In spite of the crazy, rainy weather of the past week or two, farmers in Kansas and other Great Plains states are trying to get the wheat harvested whenever field conditions allow. On my way home from work this evening, I saw these guys making their way across a field:
Makes 16.
A traditional bread recipe in Arabic gulf area, bakes in a special tanor build in the ground.
Serve in weddings, special occasions (Eid al adha), or the religion occasions, with coffee and dates.
This recipe is so healthy and full of nutrition.
For the dough:
5 1/2 cups all purpose flour.
Started last week trying my hand at capturing the elusive wild yeast using an approximation of the method espoused by breadtopia.com, and it worked.
Hello,
There are a few of us living in San Diego. Susan (of upside down Pyrex bowl cloche fame) and I (of no particular fame that we can talk about here) have gotten together a couple of times. Last week, we did a field trip to a place called Lakeside Poultry that no longer sells poultry (???), but does sell restaurant supplies, including 50 pound bags of flour. Susan bought a bag of Gold Medal Harvest King, and I bought a bag of Eagle Mills organic bread flour (from ConAgra, not exactly your old time mill).
milk mixture:
1 cup milk.
1 tablespoon olive oil .
Filling:450 g Feta Cheese .
chopped fresh mint.
1 teaspoon sumac.
1/2 teaspoon olive oil .
*mix the Filling ingredients.
For dough :
They were *amazing*. There wasn't a terribly interesting smell or anything, but when I bit into one it was just one of those "Oh, wow" moments. I will definitely be baking them again.
This recipe from the Middle East, we eat it especially in Ramadan or any time of the year, cause it's so tasty.
For the dough:
2 cups all purpose flour
1/4 cup whole wheat flour
1 1/2 teaspoon yeast
1 1/2 teaspoon sugar
1 1/2 cup fat free milk
1 1/2 cup water
For the filling (ashta):
2 cups fat free milk
7 1/2 tablespoons corn starch
1/4 cup + 1 tablespoon sugar
We picked gallons of currant this year growing in the wild, red ones, black ones, orange ones....
We made tons of fresh-currant ice-cream to start with.
Then I made banbury cakes:
Whole Wheat pastry flour- Banbury cakes
Banbury 2
They were ummmmmm.... so goood
Today's Vermont Sourdough came out better than the last. I tried to be brave and really work the slashes and I think they're better but need work. It made me a wreck because I thought the whole thing would collapse. They didn't and next time I will cut deeper.
