EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Are you convinced you don’t know how to make bread? Or do you think you need a sophisticated bread machine? Or that it’s very difficult?
THAT’S ABSOLUTELY NONSENSENSE!!
Remember that you have a completely free and natural bread machine and in the palms and knuckles of your hands. With this simple recipe, which does not require long preparation or leavening times, it is a great way to start making bread.
In the next few days we will focus on the different bread recipes, easy but also delicious.
Usually recipes for Irish bread use wholemeal flour, salt and whey or yogurt. This recipe, on the other hand, is much simpler (of course you are free to add salt to the flour if you prefer).
I guarantee that the fact that is so easy to make, does not imply a disappointing result, on the contrary: this bread is fantastic served warmwith jam or butter, but also in soups and stews.
Try it and let me know if I’m right 😉
Ingredients for 1 loaf: the juice of 1/2 lemon (or 2 teaspoons of bottled lemon juice – 300 ml of skimmed milk – 400 g self-raising flour (or 400 g normal flour + 2 teaspoons baking powder or baking soda) – 1/2 teaspoon of sodium bicarbonate
Preheat the oven to 180 º C. Squeeze the lemon juice into the milk. Let it rest for at least 5 minutes to allow the liquid to coagulate and separate.
Meanwhile weigh the flour and put it in a bowl, add the baking soda and stir. Make a fountain in the center of the flour and pour in most of the milk and lemon mixture. Mix well with a wooden spoon to form a sticky dough. Evaluate yourself: if it looks too dry, add the liquid left over. Turn the dough on a floured work surface and give it a round shape, working it very gently.
The secret to having an incredibly light Irish bread is not to work it too much, (as opposed to the usual bread recipes).
Put the dough thus formed in a 1/2 kg pan (about 17 x 7 x 6 cm), with a sharp knife draw a line on the top of the dough, in the center, at least 1 cm deep and sprinkle with some of the flour. Put in preheated oven for 40 minutes. When cooked, the loaf will sound empty on the bottom if you beat and it will look absurdly light. Remove the pan from the oven, turn over the Irish bread when it is still hot and let it cool on a grill. Cut into slices and serve warm with butter, or let it cool completely and then wrap it in plastic wrap to keep it fresh.
HINT: Add a handful of raisins or other dried fruit to the dough before the liquid ingredients, knead 8 balls and put them in lightly oiled muffin moulds or on a baking tray to make muffin buns. Adjust the cooking time accordingly – 12 to 15 minutes should be fine. Cut the scones when they are still warm and serve with a spoonful of red fruit jam.
As Irish bread hardens very quickly, the next day you can simply toast it.
Enjoy your meal!
Original recipe: A Girl Called Jack, Jack Monroe 2014 – Penguin Books Ltd.