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Post by =Mystik= on Nov 17, 2002 19:37:11 GMT -5
Just kidding...but it might be the equivalent...? I was wondering if anyone would have a recipe for fresh tunnbröds of whatever type. Would I be able to find that in a cookbook?
=M=
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Post by Natooke on Nov 18, 2002 3:07:45 GMT -5
Welcome Mystik ;D This is taken from a cook book "Swedish Cooking" bok.forlaget.ica.se/visa.html?id=1014 rounds of soft Flatbread/tunnbröd.<br> ½oz. active compressed yeast (14g) 1/4 cup (50g) butter or margarine 2½ cups (500 ml.) milk ½ tsp. salt 1/4 cup (50 ml.) sugar 2 tbsp. light corn syrup ½ tsp ammonium carbonate ( I have not idea what this is?) ½ cup (150 ml.) graham flour (full measure) 3/4 cup (220 ml) rye flour 2 3/4 cup (700 ml.) all purpose flour, plus additional flour for baking. Crumble yeast in a mixing bowl. Melt butter. Add milk and warm until lukewarm 99 degrees F (37 degrees C). Dissolve the yeast in a little of the milk mixture. Add rest of the liquid, salt, sugar, syrup, ammomium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour. Cover and let rise for about 45 minutes. Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls. Roll out very thin (½ cm or 1/8 " thick) preferably using a rippled rolling pin. Wrap the thin dough around the rolling pin and brush away any extra flour. Carefully place the bread on the stove in a heasted frying pan. Fry about 2 minutes on each side over medium heat. Place on cooling rack, cover, and allow to cool.I've never tried making this kind of bread and I took the text word for word ... but i hope this helps // Natooke |
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Post by =Mystik= on Nov 18, 2002 8:16:41 GMT -5
Thanks Natooke  I've seen a couple of recipes on the web but sometimes it's hard to tell if they're thinking what you're thinking. This sounds about right. It looks like the mystery ingredient is a kind of baking powder...I'll let you know if I have any success with the recipe =M= |
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