what is a decilitre???? in cups?? ~~~Re: Sharon~~RE: Bread/recipes

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Uh oh. Anyone know what a decilitre is in relation to the cups measurement we use here in the US? I want to try this wonderful sounding bread from Reb! SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Friday, July 3, 2009 11:41:44 AMSubject: Re: Sharon~~RE: Bread/recipes

OK. Here goes. I hope you are able to follow (I am not the best at describing baking processes even in Swedish...)OLIVE BREAD à la RebWhat you need:For the bread:A maximum of 2 tablespoons of olive oil (any more will make the bread too heavy).9 decilitres wheat flour2 teaspoons salt25-50 grams of fresh baker's yeast (or whatever the equivalent in dry yeast is, if you prefer to use that)4 decilitres of waterFilling:olives of your choice and rosemary, and/or other herbs, and/or feta cheese and/or sundried tomatoes PLUS sea saltadditional:waterDo like this:Mix flour, yeast, salt and olive oil, heat the water to a temperature of 37 degrees Celsius (body temperature) and add that. Knead it real good. And feel free to punch it too... In short: Work it until it's behaving like a dough... Put under

a cloth of some kind for 40 minutes. Put/pour in a sheet pan and shape it into a flat cake with as little contact between the dough and your hands (or whatever you are using) as possible: If just pouring it into the pan creates a reasonablly acceptable cake, then leave it like that. It's supposed to be worked as little as possible at this stage, and it really does not have to be perfectly shaped in any way (the irregularities only adds to the beauty). Then:Put your preferred filling into the cake (it should be neither just spread over the dough like on a pizza, nor hidden in it, push it down a little, so that it's attatched to the bread). The herbs can either go with the filling, or be sprinkled on top of the cake in the last stage, which is: Spray or brush water in a thin and even layer on the cake, and sprinkle sea salt and possibly herbs on top of it. Bake in 437 degrees Fahrenheit (or 225 Celsius...) for about 20-25 minutes.

DONE!Eat with olive oil or butter and possibly cheese, wine or coffee (or tea) goes well with it. love/Reb> > > > From: reb_41se reb_41se@> > Subject: Re: nne~~RE: Checking in> > To: MSersLife > > Date: Monday, June 29, 2009, 3:16 AM> > > > > > > > > > > >

> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Not following recipes is the only way I can stand to cook... I do most of the cooking around here these days. It has never been a hobby or a passion of mine, but it's ok. As long, that is, as I can treat the recipes more as guidelines than as something to be followed strictly...> > > > love> > /Reb> >>

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http://www.searchword.com/main/widget.tools/measurement.conversions/metric.standard.conversion.html

If this one doesn't cover it all, I give up.

Love to you, Sharon,

n

To: MSersLife Sent: Friday, July 3, 2009 6:19:31 PMSubject: what is a decilitre???? in cups?? ~~~Re: Sharon~~RE: Bread/recipes

Uh oh. Anyone know what a decilitre is in relation to the cups measurement we use here in the US? I want to try this wonderful sounding bread from Reb!

SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects.

From: reb_41se <reb_41seyahoo (DOT) se>To: MSersLife@yahoogrou ps.comSent: Friday, July 3, 2009 11:41:44 AMSubject: Re: Sharon~~RE: Bread/recipesOK. Here goes. I hope you are able to follow (I am not the best at describing baking processes even in Swedish...)OLIVE BREAD à la RebWhat you need:For the bread:A maximum of 2 tablespoons of olive oil (any more will make the bread too heavy).9 decilitres wheat flour2 teaspoons salt25-50 grams of fresh baker's yeast (or whatever the equivalent in dry yeast is, if you prefer to use that)4 decilitres of waterFilling:olives of your choice

and rosemary, and/or other herbs, and/or feta cheese and/or sundried tomatoes PLUS sea saltadditional:waterDo like this:Mix flour, yeast, salt and olive oil, heat the water to a temperature of 37 degrees Celsius (body temperature) and add that. Knead it real good. And feel free to punch it too... In short: Work it until it's behaving like a dough... Put under a cloth of some kind for 40 minutes. Put/pour in a sheet pan and shape it into a flat cake with as little contact between the dough and your hands (or whatever you are using) as possible: If just pouring it into the pan creates a reasonablly acceptable cake, then leave it like that. It's supposed to be worked as little as possible at this stage, and it really does not have to be perfectly shaped in any way (the irregularities only adds to the beauty). Then:Put your preferred filling into the cake (it should be neither just spread over

the dough like on a pizza, nor hidden in it, push it down a little, so that it's attatched to the bread). The herbs can either go with the filling, or be sprinkled on top of the cake in the last stage, which is: Spray or brush water in a thin and even layer on the cake, and sprinkle sea salt and possibly herbs on top of it. Bake in 437 degrees Fahrenheit (or 225 Celsius...) for about 20-25 minutes. DONE!Eat with olive oil or butter and possibly cheese, wine or coffee (or tea) goes well with it. love/Reb> > > > From: reb_41se reb_41se@> > Subject: Re: nne~~RE: Checking in> > To: MSersLife@yahoogrou ps.com> > Date: Monday, June 29, 2009, 3:16 AM> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Not following recipes is the only way I can stand to cook... I do most of the cooking around here these days. It has never been a hobby or a passion of mine, but it's ok. As long, that is, as I can treat the recipes more as guidelines than as something to be followed strictly...> > > > love> > /Reb>

>>

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Thanks so much, Reb. I'm determined to make that bread!loveSharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Saturday, July 4, 2009 6:47:53 AMSubject: what is a decilitre???? in cups?? ~~~Re: Sharon~~RE: Bread/recipes

I think I read somewhere (when I was trying to convert an American recipe), that a cup is about 2,5 decilitres. I could calculate from that what a deciliter is in cups, if my brain wasn't melting in the heat... Good luck, anyway!love/Reb> > > > > > From: reb_41se reb_41se@> > > Subject: Re: nne~~RE: Checking in> > > To: MSersLife > > > Date: Monday, June 29, 2009, 3:16 AM> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Not following recipes is the only way I can stand to cook... I do most of the cooking around here these days. It has never been a hobby or a passion of mine, but it's ok. As long, that is, as I can treat the recipes more as guidelines than as something

to be followed strictly...> > > > > > love> > > /Reb> > >> >>