Saturday 12 November 2011

More baking

Sunday morning is the one day of the week when we have toast. I normally ensure I have made a loaf of bread in time for this treat – today I didn't feel up to it so looked through my recipes for quick and easy breads.

The soda bread I made yesterday has all gone so I decided on some cut rounds. They are similar to soda bread but slightly different and don't seem to dry out so much if stored well. This is a recipe I adapted from several online as no-one seemed to have the 'proper recipe'.

CUT ROUNDS (a cross between scones, soda bread and bread)

500 g Plain Flour (not bread flour)
2 heaped teaspoons Bi-carbonate of soda
2 heaped teaspoons Cream of Tartar
1 level teaspoon of Sugar
1 level teaspoon Salt
3 heaped tablespoons Milk Powder
1 tub 284 ml of Buttermilk (or 2 tablespoons of natural yoghurt, 1 tsp lemon juice & water to make it up to this amount.) Extra water may be required depending on your flour

Turn oven onto 200 C and line a tin with silicon paper/sheet.

Place a sieve over the mixing bowl.

Weigh flour and whilst it's still on the scales, remove 2 heaped tablespoons. Add the milk powder and top up if necessary back to 500g again with P. Flour. Add rest of dry ingredients then sieve them all into the mixing bowl – (you'll have to tip the milk powder in as I find it doesn't go through the sieve).

Stir in the buttermilk/yoghurt. If too dry add between 6 - 8 tablespoons of water (spoon by spoon) if needed, to bring it all together (it should come together without being too sticky)

Carefully roll or pat out to 1” depth.

Cut out using either a 4” or 3” cutter.

Put on the lined tray, glaze if required and bake for about 12 minutes (they are done when they sound hollow if you tap their bases).

Place onto a cooling rack. When cold they can be kept for several days in a polythene bag.

You will get about 6 from a 4” cutter and 9/10 from a 3” cutter.

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