Salt crust dough

Yield: 1 servings

Measure Ingredient
8 cups Kosher salt
8 cups All-purpose flour; plus additional
\N \N 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 \N 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.

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