COOL AND STORE THE LOAVES. Pull the loaves from the oven. Bang the edge of the
pans on the counter to release the bread. Invert them onto a wire rack and then
flip right side up. Cool the bread com pletely before slicing, about 1 hour.
Store cooled loaves in a brown paper bag at room temperature. They’ll taste
even better the day after you bake them.
Local Breads by Daniel Leader
[Non-text portions of this message have been removed]
Yahoo! Groups Links
To visit your group on the web, go to:
http://groups.yahoo.com/group/BREAD-RECIPE/
http://www.mail-archive.com/bread-
Bizcochuelo (Sweet Bread)
1 cup of Self-Rising Flour
1 cup of white sugar
1 cup of powdered chocolate (or vanilla)
3 eggs
Small portion of cream
Directions:
Mix all the dry ingredientes
Add the eggs and last the cream
Mix very well!
Cook in the oven at a medium temperature for 40 min.
Check the bread often, poking it with a knife.
The Bizcochuelo will be ready when the knife comes out dry.
You can replace the chocolate for vanilla to make a vanilla bizcochuelo.
Tastes great if you cover it in dulce de leche!
Argentina Bread (Pan)
4 1/2 cups of flour
1 1/2 cups of water
1 tablespoon of dry yeast
1 Teaspoon of salt
Directions:
Disolve the yeast in the water at a room temperature 80F
Add the flour
Knead for 10 min until the mix is thick and sticky
Let the mix rise for 1 hour and 45 min
Work the mix with your fingers, push it down.
Let it rise for another 45min
Form rolls of bread, slice a hole along the top.
Cook at 450-480F for 20min or until ready.
Budin (Sweet Bread)
1 cup of cream
2 eggs
1 cup of white sugar
2 cups of self rising flour
vanilla
Directions:
Mix all the ingredientes except the flour in a large bowl.
Mix them all well.
Add the flour slowly, stirring.
The mix should become thick.
Add the mix to a buttered and floured pan.
Cook for 45-50 min at a moderate temperature.
It is great with grated lemon or orange on top!
Stuffings for Parantha Breads
Paranthas can essentially be stuffed with any and every moisture-free,
dry-cooked potato, lentil, paneer cheese, or meat dish. Any moisture will
make it harder to stuff and roll the paranthas. As you roll them, the dough
shell will absorb the moisture and split in various places, so be sure your
filling is dry.
In spite of this, some juicy vegerables, such as cauliflower and daikon
radishes, are very popular as stuffings. When using them, keep in mind that
salt draws out natural juices, so add salt to individual paranthas as you
roll them, or first salt the grated vegetable before cooking, allowing the
vegetable to sweat. Then squeeze out the juices, and if they are still
moist, mix in some dry flour.
Here, then, are some popular parantha stuffings.
These stuffings can also be used in all types of stuffed breads mentioned in
this chapter (such as deep-fried poories, baked kulchas, and grilled naans),
and also in Indian snacks such as samosas (stuffed triangular pastries).
When you’ve prepared each of these fillings, pro ceed with the directions
for Basic Stuffed Griddle Fried Breads (page 586).
Potato Parantha Stuffing
Aafu lac Paranthae
Makes enough for 10 to 12 breads
3 large russet (or any) potatoes (about 11/4 pounds)
1 to 2 tablespoons peeled minced fresh ginger
1/4 cup finely chopped fresh cilantro, including soft stems
4 to 5 scallions, white parts only, minced (optional)
1 to 2 fresh green chile peppers, such as serrano, minced with seeds
2 tablespoons ground coriander
2 teaspoons ground dried pomegranate seeds
1 teaspoon ground dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
3/4 teaspoon salt, or to taste
Boil the potatoes in lightly salted water to cover until tender, about 20
minutes. Then peel and grate or mash them in a medium bowl. Mix all the
ingredients together. Use in Basic Stuffed Griddle-Fried Breads (page 586).
