But I cannot, for some reason, make bread.
This week's Recipe Tuesday comes to you from Food TV, where I got what seemed to be a decent recipe for Soda Bread. Go here for the recipe.
Now, what I ended up with isn't a chewy, earthy bread good for corned beef and cabbage and potatoes. That's what it should have been.
I didn't use enough liquid.
I ended up with a large hockey puck that had a dry, icky texture.
If anyone can make bread, teach me.
Happy Recipe Tuesday, folks
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1 comment:
Hi Neuro! I am enjoying your blog - all af it - tremendousely and want to repay the pleasure you are giving me with my fav bread recepie. Actually it's bunns and it's my favorite because it's fast, easy and very versatile. Here we go:
The base:
1/2 litre water warmed to lukewarm
25 grams of yeast
1 tablespoon salt (yes, THAT much)
Mix all 3 until dilluted and then start to add spices, grain, flour etc - all to your taste and liking. My fav at the moment is a teaspoon fresh cardamom, 1 dl durum flour, 1 dl wholegrain flour and regular flour for the rest. "For the rest" is a question of consistancy. You want to be able to just stirr the dough with a solid spoon, do not knead it. Mixing the dough takes max 10 min! (Yay!)
Now either leave it on the kitchentable until risen to apr. double size (2 hours) or wack it in the fridge with a damp towel over it to rise overnight. Go to bed and sleep in the happy anticipation of freshly baked bunns in the morning.
Next morning you heat up the oven to maximum and take out the dough. Place it in 12 little heaps (yes, they will look "rustik") and put them into the oven for apr. 15 min (take a quick shower in the meantime) take them out when they look nice and golden et voila: freshly baked bunns for breakfast with a total working time of 15 min involved - and they even taste great!
Have fun experimenting with the ingredients: I am going fruity at the moment exchanging some of the water with juice, adding an egg, a ground apple and chunks of dates - all is allowed and we like that!
Hugs
Greensleaves
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