The Cook's Encyclopedia of Bread by Christine Ingram Jennie Shapter

Author:Christine Ingram,Jennie Shapter [Christine Ingram,Jennie Shapter]
Language: eng
Format: epub
Publisher: Lorenz Books (2000)
Published: 0101-01-01T00:00:00+00:00

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BRITISH BREADS The range of British breads is extensive and includes a variety of shapes with picturesque names, including the bloomer, cob, split tin, cottage loaf and ornamental harvest loaf. The textures and tastes are influenced by different ingredients and cooking methods. Irish soda bread, as its name suggests, is leave?ied with bicarbonate of soda instead of yeast, while in Scotland., where bannocks and oatcakes are cooked on a girdle or griddle, grains such as barley and oatmeal contribute to the country-fresh flavors. Doughs enriched with dried fruits, such as Welsh bara brith and Cornish saffron bread, are delicious regional specialities. &&., I* 1 f .-v.'\ ■s O -X" *•*

130 BRITISH BREADS GRANARY COB Cob is an old word -meaning "head." If you make a slash across the top of the dough, the finished loaf known as a Danish cob, will look like a large roll. A Coburg cob has a cross cut in the top before baking. 4 cups Granary or mallhouseflour 2 teaspoons salt Wovntcefresh yeast l'A cups lukewarm water or milk and water mixed For the Topping 2 tablespoons water l/z teaspoon salt wheat genn or cracked wheat, to sprinkle Makes 1 Round Loaf 1 Lightly flour a baking sheet. Sift the flour and salt together in a large bowl and make a well in the center. Place in a very low oven for 5 minutes to warm. 2 Mix the yeast with a little of the water or milk mixture, then blend in the rest. Add the yeast mixture to the center of the flour and mix to a dough. 3 Turn out onto a lightly-floured surface and knead for about 10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let. rise, in a warm place, for 1 Vt hours or until doubled in bulk. 4 Turn the dough out onto a rightly floured surface and punch down. Knead for 2-3 minutes, then roll into a ball, making sure the dough looks like a plump round cushion, otherwise it will become too flat. Place in the center of the prepared baking sheet. Cover with an inverted bowl and let rise, in a warm place, for 30-45 minutes. 5 Mix the water and salt and brush over the bread. Sprinkle with wheat germ or cracked wheat. 6 Meanwhile, preheat the oven to 450°F. Bake for 15 minutes, then reduce the oven temperature to 400°F and bake for another 20 minutes or until the loaf is firm to the touch and sounds hollow when tapped on the bottom. Cool on a wire rack.

GRANT LOAVES Tliis quick and easy recipe was created by Doris Grant and was included in her cookbook, published in the 1940s—the dough requires no kiieading and takes only a minute to mix. The loaves should keep moist for several days.

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