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
It is quite possible to trace the history of recipes far back into the distant past, certainly as far back into history as the Egyptians, and possibly even further than that. However, sadly, these old recipes were just primitive pictorial instructions for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Closer to modern times, there were a couple of recipe books from the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are not about the indian curry that we all know today, but instead recipes for the types of meals enjoyed by the rich and powerful of that period. During the succeeding few centuries, the upper classes competed to serve the best banquets, and as a result cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery books are highly popular due to increased literacy, people having more spare time and being a little richer. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Amy Scherber's Organic Whole Wheat Sandwich B recipe.
