norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
So, I was a bit sad that I had missed out on last week's challenge which was bread. But as I was googling for suitable oat-based recipes for this week's challenge, I hit upon the perfect solution: this Irish Soda Bread recipe which uses oats.

This was my first ever attempt at Soda Bread and I think I could have handled/shaped it a bit more than I did (I was being cautious as the recipe suggested) and I also didn't get the cross in the top quite right (note to self: use sharper knife next time). 

I also realised that I had bought a tub of 300ml of buttermilk and the recipe requires 500ml. At the point I realised this I had already measured out and mixed all the other ingredients and was literally about to pour the buttermilk in... so I also added 200ml of milk to make up the difference. I was worried that this might make it go horribly wrong, but it didn't.

Somehow it all worked and was edible and very tasty. A lot of other recipes I looked at did not include oats, but I think the oats added good flavour and texture. 
Irish Soda Bread cooling on a wire rack

I will definitely be making soda bread again in the future - it is so quick and easy to do. I have made regular bread in the past with all the kneading and proving, but I just don't have the time to do it on a regular basis. 

 I also found this a good read, if you are interested in soda breads.
miss_s_b: (Default)
[personal profile] miss_s_b
When my daughter was tiny she always called Garlic Bread "Dalek Bread", because she was brought up in a properly Whovian household and we thought it was cute and we never bothered to correct her. These days she is a much more world weary 13, but we still have one of these, which is the perfect size for a loaf of bread...

  • One Dalek baking mould
  • Two big mixing bowls (or one Kenwood Chef)
  • Weighing Scales
  • Oven
  • Large, clean, dry, flat work surface

  • 500g strong white bread flour
  • 1 1/2 tsp Fast Action Bread Yeast
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 2 tsp garlic granules
  • 1 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried rosemary
  • A good 20 grinds of black pepper from the pepper grinder
  • 360ml hand-hot milk
  • Some light olive oil


If you're lucky enough to have a working Kenwood Chef (or similar) throw it all in and set it going with the dough hook. For those of us whose Kenwood Chef is broken, however...
  • Put all the dry ingredients in one of your mixing bowls and mix them together so they are all evenly distributed. You can use a well-washed hand for this, you'll be using your hands a LOT in this recipe.
  • Pour in the milk and a little dribble of oil - no more than a tablespoon of oil - and then mix throughly with your hands till you get a (quite sticky) dough
  • Oil your work surface with some more of the olive oil.
  • Knead. Knead like your life depended on it. Or, if you're me, get [personal profile] matgb to show off his kneading prowess.
  • Oil the inside of bowl #2
  • Place your kneaded D'Oh in the oiled bowl, cover the bowl with clinging film, and leave it to rise until it is roughly doubled in size. This will take a couple of hours. Go have a bath or something.
  • When the dough is doubled in size, oil the inside of your dalek.
  • Knock back the dough on a floured surface, roughly shape it till it fits the dalek, and then carefully fit it into the mould
  • Leave it to prove in the dalek
  • Preheat your oven to 220oc/gas mark 8
  • Once the bread is proved and the oven is preheated, bake for about 30 minutes.
  • Take it out, tip it onto a cooling rack, and leave to cool completely before cutting into it.

Your end result should look like this, and be very tasty and garlicky.
miss_s_b: (Default)
[personal profile] miss_s_b
Look, there's been a big influx of LJers to DW over the last few days, now is as good a time as any to try ressurect WFC, right?

So come on chaps, do something breadular and make your old aunty SB proud.

ETA: given that 1, this comm is just waking up and 2, it wasn't Wednesday when I made the post, you've got a longer deadline till the next challenge, which will go up a week on Wednesday.

My Dalek Bread is in the oven now...
gominokouhai: (Default)
[personal profile] gominokouhai

Adapted from a [ profile] MxJackMonroe recipe, and twiddled with until it turned out right. I found the original recipe quite vague: for all her many qualities, Jack doesn't seem to grasp the distinction between baking powder and bicarbonate of soda.

This recipe is vegan and gluten-free if you use gluten-free flour; if you absolutely must use gluten-free flour (oh look at me, I'm so special, I'll die if I eat basic staples) then you'll probably want to add a little more liquid at the liquid-adding stage. What liquid-adding stage, you ask? Bear with me. I'm getting there.

(Yes, I know I'm several weeks late for Challenj #10. I've been busy and this recipe took four tries to get right. I'm catching up.)

Recipe! )

20160215234601_IMG_4627 20160215234702_IMG_4630
Note the remains of Unsuccessful Attempt #3 in the background of these pics of Totally Successful Attempt #4.

It's great served in thick slices, still warm, with a generous helping of butter. Once it's cold it's brilliant for pork sausage sandwiches.


