Ingredients
1 cup sourdough starter see recipe
3 cup bottled water
1 up to 4 1/2 cups flour
2 1/2 cup stone-ground rye flour
2 tbsp coarse salt
2 cup dried currants
1 corn meal
Directions
Recipe by: ESSENCE OF EMERIL SHOW #EE2134
In a large mixing bowl stir together starter and water. Mix in half of
white flour and half of rye flour, one cup at a time, and salt. Stir
in currants, remaining rye flour and enough of white flour to make a
stiff dough. When dough is too stiff to stir, turn out onto work
surface. Knead until it comes together in a mass, about 8 minutes;
dough will still be slightly sticky.
Transfer to a clean mixing bowl, cover and set aside until doubled in
size.
Turn out dough on lightly-floured work surface and punch down with
floured hands. Knead briefly and divide in two. Roll each half into a
log about 3 inches in diameter; cut each into 12 rolls. Using palm of
your hand roll each piece of dough into a small, tight round roll.
Place rolls, about 2 inches apart, on a cornmeal-dusted baking sheet.
Cover and set aside to rise, until barely doubled. Preheat oven to
450 degrees. Bake for 30 minutes. For crusty rolls, spray walls of
oven with water with a plant mister.
Yield: 2 dozen rolls
Servings: 2 dozen roll
Chuck Conway's O'bread's Rye Currant Rolls (E Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to track the history of meal recipes far back into distant history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. However, sadly, these old records were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the Romans were skilled in the use of many different spices, including a few that are still present in modern kitchens such as basil, fennel and dill. For the next few years, the rich families of the West strove to lay on the most extravagent meals, and as a consequence, cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and recording the recipes that were being prepared for the better households. The introduction of the TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Chuck Conway's O'bread's Rye Currant Rolls (E recipe.
