1 lb malt flour
2 lb of red pepper powder
5 lb wheat flour
1 lb soybean flour, fermented
1 gal water
1 lb salt
Directions
Lately I've been getting more into Japanese cooking
which is different enough from Chinese that I had to
do some serious larder stocking. It took visits to
three different stores but I finally come up with the
basics. One of the the stores turned out to be++ta
da!++a Korean market so I now have the malt flour you
keep referring to. In fact, I just put the first loaf
utilizing it into the bread machine a few minutes ago.
Depending on how this loaf turns out, I'll post the
recipe I've worked out for oatmeal bread.
This Korean market is a fairly decent sized store for
a hole in the wall and they have just about everything
one would need for Korean cooking, including a fresh
meat counter. Nice find! I'm used to buying things
with labels I can't read, but a lot of the stock in
this store didn't have *any* labels at all! This
stuff was obviously locally produced by the Korean
community and some was recognizable as Kim Chee,
various bean pastes and the like, but with some of the
stuff, I had absolutely no idea what it was++or even
whether it was animal or vegetable in origin. I'll go
back when I have some time and find out what all those
goodies are.
Here's a recipe that was on the bag of malt flour I
thought you might get a kick out of. This is exactly
the way it appeared on the bag. Put malt flour into
lukewarm water and set aside for about 1 hour.
Pour the malt melted water into pot (throw away the
button setting). Put wheat flour into malt water, and
make slow boil on low heat, and then simmer for about
1 hour. Remove the glue from heat and mix fermented
soy bean flour and then lastly add hot pepper powder
and salt, and mix well. *As for salt, you may add or
reduce to your taste.
*For soup use (Chigae), you better add more fermented
soy bean flour.
From the label on Haitai Brand Malt Flour.
Posted by Stephen Ceideberg; September 3 1993.
Servings: 1 servings
Korean Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Korean
The History of Recipes
Academics have traced the existence of recipes back into history, certainly as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents which described recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and dessert, something we still use today. Aspicius also recounts how the Roman cooks made use of a wide range of spices and herbs, including some that we all recognise for example bay, fennel and asafoetida. For the centuries that followed, the wealthy families of Wesstern Europe competed to serve the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down the recipes of their peers. By the advent of the 20th century, recipe publications are in great demand, mostly due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Korean Bread recipe.
