[Sca-cooks] Dough question

Christiane christianetrue at earthlink.net
Tue Mar 18 18:55:47 PDT 2008

>> Hi guys!
>> No, I don't want to know about money, but rather the other kind.  I am
>> making a braided bread-type dessert for my ME feast...it's called Daifur,
>> and the ingredients for the dough are:
>> 1 lb semolina = 2 3/8 c
>> 1 1/2 c flour
>> 1 c water
>> 1 cup sourdough starter
>> 1 t salt
>> 3 eggs
>> 1/4 gram saffron (see note), Note: the recipe calls for a dirham of 
>> saffron
>> = 3.8 grams, which is an incredible amount of saffron. If this is a 
>> scribal
>> error for a danaq, it would be .6 grams. I actually used not quite half of
>> that amount; but I think a danaq would work well-I do no
>> 1 tablespoon oil , to brush on
>> oil for frying
>> sugar
>> What I'm wondering is.....we know we can make it day before and it still
>> works the day of.  How would it work to make it up the previous Sunday and
>> freeze it, thawing it out, say, the morning of the event?  Would that 
>> still
>> rise properly, etc.  It is a braided bread, almost like a donut type 
>> thing.
>> What do the wise, yeast-bread-knowledgeable folks here think?
>> Kiri

Just saw the menu for the Day in the Middle East feast, and it looks amazing!

Wish I could be there, but alas, there is Mudthaw that weekend in the East ...


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