Raisin Sage Rolls Recipe
Yield: 8 RollsRecipe by luhu.jp
Ingredients:
1/2 cup: Raisins,
2 tbsp: Brandy,
1 tbsp: Water,
8: Sage leaves, finely chopped
2 tbsp: Olive oil,
White dough **,
Flour, all-purpose,
. for shaping,
Flour, whole wheat,
. for rising,
1/4 cup: Red currant jelly,
Directions:
** See other recipe "Simple, Essential Bread Starters"
Hardy herbs and plump, marinated raisins make a flavorful
combination. The rolls are baked at a lower temperature than the
bread so the raisins wont scorch. Brushing the rolls with currant
jelly after baking gives them a glassy, slightly sweet finish.
They make tantalizing breakfast bread, perfect spread with soft
goats milk cheese or cream cheese and eaten with a mug of sweet,
milky coffee. They are best eaten the day of baking or carefully
wrapped in aluminum foil and reheated.
DIRECTIONS:
A day ahead, when youre making the starter for the white dough,
combine the raisins, brandy and water in a small pan, simmer over
medium heat for 5 minutes, or until the raisins are plump and most of
the liquid has evaporated. Remove from the heat, stir in the sage and
olive oil, and let marinate overnight.
Prepare the white dough. During the final 2 minutes of kneading, when
the dough becomes smooth, sprinkle the raisin mixture over it. As you
continue to knead, the dough will separate because of the olive oil,
but persevere and it will eventually come back together as a smooth
and elastic dough; try not to add extra flour.
When the dough has doubled, punch it down and turn out onto a lightly
floured work surface. Shape into a loose, round loaf, cover, and let
rest 15 minutes. Rub whole wheat flour into a dish towel, thickly
coating it so the dough will not stick to it. Lay the towel on a
baking sheet.
Divide the dough into eight pieces. Adding flour as necessary to keep
the dough from sticking, pound out each piece into a flat disk 1/4
inch thick. To shape into rolls, pull the edges of the dough into the
center of the disk. Continue working around the dough to form a taut,
round ball.
Place the rolls on the towel, seam side down, spacing them 3 inches
apart so they rise without touching. Loosely cover the entire baking
sheet with plastic wrap. Let the rolls rise for 2 hours, or until
doubled.
A half hour before baking, preheat the oven to 400
F with a baking
stone in the lower third of the oven and a small pan of water on the
lowest rack. By raising the edge of the towel, carefully lift each
roll and transfer it to the baking stone; you may support it with a
spatula when transferring. Bake the rolls for about 25 minutes, or
until the crust is brown. Test a roll by tapping the bottom with your
knuckle. If it sounds hollow, its done. Transfer the rolls to baking
racks. While they are still warm, melt the currant jelly in a small
pan over low heat. With a pastry brush, paint the top of the rolls
with the liquid jelly.
Makes 8 rolls. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
Hardy herbs and plump, marinated raisins make a flavorful
combination. The rolls are baked at a lower temperature than the
bread so the raisins wont scorch. Brushing the rolls with currant
jelly after baking gives them a glassy, slightly sweet finish.
They make tantalizing breakfast bread, perfect spread with soft
goats milk cheese or cream cheese and eaten with a mug of sweet,
milky coffee. They are best eaten the day of baking or carefully
wrapped in aluminum foil and reheated.
DIRECTIONS:
A day ahead, when youre making the starter for the white dough,
combine the raisins, brandy and water in a small pan, simmer over
medium heat for 5 minutes, or until the raisins are plump and most of
the liquid has evaporated. Remove from the heat, stir in the sage and
olive oil, and let marinate overnight.
Prepare the white dough. During the final 2 minutes of kneading, when
the dough becomes smooth, sprinkle the raisin mixture over it. As you
continue to knead, the dough will separate because of the olive oil,
but persevere and it will eventually come back together as a smooth
and elastic dough; try not to add extra flour.
When the dough has doubled, punch it down and turn out onto a lightly
floured work surface. Shape into a loose, round loaf, cover, and let
rest 15 minutes. Rub whole wheat flour into a dish towel, thickly
coating it so the dough will not stick to it. Lay the towel on a
baking sheet.
Divide the dough into eight pieces. Adding flour as necessary to keep
the dough from sticking, pound out each piece into a flat disk 1/4
inch thick. To shape into rolls, pull the edges of the dough into the
center of the disk. Continue working around the dough to form a taut,
round ball.
Place the rolls on the towel, seam side down, spacing them 3 inches
apart so they rise without touching. Loosely cover the entire baking
sheet with plastic wrap. Let the rolls rise for 2 hours, or until
doubled.
A half hour before baking, preheat the oven to 400
F with a baking
stone in the lower third of the oven and a small pan of water on the
lowest rack. By raising the edge of the towel, carefully lift each
roll and transfer it to the baking stone; you may support it with a
spatula when transferring. Bake the rolls for about 25 minutes, or
until the crust is brown. Test a roll by tapping the bottom with your
knuckle. If it sounds hollow, its done. Transfer the rolls to baking
racks. While they are still warm, melt the currant jelly in a small
pan over low heat. With a pastry brush, paint the top of the rolls
with the liquid jelly.
Makes 8 rolls. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp