Recipes Using Barley Malt Syrup

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GRILLED PIZZA -THREE WAYS



Grilled Pizza -Three Ways image

Provided by Alton Brown

Time 2h48m

Yield 3 pizzas, 1 pizza for each topping

Number Of Ingredients 23

16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2-ounce grated Parmesan
1 1/2 ounces part skim mozzarella, shredded
4 to 6 large basil leaves, shredded
3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
3 to 6 teaspoons olive oil, divided
1/2-ounce grated Parmesan
1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
4 whole dates, pitted and finely chopped
1 teaspoon fresh thyme leaves
2 to 4 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
  • Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
  • Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
  • To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
  • Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
  • Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
  • Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
  • To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
  • Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.
  • Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
  • Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
  • To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.

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2020-10-21 What is Barley Malt Syrup? Barley malt syrup is an unrefined sweetener processed by extraction from sprouted, i.e., malted, barley, containing approximately …
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  • Sprinkle yeast over warm water in a large bowl (I used the bowl of my mixer with the dough hook). Let stand until foamy, about 5 minutes. Whisk in 2 teaspoons malt syrup until smooth. Add in the flour, coarse salt, buttermilk, and 3 tablespoons butter. Mix the dough until combined.
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ENGLISH MUFFINS RECIPE - BILLY ALLIN | FOOD & WINE
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2013-12-07 Stir in the the wheat germ, wheat bran, barley syrup, salt and the 2 tablespoons of butter. Stir in the remaining 2 cups of flour. Turn the dough out onto a …
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  • In a microwave-safe bowl, mix the milk and water and heat at high power in 30-second bursts until just warm to the touch. Stir in the yeast and 1 1/4 cups of the flour. Cover and let stand until billowy, about 30 minutes.
  • Stir in the the wheat germ, wheat bran, barley syrup, salt and the 2 tablespoons of butter. Stir in the remaining 2 cups of flour. Turn the dough out onto a well-floured work surface and knead until smooth, kneading in up to 1/3 cup of flour as necessary to make a silky, supple dough. Transfer the dough to a large oiled bowl. Cover the bowl with a kitchen towel and let the dough rise until it's doubled in volume, about 45 minutes. Punch down the dough and let rise until it is doubled again, 1 hour longer.
  • Preheat the oven to 350°. Heat a large cast-iron griddle over low heat. On a work surface dusted with cornmeal, pat out the dough 3/4 inch thick. Using a floured 3-inch biscuit cutter, stamp out 7 rounds as close together as possible. Gently pat the scraps together and stamp out 1 more round. Brush the griddle with butter. Griddle the muffins on moderately low heat, turning once, until golden on both sides, about 6 minutes total.
  • Transfer the muffins to a parchment paper–lined baking sheet and bake for about 20 minutes, until risen and cooked through; an instant-read thermometer inserted in the center of the muffins should register 195°. Let cool completely. Using a fork, split the muffins horizontally and toast until golden. Serve with butter and jam or ham and cheese.


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  • Place 3/4 cup warm water in bowl of a stand mixer; sprinkle with yeast. Stir in barley malt syrup until dissolved. Let mixture stand until yeast is foamy, 5 to 7 minutes. Add flour, beer, butter, and kosher salt; using a wooden spoon or rubber spatula, stir until a shaggy dough forms.
  • Attach bowl and dough hook to stand mixer. Beat on medium-low speed until dough comes together and forms a smooth ball, about 1 minute. Dough should be quite firm and may be slightly tacky but not sticky. If dough is sticky, add flour, 2 tablespoons at a time, and beat until dough is smooth. If dough is too dry, add water, 1 teaspoon at a time, and beat until smooth.
  • Increase mixer speed to medium-high, and beat until dough is smooth and elastic, 5 to 7 minutes. Transfer dough to a large bowl greased with cooking spray; turn to coat. Cover with plastic wrap, and let dough rise in refrigerator until almost doubled in size, at least 8 hours or up to 24 hours.
  • While dough rises, preheat oven to 300°F. Spread baking soda in a small glass or ceramic baking dish, and bake in preheated oven 1 hour. Remove from oven, and let cool completely, about 10 minutes. Store cooled baking soda in an airtight container at room temperature until ready to use.


