threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
The bakers' thread
- Thread starter glasgowcyclist
- Start date
Page may contain affiliate links. Please see terms for details.
The recipe is from a book. Antediluvian, I know.
Try, this is from memory
650 grams flour
200 cl water
200 cl milk
150 grams grated cheddar, as strong as you can find
50 grams spring onions
salt
yeast
mustard powder
Mix it all together, knead for ten minutes, let rise about two hours
before baking, but after dividing into 12
brush with milk
50 grams grated cheddar sprinkled over the tops
let rise til doubled in size, about 30 minutes
bake at 220 for about 15 minutes.
Enjoy!
- Location
- Manchester
What a lovely thread and great ideas!
Wow, they sound good. I'm going to try this.
Looks beautiful.
I have just put the marzipan on the cake that I made in May! (I made a square wedding cake but my daughter in law preferred a round one, so the original is now our Christmas cake.)
It's been well fed with brandy a few times.
Thank you, I think Mr K will like these!
Wow, they sound good. I'm going to try this.
Looks beautiful.
I have just put the marzipan on the cake that I made in May! (I made a square wedding cake but my daughter in law preferred a round one, so the original is now our Christmas cake.)
It's been well fed with brandy a few times.
Thank you, I think Mr K will like these!
Reynard
Guru
- Location
- Cambridgeshire, UK
You won't be disappointed.
I have well over a hundred different recipes for Lebkuchen, but somehow I always end up sticking to my favourites.
This year I made myself try a new recipe out of principle - with candied ginger and raisins.
OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
With that amount of liquid (4 litres) you're going to get a very runny batter!
I assume you mean millilitres (ml)?
OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
If you want to give your bread some oven spring, get yourself an off-cut of marble worktop. I was in my local salvage yard getting some slabs when I spotted a large broken piece of marble. I asked the guy how much it would be and he said I could have it for nothing! (If you look at baking stones on bakery websites, they charge £30-£40 for them.)
I trimmed it to fit my oven and cleaned it and now use it all the time. It makes a noticeable difference to the rise.
Before
After
I trimmed it to fit my oven and cleaned it and now use it all the time. It makes a noticeable difference to the rise.
Before
After
Reynard
Guru
- Location
- Cambridgeshire, UK
I have a terracotta baking stone that I picked up on a jumble sale for 10p years ago.
However, my oven is vented, so I can't steam my bread. I have to bake under a cloche to stop getting wonky / burst loaves. A stock pot serves that purpose for large loaves or anything baked in a tin. Otherwise I have a chicken brick which is brilliant for smaller breads. I do the first 20 / 25 mins of the bake under the cloche and then whip the lid off.
However, my oven is vented, so I can't steam my bread. I have to bake under a cloche to stop getting wonky / burst loaves. A stock pot serves that purpose for large loaves or anything baked in a tin. Otherwise I have a chicken brick which is brilliant for smaller breads. I do the first 20 / 25 mins of the bake under the cloche and then whip the lid off.
- Location
- Manchester
You won't be disappointed.
I have well over a hundred different recipes for Lebkuchen, but somehow I always end up sticking to my favourites.
Last week I made the recipe in the Sunday Times. Lovely flavour but they were quite biscuity.
First batch without the marzipan centre.
Second batch with the marzipan centre.
Reynard
Guru
- Location
- Cambridgeshire, UK
Ooo, those look good
The recipe I posted gives you a soft, cakey texture, which is what you'd expect from Lebkuchen.
Ooops! I guess I am metrication resistant.
Threevok
Growing old disgracefully
- Location
- South Wales
Welsh-Cakes (if it hasn't been posted already)
Add to a mixing bowl -
8oz of Plain flour
2oz of Caster Sugar
and mix well with a wooden spoon
Add 4oz of cooking margarine and rub until the consistency of breadcrumbs
(at this point you can add 4oz of currants too if that's how you like them - personally I don't)
Beat an egg with a teaspoon of milk and a pinch of salt
Add to the bowl, mix and then knead to a dough ball (gradually adding more flour - if you find the mixture too wet or sticky)
Roll out the mixture to about 8mm - 10mm thick and use a cutter to make discs
Use a bake-stone (or an old frying pan) on a moderate to high heat and cook on each side for about a minute each, being careful not to burn.
Additional
Rolling out the mixture a little thicker will create a doughy line through the middle of the Welsh-cake, making them easier to cut in half, should you want to use a filling like jam or lemon curd.
Another good trick (if you like peanuts) is to add 2oz of peanut butter the same time as the margarine.
Add to a mixing bowl -
8oz of Plain flour
2oz of Caster Sugar
and mix well with a wooden spoon
Add 4oz of cooking margarine and rub until the consistency of breadcrumbs
(at this point you can add 4oz of currants too if that's how you like them - personally I don't)
Beat an egg with a teaspoon of milk and a pinch of salt
Add to the bowl, mix and then knead to a dough ball (gradually adding more flour - if you find the mixture too wet or sticky)
Roll out the mixture to about 8mm - 10mm thick and use a cutter to make discs
Use a bake-stone (or an old frying pan) on a moderate to high heat and cook on each side for about a minute each, being careful not to burn.
Additional
Rolling out the mixture a little thicker will create a doughy line through the middle of the Welsh-cake, making them easier to cut in half, should you want to use a filling like jam or lemon curd.
Another good trick (if you like peanuts) is to add 2oz of peanut butter the same time as the margarine.
robjh
Legendary Member
- Location
- Cambridgeshire - almost Essex
Three photos from my day :
the starter added to some white flour, pre-mixing
starting to rise (with a spare bit on its own at the side)
out of the oven. Slightly overcooked but crusty and good.
There's no measuring of ingredients involved - it's a recipe I've been using in one form or another for years, and it makes bread I enjoy.
the starter added to some white flour, pre-mixing
starting to rise (with a spare bit on its own at the side)
out of the oven. Slightly overcooked but crusty and good.
There's no measuring of ingredients involved - it's a recipe I've been using in one form or another for years, and it makes bread I enjoy.
Tail End Charlie
Well, write it down boy ......
- Location
- In green and pleasant hills.
I used a marble chopping board (from somewhere like Aldi or The Range) which I cut down and agree it does make a difference to the rise.
Recipe wise, I give you povitica (I hope the link works, I've never linked before)
This is fun to make, although a little tricky. The hard part is getting the filling and the dough thin enough. After spreading the dough as far as I can (which is nowhere near how far Hollywood gets it) I use clingfilm on top of the filling and use a rolling pin to spread out the filling and thin the dough further at the same time. The best bit is when it's cooked and the first time you cut it, there's a real ta-da moment when you see the inside and your guests swoon at your awesomeness (I may have made that bit up).
https://www.bbc.co.uk/food/recipes/povitica_92623
This was my first effort, I have since managed to get four proper swirls.
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
