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
It is quite possible to trace the history of transcribed cooking instructions back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into Roman times 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans made use of a wide range of spices and herbs, including a few you will know such as thyme, rue and asafoetida. As we move on, we have a couple of recipe books which date from the fourteenth century : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is served today, but instead recipes for the types of food enjoyed by the rich. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like basil and rosemary. These new foods and spices created a torrent in recipe books, some of which are now in private collections. During the next few centuries, the rich families of Europe competed to serve the most exotic meals, and because of this the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down popular recipes of the day. By the advent of the 20th century, recipe books were highly popular mostly due to higher levels of literacy, people having increased spare time and having more money. The revolution that is television brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chuck Conway's O'bread's Rye Currant Rolls (E recipe.
