pastry-logs-msg – 11/19/05
Period Ôjelly-rollÕ pastries made of a flat dough spread with filling and then rolled up. These may then be sliced or not. Cinnamon rolls.
NOTE: See also the files: Andlsn-Pstres-art, baklava-msg, pastries-msg, Sugar-Icing-art, sotelties-msg, Chastlete-art, desserts-msg.
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NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
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Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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Date: Thu, 11 Nov 1999 23:58:35 -0500
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Recipe: Spanish babka (was cinnamon rolls)
The recipe, as promised. Lots of footnotes and comments afterwards.
This one was easy to understand, but hard to translate. There are a lot
of terms that don't have easy English equivalents. (Hence, the
footnotes.)
Source: Diego Granado, _Libro del arte de cozina_, 1599
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
PARA HAZER TORTILLON RELLENO -- To make a stuffed tortillon[1]
Knead two pounds of the flower of the flour[2] with six yolks of fresh
eggs, and two ounces of rosewater, and one ounce of leaven diluted
with tepid water, and four ounces of fresh cow’s butter[3], or pork lard[3]
which has no bad odor, and salt, and be stirring said dough for the
space of half an hour, and make a thin leaf[4] or pastry[5] and anoint it
with melted fat which should not be very hot, and cut the edges around,
sprinkle the pastry with four ounces of sugar, and one ounce of
cinnamon, and then have a pound of small raisins of Corinth, which have
been given a boil in wine, and a pound of dates cooked in the same
wine, and cut small, and all of the said things should be mixed together
with sugar, cinnamon, and cloves, and nutmeg, and put the said mixture
spread over the pastry with some morsels of cow’s butter, and
beginning with the long end of the pastry, roll it upwards, taking care not
to break the dough, and this tortillon or roll must not be rolled more than
three turns, so that it will cook better, and it does not have to go very
tight. Anoint it on top with fat, not very hot. It will begin to twist by itself at one end which is not very closed[6], in such a manner that it
becomes like a snail. Have the pie pan ready with a pastry of the same
dough[7], somewhat fatty, anointed with melted fat, and put the tortillon
lightly upon it without pressing it, and make it cook in the oven, or under
a large earthen pot with temperate fire, tending it from time to time by
anointing it with melted cow’s butter, and being almost cooked, put
sugar on top, and rosewater, and serve it hot. The pie pan in which you
cook the tortillones must be wide, and must have very low edges.
A bunch of notes:
[1] I cannot find a Spanish culinary definition for “tortillon”. It is an 18th
century French term for a kind of hairstyle, and a modern French term
for an art tool -- a tightly rolled piece of paper, used to blur and soften
pencil lines. The French words apparently come from the verb “tordre” --
to twist. All of the recipes which bear this name have a rolled-up pastry
with some kind of filling. If I had to translate the Spanish, I would render
it as something like “roll-pastry”.
[2] Remember when we were having the discussion about “flower”
meaning the best of something? I was tempted to comment that some
Spanish recipes have a phrase that I would be obliged to translate as
“the flower of the flour”. Well, here it is: “flor de la harina”.
[3] Both of these phrases use the same noun: “manteca”. This can
mean either butter or lard. I have translated “manteca de vaca” as cow’s
butter, “manteca de puerco” as pork lard, and undifferentiated “manteca”
as fat.
[4] “Ojuela” -- literally, small leaf
[5] “ojaldre” (sometimes spelt hojaldre). Its etymology is also from
“hoja” (leaf). The modern definition is puff-pastry. The recipes I have
seen for pies made with ojaldre call for a rich unleavened dough with
eggs and fat, about half a finger thick . It’s coated with melted fat, rolled
into a cylinder the thickness of an arm, then sliced into pieces two
fingers thick. (Presumably these slices are then rolled out, though the
recipe doesn’t specify.) It’s basted with melted fat during baking, the
better to separate into leaves. (“Ojaldrar”, one of those verbs which
require a sentence to translate properly.) Some recipes call for the
base or top pastry of a pie to contain a certain number of ojaldres. This
tortillon recipe seems to say that the dough can either be just rolled out
thinly, or it can be turned into a sort of ojaldre (though they are not
normally leavened, AFAIK). If the former, I don’t think it is intended to
be too thin, since the roll is only supposed to make three turns.