Cauliflower Parantha Stuffing
Gobhi kae Paranthae
Makes enough for 10 to 12 breads
5 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, stemmed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 small cauliflower (about 3/4 pound), cut into florets
1 tablespoon ground coriander
2 teaspoons ground pomegranate seeds
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground ajwain seeds
1/2 teaspoon salt, or to taste
In a food processor, process together the ginger, green chile peppers,
cilantro, and cauliflower until minced. Transfer to a bowl and mix in the
spices, but not the salt. Add the salt only to the individual paranthas as
you roll them. (Mixing the salt will cause the cauliflower to release its
juices and make it harder to use.) Use in Basic Stuffed Griddle-Fried Breads
(page 586).
Daikon Radish Parantha Stuffing !
Mooli kae Paranthae
Makes enough 10 to 12 breads
11/2 pounds white dalkon radishes
1 teaspoon salt, or to taste
l to 3 fresh green chile peppers, such as serrano, minced with seeds
1 tablespoon peeled minced fresh ginger
1/4 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon coarsely ground ajwain seeds
In a food processor, grate or mince the radishes. Transfer to a bowl, mix in
the salt and leave the radishes to sweat, about 30 minutes. Then squeeze out
as much water as you can. (This removes much of the strong and bitter juice
from the daikons, making them much sweeter. If you wish, use these juices to
make the dough for paranthas.) Add the remaining ingredients and mix well.
Use in Basic Stuffed Griddle-Fried Breads (page 586).
Paneer Cheese Parantha Stuffing
Paneer kae Paranthae
Makes enough for 10 to 12 breads
3 ounces Paneer Cheese (homade or store-bought), crumbled
1/4 cup grated Monterey Jack or mild cheddar cheese
3 quarter-size slices peeled fresh ginger
1 large dove fresh garlic, peeled
1 to 2 fresh green chile peppers, such as serrano, stemmed
1/2 cup finely chopped fresh cilantro, with soft stems
1 tablespoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon salt, or to taste
Prepare the paneer, then crumble and place in a food processor along with
the cheese, ginger, garlic, green chile peppers, and cilantro and process
until minced. Add the coriander, garam masala, and salt and pulse a few
times to mix. Use in Basic
Stuffed Griddle Fried Breads (page 586).
Ground Lamb Parantha Stuffing
Keemae ae Paranthae
Makes enough for 10 to 12 breads
1 pound ground lamb, chicken, or turkey
1 small onion, coarsely chopped
4 quarter-size slices peeled fresh ginger
1 large clove fresh garlic, peeled
1 fresh green chile pepper, such as serrano, stemmed
A few fresh mint leaves
1 teaspoon garam masala
1/2 teaspoon salt, or to taste
Cook the lamb (or poultry) over medium heat until golden, 5 to 7 minutes.
Let cool and transfer to a food processor. Add the remaining ingredients and
process until minced. If the stuffing seems too moist from the onion, mix in
up to 2 tablespoons chickpea or whole-wheat flour. Use in Basic Stuffed
Griddle Fried Breads (page 586).
Variation: Any leftover grilled meat or chicken can be minced in a food
processor and used as stuffing
1000 Indian Recipes
Basic Stuffed Griddle-Fried Breads
Bharae Huae Paranthae
Makes 10 to 12 breads
Although these are fried in the same way as basic paranthas, their filling
technique is a new addition.
1 recipe stuffing of your choice (pages 587 to 588)
1 pound (1 recipe) Basic Whole-Wheat Dough (below)
1 cup whole-wheat flour in a medium bowl or pie dish, for coating and
dusting
1/4 cup vegetable oil, or melted butter or ghee, for basting
1. Prepare the stuffing. Prepare the dough. Heat the tava or griddle over
medium-high heat until a sprin kling of flour immediately turns dark brown.
Wipe off the flour and proceed. While the tava is heating, with lightly
oiled clean hands, divide the dough equally into 10 to 12 balls and cover
with foil to pre vent drying. Divide it into 10 to 12 portions, about 3 to
4 tablespoons each.
2. Working with each ball of dough separately, trans fer to the bowl with
the dry flour, press lightly to form a disc, coat generously with dry flour,
and roll into a 4- to 5-inch circle. Place the stuffing in the center. Bring
the edges together, pinch to seal, then shape into a ball once again.
