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Recipes with barley malt syrup

3 recipes that use barley malt syrup, with photos, step-by-step instructions and cook times. The quickest, New York bagels, takes 70 minutes. It is most often cooked with instant dried yeast, plain flour and bicarbonate of soda.

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Coppia ferrareseTwisted olive oil bread

Four crunchy horns joined at a soft central knot make the coppia ferrarese the most recognisable bread in Emilia-Romagna; Ferrara's bakers have shaped it since at least the Renaissance, and it has had IGP status since 2001. The dough is stiff and very smooth, rolled thin and twisted into spirals, so the ends bake shatteringly crisp while the 'belly' in the middle stays tender. Ferrarese eat it with salumi for meat-eaters, with cheese, grilled vegetables or a bowl of pumpkin cappellacci. It is traditionally made with lard; this version uses olive oil instead, which keeps it vegan and still gives the light, crumbly crunch. Rolling the strips too thick is the usual slip, because thick horns stay bready instead of crisp. Chef's tip: a pasta machine makes the dough as smooth and thin as a Ferrara baker's rollers, and the barley malt gives the horns their honey-brown colour.

255 minItalianBreads & ParathasVegan
by KrazyBadal 0 views

Viennese KaisersemmelCrisp star-topped rolls

No Viennese breakfast is complete without a Kaisersemmel: a light, hollow-crusted white roll with a pinwheel of five curved segments on top, split and spread with butter and apricot jam or filled with Leberkäse at a market stand. The crust should shatter and the inside be soft and airy. The star is traditionally knotted by hand, though a stamp works too. A common mistake is skipping the overnight cold dough, which leaves the rolls bland and pale. Chef's tip: prove the shaped rolls upside down, star side down, on a floured cloth, then flip them just before baking; the pattern stays sharp instead of puffing shut.

170 minAustrianBreads & ParathasVegan
by KrazyBadal 0 views

New York bagels

The New York bagel came with Jewish bakers from Poland to the Lower East Side, and it is still breakfast on the go across the five boroughs, split and spread thickly with cream cheese. The dough is stiff and rested overnight in the fridge, then each ring is boiled before baking, which gives the dense, chewy crumb and the glossy, crackly crust. Chef's tip: test one bagel before boiling them all; if it floats in a bowl of cold water, they are ready.

70 minAmericanBreads & Parathas
by KrazyBadal 0 views

Goes well with barley malt syrup