[6] I gather from this that one end *should* be tightly closed, leaving the
other to expand into a snail-like trumpet.
[7] This pastry underneath seems to function as part of the pan, not part
of the tortillon. It appears in other recipes as well. A non-stick cookie
sheet might render it unnecessary.
Other assorted comments on redacting this:
Two pounds of flour is more than eight cups. I’d be inclined to halve the
recipe, unless you were making a huge pastry to serve high table.
I don’t know how much one ounce of leaven is in modern terms. For a
half recipe (four cups of flour), a package of dried yeast (2-1/4
teaspoons) would suffice.
I look forward to redacting this one, since yeasted baked goods are
something I enjoy making. I also look forward to seeing what other folks
make of this one.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
Date: Fri, 12 Nov 1999 14:10:15 -0000
From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is>
Subject: Re: SC - Recipe: Spanish babka (was cinnamon rolls)
>I look forward to redacting this one, since yeasted baked goods are
>something I enjoy making. I also loo forward to seeing what other folks
>make of this one.
Thank you very much for the recipe. In some ways, it is remarkably like an
old family recipe which I sometimes make - this is a rich yeast dough,
spread with cinnamon-sugar and raisins, rolled loosely, twisted into a
snail-shape and placed in a large pan lined with more dough, then baked.
Here is the recipe, for comparision.
Cinnamon snail (AKA The Monster)
2 tbsps dried yeast
450 ml (2 cups) lukewarm water
2 tbsps sugar
about 1 kg flour (8-9 cups)
3 large egg yolks
100 g butter, softened (plus more for spreading)
3/4 tsp salt
75 g (about 1/3 cup) cinnamon-sugar
250 g (1/2 lb) raisins
Dissolve the yeast in the water with a pinch of sugar. When frothy, stir in
about half the flour, the egg yolks, butter and salt. Gradually add more
flour, until the dough can be kneaded with floured hands but is still fairly
soft. Knead very well, then place in a floured bowl for an hour or so, or
until doubled. Punch down the dough and reserve about a quarter of it. Roll
the rest out fairly thinly, to a size of about 30x60 centimeters (12x24
inches). Spread liberally with softened butter, then sprinkle with
cinnamon-sugar and raisins. Roll the dough up loosely from the bottom long
edge (three turns is fine). Now roll out the reserved dough into a circle,
slightly larger than your pan (I use a 12-inch pan), and press it down into
the pan and up the sides. Spread with some softened butter. Now arrange the
cinnamon roll in a circle on top, beginning in the middle, so that it
resembles a snail (or wheel, or whatever). Leave to rise for about 35
minutes and preheat the oven to 200 C (400 F). Brush the dough with cream,
milk or water with some sugar added, place in oven and bake for around 35
minutes. Do not cut immediately but the cake is best warm.
Notes:
The bottom layer used to line the pan becomes a part of the finished cake
and supports it; without it the cake would tend to fall apart when removed
from the pan.
The cake will rise high - usually to a height of 12-15 centimeters (5-6
inches). In my home at least, it is usually not cut into wedges; everyone
just cuts off a piece the size and shape he wants. Doesn´t matter, it
usually does not last the day.
Sometimes I top the cake with a white or chocolate icing but more often it
is served plain, with extra cinnamon-sugar for those who want a more sweet
cake.
Nanna
Date: Fri, 12 Nov 1999 09:28:07 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Recipe: Spanish babka (was cinnamon rolls)
There are certain parallels to modern recipes in the Stuffed Tortillon
recipe, which might help modern cooks (i.e. us) understand what's going on.
The number of eggs required to accurately reproduce the recipe is a
legitimate question that I'll leave to others. I was intrigued by the
reference to cutting the rolled-out dough around the edge; it reminds me
a great deal of most strudel recipes I've seen, because they involve
stretching the dough by hand, with the assistance of gravity, rather
than rolling it out with a rolling pin. So, the edges tend to be thicker
than the center. Ask a metalworker about the effects of raising a piece
of sheet metal; the same thing happens. Removing those thickened edges
suggests an extreme delicacy, a meticulousness to the cuisine. Now, if
this is intended to be rolled with a rolling pin, why remove or cut the edges?
