Today I made Norm's recipe for Irish Soda Bread. Discussion here and elsewhere has me convinced that his Americanized version is more appropriately called Spotted Dog.
Norm's Spotted Dog (Soda Bread)
Onion and Poppy Seed Purim Ring
Eric,
This is from before I actually joined this site - actually this is the reason I joined this site.
Background:
In the States, I baked yeast bread. I had one recipe - from a craft, not a cookbook, so it used terms I was familiar with rather than the terms I more often find in baking recipes now that I'm looking around. It was a honey-whole wheat bread. I found all the ingredients in my local grocery store, used that recipe with no alterations except substituting applesauce for half the butter, and I baked it every Saturday, never with a problem.
SF SD with WW from C&C
SF SD with WW from C&C - crumb
Having been raised on San Francisco Sourdough, if for no other reason, I prefer sourdough bread that is ... well ... sour.
Namourah or Halwa Semolina: This dessert is made with Coarse Semolina , mixed with yogurt , eggs and butter, after it's baked we drizzle cold syrup .To all my friends the Bakers ,
Banana Bread
In addition to all the yeast breads, including sourdoughs, Peter Reinhart has also provided us with recipes for other types of baked goods. In Crust&Crumb, he has a Banana Bread recipe I tried for the first time yesterday.
Reinhart gives two methods of mixing: one if you use butter as the fat("Creaming method"), the other if you use oil ("Batter method"). I had an attack of self-restraint and used oil.As promised I did a test loaf with my home milled high extraction flour. I used .01% of diastatic malt by weight of the flour and baked using my standard "test loaf" formula. Once again, I went by the numbers - strokes, folds, dough temperature, and fermentation times as for my other loaves.
The results of the .01% malt are posted here: http://i264.photobucket.com/albums/ii183/proth5/Homemilledmalt1.jpg
Petite Pain No. 1 (rolls) - S.S. France: - Bernard Clayton recipe
