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21 February 2009 @ 09:15 pm
Are you going?  
To Scarborough Fair?

Well.. E decided to let me make it myself. Which is probably why I forgot the eggs. She would have reminded me. I decided to do 2 small braids, and 3 small cobs or boules, which basically means round loaves, but it sounds a lot fancier doesn't it?
Scarborough Bread Loaf

Well.. if you've been reading my recipes... you know the basic ingredients right?
For a single loaf, you need
2 teaspoons of yeast
1 1/4 cup of liquid
2 Tablespoons of sugar
1/2 teaspoon of salt
2 Tablespoons of oil of some sort
3-4 cups of flour or mixed flour and grains, rice etc works with flour, but I haven't posted any recipes done that way yet. Even leftover oatmeal works in bread!

For 2 loaves, which is what I usually do,
4 teaspoons of yeast
2 1/2 cup liquid
2 Tablespoons sugar
1 teaspoon of salt
3-4 Tablespoons of oil
7-8 cups flour, flour mixed with grains etc

For both, you'll also need whatever you want to mix into it if you want to, but that's the basis for all the yeast breads I do, and you can mess around the amounts, add more sweetener, do all sorts of things.

Mix yeast with a quarter cup warm water, and sprinkle sugar on top, let set until it's foamy, mix in oil, warm liquid, and salt, then start adding flours and grains and anything else you want in it until you can't stir anymore, and then knead in the flour until you can't knead in anymore and you've got a nice smooth elastic ball of dough, butter or oil ball of dough, cover, let set for an hour to rise, and then punch it down, form your loaves on or in greased pans, you can also flour the pan or use cornmeal as well for a nice rustic finish. Butter or oil the tops, and let set for 45 minutes to an hour to rise again, and bake at 425°F until done, generally 35-45 minutes.
So that's the basic dough. I made the 2 loaf recipe.
In this case, I used melted butter for the oil, water for the liquid, and a mix of wheat and white flours, I set 1/4 cup of cracked wheat aside in some of the warm water to soften some while I pulverized 1/3 cup each of parsley, sage, rosemary and thyme, but I didn't use all of it in the bread, I used about half of it in the bread, and mixed in the seasoning while the dough was still more like batter then a dough, and then as I was nearly to the point I couldn't stir in anymore, I dumped in my cracked wheat with the water it soaked in.
I greased and floured my cookie sheets, and formed the loaves, then buttered the tops of my loaves, and sprinkled on a bit of the reserved seasoning and flour, and let rise again.

The rest of the mixed herbs? Like I said, I strained yogurt. Not for the full 24 hours to make a very dense labneh cheese, because I wanted something very spreadable, so for about 6 hours. First I mixed 1 teaspoon of salt with a 32 oz container of yogurt, then put it in a strainer lined with coffee filters over a bowl, covered it with a plate, and left it in a cool area. (it's winter, in a Alaska. I wasn't too worried about it spoiling by a drafty window) After 6 hours, a lot of whey came out of it, and I had a dense, spreadable, sour topping. I put that back in the container (which I washed while the yogurt was sitting), and added some garlic granules, and the rest of the herbs, hit that with my stick blender, and then put it in the fridge for the flavors to meld and marry. It turned out so good, and hey! Fat free yogurt! So it's pretty much a guilt free topping. Mike thinks it would be good in sandwiches, with hummus, or as a veggie dip as well.

For dinner tonight, I made my mom's old sweet/sour meatball recipe, but on browned ground beef instead of meatballs, and Mike had it over a split boule with cheddar cheese. He seemed to enjoy it considerably.
 
 
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