As for the instruction to roll it upwards, with one end tighter than the
other, I wonder if the line about starting from the long edge of the
pastry could imply starting from one end of the roll to be, in other
words putting uneven torsion on the two ends of the roll-to-be. (Which
might explain the emphasis on not letting the rather short dough tear.)
This would not only cause one end to be tighter than the other, but if
the end _not_ under pressure from the hands remains slightly stuck to
the board, the end in your hands would tend to spiral, to some extent,
around the open end. It's beginning to look to me like the final form of
the tortillon could be a double spiral, with a raised center where the
looser-rolled end lies.
The liner pastry might or might not be intended to be eaten; it brings
to mind some of the tracta stuff we've been discussing in connection
with Cato's placenta cheesecake recipe. It might be that this has to go
into a fairly hot oven, and the plan is for this layer to be allowed to
bake a little bit darker than is palatable, then the snail-like covering
only be eaten. The basting instructions suggest the upper portion should
be slightly crisp but tender, not too crusty. The final instructions
about the shape of the pan seems to support the idea that this cooks
fairly quickly, which in turn might suggest a moderately hot (what more
modern cooks would call a quick) oven. Whether or not that's consistent
with the instructions about baking it under an earthenware cloche, I
don't know.
Seems rather a lot like a stollen...lovely stuff!
Adamantius
Date: Mon, 27 Oct 2003 13:06:14 -0500 (EST)
From: <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Question regarding canisiones...
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Through a long and complicated set of circumstances, I find myself looking
> for a recipe that looks vaguely log-like for the dessert course of an
> illusion feast. The feast itself (our Barony's Midwinter) is mid-16th
> century French, and I hit upon Duke Cariadoc's redaction of "the pastry
> that they call canisiones" from Platina as being reasonably appropriate.
> However, the desserts are already going to feature quite a bit of marzipan,
> so I was wondering: Would it be appropriate to use anything else besides
> rosewater and almonds as the flavoring? Is anyone aware of a similar
> recipe, maybe in Martino or Epulario, with a different filling?
>
> Any advice will be greatly appreciated.
>
> -Gytha
Can't give you advice on that one, but isn't there a recipe for date logs
(I mean, chopped dates processed into long log-like objects) in the
corpus? I think it may be reproduced in Take 1000 Eggs?
-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Tue, 28 Oct 2003 08:59:40 -0800
From: david friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] Question regarding canisiones...
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Gytha asked:
>Through a long and complicated set of circumstances, I find myself
>looking for a recipe that looks vaguely log-like for the dessert
>course of an illusion feast. The feast itself (our Barony's
>Midwinter) is mid-16th century French, and I hit upon Duke
>Cariadoc's redaction of "the pastry that they call canisiones" from
>Platina as being reasonably appropriate. However, the desserts are
>already going to feature quite a bit of marzipan, so I was
>wondering: Would it be appropriate to use anything else besides
>rosewater and almonds as the flavoring? Is anyone aware of a
>similar recipe, maybe in Martino or Epulario, with a different
>filling?
The closest recipe I know is Islamic (khsukananaj), but it also has
an almond/sugar/rosewater filling, so that doesn't help. I don't know
anything similar with a different filling, but I don't know the
Italian and Spanish sources very well; I would also look in the
Spanish sources, since they sometimes have overlapping recipes with
the Italian.
Elizabeth/Betty Cook
Date: Tue, 16 Nov 2004 10:08:41 -0800
From: David Friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] canisoles
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Cadoc mentioned "canisoles" and Stefan asked:
> I don't have a copy of Platina. And I just did a
> search in the Florilegium for "canisoles" and
> got no hits. So, could someone please post the
> recipe? Preferably a translation and any
> redactions they have? This sounds like a good
> item for the various holiday pot lucks coming up.
I think it is the canisiones recipe he is talking
about; below is our version from the Miscellany.
We haven't done it very often, because it is
similar to the Islamic khushkananaj, which we
like better--it has oil in the pastry and keeps
longer.
