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This bread is a delicious holiday treat.
Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches. In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly. Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered. Makes 1 loaf. =======Tim D. Culey - Baton Rouge====== MASHED POTATO BREAD Make the potato sourdough starter for this tender, crusty bread one day ahead.
Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Stir yeast mixture into starter. Stir in melted butter, honey and salt. Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball. Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Lightly flour 2 large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead until smooth, about 3 minutes. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf. Transfer to prepared baking sheets. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes. Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F. Using sharp knife, cut 5 diagonal slashes in surface of each loaf. Brush loaves with egg white. Bake loaves 10 minutes. Reduce oven temperature to 400°F. Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer. Cool on racks. (Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then rewarm, wrapped in foil, in 350°F oven 15 minutes.) Makes 2 loaves. Note: The original recipe for the starter calls for using ALL of the reserved liquid from boiling the potato. However, this seems to make the dough much too sticky and difficult to handle. More water can be added if necessary, but adding more flour to use up the excess water alters the flavor. ======Tim and Sheila Culey <tsculey@bigfoot.com>====== BANANA BREAD PUDDING WITH RUM SAUCE
BANANA BREAD PUDDING:
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips 1/2 cup chopped toasted pecans (about 2 ounces) Rum Sauce RUM SAUCE:
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend. Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes. Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
MAKE RUM SAUCE (Makes about 1 cup): Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.) Serves 6 to 8. ======Tim and Sheila Culey <tsculey@bigfoot.com>====== BANANA-NUT BREAD
Preheat oven to 350°F. Butter and flour 9 1/4 x 5 x 2 1/2-inch loaf pan. Whisk together flour, baking powder, salt and baking soda in medium bowl. In small bowl, mix mashed bananas, milk and vanilla. Using electric mixer, beat shortening in large bowl until creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool 5 minutes. Turn out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.) Makes 1 loaf. Recipe courtesy of: Susan C. Samuel, Montgomery AL =========Tim and Sheila Culey <tsculey@bigfoot.com>====== SESAME WHOLE-WHEAT SODA BREADS
Makes 4 small loaves. =======Tim and Sheila Culey <tsculey@bigfoot.com>========= RAISIN RYE BREAD Called limpa in Sweden, this impressive bread is flavored with a combination of molasses, orange peel, crushed aniseed, and caraway and fennel seeds.
*Rye flour is sold at natural foods stores, specialty foods stores and some supermarkets. Bring milk to simmer in small saucepan. Cool to between 105°F. and 115°F. Stir warm water and sugar in large bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes. Mix in milk, 1/2 cup molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread flour. Cover and let rest 15 minutes. Gradually mix in enough remaining bread flour to form dough. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 12 minutes. Knead in raisins. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let rise in warm area until doubled, about 1 hour. Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 2 pieces. Shape each into 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with clean kitchen towel. Let rise in warm area until almost doubled and loaves have spread almost to edges of pans, about 45 minutes. Preheat oven to 350°F. Bake loaves until tester inserted into center comes out clean, about 45 minutes or less Cool loaves in pans on racks 5 minutes. Remove loaves from pans. Brush tops with 1 tablespoon molasses. Cool completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room temperature.) Makes 2 Loaves. =======Tim and Sheila Culey <tsculey@bigfoot.com>========= IRISH SODA BREAD A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.
Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool. Makes 2 loaves. =======Tim and Sheila Culey <tsculey@bigfoot.com>====== SPOON BREAD
Preheat oven to 375°F. Butter a 2-quart soufflé or glass baking dish and coat with bread crumbs, knocking out excess. Chill dish. In a large metal bowl set over a pan of simmering water heat milk until very hot and gradually add cornmeal, whisking constantly. Cook mixture, stirring frequently, until thick and smooth, about 5 minutes. Remove bowl from pan and stir in butter. Cool mixture and stir in salt, sugar, and egg yolks until combined well. In a bowl with an electric mixer beat egg whites until they just hold stiff peaks. Gently fold egg whites into cornmeal mixture until just combined. Pour batter into prepared pan and bake in middle of oven until puffed and golden, about 40 minutes. Serves 4 to 6.
Courtesy of: ======Tim and Sheila Culey <tsculey@bigfoot.com>====== PORTUGUESE CORN BREAD
Olive oil Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to 120°F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup flour and mix until smooth and elastic, about 5 minutes. Cover bowl with damp towel and let dough rise in warm draft-free area until puffy, about 45 minutes. Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with towel; let rise in warm draft-free area until doubled, about 50 minutes. Preheat oven to 350°F. Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F. oven 15 minutes.) Makes 1 loaf. ======Tim and Sheila Culey <tsculey@bigfoot.com>======
Set the machine on light crust, start the machine. At the alarm add:
3 Tbs. dried or candied fruit 2 Tbs. of pine nuts (or pecans) The batter is rather soft but will thicken and yield a wonderful bread.
