Thread: Making Bread...

Brown Soda Bread


Bake this bread in a round tin or in a loaf tin
As it gives a better shape, but it may also be
Baked flat on a baking sheet. When baked in
A loaf tin it is very easy to slice.

IMPERIAL/METRIC

6 oz/175g plain flour
1 level teaspoon salt
1heaped teaspoon bread soda
10 oz./275g wholemeal
1 oz./25g Stork Margarine
a little over a pint/275 ml. Buttermilk
or sour milk.

Oven temperature: Pre-heat to Gas Mark 7 – 425 degrees F – 220 degrees C.
Shelf: Middle
Size of tin: A deep 7 inch (18 cm.) round tine or 2 lb./800 loaf tin.

Method:
1. Brush the selected tin with melted stork and dust out with wholemeal,
or grease a baking sheet.
2. Sieve the flour, salt and bread soda into a bowl. Stir in the wholemeal
and mix well. Rub in the Stork.
3. Mix very well, lifting fingers high and letting dry ingredients fall back
into the bowl.
4. Add the buttermilk all at once and mix to a soft dough using a fork,
Add more buttermilk if necessary.
5. Bring dough together with the fingers and turn out on to a table or board
Dusted with wholemeal.
6. Knead lightly until smooth. Form into a round. Place in the prepared tin or on a baking sheet.
7. Dust with wholemeal and cut a deep cross on top.
8. Bake in the pre-heated oven for 40-50 minutes approximately. Cover with lid or flat baking sheet
halfway through baking if using a tin.
9. Remove from baking sheet or turn out of the tin and tap the base, it should sound hollow when
tapped, if not return to the oven for a little while.

For extra healthy bread:
Replace 2 oz./50g wholemeal with 2 oz./50g Bran or Wheat Germ and continue as for Brown Bread.

Hint:
When bread is baked it may be wrapped in a clean tea-cloth as this helps to keep the crust soft.
One tablespoon of castor sugar added to this bread makes it delicious. Just add it to the dry
ingredients.

White Soda Bread


IMPERIAL/IMETRIC

1 lb./450g plain flour
1level teaspoon salt
1 rounded teaspoon bread soda
1 oz./23g Stork Margarine
a little over ½ pint/275 ml. Buttermilk or sour milk.
Beaten egg or milk, to glaze.

Oven temperature: Pre-heat to Gas Mark 7 – 425 degrees F – 220 degrees C.
Shelf: Middle
Size of tin: If using a tin use a deep 7-inch (18 cm.) round cake tin.

Method:
1. Lightly grease the tin and dust out with flour or grease a baking sheet.
2. Sieve the flour, salt and bread soda into a mixing bowl. Rub in the Stork
3. Make a well in the centre of the dry ingredients and add buttermilk all at once.
4. Mix with a fork to form a soft dough, adding more buttermilk if necessary. Bring the dough together with the fingers.
5. Turn out onto a floured table or board and knead until smooth. Form into a round and place in the prepared tin or on the baking sheet.
6. Cut a deep cross on top using a sharp knife, brush with a little beaten egg or milk to give a good colour.
7. Bake in the pre-heated oven for 40-50 minutes approximately. If using a tin over with a lid or a flat baking sheet halfway through baking.
8. Remove from baking sheet or turn out of the tin and tap base, it should sound hollow when properly baked, if not, return to the oven for a little while.
9. Wrap the bread in a clean tea-towel if liked, when it is baked. This helps keep crust soft.




Hint:
Any brown or white soda bread may be baked in an iron casserole or an old fashioned iron pot. Cover with a lid while baking. Always grease the casserole or pot. If using this method the baking time might need to be increased by 5-10 minutes

Jam and Cream Scones



IMPERIAL/METRIC

8oz. /225g self-raising flour.
½ level teaspoon salt.
1 level teaspoon baking powder
2 oz./50g Stork Margarine
2 oz./50g castor sugar
1 egg ) beaten
4 tablespoons milk ) together

Filling:
Home-made raspberry or strawberry jam
Whipped cream
Icing sugar, to dredge

Oven temperature: Pre-heat to Gas Mark 7 – 425 degrees F – 220 degrees C
Shelf: Second from top.

Method:
1. Sieve the flour and baking power into a mixing bowl and place the baking sheet in oven to heat.
2. Rub in the Stork until the mixture resemble fine breadcrumbs. Stir in the sugar.
3. Make a well in the centre of the dry ingredients and add the beaten egg and milk. Mix to a soft dough using a fork. Knead until smooth.
4. Roll out on a lightly floured table or board to about ½ inch (1 ½ cm.) in thickness and cut into rounds with a 1 ½ inch ( 4 cm.) cutter.
5. Leave to relax for about 5 minutes. Remove the baking sheet from the oven and grease lightly. Place the scones well apart on the baking sheet.
6. Bake in the pre heated oven for 12-15 minutes. Cool on a wire tray.
7. Split scones in half and spread each half with Stork and spread jam on bottom half. Place a little whipped cream in centre.
8. Dust tops with icing sugar and place gently on cream.

Makes approximately 18.


Hint:
The scones bake much better if the baking sheet is heated first. Try it and see for yourself.
For Fruit Scones add 50g sultanas

Mini,

You tease! home made bread - is there anything nicer?

Ivy

is this the new torture thread, at the moment those lovely items would send me straight off course!!!

i always made my own bread but since being on management I am too weak and cant resist it.!!!!

Know its not the same but my hubbies new Cribb season has started and every 2 weeks I have to do food,Plus lots of bread pudding the whole house smells of it as it is cooking mmmmmmmmmmmmmmmmmm
love libbie x