150ml warm water
1 tsp easy-blend yeast
225g strong white flour
3 tbsp (about 50g) unsalted butter - I use only 40g
1 medium-sized onion, very finely chopped
2 tsp mustard powder- I use 4 heaped tsp grated Parmesan instead
1/4 tsp ground black pepper
2 tsp fine salt - only 1.25 ts
H O W :
Mix the water with the yeast and 100g of the flour from the total amount in a warm bowl. Stir it until most of the lumps have gone then leave for 1 hour (2 Hours) or until it triples in volume, though it's fine to leave it up to 3 - 4 hours if you need to.
Meanwhile cook the onion in the butter until soft and transparent and then leave to cool so that it doesn't scorch the yeast mixture. Toss the mustard powder, pepper and salt with the remaining 125g flour in a separate bowl. Next beat the buttery onion into the yeast mixture until combined then add the remaining dry ingredients and work this into a soft sticky dough. Scrape and remaining dough from the spoon and your fingers, then cover and leave for 45 minutes.
Preheat the oven to 200C . On a lightly floured worksurface roll the dough into a rectangle roughly 20cm by 10cm. Cut long 20cm strips about 1-2cm wide from the dough then roll each on the worksurface until they measure 30cm long. Place on a large tray covered with non-stick baking parchment and leave for 15 minutes to puff slightly. Bake for 25 minutes or until crisp and golden. If you use the dough to make flatbreads, lower the oven temperature to 190C after 20 minutes and continue to bake until they dry out and crisp.
Full recipe and Variations - Here
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
November 29, 2009
150ml warm water