======Tim and Sheila Culey <tsculey@bigfoot.com>=======
Two favorite fall ingredients are combined in the recipe below.
Makes 1 loaf. Comments/Suggestions: I increased the baking powder by 1 tsp and the soda by 1/2 tsp. This gave it a little more volume. This bread is moist and delicious, but 2 tbsp of orange zest overpowers the other flavors, for my taste. Next time I'll use one tbsp or less.
=======Tim and Sheila Culey <tsculey@bigfoot.com>====== Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Cover; store at room temperature.) Serves 12. As served in Timberhill Ranch Restaurant, Cazadero CA Variations: Use 1 tbsp. sugar and lard instead of oil. This recipe can also be used as a stuffing CORN BREAD AND CHESTNUT STUFFING
Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature. Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry. Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer. Serves 8 to 10. ======Tim and Sheila Culey <tsculey@bigfoot.com>====== MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS
Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour. Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes. Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam). Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Wrap in plastic; store at room temperature.) *Available at natural foods stores. ======Tim and Sheila Culey <tsculey@bigfoot.com>====== SOUTH DAKOTA SEED BREAD
Cook rice in medium pot of boiling salted water until very tender, about 40 minutes. Drain. Cool completely. Stir warm water and honey in large bowl. Sprinkle yeast over, let stand until foamy, about 8 minutes. Add rice, whole wheat flour, dry milk, 1/2 cup sunflower seeds, wheat germ, oil and salt and stir until well blended. Gradually mix in enough bread flour to form dough. Cover dough and let rest 15 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more bread flour if sticky, about 10 minutes. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour. Line large baking sheet with parchment. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Divide dough into 2 pieces. Roll each piece between work surface and palms into 12x3-inch loaf. Transfer loaves to oiled baking sheet, spacing evenly. Cover with kitchen towel. Let rise in warm area until almost doubled, about 45 minutes. Preheat oven to 375°F. Brush loaves generously with egg mixture. Sprinkle with 1/4 cup sunflower seeds. Using sharp knife, cut 3 slashes crosswise in surface of each loaf. Bake until golden and tester inserted into center comes out clean, 35 minutes. Transfer loaves to racks; cool. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Makes 2 Loaves. ======Tim and Sheila Culey <tsculey@bigfoot.com>====== BLUE CHEESE BREAD
Blend cheese and butter in processor until smooth. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat broiler. Broil bread crust side up until crisp. Turn and broil cut side until light brown. Spread cheese mixture over cut side of bread. Sprinkle liberally with pepper. Broil until cheese bubbles and begins to brown. Remove from broiler and sprinkle bread with celery. Cut crosswise into 1-inch pieces. Serves 12. ======Tim and Sheila Culey <tsculey@bigfoot.com>===== PEPPER-HERB BREAD
Heat oil in heavy small skillet over medium-low heat. Add green onion, rosemary, thyme and sage and sauté until aromatic, about 30 seconds. Remove from heat. Place dough in medium bowl. Add herb mixture and pepper and knead until combined. Grease 8 1/2 x 4 1/2-inch loaf pan. Pat dough into rectangle, roll up into loaf shape and place in prepared pan, seam side down. Cover and let rise in warm draft-free area, until doubled, 45 minutes or less. Preheat oven to 375°F. Bake bread until golden brown and loaf sounds hollow when tapped on bottom, about 25 minutes. Turn bread out onto rack and cool completely before serving. Serves 16. Per serving: calories, 80; fat, 2 g; sodium, 165 mg; cholesterol, 0 mg ======Tim and Sheila Culey <tsculey@bigfoot.com>====== PESTO BREAD
A twist on old-fashioned garlic bread.
Preheat oven to 400°F. Cut bread into 16 slices, leaving slices attached at bottom. Season pesto to taste with salt and pepper. Spread on 1 cut side of each bread slice. Wrap loaf in foil. Bake until heated through, about 15 minutes. Unwrap and serve immediately. Serves 16. Per serving: calories, 40; fat, 1 g; sodium, 89 mg; cholesterol, 0 mg =========Tim and Sheila Culey <tsculey@bigfoot.com>====== GRANDMOTHER CRAFT'S ORANGE BREAD
For candied orange zest
For bread
Cut oranges lengthwise into eighths and peel, reserving flesh for another use. With a sharp knife remove white pith, leaving zest. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine. Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely. Makes 1 loaf.
Sarah C. Talley:
======Tim and Sheila Culey <tsculey@bigfoot.com>====== Can be prepared in 45 minutes or less.