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  • Honey. One of the reasons why people look for a malt extract substitute is because they want a gluten-free alternative, like honey. Honey is a natural product that resembles barley malt syrup in both texture and color.
  • Molasses. Molasses is the substance that remains after the sugar crystals have been extracted from the syrup when boiling sugarcane or sugar beet juice.
  • Brown rice syrup. Another gluten-free barley malt syrup substitute is brown rice syrup, which has an advantage over honey because it’s also a vegan product.
  • Maple syrup. As the name suggests, maple syrup is made from the sap collected from maple trees. This product is more popular in North America and Canada and is mostly used as a topping for pancakes.
  • Maltose. Even if you’ve never used maltose as it is, you have probably eaten or drunk something that contained maltose, because this sweetener is a common ingredient in many foods and beverages including bread and beer.
  • Korean rice syrup. If you’re up for a little taste-test, you should definitely try Korean rice syrup. Despite the faraway origin, this syrup is actually closer to malt syrup than many other substitutes, because one of the main ingredients is barley malt powder (and the other, of course, is rice).
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  • Honey. Honey is probably the best alternative for barley malt syrup. It is one of the oldest sweeteners in the world and is available almost everywhere.
  • Molasses. Molasses has a lot in common with barley malt syrup and the two sweeteners are often compared to each other. Despite what many people think, barley malt syrup is not the same as molasses, but you can exchange them in many recipes.
  • Brown rice syrup. Besides honey and molasses, you can substitute barley malt syrup with different types of syrups. You can use brown rice syrup which is a great vegan and gluten-free alternative.
  • Korean rice syrup. Another rice syrup to substitute barley malt syrup with is Korean rice syrup. This is very close to barley malt syrup because it is made of barley malt powder and rice.
  • Maple syrup. Maple syrup is the sap of the maple tree reduced to syrup. It is a great substitute for barley malt syrup in many recipes, especially in baked desserts.
  • Agave syrup. Agave syrup is very common mostly in vegan cuisine. Nowadays it is becoming more and more popular so sometimes you can even find it in supermarkets and smaller shops.
  • Golden syrup. Golden syrup is a buttery caramel flavored syrup that is most popular in the UK. You can even make it at home with sugar, water, and lemon juice.
  • Coconut syrup. If you don’t find barley malt syrup in your area, most likely you won’t find coconut syrup either, but in case you do, you can use it as a substitute.
  • Sugar. The most obvious, most common, and easiest barley malt syrup alternative is sugar. If you are out of fancy sweeteners, sugar is an ingredient that is ever-present in the kitchen.
  • Maltose. When you are out of options, maltose can also be a great barley malt syrup substitute. Just like regular sugar, you can use it in most desserts and sweet treats.


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  • In the bowl of your stand mixer, combine the flour and the salt. Add the pieces of butter and, using your fingers, work the butter into the flour until it resembles coarse sand.
  • Pour the yeast mixture into the flour/butter mixture and mix everything until a shaggy dough is formed and water is absorbed.
  • Bring the bowl to the stand mixer fitted with the dough hook and mix on medium speed until the dough is smooth and elastic, about 6 minutes.
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  • Roll the dough out into a large (14-by-12-inch) rectangle and cut it into twelve 12-inch-long strips, about 1 inch wide.
  • Roll out each piece into a 30 to 33 inch long rope (about ¾ inch thick), starting from the center and working toward the ends. To form the pretzels, make a "U" shape with the rope and cross the ends over, pinching at the bottom of the "U".
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5 WAYS TO USE BARLEY MALT SYRUP - HEALWITHFOOD.ORG

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  • Add it to whole grain bread doughs. There are tons of bread recipes that use barley malt syrup or barley malt powder. These recipes typically produce dark, whole grain breads such as pumpernickel.
  • Use it for New York style bagels. Barley malt is also used to give New York style bagels their characteristic flavor and texture. Diastatic malt powder, which contains active enzymes that help release natural sugars in flour, is typically considered best for bagel recipes, but non-diastatic malt powder and malt syrup work, too.
  • Sweeten barbeque sauces with it. With its strong, malty flavor and thick texture, barley malt syrup works wonderfully in homemade barbeque sauces. Molasses is also a great sweetener for barbeque sauces, and you can substitute it 1:1 for barley malt syrup.
  • Replace molasses with it in recipes for baked beans. If you think baked beans only come from cans, think again. Baked beans are easy to make, and there are tons of recipes on the internet.
  • Use it in cake batters and cookie doughs. Barley malt syrup pairs well with spices like ginger, cinnamon, cardamom and cloves, which makes it a good sweetener for spice cakes and gingerbread cookies.


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