How to make Irish Brown Bread
#Bread #BrownBread #Baking
If you have any questions about how to make this Irish Brown Bread recipe then please leave me a comment and I will reply as soon as possible. Happy baking! :-)
Irish Brown Bread
TIMINGS:
Prep Time: 10 mins.
Cook Time: 50 mins.
Total Time: 60 mins.
SERVINGS:
Makes a 10 slice loaf.
INGREDIENTS:
• 1¾ cups (275g/9½oz) Wholemeal Flour.
• ¼ cup + 3 tbsps (75g/3oz) White Flour.
• 1½ tsp of Bread Soda/Baking Soda.
• ½ tsp Salt.
• ¼ cup (30g/1½ oz) Porridge Oats.
• 1½ cups + 1 tbsp (370ml/12½ fl oz) Buttermilk.
• 1½ tbsps Rapeseed/Sunflower Oil.
• 2 Medium Eggs.
• 2 tbsps of Treacle/Molasses.
METHOD:
1. Preheat the oven to 190C/170C Fan/375F.
2. In a medium-sized bowl pour in the buttermilk, rapeseed oil, eggs and treacle.
3. Mix together until the treacle is fully dissolved.
4. Add the wholemeal flour, baking soda, salt, white flour and porridge oats.
5, Mix until all the flour is fully combined and you get a ‘sloppy’ consistency.
6. Pour in a well-greased 2Ib/900g loaf tin
7. Sprinkle the top of the bread with some extra porridge oats.
8. Bake for 50-60 mins and check with a skewer to ensure it’s fully cooked.
9. Remove from the oven and allow the bread to cool down in the tin for about an hour.
10. Serve with butter and your favourite marmalade or jam.
11. Mmm Scrummy!!!
Storage:
This bread stays fresh for 4-5 days and can be frozen for up to 3 months.
#Recipe #Scrummy #Irish
Cheese Swirl Bread In My Bread Machine
In this video I make a savory twist on an old favorite...swirl bread with cheese & herbs instead of the usual cinnamon-sugar, in the bread machine. The texture is soft and chewy with the wonderful flavors of Italian cheeses and herbs. I hope you give it a try!
Recipe below is for a 1-1/2 lb loaf:
Cheese Swirl Bread
2/3 c. Milk
1/4 c. Water
1 Egg
3 c. Bread Flour
2 T. Sugar
3/4 t. Salt
1 t. Active Dry Yeast
Filling:
Herb Mix (recipe below)
1/2 c. Grated Parmesan Cheese
1/4 c. Shredded Asiago, lightly dusted with flour
Herb Mix
1/2 t. each: Salt, Ground Black Pepper, Dried Oregano, Onion Powder, Garlic Powder
*Bring all ingredients to room temperature before beginning recipe.*
With the kneading paddle in place, add first 7 ingredients to the bread maker pan. Place pan in the machine and use the 'dough' cycle. When cycle is finished, remove dough from pan and roll out on lightly floured surface to an approximate 12 x 15 rectangle.
In a small bowl add all of the dry herb/spice ingredients and mix together. Sprinkle the herb mixture over the surface of the rolled dough. Using your rolling pin, gently roll over the herbs to press into the dough. Next evenly sprinkle the Parmesan cheese over the herbs, then sprinkle the Asiago cheese. Again, gently press with rolling pin pressing into dough. Roll up the dough starting on shorter 12 end, rolling tightly and sealing the edge. With seam side down, pinch the ends and tuck under on each side of roll. Remove kneading paddle from pan and gently place dough back into the pan. Place in bread machine but DO NOT turn on. Allow dough to rise until doubled in size, about 30-45 minutes. When doubled, use bake cycle to finish loaf. Remove loaf from baking pan and allow to cool completely on cooling rack before slicing.
