Salt Crust Dough

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Salt Crust Dough Ingredients

8 c Kosher salt	1/4 c Chopped dried rosemary
8 c All-purpose flour; plus	1/4 c Fennel seeds
For rolling out dough	1/4 c Cumin seeds
1/4 c Dried oregano	8 Egg whites
1/4 c Dried thyme	4 c Cold water

Instructions for Salt Crust Dough

Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed. This recipe yields enough dough for 4 chickens or lamb loins. Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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