1 see part 1
Directions
A sponge starter bread Mildly sweet and slightly crunchy, our version
of whole wheat oatmeal bread is great for tuna sandwiches. Cut in
thick slices, it's perfect for French toast. Shape it into rolls for
a dinner party or a family picnic. For variety, add one and a half
cups (seven and a half ounces) of golden raisins to the dough and
shape half of it into twists; crusty and delicious, they're good for
breakfast-on-the-go and afternoon snacks. This versatile bread is
sure to become one of your favorites.
SPONGE STARTER
1 1/2 cups (12 ounces) very warm water (105 to 115 degrees)
1/4 teaspoon active dry yeast 3 1/2 cups (16 ounces) unbleached
all-purpose flour One 2-quart clear plastic container
Mix all the ingredients together in a medium bowl and stir vigorously
with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat
elastic batter has formed. The batter will be very stiff; it gets
softer and more elastic after it has proofed. You may find it easier
to mix the sponge using electric mixer, with a paddle or a dough
hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a
2-quart clear plastic container and cover with plastic wrap. At this
point you have two options:
If you plan to make your dough later that same day, let the sponge
rest at room temperature until it has risen to the point where it
just begins to collapse. This may take from 6 to 8 hours, depending
on the temperature of the sponge, the temperature of the room, and
the strength of theyeast. The sponge will triple in volume and small
dents and folds will begin to appear in the top as it reaches its
peak and then begins to deflate. The sponge is now in perfect
condition to be used in a dough. It's best if you have already
weighed or measured out all of your other recipe ingredients before
the sponge reaches this point so you can use it before it collapses
too much.
If you're not planning to make your dough until the next day or the
day after, put the covered sponge in the refrigerator and let it rise
there for at least 14 hours before taking it out to use in a recipe.
Be sure to compensate for the cold temperature of the starter by
using warm water (85 to 90 degrees) in the dough instead of the cool
water specified in the recipe. Or let the starter sit out, covered,
until it reaches room temperature (this may take several hours)-but
don't let it collapse to much before you use it.
DOUGH ROLLS
This recipe can be divided into 2 dozen pieces and shaped into rolls.
Place in a square pan with rolls touching and sprinkle with oats. Let
rise for 1 1/2 to 2 hours and bake in a preheated 425 degree oven for
10 minutes. Reduce temperature to 375 degrees and bake for 15 to 20
minutes. BAKERS' DOZEN AMY SCHERBER SHOW #BD1A53 Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved
Servings: 2 lg loaves
Amy Scherber's Organic Whole Wheat Sandwich B Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Sandwich; Vegetable
The History of Recipes
Academics have found proof that recipes existed back into distant history, in fact as far as pharonic Egypt, and possibly even further. In practice though, these, early recipes were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to historians is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and afters, something we still use today. Additionally, he describes how the ancient Romans used many different aromatic flavors, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Closer to modern times, we have two books which were published in the 1300s ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals cooked for the rich and wealthy people of that time. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an eruption in publications on food, most of which are now in private libraries. By the time we get to the 1900s, recipe books are in great demand, mostly due to more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Amy Scherber's Organic Whole Wheat Sandwich B recipe.