3. Flatten and coat this stuffed ball with flour and roll it into a 7- to
8-inch circle of even thickness. As you roll, keep turning and dusting the
dough with flour or it may stick to the rolling surface. If the stuffing has
excess moisture, the paranthas may develop tiny (or large) holes as they
stretch while rolling. If that happens, seal the holes by putting a little
dry flour over them (or by pinching them together).
4. Place the rolled parantha on the hot tava. Turn it over when it is
slightly cooked and dotted with tiny golden spots on the bottom, about 1
minute. When the other side is covered with larger brown dots, turn it over
and brush lightly with oil. Flip it over again and fry the oiled side about
30 seconds. Similarly, baste and fry the other side another 30 seconds.
There should be a total of 4 turns. Remove from the griddle and serve.
Basic Whole-Wheat Dough Cundha Hua Atta Makes 10 to 12 breads
In Indian bread making, this whole-wheat flour and water dough, with no
other additives, is the most basic.
STORING AND fREEZING INDIAN BREADS
Very little compares to the frilgrance and taste of freshly made bread,
especially when basted with a touchofghee (Indian clarified butterj-, a
culinary extravagance that I will not part with,even though I do take all
other measures to make my cooking more healthful.
Indian breads can also be made, then stored in the refrigerator up to 5 days
and in the freezer as long as 2 months. To do this, cook the breads lightly
on both sides, then place them on any clean flatsurface to cool them
completely. Then’ stack them one on top of the other and wrap in : aluminum
foil or place in zip closure bags, and refrigerate or freeze.
When ready to use, finish cooking the breads in I one of several ways: on
the tava or griddle; in.1 a single layer on an ungreased broiler-safe tray,
.4 to 5 inches from the heat source; or grill them) on an outdoor or indoor
grill. Leftover breads can I be reheated in the toaster oven about 1 minute
at 450°F, or in a regular toaster. Do not cook or reheat any breads in the
microwave.
2 cups stone-ground dururn whole-wheat flour
About 1 cup water, or nonfat plain yogurt, whisked until smooth
To make in a food processor
1. Place the flour in the work bowl of the food processor fitted with the
metal S-blade. Turn the machine on, add the water or yogurt in a thin
stream, and process until it just gathers into a ball.
2. Continue to process until the sides of the bowl look clean, 20 to 30
seconds. (Add 1 or 2 table spoons more flour if the dough sticks to the
sides of the work bowl, and some water if the dough seems hard.) Stop the
machine, remove the dough to a bowl, cover with plastic wrap or the lid of
the bowl, and let rest at least 1 and up to 4 hours. (This allows the gluten
to develop.) If keeping for a longer period, refrigerate the dough.
To make by hand.
1. Place the flour in a bowl and add 3/4 cup water. Stir lightly in round
circular motions with clean fingers until it starts to gather. (Add 1 or 2
tablespoons more flour if the dough seems sticky, or some water if it seems
too firm.)
2. Knead for about a minute, pressing your knuckles lightly into the dough,
spreading the dough out ward, then gathering the ends together toward the
center with your fingers and pressing the center down. Repeat kneading a few
times until you have a soft and pliable dough that does not stick to your
fingers. If, while kneading, the dough sticks to you hands, put a little oil
or water on them.
3. Cover with plastic wrap or the lid of the bowl an let rest at least 1 and
up to 4 hours at room temper ature. (This allows the gluten to develop.)
Ifkeepin for a longer period, refrigerate the dough.
1000 Indian Recipes
Griddle- Fried Mughlai Breads with Almonds and Poppy Seeds
Khastae Mushlat Paranthae
Stuffed Griddle-Fried Flatbreads
Makes 10 to 12 breads
These paranthas are generally made with all-purpose flour, but I always
sneak in some durum whole-wheat flour, and no one is the wiser. Also,
generally it is the white poppy seeds that go into this parantha, but I find
that the black ones look prettier and are easier to find, so those are what
I use.
25 to 30 raw almonds, shelled
11/2 cups all-purpose flour
1/2 cup stone-ground durum whole-wheat flour
1 to 3 fresh green chile peppers, such as serrano, stemmed
3 tablespoons black poppy seeds
2 teaspoons ground dried fenugreek leaves
1 teaspoon coarsely ground black pepper, or to taste
1/2 teaspoon salt, or to taste
2 to 3 tablespoons vegetable oil
About 3/4 cup water
1. Soak the almonds in water to cover overnight. Then, with clean hands,
peel the softened brown skin off the almonds. In a food processor, add all
the ingredients except the water and process until every thing is smooth.