Into a large bowl sift together 2 1/4 cups of the all-purpose flour, the baking soda, the baking powder, and the salt and stir in the whole-wheat flour and 1 cup of the oats. Add the buttermilk and the egg and stir the mixture until it forms a dough. Turn the dough out onto a floured surface and knead it, kneading in as much of the remaining 1/4 cup all-purpose flour as necessary, until it forms a manageable but sticky dough. Halve the dough, form the halves into round loaves, and put them on a greased baking sheet. Sprinkle the loaves lightly with the additional oats, dust them with flour, and bake them in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until they are browned lightly. Let the loaves cool on a rack. Makes two 7-inch loaves. ======Tim and Sheila Culey <tsculey@bigfoot.com>====== SAVORY LOBSTER BREAD PUDDINGS WITH VANILLA CHIVE SAUCE At the Perryville Inn chef Paul Ingenito uses the succulent bits of meat from lobster knuckles in a bread pudding, which he bakes and serves in empty lobster tail shells as an adjunct to a whole lobster. I thought the pudding was stunning enough to stand on its own and so adapted the recipe, using the meat of a whole lobster for the pudding and the shells and body for the sauce. For lobster bread pudding
Make bread pudding: Fill an 8-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes. Immediately transfer lobster with tongs to a large bowl and cool. When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster. Crack claws and remove meat. Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat. Chop tail and claw meat and chill, covered, for bread pudding. Discard head sac from lobster body. With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce. Preheat oven to 300°F. Cut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan. Bake brioche in middle of oven until dry but not golden, about 12 minutes. Finely chop white part of leek. Trim cremini stems flush with caps and discard shiitake stems. Cut cremini and shiitake caps into 1/4-inch dice. In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes. Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated. Remove skillet from heat and add brandy. Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out. Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper. Transfer mixture to a bowl and stir in lobster meat. In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture. Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours. Bread pudding may be made up to this point 1 day ahead and chilled, covered. Make sauce while bread pudding is chilling: Finely chop carrot, celery, and white part of leek separately. In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened. Add carrot and celery and cook, stirring, until celery is slightly softened. Add lobster shells and body and sautŽ over moderately high heat, stirring occasionally, 2 minutes. Stir in tarragon. Remove pan from heat and add brandy. Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated. Add wine and water and simmer mixture, uncovered, l hour. With a knife halve vanilla bean lengthwise. Pour lobster stock through a fine sieve into a large bowl, pressing hard on solids, and transfer liquid to cleaned pan. Boil stock until reduced to about 1/2 cup. Stir in tomato purée and bring to a boil. Stir in vanilla bean and cream and simmer sauce until reduced to about 1 cup. Season sauce with salt and pour through a fine sieve into a small saucepan. Chill sauce, covered, while baking puddings. Sauce may be made up to this point 1 day ahead and chilled, covered. Preheat oven to 300°F. and butter four 1-cup ramekins (4 by 2 inches). Divide bread pudding among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach one third up sides of ramekins and tent roasting pan with foil. Bake puddings in middle of oven 45 minutes. Carefully remove foil and bake puddings until a knife inserted in centers comes out clean, 15 to 25 minutes more. Remove ramekins from roasting pan and let puddings stand 5 minutes. Reheat sauce over moderate heat until hot and add chives. Run a thin knife around edge of each pudding and invert a plate over each ramekin. Invert puddings onto plates and turn right side up. Serve puddings with sauce. Serves 4.
Recipes from: ====Tim and Sheila Culey <tsculey@bigfoot.com>======== BROWN BREAD ICE CREAM Considered a luxury in the nineteenth century, this ice cream has flourished in the past decade and has become a modern classic in Irish restaurants. But it is easy to prepare at home, too, because the recipe does not require an ice cream maker. In this version of the ice cream, the breadcrumbs are turned into a praline.
2 1-pint baskets strawberries, hulled, sliced Preheat oven to 375°F. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tablespoons sugar and brown sugar in medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes. Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces. Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30 minutes. Whisk egg yolks and 5 tablespoons sugar in large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, about 1 hour. Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3 days ahead. Keep frozen.) Combine strawberries and remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, about 20 minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and serve. Serves 6 to 8. ======Tim and Sheila Culey <tsculey@bigfoot.com>====== BALLYMALOE BROWN BREAD This no-knead, one-rise bread was introduced by Doris Grant in her book Your Daily Bread. This recipe is an improved version devised by Myrtle Allen, founder of the now legendary Ballymaloe House hotel and cooking school in County Cork, Ireland.
Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250°F/120°C, for 10 minutes. Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl. Leave for 5 minutes; stir to dissolve. Add the molasses. Leave for 10 minutes, until frothy. Add the remaining water and stir. Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast. Stir in the flour to form a thick batter. Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough. Place the dough in the prepared pan and cover with a dish towel. Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes. Bake in the preheated oven at 42°F/220°C for 30 minutes, then lower the oven to 400°F/200°C and bake for 15 minutes. Turn the loaf out of the pan and onto a baking sheet. Return the bread, bottom side up, to the oven. Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath. Let cool on a wire rack. Proofing: 25-30 minutes.
Oven temperature: 425°F/220°C.
Yeast alternative: 1oz (30g) cake yeast ========Tim and Sheila Culey <tsculey@bigfoot.com>=========
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