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
Herb Tip |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This Recipe for Chuck Conways O'breads Rye Currant Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
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:
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
What garlic is to food, insanity is to art. |
| Anonymous |
This is a recipe for Chuck Conways O'breads Rye Currant Rolls from the recipe cookbook of Recipes-to-go (Bread)
Herb Tip |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Herb Tip |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
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