Then, with the motor running, add the water in a slow, steady stream until
the dough gathers into a smooth ball and cleans the sides of the work bowl.
(Add more flour if the dough seems sticky and more water if it seems too
dry.)
2. Lightly oil your hands and transfer the dough to a bowl. Cover with
plastic wrap or the lid of the bowl and let it rest for 1 to 4 hours. (This
allows the gluten to develop.) If keeping for a longer period, refrigerate
the dough.
3. To roll and cook the paranthas, proceed as per the directions for Basic
Griddle-Fried Breads (page 581), from Step 3.
1000 Indian Recipes
Griddle- Fried Layered Green Chile Pepper Breads
Mirchi ka Lachaedar Paranthae
Makes 10 to 12 breads
Sharp and hot-especially if you add all 3 chile peppers-this parantha is
best served with mild accompaniments, one of which should definitely be a
mild yogurt raita.
1 teaspoon Chaat Masaia (homemade or store-bought)
1 pound (1 recipe) dough for Basic Griddle-fried
Breads (page 581)
1/4 cup finely chopped fresh cilantro, including soft stems
2 tablespoons peeled minced fresh ginger
3 scallions, white parts only, minced
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 teaspoon ground dried fenugreek leaves
1/4 teaspoon salt, or to taste
2 to 3 tablespoons vegetable oil
1 cup stone-ground durum whole-wheat flour in a medium bowl or a pie dish,
for dusting
1. Prepare the chaat masala. Prepare the dough. Then, in a small bowl, mix
together the cilantro, gin ger, scallions, green chile peppers, fenugreek
leaves, and salt.
2. To roll the paranthas, divide the dough and the herb mixture into 10 to
12 portions. Working with each dough portion separately, make a layered
triangle, square, or circle as per the directions for Shaping Paranthas on
page 580.
3. To cook the paranthas, proceed as per the direc tions for Basic
Griddle-Fried Breads (page 581), from Step 5.
1000 Indian Recipes
Griddle- Fried Flaky Onion Breads
Pyaz kae Khasta Paranthae
Makes 10 to 12 breads
With minced onions worked into the dough, each bite of this lovely parantha
is a crunchy mouthful. The dough [or this parantha should be made with your
hands; the delicate crunch of the onions will be lost if the dough is made
in a food processor.
2 cups stone-ground durum whole-wheat flour
3 tablespoons vegetable oil, melted ghee, or butter
1 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 teaspoon coarsely ground fennel seeds
1/2 teaspoon kalonji seeds
1/2 teaspoon ground fenugreek seeds
1/2 teaspoon salt, or to taste
2/3 cup nonfat plain yogurt, whisked until smooth
1. Place the flour and oil (or ghee or butter) in a bowl and rub with clean
fingers to mix. Then add all the remaining ingredients, except the yogurt,
and again, mix well with your fingers. Add the yogurt and mix again with
your fingers in round circular motions until it starts to gather into a
dough. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some
more yogurt if it seems too firm.)
2. Knead about a minute, pressing your knuckles lightly into the dough,
spreading the dough outward, then gathering the ends together toward the
center with your fingers. Repeat pressing and gathering a few times until
you have a soft and pliable dough that does not stick to your fingers. (If,
while kneading, the dough sticks to your hands, put a little oil or water on
them.)
3. Cover with plastic wrap or the lid of the bowl and set aside at least 1
and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for
a longer period, refrigerate the dough.
4. To roll and cook the paranthas, proceed as per directions for Basic
Griddle-Fried Breads (page 581), from Step 3
1000 Indian Recipes
Griddle- Fried Layered Mint, Ajwain, and Black Pepper Breads
Pudina/ Ajwain eur Kaalt Mirch kae Paranthae
Makes 10 to 12 breads
I love the flavors of mint, black pepper, and ajwain together. Paranthas are
hearty to start with, and with these three strong flavors this bread is
really satisJYing it becomes a simple but great meal with mango pickle and
a yogurt raita.
