1 cup emeril's sourdough starter
3 cup bottled water
4 1/2 cup flour
2 1/2 cup stone ground rye flour
2 tbsp coarse salt
2 cup dried currants
1 corn meal
A Recipe for
Chuck Conways O'breads Rye Currant Rolls
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Food Tip |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
This Recipe for Chuck Conways O'breads Rye Currant Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
If you enjoy this Chuck Conways O'breads Rye Currant Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This is a recipe for Chuck Conways O'breads Rye Currant Rolls from the recipe cookbook of Recipes-to-go (Bread)
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
My favorite animal is steak. |
| Fran Lebowitz |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
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
Serves: 2
Chuck Conways O'breads Rye Currant Rolls Recipe brought to you by Recipes To-Go