weekly_food_challenge | Entries tagged with challenge #10

Adapted from a 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! )

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.

BONUS pajh TIP!

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.

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.

Equipment

Mixing bowl
Wooden spoon
Baking sheet

Ingredients

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

Method

Preheat the oven to 170° (190° if you don’t have a fan oven, but seriously, are you cooking this in the seventies?)
Mix the dry ingredients in a bowl and make a well in the centre. Add the buttermilk and treacle to the well.
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.
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.
Bake for 40-45 minutes.

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

Equipment:

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

Ingredients:

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

Method:

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 4.
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: hopeful

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

matgb, who used to LOVE bread till he found out he had to stop eating it)

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with challenge #10 - bread

Challenj #10: Applesauce Bread

BONUS pajh TIP!

Bread!

OK, I admit it...

Challenge #10: Bread

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December 2018

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