Subject: Royal Hibernian Brown Bread
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 14 2003 - 03:05:23 EDT
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FOOD FUNNY
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Here's one from Ann Smith that's bound to send my five-year-old
readers into fits of laughter:
Q: What does a shark eat with his peanut butter sandwich?
A: A jellyfish.
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TODAY'S RECIPE
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My mother is the real baker in my family, and I looked to her for
assistance in putting together this week's selection of recipes. Here
are just a few of her favorites from "Bernard Clayton's New Complete
Book of Breads," or as we call it around here, just "Breads":
Monday's Extra:
Royal Hibernian Brown Bread
Tuesday's Extra:
Spicy Rye Bread
Wednesday's Extra:
Caraway White Bread
Thursday's Extra:
Rich White Bread
Friday's Extra:
Fresh Herb Bread
This version of the national bread of Ireland comes from the Royal
Hibernian Hotel in Dublin, where they serve it warm and thinly sliced.
Royal Hibernian Brown Bread
All recipes this week are adapted from "Bernard Clayton's New Complete
Book of Breads: Revised and Expanded" by Bernard Clayton, available
from Amazon.com in hardcover at:
http://www.amazon.com/exec/obidos/tg/detail/-/0671602225/worldwiderecipes
and in paperback at:
http://www.amazon.com/exec/obidos/tg/detail/-/068481174X/worldwiderecipes
2 1/2 cups (625 ml) whole-wheat flour (stone-ground preferred)
1 cup (250 ml) all-purpose flour, approximately
2 Tbs (350 ml) sugar
1 1/2 tsp (7 ml) baking soda
1 tsp (5 ml) salt
4 Tbs (60 ml) butter at room temperature
1 egg
1 1/4 cups (310 ml) buttermilk
Mix together all the dry ingredients (reserving a little of the
all-purpose flour) in a large mixing bowl. Work the butter into the
flour mixture with your fingers until the mixture resembles tiny bread
crumbs. Make a well in the center of the four mixture and add the egg
and buttermilk. Stir the liquid into the dry ingredients gradually,
using a wooden spoon to start and then by hand or with an electric
mixer until a stiff dough forms. Turn the batter out onto a floured
surface and work with your hands - do no knead - to thoroughly blend
the ingredients. The butter in the dough should prevent it from
sticking too much, but add a little flour if the dough is too sticky
to handle. Shape into a round ball, place on an ungreased baking
sheet, and cut a 1/2-inch (1 cm) deep cross in the top using a sharp
knife or razor blade. Bake in a preheated 400F (200C) oven until the
loaf has browned and opened dramatically, about 45 minutes. Cool on a
wire rack before slicing. Makes 1 round loaf.
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