| Kochrezept / Rezept Ethiopian Spice Bread: Ambasha |
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Küchentipp: Tüten als Trichter !
Eine Spitztüte, der man die Spitze abgeschnitten hat, kann man vorzüglich als Trichter für Salz, Zucker oder Mehl verwenden, wenn man diese in enge Gefäße umfüllen möchte. Für Flüssigkeiten nimmt man eine saubere Plastiktüte. |
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| Einkaufsliste / Zutaten: |
| Zutaten für: 6 Portionen / Stück |
| 2 Tl. Dry yeast |
| 2 1/2 Tas. water, lukewarm |
| 3 Tas. Unbleached white flour |
| 1 El. Salt |
| 1 Green cardamom pod; seeds finely ground |
| 1/2 Tl. Fenugreek seed; dry-roasted, finely ground |
| 1 Tl. Coriander seed; finely ground |
| 2 Tas. (-3)hard whole wheat flour |
| - - Petra Holzapfel Jeffrey Alford, Naomi Duguid Flatbreads & Flavors |
| Zubereitung des Kochrezept Ethiopian Spice Bread: Ambasha: |
Rezept - Ethiopian Spice Bread: Ambasha
You will need a large bread bowl, one large or two small (10- by 14-
inch) baking sheets, and a serrated knife.
In a bread bowl, dissolve the yeast in the warm water. Stir in the
white flour. Stir 100 times in the same direction, about 1 minute, to
develop the gluten. Sprinkle on the salt and the spices. Gradually
stir in the whole wheat flour until you can stir no longer. Turn the
dough out onto a lightly floured bread board and knead for 8 to 10
minutes, until smooth and elastic. Clean out the bread bowl, oil
lightly, and return the dough to the bowl. Cover with plastic wrap,
and let rise for 1 1/2 to 2 hours, until approximately doubled in
volume.
Gently punch down the dough. Let rest for 10 minutes.
Preheat the oven to 400GradF.
Divide the dough into 6 equal pieces. Form each piece into a small
ball, then gently flatten to approximately 2 inches thick with the
palm of your hand. Place on a large lightly greased baking sheet, or
two small sheets, cover, and let rise until almost doubled in volume,
about 30 minutes.
Just before baking, with a serrated knife, slash an X about 1/4 inch
deep on the top of each small bread. Bake in the center of the oven
for approximately 25 minutes. To test for doneness, tap the bottom of
a loaf - it should sound hollow. Remove and cool on a rack before
serving.
Serve with honey and strong Ethiopian coffee. Ambasha also makes a
good accompaniment to Spiced Curds.
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