Dalamanky Rolls Czech Food

RUSTIC KIBBLED WHEAT & RYE LOAVES

Steps:

• Put the water, milk & yeast into a small container & mix. Leave for 10 minutes.
• Put the oil, salt, brown sugar, biga & flour into a large bowl. Add the yeast/water mixture and stir with a wooden spoon for 1 minute.
• Using a mixer with a dough hook (I have hand mixer with two dough hooks), mix for 8-10 minutes. The dough will be very sticky & is not suitable for kneading by hand (I thought about it but don't be silly like me!).
• Cover & leave in a warm place until nearly doubled (this took me about 1 & 1/2 hours).
• Scrape out of the bowl onto a very well floured bench & gently split into 3 equal portions (I used a very sharp knife). Gently fold into loose rounds & leave to rest for about 1 hour. You need to be gentle as you don't want to knock the air out of the mixture.
• Gently shape into the form you want, being careful not to knock the air out of the dough. I gently stretched two of these into slipper shapes, and cut the other into 6 rolls, and rested each of the three portions on separate pieces of parchment paper. Being careful, put small dimples on the tops of the loaves & leave until doubled (about 1 & 1/2 hours for me).
• Just after doing this heat your oven & baking stone to 240 degrees Celsius.
• Once the loaves have doubled, bake as many as your stone can handle (mine was one portion at a time) for 5 minutes on 240 degrees Celsius. Lower the temperature to 200 degrees Celsius & bake until the base sounds hollow when tapped (about 30 minutes in total for a loaf, 20-25 minutes for the rolls).
• To get a nice crust spray the oven (taking care not to get the bread in the process) with water once or twice during baking.
• Once cooled these loaves freeze easily - I normally put them into a freezer bag with a twist tie & pop them in the fast freeze section of my freezer. I then let them defrost on the bench, or if you make rolls you can let them defrost & pop them into the oven on 200 degrees to warm them through.
• For Vegan use only the water.

CHICKEN AND CRACKER DUMPLINGS (CZECH)

Steps:

• Brown chicken parts in small amount of butter or oil in deep skillet.
• Add sliced celery, carrot and onion. Pour chicken broth over to barely cover chicken pieces.
• Cover and simmer until chicken is cooked through (about 35 to 45 minutes).
• While chicken is cooking, make dumplings (see instructions below).
• Remove chicken when cooked and tent with foil.
• Pour off broth and vegetables from skillet into blender or food processor, pulse until smooth.
• Return broth to skillet. Add parsley, mace, and evaporated milk. Bring to boil.
• Add dumplings and cook for 15 minutes. Reduce heat to low. Taste broth and season with salt and pepper to taste.
• HINT: if you would like your sauce a bit thicker, finely crush 5-6 saltine crackers and stir into the broth.
• Add chicken back in to warm through. Cover and keep warm until serving.
• DUMPLINGS:.
• To make in food processor:.
• Whisk together melted 1 tablespoons butter, 3 eggs and 1/4 Cup milk.
• Using the dough blade for your food processor, finely chop crackers with the parsley and garlic powder in processor.
• Add liquid to crackers with processor running until all ingredients come together in a dough like mixture (don't overprocess, just process until it comes together).
• Form into small balls about size of unshelled walnuts, add to broth as directed above.
• To make W/O food processor:.
• Finely crush crackers with rolling pin, add to bowl with garlic powder and finely chopped parsley.
• Whisk together melted butter, eggs and milk.
• Add to crackers, mix well, and form into balls about size of unshelled walnuts. Add to broth as directed above.

GREEN KERN SOUP

Steps:

• Soak kern overnight; drain well.
• Add water and salt; simmer until tender, about 8 hours.
• Add onion, garlic, carrot and pepper after two hours of cooking.
• Add soup stock from time to time as the water evaporates.
• Add any remaining stock at the end of cooking.

RYE CARAWAY SCONES

Steps:

• Preheat oven to 400°; lightly butter a baking sheet.
• In a bowl, mix the flours, sugar, baking powder, caraway seeds, baking soda, and salt together.
• Cut butter into ½-inch cubes; sprinkle them over the flour mixture.
• Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
• Stir in the buttermilk and knead until combined; knead in currants, if using.
• With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board.
• Using a 2 ½ inch round biscuit cutter or glass, cut out rounds from the dough.
• Gather the scraps together and repeat until all the dough is used.
• Place rounds on the prepared baking sheet; bake 15-17 minutes, or until lightly browned.
• Remove baking sheet to a wire rack; cool 5 minutes.
• Using a spatula, transfer scones to a wire rack to cool.
• Serve warm, or cool completely and store in an airtight container.

DALAMANKY ROLLS CZECH

Steps:

• mix yeast sugar and water
• let proof
• add spices oil and then flours gluten knead until smooth let rise until double punch down
• divide into 5 round rolls
• cut a cross into them
• let rise covered until doubles
• sprinkle with water
• sprinkle with topping
• preheat oven to 400 degrees put a bowl of water in baking dish
• bake for 20 minutes until bread is lightly browned.