SC - Kvass.

[Harold Tackett]

Greetings,
Your comments tit something's in my memory, I thought that I had seen a
recipe in one of my cookbooks. I found it. From "A Taste of Russia, A
Cookbook of Russian Hospitality" by Darra Goldstein, ISBN 006973854.

Black Bread Kvass
1 1/2 pounds stale black bread, cubed
1 1/2 tbs. dried mint
1 small lemon, cut into chunks
10 cups boiling water
1/2 cup sugar
1 tsp. cream of tartar
1 package active dry yeast
8 grains of white rice

Place the bread cubes on a baking sheet and toast in a 325 degrees oven for
about 20  minutes, or until dry. Transfer to a large crock. Sprinkle the
mint over the toasted cubes. Add the lemon. Pour the boiling water over
all, and cover the crock tightly. Let stand 5 to 6 hours.
Strain the liquid through cheesecloth, pressing down on the bread with the
back of a spoon in order to extract as much liquid as possible, but with
out pushing sediment through. To the liquid add the sugar, the cream of
tartar and the yeast, which has been dissolved in a little of the liquid.
Stir well to mix. Cover the container, let stand undisturbed for 8 hours.
The next day, strain once more through cheesecloth and pour into a 1-quart
bottle. Add the 8 grains of rice. Seal. Let stand for 8 hours more at room
temperature. Then strain once more through cheesecloth into a clean bottle
and refrigerate until ready to use.   Yield : I quart
Dinah bint Ismai'l
- ----------
> From: Philip & Susan Troy <troy at asan.com>

> I'd often heard of kvass being made from rye bread, but never actually
> seen a recipe in English except the one I posted. I have seen one other,
> apparently in Russian, but, oddly enough, in the Roman alphabet. Polish
> perhaps?
> Adamantius 
> ______________________________________
============================================================================
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================