Breads
Brown Soda Bread
2 cups self-raising Wholemeal flour 2 cups self-raising unbleached flour 1 teaspoon bicarbonate of soda 2-3 cups buttermilk o Preheat oven to 190 C. Grease a baking tray with melted butter or margarine.
Sift flours and bicarbonate of soda into a large mixing bowl. Use sufficient buttermilk to moisten the ingredients and form a soft dough the amount of buttermilk required will depend on the strength of the flour.
Turn dough onto a floured surface and knead lightly untill smooth. Place round on a greased baking tray. With a floured knife score a deep cross, one third of the depth of the dough. Brush with water and sprinkle with a little flour.
Bake for 20-30 minutes, or until bread sounds hollow when tapped with the fingers.
Hint
No yeast is used in this bread, Bicarbonate of soda and buttermilk give rise, texture and flavour. If buttermilk is unavailable use sour milk. Add one teaspoon of lemon juse or vinegar to each cup of milk. Allow to stand 15 minutes before using.
Recipe from Family Circle Step By Step IRISH Cooking
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YORKSHIRE PUDDING
% 1 cup flour % 1/3 teaspoon salt % 1 cup milk % 2 eggs % 1/4 cup roast beef drippings
Mix flour and salt. Gradually add milk beating until smooth. Add eggs one at a time. Chill mixture while roast is cooking. When roast is nearly done, pour drippings from pan into casserole dish. Add chilled mixture. Bake at 425 f for 25 to 30 minutes until the pudding rises up like a souffle and the edges brown.
Ode to "Rayman" Not like mommy made, but close enough...
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BRIOCHE
3-4 cups flour 1 tsp salt 2 Tbls sugar 6 large eggs 3 packages dry yeast (or the equivalent cake yeast) 2 1/4 sticks ( 9 oz.) unsalted butter, softened slightly
Sift dry ingredients into a bowl starting with 3 cups of flour. Toss in dry yeast. Add eggs and stir 10 minutes. Add softened butter and work into a bread dough. Add flour if needed. Turn into a lightly floured bowl. Let rise till doubled ( 1 hour or so). Punch down. Refrigerate until completely cool (1/2 hour or so). Form into two loaves. Place into well greased and floured pans. Let rise till it reaches the top of the pans. (1 hr or so) Bake at 350 F until golden brown. (45 minutes to an hour) Remove and let cool on rack. Enjoy! Nancy W.
This is excellent and is the real thing. It comes from a very good French restaurant in Chicago, called "Carlos'".
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FOCACCIA
makes 2 loaves
2 packages fast-rising dry yeast 2 cups tepid water 2 tablespoons sugar 4 tablespoons olive oil 1/2 cup salad oil 1 teaspoon table salt 5 1/2 cups unbleached white bread flour 3 cloves garlic, crushed 1/4 cup olive oil for topping 1 tablespoon rosemary 1 tablespoon kosher salt
Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl, and punch down after each rising. Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for sbout thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping. Sprinlke with rosemary and kosher salt [You could also use crushed pepper corns- Amy]. Bake at 375 for 30 minutes.
The Frugal Gourmet Cooks Italian
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Pita Bread
1 package active dry yeast, or equivalent 1 1/4 cup warm water 3 cups flour 2 tsp salt
Dissolve yeast in water. Stir in flour and salt. Knead on a floured surface until smooth (about 5 minutes). Divide into six balls and knead each until smooth and elastic. Flatten each to 1/4" thick and 4-5 inches in diameter. Cover with a damp towel and let rise for 45 minutes. Place upside down on a cookie sheet and bake at 500 degrees for 10-15 minutes, until light brown. These work well with whole-wheat flour too.
Pat Dennis
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Tuscan Walnut Bread
2 cups warm water -- 105-115 degrees F. 1 envelope dry yeast 1 tablespoon salt 1/2 cup walnuts -- chopped 5 cups bread flour -- (approximately)
Whisk 2 cups warm water and 1 envelope dry yeast in large bowl until yeast dissolves. Let stand 10 minutes. Mix in enough flour 1 cup at a time to form dough that is too stiff to stir. Turn out dough onto floured surface and knead in enough remaining flour to form soft, smooth dough. Continue kneading until smooth, elastic and slightly sticky, about 5 minutes.
Lightly oil large bowl. Add dough, turning to coat. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Preheat oven to 350 degrees F. Lightly flour 2 baking sheets. Gently turn out dough onto lightly floured work surface (do not allow dough to deflate). Using long sharp knife, cut dough into 3 equal pieces. Gently stretch each piece into elongated loaf shape (do not allow dough to deflate). Transfer to prepared baking sheets, spacing 2 inches apart. Bake until loaves sound hollow when tapped on bottom, about 1 hour. Transfer loaves to rack and cool completely. (Can be prepared 2 weeks ahead. Wrap tightly and freeze. Thaw before serving.)
Vicki Oseland
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