Seitan Roast In A French Bread Crust Au Jus

[Guest guest]

Many of the recipes in this book are hard to share because other recipes

are part of the ingredients. I will post the recipes that the main recipes

refer to, also. kathleen

 

* Exported from MasterCook *

 

Seitan Roast In A French Bread Crust Au Jus

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 118

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 Beefy Seitan Roast

made one to several days ahead and

refrigerated -covered in its cooking broth

(see separate recipe)

1 recipe French Bread dough

made up to 24 hours ahead and

refrigerated -well covered in plastic

1 recipe Starch Glaze for Bread

***HERB MIXTURE***

6 cloves garlic -- minced

1/2 cup fresh parsley -- minced

1 1/2 teaspoons dried sage -- crumbled

1 1/2 teaspoons dried rosemary

OR basil or other favorite herb

1/4 teaspoon freshly ground black pepper

 

Serves 8

 

This juicy, herb-scented seitan roast in a crusty French bread " basket "

will be the hit of a company dinner. The roast can be made, sliced, and

reassembled several days ahead of time, and the bread dough can be made the

day before and refrigerated.

 

The crusty bread is perfect to soak up the tasty seitan broth - much better

than the greasy pastry crusts that are the usual wraps for elegant loaves

and roasts. Serve gravy as well, for those who prefer it.

 

Two to three hours before serving, remove the Beefy Seitan Roast and the

French bread dough from the refrigerator. Slice the roast neatly into thin

slices, then reassemble the roast, and wrap white string around it like a

package to hold the slices in place so that it looks like a roast shape

again. Reserve the broth.

 

Using a tape measure, measure the circumference of the roast at the

thickest point and the length at the longest point, and jot those numbers down.

 

Punch the dough down, turn it out on a lightly-floured surface, and roll it

out into a rectangle 1/4 " thick. Cut the rectangle 2 " wider than the

roast's circumference and 3 " longer than its length. Place any dough

trimmings in a plastic bag, and refrigerate until later.

 

Spread half of the herb mixture down the center of the dough rectangle in a

strip about the width of the roast. Place the reassembled roast down on

this mixture. Spread the remaining herb mixture over the top of the

roast. Brush water all around the edges of the dough, and fold the sides

of the dough up over the roast so that the edges overlap slightly in the

middle. Press the edges together. Fold in the ends and seal them.

 

Place the roast, seam side down, on a lightly oiled, shallow baking

pan. Let the roast stand, lightly covered, in a warm place until the dough

is puffy, 30 to 60 minutes. Meanwhile, make the Starch Glaze, and set aside.

 

If you like, form the dough trimmings into 2 " balls, then flatten them out

into 5 " or 6 " rounds. Cover them loosely and let them stand in a warm

place until puffy, then brush them with the Starch Glaze, and sprinkle with

garlic salt or herbs. Bake then, on a cookie sheet alongside the roast for

about 20 minutes, or until golden. Serve warm with the roast, or save for

another meal.

 

Preheat the oven to 375F. When the dough is ready, prick it with a fork

around the sides in 3 or 4 places. Brush with the Starch Glaze, and bake

15 minutes. Brush again and bake 35-40 minutes longer, or until the crust

is golden brown.

 

Meanwhile, combine the reserved seitan broth with water if it is too strong

(you can use dry wine to replace some of it, if you like). You might need

as much as 1/2 cup water to each 3/4 cup broth. Heat this before serving

(if you use wine, boil it for a few minutes to cook off the alcohol).

 

To serve, cut the top off the bread " basket " with a serrated knife, cut the

string, and pull string out. Lift out the seitan slices, cutting or

breaking off pieces of bread with each serving. Pass the broth (and gravy,

if desired) to serve with the roast and bread.

 

Per serving: Calories: 316, Protein: 36 gm, Fat: 1 gm, Carbohydrates: 40 gm.

 

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