Pastry Which They Call Canisiones
Platina p. 144 (book 8)
When you have rolled out your pastry made of meal
with sugar and rosewater and formed it like a
crust, put into it the same mixture as the one I
said in the section on marzapan [Take almonds
that have soaked in fresh water for a day and
night and when you have cleaned them as carefully
as can be, grind them up, sprinkling them with
fresh water so that they do not make oil. And if
you want the best, add as much finest sugar as
almonds. When all this has been well ground and
dissolved in rosewater...]; this time, it should
be formed like rolls and cooked in the oven as I
said before, with a gentle flame. [end of
original]
pastry:
2 c flour
1/4 c sugar
2 t rosewater + ~10 T water
filling:
3/4 c almonds, soaked
1/2 c sugar
1 t rosewater + 2-3 t water
Mix pastry ingredients and knead to a dry but not
stiff dough. Divide in half, roll each half out
to about 12" across. Coarsely grind the filling
together. Spread thinly onto pastry, leaving 1/2"
margin around the edges, and roll up like a jelly
roll; seal seams tightly to avoid leakage. Bake
40 minutes at 350¡. Slice when warm; crumbles
when cool.
This makes two rolls about 12 inches long. Best
when fresh; they dry out by the next day.
Elizabeth/Betty Cook
Date: Tue, 25 Jan 2005 13:45:52 +0000
From: nickiandme at att.net
Subject: [Sca-cooks] Help please...
To: sca-cooks at ansteorra.org (Group-SCACooks)
> From Helwyse's translation and web site:
LVIII Marvelous and good walnut bread
If you want to make a bread of walnuts.
Take walnuts and peel and grind them, and take good herbs, a little grated
suet, sweet and strong spices and a little sugar. Put these in a mortar
with the walnuts and make a paste. Then take wheat flour and make a sheet
in the way (that one makes) lasagna, large and wide and thin. Put this
(nut) paste within and knead all this together in the same way that one
makes bread. Take the dough, when it has become soft like a cake, and put
it to cook in the oven, and when it is cooked pull it out and let it
cool.
I gave this my first shot -
paste:
1 cup finely chopped walnuts
1 2 cup lard
2 tablespoons dried Herbs d'Coeur (local blend of herbs - sage,
fennel, chives, parsley, oregano, rosemary, thyme, winter and summer
savory)
1 tablespoon - spice mix (local blend - ground ginger, nutmeg,
cubebs, cinnamon, mace)
1/ 4 cup Moscovo sugar (strong molasses flavor - very dark almost
black in color)
dough:
3 cups flour (I use unbleached flour)
3 / 4 cup warm water
I kneaded the dough then added the paste and kneaded that in. It was a
very heavy dense dough. Because there was no yeast - I made a fairly
flat round loaf - no more than inch and a half tall in the middle.
I baked it at 350 for an hour. The middle still wasn't done - but
there was a nice tasty crust all around the outside. The flavor was
vry nice - a touch sweet but not overwhelming. Not graham sweet but
halfway between a nice rye cracker and graham cracker sweet.
Next time, (tomorrow night actually), I am going to try rolling it out
more like a graham cracker crust and bake for 20 -30 minutes.
In re-reading the recipe and listening to Lyse's opinion - should I
instead try rolling the dough out and then spreading the paste on and
trying to press it into the dough - so that it is more of a cracker
type layer with an embedded upper layer of walnuts? I had read the
knead part to mean mix it all together.
Opinions please?
Kateryn de Develyn
Residing this day in the Barony of Coeur d'Ennui
Kingdom of Calontir
Date: Tue, 25 Jan 2005 09:57:15 -0500
From: "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
Subect: Re: [Sca-cooks] Help please...
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Also sprach nickiandme at att.net:
> I kneaded the dough hen added the paste and kneaded that in. It
> was a very heavy dense dough. Because there was no yeast - I made a
> fairly flat round loaf - no more than inch and a half tall in the
> middle.
> I baked it at 350 for an hour. The middle still wasn't don - but
> there was a nice tasty crust all around the outside. The flavor was
> very nice - a touch sweet but not overwhelming. Not graham sweet
> but halfway between a nice rye cracker and graham cracker sweet.
>
> Next time, (tomorrow night actually), am going to try rolling it
> out more like a graham cracker crust and bake for 20 - 30 minutes.
>
> In re-reading the recipe and listening to Lyse's opinion - should I
> instead try rolling the dough out and then spreading the paste on
> and trying to prss it into the dough - so that it is more of a
> cracker type layer with an embedded upper layer of walnuts? I had
> read the knead part to mean mix it all together.
>
> Opinions please?
