astray recipes: Salt crust dough

Categories: Dujour09
Yield: 1 servings

Measure	Ingredient
8 cups	Kosher salt
8 cups	All-purpose flour; plus additional
	For rolling out dough
¼ cup	Dried oregano
¼ cup	Dried thyme
¼ cup	Chopped dried rosemary
¼ cup	Fennel seeds
¼ cup	Cumin seeds
8	Egg whites
4 cups	Cold water

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 ¼-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@..."

Recipe by: Terrance Brennan

Converted by MM_Buster v2.0l.

salt crust dough