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Polish Breads Baked In Cabbage Leaves

Polish Breads Baked In Cabbage Leaves — una receta comunitaria en Potlikkr.

Preparación (vista previa)

1. 1

   The Polish food historian Maria Lemnis wrote in the early 1980s: 'The wheat-rye breads of long ago, baked in leaves of cabbages or horseradish, the so-called peasant breads, are an exquisite delicacy.'

2. 2

   The cabbage-leaf baking method, whereby the dough is contained in oiled cabbage leaves, was practised (sic) as widely afield as Transylvania and Romania. It produces a golden brown crust. The technique can be applied to any firm white (or brown) dough.