Free Recipe Chuck Conways O breads Rye Currant Rolls
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Chuck Conways O breads Rye Currant Rolls Recipe
1 c Emeril s sourdough starter
3 c Bottled water
4-1/2 c Flour
2-1/2 c Stone ground rye flour
2 tb Coarse salt
2 c Dried currants
Corn meal
Chuck Conways O breads Rye Currant Rolls Preparation
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 Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Apr 04, 1998
Cooking Temperature:
Recipe Serves: 2
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