Thursday, October 6, 2011
Martha Stewart's Ladies' Fingers recipe HERE Assemble your equipment. I used a mixer, but you can make the dough by hand. I used Instant Yeast instead of the traditional yeast called for in the recipe. If you use it, you just mix it in with the flour, no need to proof it first.
The dough will be firmer than bread dough usually is.
Use the largest piece first, this will be the head. It is easier to work on a counter that doesn't have any flour on it, so that the dough sticks slightly and stays in place while you are rolling and shaping.
The dough will be about 3/4 of an inch thick when you flatten it.
Cut ribs into both sides of the dough, leaving a connection in the middle.
Cut lengthwise down the middle, then cut the two long pieces in half.
I used a large roaster with about 2 inches of water and 2 tablespoons of baking soda.