Yeah, the recipe says to make it wide and thin like lasagne. I think
what we're looking at is essentially a strudel. Some bread recipes
speak today of rolling or stretching out the dough and rolling it up
to form a loaf, so I don't know if this is a translator's issue in
using the word "knead" to describe the forming process, or what. But
my guess is, you make a thin sheet of dough, spread on the filling,
roll it up and then form the cylinder into a crown shape, a circle, a
knot, or leave as is, and bake. Note also that the recipe seems to
specify a gluten rest between the forming and the baking...
Adamantius
Date: Tue, 25 Jan 2005 12:09:45 -0600
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Subject: Re: [Sca-cooks] Help please...
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
From reading this, I would say 1) the dough is worked until the gluten
begins to break down, 2) you can probably come closer to the flour being
used by using a 2 to 1 mix of all purpose and cake flour, 3) the dough may
be folded and rolled as is done with puff pastry, 4) if you kneaded it
together into a standard loaf, increase your oven temperature to 400-425 and
bake for approximately 45 minutes, 5) if doing item 4, you may need to cover
the loaf 20 to 30 minutes into the baking to keep the crust from getting
too dark.
Bear
Date: Tue, 25 Jan 2005 12:45:56 -0800 (PST)
From: Louise Smithson <helewyse at yahoo.com>
Subject: [Sca-cooks] Re: Help please...
To: sca-cooks at ansteorra.org
--- "Phil Troy / G. Tacitus Adamantius" wrote:
> Yeah, the recipe says to make it wide and thin like lasagne. I think
> what we're looking at is essentially a strudel. Some bread recipes
> speak today of rolling or stretching out the dough and rolling it up
> to form a loaf, so I don't know if this is a translator's issue in
> using the word "knead" to describe the forming process, or what. But
> my guess is, you make a thin sheet of dough, spread on the filling,
> roll it up and then form the cylinder into a crown shape, a circle, a
> knot, or leave as is, and bake. Note also that the recipe seems to
> specify a gluten rest between the forming and the baking...
>
> Adamantius
Perhaps the reference to "Put this(nut) paste within and knead all this together in the same way that one makes bread" actually indicates that the original author was allowing the dough to spontaneously ferment (i.e. wild yeast)?? The next reference seems to indicate that some kind of leavening is taking place... "Take the dough, when it has become soft like a cake, and put it to cook in the oven." Adamanatius may be correct about this referring to a protein or
gluten rest, since the author does not mention anything about allowing
the dough to 'sour', 'rise' or anything else. Just another thought.
William de Grandfort
<<<
Either could be viable. In later books there are thin pastries with
layers of nuts/fruit rolled up in them. There are also rich raised
breads. The problem is with the libro di cucina is that in many places
you are left guessing what was done next. You can play track the
ingredient and sometimes they are only mentioned once, when it is what
you should have on hand. You can be told to have almonds, and the next
time you see them they are being used as almond milk, with no
intermediary step described. Some recipes call for the addition of a
"levito" or sour dough raising agent, some don't but do ask you to let
it raise. So again we are left with a fudge factor.
So either a thin rolled dough with filling between the layers (ala
Baklava or later pizza recipes) or a raised dough (yeast raise). Could
be possible from this recipe. That is the nature of the early period
recipes, there is more than one possibility.
Helewyse
ps I double checked the Italian it calls for you to "e miti questo
batuto suso, e muolzilo tuto insembre e falo a modo de uno pane". I.e.
put this paste within and mix everything together in the way of a
bread.
Date: Thu, 27 Jan 2005 14:40:27 +0000
From: nickiandme at att.net
Subject: [Sca-cooks] Walnut Bread Recipe redux
To: sca-cooks at ansteorra.org (Group-SCACooks),
CalontirCooksGuild at yahoogroups.com (Group-CCooks)
Okay - tried it a second time last night- keeping in mind all of the
suggestions given over the past few days.
I made the dough a little stiffer (less water), added a pinch of yeast
to simulate wild yeasties getting into my mix. I rolled the dough out
to about a quarter inch in thickness and then smeared (okay, layered)
the walnut paste on top and pressed down to embed it into the dough
somewhat. Then I allowed it to sit near my warm stove for and hour and
a half - at which time I baked it for 20 minutes at 350 degrees.
