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Home Baked: Ester's Apple Strips

Home Baked: Ester's Apple Strips

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Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skaertoft Molle -- literally translated as "Cut-Road Mill" -- situated on Als, an island in the southeast of Denmark. Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skaertoft and their philosophy.
Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skaertoft Molle -- literally translated as "Cut-Road Mill" -- situated on Als, an island in the southeast of Denmark. Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skaertoft and their philosophy.

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Categories:Types, Recipes/Menus
Published by: Chelsea Green Publishing on Oct 10, 2013
Copyright:Attribution Non-commercial

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12/03/2013

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40 g rsh yst600 g sitd wht four5 g slt50 g light cn sugr2 lrg ggs200 g buttrapprox. 200 g ilkFilling:200 g buttr200 g light cn sugrThin slics o thr swt-trt ppls15 g whit fourFor brushing nd dcortion:1 gg, lightly btnalond fks nd prl sugr
Rub the yeast into the four, and add the remain-ing ingredients. Mix and work the dough as shownin steps 2–4 on pages 48–49, until it is smooth andelastic.Divide the dough into our pieces, and shape intoballs. Cover with a cloth, and leave to rest on thetable or 45 to 60 minutes. Roll each ball out into a6 x 10-inch rectangle. Mix the butter and sugar,and spread it down the center o each rectangle.Turn the apple slices in some four, and place in aneven layer on the butter mix. Cover the lling upby olding the dough into the center rom eitherside. Remember to seal both ends thoroughly.Place the strips on a sheet pan lined with parch-ment paper, and cover with a cloth. Let them proo or 45 minutes.Preheat the oven to 430°F.Brush the strips with egg, and decorate withalmond fakes and pearl sugar.Place the strips in the center o the oven, and bakeor 20 to 25 minutes, until they turn a beautiulgolden color.121
eSTeR’SaPPLe STRIPS
mks 4 strips
For everyone at Skærtoft Ester’s apple strips—or “æblestænger”—speak of afternoon coffee and coziness. Ester is Jørgen’s mother, and she ranthe household at the farm for a generation before we took over. She is still very active and often spoils us with “a little something” for our coffee . . . she brings it along, freshly baked and temptingly fragrant,wrapped up in a cloth and lovingly transported in her braided basket.Ester has many delicious recipes in her little handwritten book. Theseapple strips are one of her best!

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