New release and the simplest bread recipe in the world!
I'm sorry that it's been a while, but I have news and a recipe to share.
Mark your calendars, my newest D/S Charity Sip, "The Grass is Greener" will be released on Sept. 15th! All of my royalties from the sale of this story will benefit NO H8.
In addition, Torquere will be having giveaways throughout the month of Sept.! Watch this space for details!
As you know, I've been baking bread for the past couple of years. It's taken me a long time to get over my bread fear, initially. I kept thinking that working with yeast was complicated beyond all belief and that I would mess up my batch and waste a lot of flour in the process.
Yeast is actually not that hard to work with, but if you still have bread fear, or if it's just plain not hot enough outside to make your bread rise in a decent amount of time, you can use this soda bread recipe I discovered on Allrecipes.com. I tinkered with it a little to make it vegan, but you can easily substitute milk for the soymilk.
I also made a substitution for bread flour because the bread flour in my local market
tastes awful. I'll list the original bread flour proportions.
[ETA - I removed the lemon juice from the recipe. I normally use vinegar, but lemon juice is listed as a viable alternative for making buttermilk. Just tried it tonight, and let's just say my bread is dense enough to cause a black hole.]
Original recipe from http://allrecipes.com/Recipe/Irish-Brown-Soda-Bread/Detail.aspx
Makes 6 servings
2 cups whole wheat flour
1/2 cup all-purpose flour + 1/2 TBSP wheat gluten flour (or 1/2 cup bread flour)
2 TBSP + 2 tsp rolled oats
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup non-dairy milk
1 TBSP + 1 tsp white vinegar
1. Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper or grease.
2. Mix the vinegar with the non-dairy milk. Let stand for 10 minutes.
3. While the non-dairy milk is standing, mix together the whole wheat flour, the all-purpose flour, the wheat gluten flour, the oats, baking soda and salt in a medium sized bowl.
4. Sprinkle some spare wheat flour on a bread board or a clean area of your counter.
5. Once the ten minutes are up, combine the milk with the dry ingredients. Gently mix until a soft dough is formed. If the dough is not wet enough to absorb all of the flour, add in a little more milk.
6. Turn out onto the bread board/counter and bring the cookie sheet within easy reach. Flour your hands. Knead the dough once or twice. Be very gentle, this dough is very sticky. Now form the dough into a ball.
7. Slice the dough in half with a knife and use your hands to pat the sliced halves into rounded flat loaves. Or if you're the type of person who doesn't give a flying fuck what it looks like, just leave it the way it is. Cut an X into the top of each loaf and place on the cookie sheet.
8. Bake until golden brown, 35-55 minutes. If you like your bread very moist, bake for shorter. If you like a drier consistency, bake for longer.
9. Remove to rack to cool or start nomming immediately, your choice.
Enjoy! You just made your first loaf of bread!
Mark your calendars, my newest D/S Charity Sip, "The Grass is Greener" will be released on Sept. 15th! All of my royalties from the sale of this story will benefit NO H8.
In addition, Torquere will be having giveaways throughout the month of Sept.! Watch this space for details!
As you know, I've been baking bread for the past couple of years. It's taken me a long time to get over my bread fear, initially. I kept thinking that working with yeast was complicated beyond all belief and that I would mess up my batch and waste a lot of flour in the process.
Yeast is actually not that hard to work with, but if you still have bread fear, or if it's just plain not hot enough outside to make your bread rise in a decent amount of time, you can use this soda bread recipe I discovered on Allrecipes.com. I tinkered with it a little to make it vegan, but you can easily substitute milk for the soymilk.
I also made a substitution for bread flour because the bread flour in my local market
tastes awful. I'll list the original bread flour proportions.
[ETA - I removed the lemon juice from the recipe. I normally use vinegar, but lemon juice is listed as a viable alternative for making buttermilk. Just tried it tonight, and let's just say my bread is dense enough to cause a black hole.]
Original recipe from http://allrecipes.com/Recipe/Irish-Brown-Soda-Bread/Detail.aspx
Makes 6 servings
2 cups whole wheat flour
1/2 cup all-purpose flour + 1/2 TBSP wheat gluten flour (or 1/2 cup bread flour)
2 TBSP + 2 tsp rolled oats
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup non-dairy milk
1 TBSP + 1 tsp white vinegar
1. Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper or grease.
2. Mix the vinegar with the non-dairy milk. Let stand for 10 minutes.
3. While the non-dairy milk is standing, mix together the whole wheat flour, the all-purpose flour, the wheat gluten flour, the oats, baking soda and salt in a medium sized bowl.
4. Sprinkle some spare wheat flour on a bread board or a clean area of your counter.
5. Once the ten minutes are up, combine the milk with the dry ingredients. Gently mix until a soft dough is formed. If the dough is not wet enough to absorb all of the flour, add in a little more milk.
6. Turn out onto the bread board/counter and bring the cookie sheet within easy reach. Flour your hands. Knead the dough once or twice. Be very gentle, this dough is very sticky. Now form the dough into a ball.
7. Slice the dough in half with a knife and use your hands to pat the sliced halves into rounded flat loaves. Or if you're the type of person who doesn't give a flying fuck what it looks like, just leave it the way it is. Cut an X into the top of each loaf and place on the cookie sheet.
8. Bake until golden brown, 35-55 minutes. If you like your bread very moist, bake for shorter. If you like a drier consistency, bake for longer.
9. Remove to rack to cool or start nomming immediately, your choice.
Enjoy! You just made your first loaf of bread!