Search results
Results from the WOW.Com Content Network
Place the dough in the refrigerator and allow it to rise for 8 to 10 hours. Once that time is up, remove the dough from fridge, punch it down and divide the dough in half. Shape each portion of ...
Flammkuchen/Tarte flambée : thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons Flatbrød ( Norway ): barley flour , salt and water, or potato, flour and salt, or peas flour and salt.
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
It can also be made in an unleavened version by omitting sugar and yeast. [23] Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking. Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven , but modern recipes may adapt for cooking on a wok or tava .
Start by bringing a large pot of salted water to boil for the potatoes. Once boiling, add the whole potatoes and boil for about 10 minutes, until fork tender. Drain, cool, then halve and slice ...
A 1998 attempt to recreate medieval English "strong ale" using recipes and techniques of the era (albeit with the use of modern yeast strains) yielded a strongly alcoholic brew with original gravity of 1.091 (corresponding to a potential alcohol content over 9%) and "pleasant, apple-like taste". [98]
Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest.
Sour dough was used as yeast, along with yeast from beer production (from the 19th century). [14] Around 1860–70, industrial pressed yeast production started to result in more voluminous bread. In southern Sweden, rye bread was more often baked into softer and thick bread cakes ( kavring , “round bread”), and from the 19th century ...