The result was a bit chewy. I think working the dough to get the gluten
will change the texture significantly. The topping was fantastic. I
can see where if I used butter it would carmelize more than the lard or
criso will and end up not crumbling all over my clothes. But, the
flavor was excellent. Reminded me of being a kid and making those
graham squares fancied up - you know, brown sugar and butter spread on
the cracker, and a few chopped nuts sprinkled on top - popped into the
oven and broiled for five minutes. A simple taste treat for kids and
adults with a sweet tooth.
Anyway, tonight is the final run for Cassandra's Laurel Vigil on
Saturday (I will be spending a good portion of Friday traveling (7
hrs). ) I think I would like to switch to unsweetened/unsalted butter
for the paste instead of Criso - to get more of a carmalized glazing
from the paste when cooked - if this would not violate her vegetarian
practices. And definitely cut down on the thickness of the paste that I
spread on the dough. Otherwise I will keep the proportions of the
spices I used as is.
I am making this using muscovo sugar instead of white sugar. This is
an almost black very moist sugar - strongly flavored of molasses. I
think this adds to the flavor combination tremendously. I am becoming
most enamored with this sugar and am considering looking for where it
might be sold in larger quantities than the 1 pound bags.
And yes - the final result when cooked - strongly reminded me of
baklava.
So, I have a another question - would it be taking the adaption of the
recipe too far if I rolled the dough out thinner, and then added the
paste and folded it over and pressed down a bit? So that I ended up
with a layered lasagne/baklava effect?
Kateryn
Date: Tue, 01 Feb 2005 16:45:59 +0000
From: nickiandme at att.net
Subject: [Sca-cooks] Final Result Walnut Bread
o: sca-cooks at ansteorra.org (Group-SCACooks),
CalontirCooksGuild at yahoogroups.com (Group-CCooks)
I finished the bread. It tasted very good. Appearance could have been
improved – but I ran into transportation problems so they were stuffed
into a bag and not carried in a loving manner in nice layers in a
box/pan.
LVIII Marvelous and good walnut bread (taken from Helwyse's site)
If you want to make a bread of walnuts. Take walnuts and peel and
grind them, and take good herbs, a little grated suet, sweet and strong
spices and a little sugar. Put these in a mortar with the walnuts and
make a paste. Then take wheat flour and make a sheet in the way (that
one makes) lasagna, large and wide and thin. Put this (nut) paste
within and knead all this together in the same way that one makes
bread. Take the dough, when it has become soft like a cake, and put it
to cookin the oven, and when it is cooked pull it out and let it cool.
Final Recipe:
1 cup finely chopped nuts
1 / 2 cup butter
2 tablespoons dried herbs (sage, fennel, chives, parsley, oregano,
rosemary, thyme, winter/summer savories)
1 tablespoon spice mix ground ginger, grains of paradise, cubeb,
nutmeg, cinnamon, mace)
1 / 2 cup muscovo sugar (black sugar – strong molasses flavor)
3 cups flour
1 cup warm water (or less if flour is less dry)
1 teaspoon of yeast
1 / 2 teaspoon salt
Proof yeast, add to four with warm water, salt. Knead as you would
bread. Then divide and roll out to approx 1/4 inch thickness. Place
on baking sheet. Roll out other half and place on another baking sheet.
Mix rest of ingredients into a paste. Divide into half. Smear half on
each baking sheet – making sure to cover entire surface of dough.
Press in using fingers to slightly knead into the dough. Allow to rise
for approx 2 – 3 hours. Bake at 350 for 20 – 25 minutes. Remove from
pan immediately or at lest run a spatula all around underneath to
ensure it is not stuck. Cut with pizza cutter into squares when cool.
NOTES: Use lipped baking sheets. The butter/sugar combo will melt, spread and drip. I ended up adding the yeast to get a slight rise and reduce the total
chewiness factor. This result was still chewy – but not until your jaw
ached. Flavor was excellent. Using a white sugar would change the appearance/flavor.
If doing this again I might consider trying to lay one layer on top of
anther and then baking it. So that you would have more of a layered
bread – sweet sandwich type of thing.
I would like to try this with kumut or oat flour to play with the
flavor/texture differences in the future. And perhaps with semolina
flour - as the recipe did state to prepare it like a lasagna noodle.
Kateryn de Develyn
Residing in the Barony of Coeur dÕEnnui
Kingdom of Calontir
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