Saturday, March 15, 2008

Weekend Bread Baking

Happy Saint Patrick's Day!

Irish Soda Bread*****
(for Bread Machine)

1 cup water
2 tablespoons canola oil
2 tablespoons
molasses
1 tablespoon
honey
1 large
egg
1 1/2 cups
bread flour
1 1/2 cups
whole wheat flour
1/4 cup
dry buttermilk
2 tablespoons
cornmeal
1 1/2 teaspoons
salt
1/2 teaspoon
baking soda
1 3/4 teaspoons rapid rising yeast
3/4 cup
currants or raisins
1 tablespoon
caraway seeds

1. Process all ingredients in your bread machine set on the dough cycle. Prepare an 8-in. cake tin with flour, set aside.

2. Remove dough from bread machine onto a sheet of floured waxed paper and shape into an 8-inch circle, slightly flattened. Place in cake tin, cover with same piece of floured wax paper, and let rise in a warm place for 30 minutes.

3. Preheat oven to 375°F; slash the top of the dough with a large X. Bake for 15 minutes, then reduce the temperature to 350 and continue to bake for 15-20 more minutes.



After kneading, dough placed in the pan and ready for the 30 minute rise. Once risen, the bread will have filled out the pan completely.


I've got to admit, when I opened the oven and saw that the bread had risen this much I was impressed!

The caraway and sweet raisins are a great compliment to cheddar.

1 comment:

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