He returns!!!

From the West Coast to the east, a cry comes out across the internet. People scream to the heavens as, once again, Our favorite renegade foodie returns to the net. Real life had lots of trials to deal with, but I am back, rested, and ready to keep giving you the best renegade kosher recipes I can. as an added bonus, I’m also going to start doing some video blogging, as well, so you can see me cooking some of these nifty recipes! This time, I was inspired. Ah, yes, I was inspired during my sabbatical… You see, I have friends who are fans of the Gor novels. One of the recipes in these books is for Sa-Tarna Bread. Pondering its taste and texture as described in the books, I made this recipe… Enjoy!

Sa-Tarna Bread

2 cups refined Sa Tarna flour (Bread flour)
1/2 cup Rough Sa Tarna flour (Corn Masa Flour)
2 1/4 tsps active dry yeast
1/4 cup lukewarm water
1/2 teaspoon of white salt
1 cup granulated sugar
1/2 cup vegetable oil made in the market of Rarir (Vegetable Oil)
3 tablespoons lemon juice
1 tablespoon lemon peel zest, grated
2 Tbps butter, Melted
3 large vulo (chicken) yolks
1/2 cup of sweet verr milk (canned condensed milk)
optional: one vulo egg for egg wash

Dissolve the yeast in 1/4 cup water & let it sit for 5 minutes.

Mix well with 1 cup flour and the sweet verr milk & cover.

Let it rise in 75F room temperature for 1/2 hour or the size doubles.

Combine the dough with the remaining ingredients (Except for the egg wash), & knead it until very smooth and elastic. The dough has to be slightly wet (but not sticky), but don’t attempt to add much extra flour! Just a little at a time, as needed. Add more milk if the dough’s too dry in small amounts.

In this stage, take it slow! So rest the dough in fridge overnight in a covered bowl. In the morning take it out, and let it return back to room temperature before proceed the final proofing.

Knead the dough briefly, and shape it to your desired shapes or in loaf pans.

Cover with lightly moist towels, & proof it for an hour in 75F room temperature or until the volume has doubled. After proofing, cut a slice down the center of each loaf pan to help in the baking.

Preheat the oven 375F, and when warmed, bake the bread for 10 minutes in 375F oven. Then, lower the oven to 350F until it’s done (About 15 minutes).

If you want to do the egg wash, once the loaves are out of the oven, combine 1 vulo egg yolk with 2 Tablespoons Lemon juice. Combine until mixed fully, then brush over the loaves.

Yeah, I wrote the recipe in Gor terms, just to make those I created it for happier. Yeah, I am a geek. Anyhow, yeah! I’m back! Until next time, Shalom and Good Cooking!

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August 8, 2007. bread, Personal.

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