Sprucies In The Kitchen

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Tuesday, February 06, 2007

Andrew's Roman Bread

My pen-pal from Manchester, Andrew, sent me this great, quick, no-yeast bread recipe. It's slightly sweet, but not a "sweet-bread." Perfect hot out of the oven with butter or fully cool with sharp cheddar, soup... you name it. I now crave this bread while at work.

Dry Ingredients
-1 and 3/4 cups bread flour (can be plain, whole wheat, nutty, whatever you will);
-1 and 3/4 cups self-rising flour;
-2 teaspoons baking soda;
-1 teaspoon salt;

Liquids
- 1 cup plain yoghurt (the acidity of the yoghurt and the baking soda create a chemical reaction which is what makes this bread rise);
- 1 cup milk;
- 1 cup treacle (or golden syrup a la Rogers or whatever).

Directions
- preheat oven to 375 degrees;
-butter a loaf pan;
- in a mixing bowl, fully integrate all the dry ingredients;
- in a separate mixing bowl, mix the treacle or syrup into the yoghurt, then add and combine the milk;
- add the dry ingredients into the liquid;
- mix with a sturdy wooden spoon or kneed by hand until combined, ending up with a sticky dough;
- put the dough into the buttered pan, bake for about 40 minutes or so.

Enjoy!

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2 Comments:

Blogger Paul said...

Hey, what's self-rising flour?

I'd like to know so I can "fully integrate" this bread into my belly!

Fri. Feb. 09, 07:01:00 p.m. PST  
Blogger Matthew Francis said...

Hey Paul,
Self-rising flour is flour with baking powder and salt added:

Here's my mix:
In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.

Fri. Feb. 23, 01:15:00 p.m. PST  

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