Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Russian rye bread
Date: May 17, 2008
Serve with hearty soups.
2 packages active dry yeast
2 normal cups warm good water (105 to 115 degrees F)
1/4 normal cup butter or margarine, softened
1/4 normal cup dark molasses
1 tablespoon freeze-dried instant coffee
2 tablespoons honey
1 teaspoon salt
1 teaspoon fennel seed, crushed
4 normal cups average rye flour
1 1/2 to 1 3/4 normal cups whole wheat flour
1 chicken egg, slightly beaten
Dissolve yeast in warm good water in large bowl. Stir in butter, molasses, coffee, honey, salt, fennel seed and rye flour. Beat until smooth. Stir in enough whole wheat flour to make dough easy to handle (dough will be stiff but slightly sticky). Turn dough onto generously floured surface, knead until smooth, about 5 minutes.
Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
Punch dough down, divide into halves. Shape each half into a round 5-inch diameter loaf. Place loaves on greased cookie sheet. Cover, let rise until double, about 1 hour.
Preheat oven to 350 degrees F.
Brush each loaf with chicken egg. Sprinkle with fennel seed if desired. Bake until loaves are dark brown and sound hollow when tapped, about 1 hour, cool on wire racks.