1 1/4 cups stone-ground durum whole-wheat flour
1/4 cup fine-grain semolina
1 to 3 fresh green chile peppers such as serrano, minced with seeds
1 teaspoon black pepper, dry-roasted and coarsely ground
1 tablespoon ground dried mint leaves + more for garnish
1/2 teaspoon coarsely ground ajwain seeds
1/3 teaspoon salt, or to taste
2 to 3 tablespoons canola oil
1/2 cup nonfat plain yogurt, whisked until smooth, or more if necessary
1. In a bowl, mix together the whole-wheat flour and semolina with clean
fingers, then add the green chile peppers, black pepper, mint, ajwain, and
salt. Rub in the oil. Add the yogurt and mix again with your fin gers in
round circular motions until it starts to gather into a dough.
2. Knead about a minute, pressing your knuckles lightly into the dough,
spreading the dough out ward, then gathering the ends together toward the
center with your fingers. Repeat pressing and gather ing a few times until
you have a soft and pliable dough that does not stick to your fingers. If,
while kneading, the dough sticks to your hands, put a little oil or water on
them.
3. Cover with plastic wrap or the lid of the bowl and let it rest at least 1
and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for
a longer period, refrigerate the dough.
4. To roll and cook the paranrhas, proceed as per the directions for Basic
Griddle-Fried Breads (page 581), from Step 3. As each parantha is made,
sprinkle about IA teaspoon dried mint, then serve.
1000 Indian Recipes
My Healthy Griddle-Fried Mashed Potato Breads
Attae Mein Gundhae Hut Aalu ki Rotiyan
Makes 10 to 12 breads
These are not your traditional stuffed potato parantha breads. Here, I mix
mashed potatoes into the dough along with some aromatics to make one of the
easiest and most flavorfitl potato breads around. It is also much lower in
fit than other paranthas, because I don’t fry it. I make the dough as I
would fOr the griddle-ftied breads, but I cook them without oil and then
simply baste them lightly with butter while they are warm.
As fir as I know, no one really makes them this way. Even my mother-in-law
was surprised and impressed when I gave her this for an afternoon lunch with
nonjat plain yogurt and the spicy Cilantro-Lime Chutney.
2 large russet (or any kind) potatoes
2 tablespoons Basic Ginger and Green Chile Pepper Paste (Homemade or store
bought)
1 cup stone-ground durum whole-wheat flour
1/4 cup all-purpose flour
1 tablespoon dried mint leaves
1 teaspoon dried fenugreek leaves
1 fresh green chile pepper, such as serrano, minced with seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon coarsely ground ajwain seeds
2 tablespoons vegetable oil
1 tablespoon peeled minced fresh ginger
1/4 cup nonfat plain yogurt, whisked until smooth, if needed
Chilled butter, to taste
1 cup stone-ground durum whole-wheat flour in a medium bowl or a pie dish,
for dusting
1. Boil the potatoes in lightly salted water to cover until tender, about 20
minutes. Drain, let cool, then peel and grate them. Meanwhile, prepare the
ginger chile paste.
2. In a large bowl, wirh clean fingers, mix together the whole-wheat and
all-purpose flours, mint and fenugreek leaves, green chile pepper, salt,
black pep per, and ajwain seeds. Then mix in the potatoes, oil, and ginger.
(By now there should be enough mois ture to make the dough. If not, add up
to 1/4 cup yogurt to make a semi-firm dough that does not stick to the
fingers.) This dough does not require resting time, nor should it be
kneaded.
3. With lightly oiled hands, divide the dough equally into 10 to 12 round
balls and cover with foil to prevent drying. Working with each ball of dough
separately, coat with the dry flour, transfer to a cut ting board or any
other clean flat surface, and, with a rolling pin, roll into a thin 6- to
7-inch circle. (If the dough sticks to the rolling surface, dust with more
flour.)
4. Heat a tava or a griddle over medium-high heat and cook the breads,
turning them once or twice until they are speckled with golden dots on both
sides, about 1 minute per side. Remove from the griddle, lightly baste with
butter, and serve.
1000 Indian Recipes
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