The interest in Dutch cooking and baking is growing steadily! I started the Dutch Baking page as a way to keep track of my progress in mapping the cuisine of the Netherlands. It didn't last long until the Dutch Cooking page came along, and both have been existing happily on their own blog pages.
But there is still so much to talk about that, in order to keep everything under one roof, or perhaps better said, on one table, I've decided to gather all posts and comments on one single page: The Dutch Table. This is where future posts will be published.
So bookmark the new website, come visit and I look forward to seeing you there! Gezellig!
Sunday, March 6, 2011
|A sign at Hartog's bakery in Amsterdam|
says: "World's most beautiful weapon
on clay and sand is and always will be
the plough on farmland"
The best soil for growing grains was (and still is) in the province of Zeeland, already famous for its quality flour in the twelfth and thirteenth century. Other provinces such as Friesland, Groningen and even Northern Holland tended to have a wetter soil and proved more beneficial for pasture land than cropland. Those provinces were often dependent on the import of grains from neighboring countries.
Besides wheat and rye, the Dutch also grew combinations of grain. Masteluin, a mixture of rye and wheat, provided the basis for a bread of the same name. Rye mixed with oats was called mancksaet and rye with barley spilkoren. All these grain mixes provided heavy, chewy, dark bread, that fed the masses of hard workers. White bread was limited to the wealthy and was nick-named "professor's bread" in the city of Leiden, birthplace of the first university in Holland in 1575, indicating that only the educated and were able to afford it.
White rolls are used for hotdogs, broodje frikandel, for lunch boxes and to grace the table on a sunny Sunday morning for breakfast. Elongated breads, called puntjes, are the hotdog bun by choice or serve as the foundation for a puddingbroodje. Round ones, bolletjes, hold savory slices of cheese and tomato, juicy sheets of roast beef with slices of red onion, or peanut butter and hagelslag...... Such a simple bread, and yet so versatile.
4 cups of all-purpose flour
2 teaspoons of salt
1 teaspoon of sugar
1 1/2 cups of water
2 scant teaspoons of active dry yeast
1/2 stick of butter
1/4 cup of powdered milk*
For the wash
1 small egg
4 tablespoons of milk
Mix the powdered milk with the water, warm to about 120F, add the butter and set aside to melt. Put the flour in a mixing bowl and mix in the sugar, salt and active dry yeast. Add the warm milk/butter mix and knead the dough for a good ten minutes until it comes together. Place in an oiled bowl, cover and let rise until almost doubled in size.
|Brush the risen rolls before |
they go into the oven
Brush the rolls with an egg/milk wash, bake at 400F for about ten minutes or until done. Remove pan from oven, set aside and place the rolls on a rack to cool. When cooled, wrap to avoid drying out.
*If you don't have powdered milk, substitute the water for milk instead.
Now slice open a roll, smear with butter (never with mayo!) and add some good cheese or sandwich meat and enjoy this little luxury!
Disclaimer: if you're a heavy "scooper" your flour weight might be higher than mine, or lower if you scoop light. Adjust your liquids accordingly.