| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Stone ground flour |
| 1/2 |
oz |
Salt |
| 1/2 |
oz |
Yeast |
|
|
Approx 15 fl oz warm water |
| 1/2 |
|
Cabbage |
| 2 |
|
Onions |
|
|
Salt |
| 1/2 |
c |
Plain flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Curry powder |
| 1 |
tb |
Mustard |
| 1/2 |
pt |
Wine vinegar |
INSTRUCTIONS
PICKLE
Bread: Blend the yeast with some of the water, mix all the ingredients
together to form a ball of dough. Knead for approximately 10 minutes, cover
and leave to rise for 2 hours. Knock back and form a loaf.
Slash the loaf diagonally a few times and leave for another 20-30 minutes.
Sprinkle with flour and bake at a very high heat for about 40-50 minutes,
until the bottom sounds hollow.
Pickle: Cut the cabbage finely and the onions, sprinkle with salt and stand
for 24 hours. Rinse and boil slowly in 1/2 pint malt and 1/2 pint wine
vinegar for 15 minutes. Add all the remaining pickle ingredients: flour,
sugar, curry powder, mustard and wine vinegar and mix thoroughly.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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