Today we received our pasta machine that April got us off of ebay. So after putting together some sandwich bread dough for the week, April took some of our fresh eggs, mixed them with some flour, olive oil and a little water and we made fresh pasta for the first time. The pasta cutter portion is a spaghetti style cutter. It wasn't completely cutting through so we had to hand separate a bit. But the results were great combined with the last of our frozen homemade pesto. Yum.
On a tangent, yesterday I made a rye bread for the extended family for easter dinner over at my sister's house. It was a variation on a recipe my buddy Michael taught me a month ago. I used more white bread flour, somewhat out of choice and somewhat out of necessity since I ran out of whole wheat flour. I also greatly increased the amount of caraway seeds.
2 t active dry yeast
1 C warm (~100 F) water
3 C Rye flour
2+ C White Bread flour
1+ C Whole Wheat flour
2 T really good cocoa powder
2 1/2 t kosher salt
2+ t caraway seed
1 C warm water
2 T honey (or malt but I ran out of malt powder)
2 T cider vinegar
2 T oil (I used peanut oil)
1 C more of cooler water
Dissolve yeast in the cup of warm water.
Mix dry ingredients together
Mix the other liquids into the yeast mixture.
Slowly add liquid to flour mix. Makes a stiff dough; add a little more water at a time until a dough is formed that will be very stiff. Knead dough, dipping hands occasionally in the cooler water, until the dough is satiny and springy. I put a little bit of flour on the board toward the end of the kneading and this transformed the dough into the satiny state.
Let rise until doubled (~ 1 hour). Punch down and rise again until doubled (~ 1 hour). Form into two loaves and put into two loaf pans. Let rise in the pans for another 20 minutes.
Bake at 350 F for 1 hour.
Glaze: 1/4 C cold water
1/2 t corn starch
1 t molasses
mix well
Brush loaves before putting into the over, again at 30 minutes and one more time with 5 minutes left.
This was great with ham and salami from our favorite local German deli, Edelweiss.
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2 comments:
I've been extremely hesitant to try peanut oil. It has such a strong taste.
Work well?
The peanut oil worked well. I would have preferred to use a good olive oil, but found that we were out when I was putting together the dough.
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