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BREAD500.TXT
brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in
small bowl.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Bara Brith (Currant Bread) Welsh
Categories: Breads
Servings: 16
1
/4 lb Dried fruit
4 oz Candied peel
1/2 ts Mixed spice
2 ts Salt
1
2
6
pt Warm water
lb Plain flour
oz Lard
1 oz Fresh yeast
1
/2 lb Demerara sugar
2
Eggs
Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough. Sift the flour and salt and rub in the lard; cream the yeast with
the sugar and a little of the spiced water; mix this into the flour,
together with the eggs and use enough of the water to give a firm, yet
elastic dough. Knead well, leave to rise and knock back; blend in the
drained fruit and knead again. Shape the dough into loaves and set into
greased 1 lb tins in a warm place to prove; bake, reducing the temperature
after the first 15 minutes. Originally, in some recipies, the fruit content
would have been fresh currants or blackberries. Bara Brith is often served
as part of the traditional Welsh tea. It can also be purchased at many of
the small bakeries found throughout Wales. British Cookery (BTA/BFPC)
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--------- Recipe via Meal-Master (tm) v7.05
Title: Beer Biscuits
Categories: Breads
Servings: 4
2
1
c Unbleached flour
ts Salt
/4 c Beer
3 ts Baking powder
1/4 c Shortening
3
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden
brown. Makes 12 to 15 biscuits.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Bran Date Bread
Categories: Breads
Servings: 12
1
1/4 c Unbleached flour, sifted
ts Salt
/4 c Buttermilk or sour milk
1 1/2 ts Baking powder
1
1/2 c Active sourdough starter
1 c Finely chopped pitted dates
1 ts Grated lemon peel (zestonly)
1/4 c Vegetable oil
3
3
1
2
c All bran
Large eggs, beaten
/4 c Firmly packed. brown sugar
Sift dry ingredients together. Dust dates with 1 T flour mixture, then add
to the bowl. Then add the brown sugar, all bran, and grated lemon peel.
Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.
Add all once to flour mixture with the sourdough starter, stirring until
well moistened. Pour into greased or waxpaper lined loaf pan about 9 x
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