Болу ду каку (хлеб по-мадейрийски)
Mar. 14th, 2011 04:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
carabaas
Ingredients
3 1/2 cups fine white flour
2 teaspoons dry yeast
1 teaspoon salt
1 cup water
One small sweet potato
(aprox 100 grams, cooked,
pealed and mashed)
Traditional Method
Firstly dissolve the yeast in a small amount of warm water, into a thick brown paste. Mix a small amount of flour into the paste to thicken it. Continue adding small amounts of flour until your yeast-paste is about 1/4 cup-full. Cover and leave the yeast-paste to raise for about 1 ½ hours.
Crumble the yeast-paste into the rest of the water once ready and add all the other ingredients. Knead the dough for a full hour (traditionally by hand) cover the mixture and let it raise until it is twice the original size (approximately 1 ½ hours). Once ready divide the mixture and shape into flat round circles (about the size of a plate, 2 cm in thickness) Cover and let it rise for a further 45 minutes, it is then ready for baking
Traditionally these are then baked on a piece of flat granite stone which has been heated on a wood fire, however a conventional stove can be used.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2011-03-14 02:03 pm (UTC)А вот название ну ни разу не аппетитное.
no subject
Date: 2011-03-14 02:09 pm (UTC)Дословно переводится как "черепковый хлеб". Его островитяне готовят на черепице.
no subject
Date: 2011-03-14 02:08 pm (UTC)no subject
Date: 2011-03-14 02:18 pm (UTC)no subject
Date: 2011-03-14 02:15 pm (UTC)no subject
Date: 2011-03-14 02:25 pm (UTC)http://jazzedcook.com/portal/forum/index.php?topic=95.0;wap2
любил такое на Кипре
no subject
Date: 2011-03-14 02:31 pm (UTC)no subject
Date: 2011-03-14 02:36 pm (UTC)no subject
Date: 2011-03-14 02:40 pm (UTC)no subject
Date: 2011-03-14 02:45 pm (UTC)http://ru.wikipedia.org/wiki/Сувлаки
no subject
Date: 2011-03-14 02:47 pm (UTC)no subject
Date: 2011-03-14 02:49 pm (UTC)есть что вспомнить.. (аж захотелось вернуться....)
no subject
Date: 2011-03-14 02:52 pm (UTC)no subject
Date: 2011-03-14 02:55 pm (UTC)no subject
Date: 2011-03-14 04:28 pm (UTC)no subject
Date: 2011-03-14 04:44 pm (UTC)3 1/2 cups fine white flour
2 teaspoons dry yeast
1 teaspoon salt
1 cup water
One small sweet potato
(aprox 100 grams, cooked,
pealed and mashed)
Traditional Method
Firstly dissolve the yeast in a small amount of warm water, into a thick brown paste. Mix a small amount of flour into the paste to thicken it. Continue adding small amounts of flour until your yeast-paste is about 1/4 cup-full. Cover and leave the yeast-paste to raise for about 1 ½ hours.
Crumble the yeast-paste into the rest of the water once ready and add all the other ingredients. Knead the dough for a full hour (traditionally by hand) cover the mixture and let it raise until it is twice the original size (approximately 1 ½ hours). Once ready divide the mixture and shape into flat round circles (about the size of a plate, 2 cm in thickness) Cover and let it rise for a further 45 minutes, it is then ready for baking
Traditionally these are then baked on a piece of flat granite stone which has been heated on a wood fire, however a conventional stove can be used.
no subject
Date: 2011-03-14 04:47 pm (UTC)Это был рецепт для хлебопечки. Я уже поменял.
no subject
Date: 2011-03-14 04:56 pm (UTC)