Ingredients
1 cup emeril's sourdough starter
3 cup bottled water
4 1/2 cup flour
2 1/2 cup stone ground rye flour
2 tbsp coarse salt
2 cup dried currants
1 corn meal
Directions
In a large mixing bowl stir together starter and water. Mix in half
of the white flour and half of the rye, one cup at a time, and salt.
Stir in currants, remaining rye flour and enough of the white flour
to make a stiff dough. When dough is too stiff to stir, turn out on
to work surface. Knead until it comes together in a mass, about 8
mins; dough will still be slightly sticky. Transfer to a clean mixing
bowl, cover and set aside until double in size. Turn out dough on
lightly-floured 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 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~. Bake for 30
mins. For crusty rolls, spray walls of oven with water with a plant
mister. Formatted by jayne@idt.net
Servings: 2 dozen
Chuck Conways O'breads Rye Currant Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be observed far back into the far past, in truth as far as the Egyptians, and potentially, even further back. Having said that, these, old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Much later, in Roman times a roman called Apicius created a number of documents which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also recounts how the Roman chefs made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. These new culinary innovations prompted an eruption in recipe manuscripts, many of which are kept safe in private collections. Over the succeeding few hundred years, the families of Europe tried to lay on the best banquets, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the twentieth century, cookbooks were increasing in popularity due to higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chuck Conways O'breads Rye Currant Rolls recipe.
