Basics: Kasha Recipe




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Basics: Kasha Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Basics: Kasha

 

Ingredients

1 cup kasha
1 egg
1/2 tsp salt
1 pinch pepper
1 1/2 cup boiling water
1 tbsp butter



 

Preparation

Basics for new cooks:

[Kasha: aka Buckwheat Groats]

In saucepan, combine kaska, egg, salt and pepper; cook over medium-low
heat, stirring, for 3 minutes or until dry and kernels separate. Stir
in water and butter; cover and cook, without stirring, for 10-12
minutes or until water is absorbed. Fluff kasha with fork. Makes
1-1/2 cups, or 2 servings.

Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen

[-=PAM=-] [email protected]

 

 

Servings: 2