New(ish) Work: finally – “A Pinch of ” by Caron Melamed, Published !
August 26, 2014
|In Recipes
I wrote a while back about this project and what a joy it was for me. Not only is Caron Melamed one of the nicest people I have ever worked with but I also got to work with my friend and photographer Roelene Prinsloo.
These are a few of the images Roelene and I did together for the book ( not all the images in the book are by Roelene)
Mazel tov Caron ! You can stop pinching yourself , your dream is a reality.
Thank you that I could be a part of it !
The book is available directly from Caron Melamed.
In this article ( such a great pic of Caron) it says the book is now available at selected Exclusive books stores in Johannesburg, and at Thrupps.
[…] Sift the flour into the bowl of a mixer, add the yeast, sugar and salt. Melt the butter with the milk, either in a saucepan or in the microwave, DO NOT LET IT BOIL. Remove from heat, allow to cool and add the cream and the water. Do the elbow/ baby hand test on the milk mixture, if using a thermomter the tempterue should be around 40- 43oC Pour the milk mixture and the yeast into the bowl and mix on low spread for 2-3 minutes, adding the eggs one at a time. The mixture will be very soft but slowly comes together. Continue mixing for a further 5 minutes on low until the mixture forms a ball of dough around the dogh hook, and comes away cleaning from the sides of the bowl. it will be soft and elestic and when pushed springs back. Cover the bowl with cling film and a tea towel and allow to stand until doubled in size, this depends on the season and room temperature. I used my warming drawer on my oven and it took about 45-mins to an hour. (A note in the original recipe says do not let the dough stand too long as it can go sour, although I’m not sure how long that would be, I’m assuming in summer or a very hot kitchen 2 – 3 hours would be considered too long a time ) Knock the dough down, turn the dough onto a floured surface and knead the dough again for a few minutes, I did this by hand for 2 – 3 minutes. Cover and allow to stand again for 20 – 30 minutes, until risen again. Turn out onto a floured surface and divide the dough into two pieces, each should weigh about 1,2 kg Shape and bake. For the Chocolate Babka Adapted from A Pinch Of By Caron Melamed […]
Hi Taryne
I was hoping you could help me find a copy of Pinch of (tried Exclusive, Loot, takealot)
Thanks so much
Lana
Hi Lana
Please contact Caron Melamed directly
Thanks