Got any of that pink appley-flavoured liquid left? Squeeze another lime or eight into it (remembering, as always, pajh's Rules For Life #2), and add a slosh to a shot of vodka (for a Moscow Mule) or bourbon (for a Kentucky Mule). Optional dash of bitters, fill the glass with cracked ice, and top up with ginger beer. This totally counts as one of your five-a-day.


Jan. 21st, 2016 09:15 am
digitalraven: (Default)
[personal profile] digitalraven

Crap, I forgot all about this challenge. OTOH, I've not really been well enough to do anything about it. So in lieu of anything new, have a recipe for wheaten bread. This is the kind of dark, sweet, rich bread that my wife remembers growing up with in Norn Iron. As a soda bread, you don't have to waste time kneading, proving, kneading again, rising... that's the one thing I don't like about making most breads. Sodding get on with it. Instead, the baking soda reacts with the lactic acid to produce bubbles of CO2. Effectively, soda bread says "bugger working, I can let chemistry do that while I watch cartoons on my phone", a sentiment that I share in so much of life.

1 tbsp of treacle gives a more traditional colour/flavour, two is a bit more extravagant but the results are worth it.


  • Mixing bowl
  • Wooden spoon
  • Baking sheet


  • 150g plain flour
  • 150g wholemeal flour
  • 1 tsp baking soda
  • 1½ tsp salt
  • 250ml buttermilk (or natural yoghurt)
  • 1-2 tbsp black treacle


  1. Preheat the oven to 170° (190° if you don’t have a fan oven, but seriously, are you cooking this in the seventies?)
  2. Mix the dry ingredients in a bowl and make a well in the centre. Add the buttermilk and treacle to the well.
  3. Stir the buttermilk and treacle until incorporated, then work in the flour. Use a wooden spoon for as long as you can, then carry on with well-floured hands. You may want to use disposable gloves, as the dough is so adhesive some supervillains would use it as a weapon of choice. Stop when it’s come together as a sticky ball, it doesn’t need kneaded.
  4. Stick some baking paper on a baking tray and dust it with flour. Place dough on sheet, give it a pat down to spread it out some, then cut a large cross on the top with a knife.
  5. Bake for 40-45 minutes.
miss_s_b: (Mood: Innocent)
[personal profile] miss_s_b
... the reason I posted bread for last week's challenge is because I knew if push came to shove and I was really busy I could just C&P this:

Extremely Boozy Bread and Butter Pudding

This serves 4 and is about 750kcals per portion

  • Deep lasagne dish or similar that holds at least 2 pints and has a flat bottom
  • Oven
  • Balloon whisk
  • Mixing bowl
  • Measuring jug because baileys doesn't come in pints

  • 6 thick or 8 medium slices of bread
  • Some butter
  • Some dried fruit - Suggestions: sultanas, chopped dried apricots, dried cherries. You need enough to have a reasonable amount distributed through the pudding; Christ alone knows what that is in grams, I always look and say "that's about enough".
  • Some booze to soak the dried fruit in - a whisky or a brandy is best, but if you're using cherries for the fruit, and you can get it, kirsch is amazing
  • Optional nuts, but not in our household with nut allergic people.
  • 3 eggs
  • 1 pint of Baileys or equivalent Irish Cream concoction - Tesco's own brand one is quite good.
  • Nutmeg/cinnamon/mace/vanilla extract to taste.
  • NB: you don't need any sugar because baileys is full of it

  • Soak the dried fruit in the booze for as long as you can stand it before you absolutely must have pudding. Overnight is best, but I can never last that long.
  • Drain the fruit and save the booze for future soaks. Or drink it. Whatever.
  • Pre heat the oven to 180 electric/160 fan. Gas 6? I haven't done gas oven for years.
  • Butter all the bread as if you were making sandwiches with it.
  • Cover the bottom of the lasagne dish with bread, butter side down. You may need to cut the bread up so it fits in the dish; that's fine.
  • Sprinkle soaked fruit over the layer of bread, then add another layer of bread, butter side up this time.
  • Keep layering fruit and bread til is level with the top of the dish, and make sure you sprinkle some fruit on top.
  • In your mixing bowl whisk together your baileys, eggs and whatever spices etc you are using.
  • Pour it over the bread & butter slowly so it soaks in.
  • Stick it in the oven for 40 minutes or so till it's golden brown and risen.
  • Eat immediately, it won't keep.
miss_s_b: (Mood: Kill me)
[personal profile] miss_s_b
After a brief pause... *innocent expression*

Your challenge, should you choose to accept it, is to make something with bread. Or make some bread. Or some sort of breadular product like a doughnut or whatever.

I'm sure you'll all cope :)

(secretly hoping for awesome gluten-free recipes for poor [personal profile] matgb, who used to LOVE bread till he found out he had to stop eating it)


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