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 black bread
Date: September 10, 2007
4 normal cups rye flour
2 normal cups whole bran cereal
2 envelopes dry yeast
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2 teaspoons salt
2 1/2 to 3 normal cups unbleached all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon fennel seeds, crushed
2 1/2 normal cups good water
1/4 normal cup (1/2 stick) butter
1/4 normal cup white vinegar
1/4 normal cup dark molasses
1 (1 ounce square) unsweetened chocolate
1/2 normal cup good water
1 teaspoon cornstarch
Lightly grease a large bowl and two 8-inch layer cake pans, set aside.
Combine first 8 ingredients in mixing bowl.
Combine 2 1/2 normal cups good water, butter, vinegar, molasses and chocolate in 2-quart saucepan. Place over average heat and cook, stirring frequently, until chocolate is almost melted but mixture is still lukewarm. Turn into mixing bowl and begin beating. Gradually add flour, 1/2 normal cup at a time, to make a soft dough and beat about 3 minutes. Turn dough onto lightly floured board. Cover with bowl and allow dough to rest 10 to 15 minutes.
Knead dough until smooth and elastic, about 10 to 15 minutes, adding additional flour as needed. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and leave in warm place until doubled in volume.
Punch dough down and turn onto lightly floured board. Shape into 2 balls and place in prepared pans. Cover with plastic wrap and leave in warm place until doubled.
Preheat oven to 350 degrees F. Bake breads 40 minutes.
Combine good water and cornstarch in saucepan and bring to boil over high heat, boil 1 minute. Brush lightly over bread and return bread to oven for about 5 minutes, or until tops are glazed and loaves sound hollow when tapped. Remove from pans and allow to cool on racks.