What’s for dessert ?: Gluten free: Crazy dough
For some time now, Schar has had a new recipe for Mix B flour. In addition to improving the composition, it is said that this flour, unlike its predecessor, can be kneaded normally by hand without sticking and that it is so reminiscent of gluten-free flour. I was very impatient and could hardly wait to get my hands on the new shipment. When the flour was finally in my hands, I knew right away how I was going to test it – I was going to make a crazy dough. You wonder what a crazy dough is – it’s a dough that can stand in the fridge for up to 7 days, constantly growing, taking a piece of dough as needed, shaping and baking. Ideas for using this dough are various: pizza, buns, rolls, pastries, braids, focaccia, … And yes, it doesn’t stick and mixes well.
Crumble the yeast in lukewarm milk, add a little sugar and flour and let the yeast rise. Mix flour, baking powder, sugar and salt. Add oil, yogurt, eggs and leavened yeast and knead a soft dough. If necessary, add a little more milk / flour to get a soft dough. From the dough immediately the required amount for eg pizza, and put the remaining dough in an oiled bag (with handles). Squeeze the air out of the bag, tie the handles in a knot (don’t squeeze too hard, let the dough rise) and place in the fridge.
Take a piece of dough of the required size (I immediately took a piece of dough as soon as I kneaded it), roll it out and place the oven rack lined with baking paper. Coat with pumidor sauce. Add grated cheese, and other stuffing ingredients – in my case roasted ham, onions and black olives. Bake for 10 minutes in an oven preheated to 250°C. Place the washed and dried arugula on the cooled pizza.
MINI KNOTS WITH GARLIC
Take a piece of dough of the required size from the fridge and leave the remaining dough in the bag. Tear off the pieces of dough, shape them into a roll about 10 cm long and tie them in a knot. Place the knots on a baking sheet lined with baking paper, cover with a cloth and let rise for half an hour. Bake for 15-20 minutes in an oven preheated to 180 ° C. Coat the hot knots with a mixture of melted butter, garlic and parsley.
The idea was to make something like buns, because the plan for lunch was čevapi with puuuno kajmak. However, plans often fail, and so does this one about čevapi. The buns eventually served as sandwiches for work. Take a piece of dough of the required size from the fridge and leave the remaining dough in the bag. Tear off pieces of dough and shape buns. Place them in a baking sheet lined with baking paper, cover with a cloth and let rise for half an hour. Before baking, cut horizontal and vertical lines and coat with olive oil. Bake for 10-15 minutes in an oven preheated to 250 ° C until they get a nice color. Wrap the baked buns in a cloth and let them cool.
I used the remaining dough for the rolls. Roll out the dough, cut out triangles, put a cheese stick on each triangle (I used gouda) and wrap in rolls that stand on a baking sheet lined with baking paper. Let rise for about 15 minutes. Bake for 10-15 minutes in an oven preheated to 180 ° C. When the rolls start to get colored, sprinkle them with grated cheese and bake until the cheese melts. It’s hard to resist them while they’re warm.