Too many years ago, my oldmaid aunt Ida made some of the best homemade bread in the world, and now and then Rulle Polse which is a meat roll with beef flank as the base. Perhaps making one of the best sandwiches in South Dakota. I had a rough idea what was in it, but not for sure.
My son was asking about "rolled post" which might be what somebody unfamiliar with it would guess was the name. My brother got most of my mother's recipes, and he had an idea, so one of these days if I remember, I will get a recipe for that into Dakota Today. But for now, it is easier to copy and post what is supposed to be a healthier pizza crust with increased anti-oxidants.
My guess is that making healthier pizza is a lot easier than making a meat roll that requires some serious preparation, baking or boiling, pressing and cooling, etc. So for now, take a look at the "Whole Wheat Pizza Crust" from the University of Maryland lab of Professor Lucy Yu in the continuation of this post.
Also, recent studies suggest that sulfenic acid resulting from the breakdown of a compound allicin in garlic is what makes it such an effective anti-oxidant. Check the SCIENCE DAILY for more stories like these.
***Stay tuned for what's cooking in politics with no anti-oxidant benefits whatsoever-- Doug Wiken
))))) Note: All formating was lost in the pasting ((((((
Whole Wheat Pizza Crust with Enhanced Antioxidant Availability
From the University of Maryland lab of Professor Lucy Yu
Whole wheat flour may be naturally rich in antioxidants. Research has shown that baking for a longer period of time or at a higher temperature may increase availability of these antioxidants, which may reduce the risk of aging-related chronic diseases such as cancer and heart disease. Ingredients 1 packet active dry yeast (2 ¼ teaspoons) 1 cup warm water (100-110°F) 3 tablespoons honey 1 tablespoon plus 1 teaspoon vegetable oil 1 ¼ teaspoons salt 2 ¾ cups whole wheat flour The day before... • Combine yeast and warm water in a small bowl. Stir with whisk until yeast dissolves. • Add honey, oil and salt. Stir with whisk until honey and salt dissolve. • Measure flour into large mixing bowl. Add water mixture to flour. • Mix with wooden spoon until dough forms. • Transfer dough to floured surface and knead by hand for 2 minutes. Dough may be sticky. • Divide dough into 3 sections and shape each section into a ball. • Transfer dough balls to a lightly oiled pan, leaving a few inches for each ball to raise. • Cover pan loosely with plastic wrap. • Store pan overnight (~18 hours) in the refrigerator. The day of... • Allow dough to come to room temperature. (about 30 minutes) • Preheat oven to 500°F. • Roll each ball out to a 12 inch circle on a pizza screen. • Top with tomato sauce, cheese and desired toppings. • Put pizza in middle rack of preheated oven. Bake for 6 - 8 minutes, until crust gets browned. • (A pizza pan or stone can also be used to bake the pizzas. Baking times may change.) http://www.newsdesk.umd.edu/scitech/pizzarecipe.cfm http://snipurl.com/b4ytm