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Aug. 5th, 2011 11:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cotyaСделала вчера классическое бабушкино дрожжевое тесто.
Испекла пирог с грибами - последний пакетик замороженных лисичек с прошлого года и штук 8 некрупных свежих портабелло, с луком, шалотом, укропом и рисом. Яйцо, кстати, дивно удерживает начинку в пироге - обычно у меня часть высыпалась еще при нарезке на кусочки.
И большую ватрушку.
А тушенная в молоке капуста и мясной фарш ждут вечера, как и оставшееся тесто в холодильнике.
Угадайте, у кого это был такой завтрак :)
Нет, этот котик такое не ест, даже если предлагают.
А мужу моему приносят такое далеко не каждый день. Но сегодня, вот, повезло :)
Как и моим сотрудникам, им тоже досталось по маленькому кусочку.
Пришлось с утра пораньше записать рецепт, собираюсь вот, послать емаилом. Гляньте ошибки в тексте, свежим взглядом, а?
А если кому перевести на родной, то я с удовольствием, только скажите :)
1 kg (2.2 pounds) Gold Medal flour
500ml (2 cups) milk (lukewarm) divided
2 eggs
1 or 2 pkgs (or 1or 2 tbl spoon, depend of yeast freshness ) Active dried yeast (not Quick-Rising)
125 gr (1/2 cup) sugar
1 stick of butter (melted but not hot)
1. Mix yeast + 2 tbsp sugar + 2 tbsp flour + 4 oz lukewarm milk in a 1 quart (minimum) bowl. Let sit in warm place 10-20 minutes. All ingredients are taken from total quantity.
2. Mix eggs and sugar, add milk, than raised yeast mix from #1.
3. Add flour by one cup at a time to form a soft dough. You will see the dough begin to take shape after each addition of flour.
4. After adding 4-5 cup of flour knead for 5 min. and check consistency. Dough should be sticky, but start forming a boll around mixing hook, “sticky dough is better than a stiff dough” :)
5. Add melted butter and kneed for 5 min. more.
6. Knead dough into a ball and place in an oiled bowl.
7. Loosely cover with plastic wrap and a towel. Allow to rest for 45 minutes or until doubled in size. Punch down dough and knead a little. Reshape into a ball and allow to rest an additional 15 minutes. Dough will rise again, this time more quickly.
Sprinkle board with flour and use a rolling pin. There will always be some springback when you roll out a yeast dough, but if it's well-raised and rested it should roll out quite thin.
Mushroom stuffing
1-2 pound champignons button (chanterelle, portabella, or any other) mushrooms, sliced
1 medium onion chopped (or white part 1-2 leeks)
Pinch of salt and fresh ground black pepper
1 cup of cooked rice
1 egg (optional, to hold stuffing in place)
Fresh dill or parsley, chopped (optional)
Few tbls of olive oil and/or butter.
Melt butter (or oil) in skillet over medium-high heat.
Add mushrooms; sauté 10 minutes or until almost all mushroom liquid evaporates, stirring occasionally.
Add leeks or onion, sauté 5 minutes on medium heat (or until golden brown).
Season with salt and pepper.
Let’s cool and mix in rice and egg.
Mix should be slightly over salted, it will balance with bland dough.
Farmer cheese filling
1lb farmer cheese
2 tbls sugar
3-4 eggs
1 pkg Vanilla sugar or 1 tsp of concentrate
Mix and poor over a flattened and placed to battered baking pan sheet of dough with 1 inch high sides.
Mix 1 egg and use brush to “color” a dough.
Bake 25-35min. on 350 F until light golden.
Take out from oven, cover with towel and let it cool in a pan.
Also could be filled with cooked ground meet or cooked sliced cabbage in covered pie. And apple, peach, plum, blueberry in partially open, like farmer cheese cake above.
Or used as pizza dough :)
Испекла пирог с грибами - последний пакетик замороженных лисичек с прошлого года и штук 8 некрупных свежих портабелло, с луком, шалотом, укропом и рисом. Яйцо, кстати, дивно удерживает начинку в пироге - обычно у меня часть высыпалась еще при нарезке на кусочки.
И большую ватрушку.
А тушенная в молоке капуста и мясной фарш ждут вечера, как и оставшееся тесто в холодильнике.
Угадайте, у кого это был такой завтрак :)
Нет, этот котик такое не ест, даже если предлагают.
А мужу моему приносят такое далеко не каждый день. Но сегодня, вот, повезло :)
Как и моим сотрудникам, им тоже досталось по маленькому кусочку.
Пришлось с утра пораньше записать рецепт, собираюсь вот, послать емаилом. Гляньте ошибки в тексте, свежим взглядом, а?
А если кому перевести на родной, то я с удовольствием, только скажите :)
1 kg (2.2 pounds) Gold Medal flour
500ml (2 cups) milk (lukewarm) divided
2 eggs
1 or 2 pkgs (or 1or 2 tbl spoon, depend of yeast freshness ) Active dried yeast (not Quick-Rising)
125 gr (1/2 cup) sugar
1 stick of butter (melted but not hot)
1. Mix yeast + 2 tbsp sugar + 2 tbsp flour + 4 oz lukewarm milk in a 1 quart (minimum) bowl. Let sit in warm place 10-20 minutes. All ingredients are taken from total quantity.
2. Mix eggs and sugar, add milk, than raised yeast mix from #1.
3. Add flour by one cup at a time to form a soft dough. You will see the dough begin to take shape after each addition of flour.
4. After adding 4-5 cup of flour knead for 5 min. and check consistency. Dough should be sticky, but start forming a boll around mixing hook, “sticky dough is better than a stiff dough” :)
5. Add melted butter and kneed for 5 min. more.
6. Knead dough into a ball and place in an oiled bowl.
7. Loosely cover with plastic wrap and a towel. Allow to rest for 45 minutes or until doubled in size. Punch down dough and knead a little. Reshape into a ball and allow to rest an additional 15 minutes. Dough will rise again, this time more quickly.
Sprinkle board with flour and use a rolling pin. There will always be some springback when you roll out a yeast dough, but if it's well-raised and rested it should roll out quite thin.
Mushroom stuffing
1-2 pound champignons button (chanterelle, portabella, or any other) mushrooms, sliced
1 medium onion chopped (or white part 1-2 leeks)
Pinch of salt and fresh ground black pepper
1 cup of cooked rice
1 egg (optional, to hold stuffing in place)
Fresh dill or parsley, chopped (optional)
Few tbls of olive oil and/or butter.
Melt butter (or oil) in skillet over medium-high heat.
Add mushrooms; sauté 10 minutes or until almost all mushroom liquid evaporates, stirring occasionally.
Add leeks or onion, sauté 5 minutes on medium heat (or until golden brown).
Season with salt and pepper.
Let’s cool and mix in rice and egg.
Mix should be slightly over salted, it will balance with bland dough.
Farmer cheese filling
1lb farmer cheese
2 tbls sugar
3-4 eggs
1 pkg Vanilla sugar or 1 tsp of concentrate
Mix and poor over a flattened and placed to battered baking pan sheet of dough with 1 inch high sides.
Make a few strips of dough and make a fence on top.
Mix 1 egg and use brush to “color” a dough.
Bake 25-35min. on 350 F until light golden.
Take out from oven, cover with towel and let it cool in a pan.
Also could be filled with cooked ground meet or cooked sliced cabbage in covered pie. And apple, peach, plum, blueberry in partially open, like farmer cheese cake above.
Or used as pizza dough :)
