Hungarian Langos (Bread) xc

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untested idea

xc: veg, elf

 

 

* Exported from MasterCook *

 

Hungarian Langos - Chewy Bread Rounds

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

LANGOS:

1/2 pound baking potato (1 medium)

2 cups water

1 package active dry yeast

1 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

3 cups all-purpose flour -- approximately

3 tablespoons cornstarch

Salad oil

Salt

Garlic cloves -- peeled and halved

 

Scrub and slice potato (do not peel); combine with the 2 cups water in a 1- to

1-1/2-quart pan. Cover and boil until very tender, about 20 minutes. Drain,

reserving liquid, then rice or smoothly mash potato; set aside.

 

Measure 3/4 cup of the reserved potato liquid; pour into a large bowl and let

cool to 100F. Stir in the yeast; let stand until softened, about 10 minutes. Mix

in the potato, the 1 teaspoon salt, the ginger, and soda.

 

Stir together 2-1/2 cups of the flour and the cornstarch, then gradually beat

into yeast mixture with a heavy spoon (dough will be crumbly). Turn dough out

onto a floured board and knead until smooth, adding flour as required.

 

Turn dough over in a greased bowl; cover and let rise at room temperature until

doubled, about 1-1/2 hours.

 

Punch down dough; turn out onto a floured board and knead to expel air bubbles.

Divide dough into 16 pieces, shaping each into a smooth ball. Place balls about

2 inches apart on greased baking sheets; cover and let rise at room temperature

until almost doubled, about 45 minutes.

 

Flatten balls into 4-inch rounds. Cut 4 or 5 slits in each with a knife; pull

slits to open (see photograph above). Place rounds well apart on greased baking

sheets. Dust with flour, cover, and let rise until puffy, about 30 minutes.

 

In a 10- to 12-inch frying pan, heat 1-1/2 inches of salad oil to 375F. Fry one

round of bread at a time, turning until golden brown on both sides, 1-1/2 to 2

minutes total. Lift from oil with a slotted spoon or spatula, let drain briefly,

then set on folded paper towels. Sprinkle lightly with salt.

 

Serve warm or cool with cut cloves of garlic to rub onto each langos just before

eating. If made ahead, cool, wrap, and store at room temperature up to 1 day. To

reheat, place langos on baking sheets and heat, uncovered, in a 350[deg.] oven

until warm, about 10 minutes. Makes 16.

 

Each slice: 104 cals, 2% cff, <1g fat, 1g fiber

 

Cuisine:

" Hungarian "

Source:

" Sunset, March 1983 "

S(List Mail From):

" Pat Hanneman (kitpath) on 29 Sep 1999 "

Yield:

" 16 pieces "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 104 Calories (kcal); trace Total Fat; (2% calories from fat); 3g

Protein; 22g Carbohydrate; 0mg Cholesterol; 175mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : On baking days in Hungary, small pieces of dough were often saved to

make puffy golden rounds of fried bread known as langos. Slashed here and there

for an extra-chewy interior, langos rubbed with cut cloves of fresh garlic were

a special treat to accompany bowls of spicy Hungarian soups and stews. * While

there are several different recipes for langos, this version starts with a

springy potato yeast dough. Although best eaten freshly made, langos can be made

a day ahead and reheated.

Nutr. Assoc. : 0 2135 0 0 0 0 0 0 0 0 0 0

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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