My channel contains video reviews of products I own & have purchased with my own money. I am not in any way affiliated with any company that manufactures, sells, or represents these products, nor do I sell, endorse, or recommend for purchase any of the products shown. My intent is to be helpful in sharing my own experience with these products. It also contains DIY projects that are for craft- and/or information-purposes only and should not be construed as expert or medical advice.
7 Common Bread Machine Mistakes That Are Easy To Avoid
???? This Is The Best Yeast To Use For Bread Machine: -
Here Are Some Common Mistakes People Making When Using a Bread Machine.
Bread machines are designed to be foolproof, but they're not. I really enjoy the ease, and simplicity Bread machines offer. Sometimes, I can forget an important step, like adding cooking oil or keeping the space around the bread machine open for good air circulation.
Despite the convenience and with due respect to the designers and engineers who build bread making machines, there are considerations and consequences for improper use that should be avoided. I've learned these lessons the hard way, so I am passing them along in hopes of helping others avoid them.
Firstly, Location
I have learned that the location where you keep your bread machine in the kitchen dramatically influences the baking process outcome. High-humidity or low-humidity can affect how yeast rises as well as proofing times before baking.
The temperature in the kitchen will also affect the bread's baking characteristics. If the kitchen is too hot, the bread's surface can crack and crevice severely. If the kitchen is too cold, the yeast won't rise as well, and bread proofing takes longer.
Make sure the dough is thoroughly mixed.
While many Bread machines have view windows in the lid, some don't have them. That makes it difficult to determine if the dough is processing correctly. Even the bread makers with windows may not provide a clear view of the results. Don't worry; it's okay to lift the lid and check on what's happening.
Checking to see if yeast is active and alive is critical, and the best way to do that is to examine it closely. It's also important to confirm the mixing and kneading processes have been fully accomplished. Take a look and see for yourself. Feel the dough to make sure it isn't too wet or too dry.
This is especially important for home recipes more than pre-packaged products.
Make sure your ingredients are converted for a bread machine.
To me, it seems like baking 101, but many bakers fail to hit the target when it comes to correct ingredient amounts. The pre-packaged bread mixes don't suffer from this problem, but if you follow your own recipe, you must consider that Bread machines knead and bake bread differently from traditional methods, and adjustments to ingredients are frequently needed.
Follow the steps.
Performing each step that occurs in the process of baking bread and taking each step in the proper turn greatly affects the eventual outcome. Each ingredient must go in at the right time, in the right way, and in the right amount. Not following the recommended procedures in recipe instructions will normally result in disaster.
Shape the dough.
As the bread dough increases in size from yeast expansion, it often becomes misshapen and off-balance. Re-shaping the bread loaf to a symmetric and more pleasing appearance after its final rise helps the bread machine do its job more efficiently.
I perform this task every time I use the bread machine, and the end result looks much more appealing and bakes more evenly, eliminating pockets of gooey, undercooked dough.
Overcome my urge to remove the loaf too fast once it is done.
Unfortunately, in their haste to taste and they're desire to admire, many bakers remove the bread before it has cooled down. Leave the bread inside the machine until it cools completely.
If you don't, you run the risk of having condensation build under the loaf causing the crust to become mushy. Some loaves of bread will wrinkle on the surface if they're removed too soon, leaving the loaf looking more like dinosaur scales.
Remove the mixing paddles.
While it may not make a big difference to a lot of bakers, the mixing paddles in the bread machine will leave a hole in the bottom of the bread loaf if they're not removed after mixing.
The hole can affect how the loaf looks as well as provide an unwanted outlet for moisture inside the bread. I think it's a good idea to take them out because nobody wants a less-than-perfect loaf of fresh-baked bread, do they?
And lastly, but probably most importantly, using the wrong yeast in your dough will have a big impact on how the bread will turn out. I have just written a detailed post about it. Just follow the link in the beginning of this description, where I cover everything there is to know about using yeast when baking with a bread maker. Or go to FoodHow.com
Bread machine troubleshooting.
Check it out now!
Jen Evansy