Daily Archives

23/01/2013

Baking Cooking

95 to go

23/01/2013

This absolutely, definitely, categorically does not mean that I’ve accepted any sort of challenge at all.  Maybe.

I’m just enjoying my Christmas presents and knocking up a few loaves of bread along the way.  Nothing to see, moving along.

Well, actually there are some loaves of bread. All courtesy of 100 Great Breads.

#3 Farl (page 31)

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Gorgeous to look at, gorgeous to eat.  This one was a definite hit.  I cooked to the recipe more or less, only substituting dried yeast for the fresh stuff. 
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The original recipe was for 20g of fresh yeast so I used 14g of dried as Mr Hollywood suggests reducing the amount by a quarter if you don’t have fresh yeast but that’s still double what I’d usually put in a 1lb loaf so I’m quite tempted to try again with half and a longer proving time.  There certainly wouldn’t be any complaints from the family for a repeat, it made a good base for scrambley eggs on toast and excellent ham sandwiches thus fulfilling all imaginable bread requirements, at least as far as we’re concerned.

#4 Guinness and Treacle Bread (page 28)

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I had treacle, I bought Guinness, I completely forgot to check the cupboard for wholemeal flour until I’d started baking.  I really thought I had some but it turned out to be self-raising and whilst it’s possible to fudge plain flour to be self-raising with a bit of baking powder and bicarb, I’ve yet to hear of any method of un-self-raising the self-raising (if you know, please to shout out in the comments).
What I did unearth at the back of the flour shelf was half a packet of wholemeal spelt flour, and in it went, topped up with a little strong white bread flour to make up the weight.  This is accordingly a mere approximation of the intended loaf.
It tasted, to quote H, “a little like Christmas”.  We’re not quite sure why, possibly the treacle gives a hint of gingerbread, but it is good hearty bread, full to the brim of girders and railings and other things that are full of iron.

Perhaps I should just tell you that this picture

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was supposed to be of a nicely buttered slice with the loaf in the background, but as you can see, a little hand got there first.

#5 Irish Soda Bread (page 24 – yes I do seem to be working backwards)

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Much as I like pummelling the day’s stresses into a ball of dough, there is something incredibly satisfying about a loaf that you make by shoving the ingredients in a bowl, stirring, shaping roughly and then baking. 
 
One word of caution on this particular recipe; do use the metric measurements for the liquids, the translation to imperial has gone a little awry as two measurements of 1/4 pint are not the same as one of 200ml and one of 150ml and it’s a little dry if you only add 1/2 pint of fluid.
This soda bread tastes slightly scone-like and was perfect with a big bowl of soup.  I’ve just got one question, why is it a soda bread when there isn’t a smidgen of bicarb anywhere to be seen?