Changes between Version 11 and Version 12 of Recipes/Xmas2017

Timestamp:

12/23/17 01:32:33 (6 years ago)

Author:

jorrit

Comment:

--

Recipes/Xmas2017

@@ -33 +33 @@
 || ||dried yeast||
 ||1 teaspoon||runny honey||
-||45 g||ghee , or unsalted butter||
-||250 g||strong white bread flour , plus extra for dusting||
-|| ||sea salt||
-||3 heaped tablespoons||low-fat natural yoghurt||
+||50 g||ghee , or unsalted butter||
+||500 g||strong white bread flour , plus extra for dusting||
+|| ||salt||
+||175 g||yoghurt||
+||175 ml||water||
 ||1 tablespoon||nigella seeds||
 
 == Directions ==
 
- 1. In a bowl, combine the yeast, honey and 125ml of lukewarm water, then set aside for 5 minutes, or until starting to bubble.
+ 1. In a bowl, combine the yeast, honey and the lukewarm water, then set aside for 5 minutes, or until starting to bubble.
  1. Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
  1. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.