Tag Archives: Buttermilk

After the crumpets came bread…

Carol Cook! Bread (1)

What a saga that was …..I am surprised I went into the kitchen again after that, such a messy cook and I am normally very organised, calm and generally, it all goes to plan..Not so on that day but a lesson learnt.

But redemption was on hand we sailed through the bread making no traumas …Peace and harmony was restored in my kitchen.

If you missed the crumpet/pikelet recipe then you can find it here  

Bread!

I love bread but nice bread with proper butter, not this ready sliced stuff which sticks together it is so doughy and just not right. The consequence is that I don’t eat bread hardly at all which I suppose is good as when I do I savour the flavour and eat far too much.

My Buttermilk bread was pretty good as well but if I tell you this please don’t repeat it…promise??

Anything prefixed to the name bread and he doesn’t like it…so buttermilk, rosemary, olive oil bread…I just say bread or rolls…

I have a hubby who is very pernickety…HE is fussy! won’t eat this won’t eat that..picks the peppercorns out of his sauce and the tomato pieces out of his spag bol..need I go on girls??

So although he won’t eat Buttermilk bread he liked the bread I made today.

But for anyone who loves Buttermilk bread here is my Buttermilk bread recipe for you and if you haven’t got Buttermilk never fear I have this recipe for you. How to make your own Buttermilk and it is so easy I was amazed.

This is a recipe for white bread as hubby doesn’t do wholemeal like me and that is his choice so I have done the best I can and used unbleached white flour which is not chemically bleached like normal white flour and although my preference would be dry or natural yeast I am working on that one but still go through the traditional proving of his white loaf so for all you white bread eaters..Enjoy!

Let’s Cook! Bread!

Bread-white-home-baked

Homemade white bread

 

Ingredients:

  • 5 cups of flour. I used unbleached Bread flour.
  • 2 tbsp of instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups of warm water
  • 1/4 cup of cooking oil. I used Olive oil.

This is so quick and easy.

Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there the best way.

It will be sticky but hey ho we are bread making.

Gradually knead in the last cup of flour and knead that dough for 5 minutes.

Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes.

It should double its size, punch it down and divide into two or as I will next time make one large loaf.

Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.

Bake at 440F/ 200 C for approx 40 minutes.

Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.

If the crust is too hard then cover with a clean, damp tea towel to soften.

Enjoy!

I hope you enjoyed my foray into bread making…I am certainly no expert but I keep trying and it tastes good and I know what is in it…If you enjoyed this post please hit your share buttons xxx

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Enjoy the rest of your weekend, have fun, eat healthily and stay mindful xxx

 

Imbrolic, Bridget and baking

I love these griddle scones and think I will be off to kitchen soon…

Losing the Plot

Yesterday (1st Feb) was one of the four quarter days in the old Celtic calendar; Imbrolic, and it marks the beginning of spring. The other quarter days are Beltane, Samhain, and Lughnasa, each with their own traditions.

Donkey’s years ago I used to work at the Ulster Folk Museum, and on 1st Feb – also known as St Bridget’s Day I would be up to my knees in reeds to make St Bridget’s crosses for our visitors.

The reeds, or ideally, rushes have to be pulled – not cut, preferably by the youngest girl in the family, before the sun rises.  Traditionally these are made each year and hung up over a door as a protection against fire.

As it turns out, long before she was a Saint, Bridget was a Celtic goddess in her own right, and her reach extended from the north west of Ireland through Scotland, The…

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How to make your own Buttermilk.

There is more than one way to make buttermilk…Firstly I will show you the original way afterwards I will show you a quick n easy substitute. Also a non-dairy option. This shows you how to make buttermilk for the delicious buttermilk bread pictured.buttermilk-bread1

Let’s Cook! 

Ingredients:

A cup of raw fresh milk.

Allow the milk to sit covered on the kitchen top for 2/3 days until it has clabbered.

N.B: THE TERM “CLABBERED” means unpasteurised milk which has turned sour over time, the milk thickens or curdles into a thick yoghurt like texture with a strong, sour like flavour.

Put a 1/4 of a cup of the clabbered milk into a pint mason jar, add a cup of fresh milk. Note: This does not have to be raw milk.

Cover, shake to mix and let it sit at room temperature until it has clabbered again.

Repeat this step called sub-culturing several times until the milk clabbers in a 24hr period.

Now taste a little bit it should be thickened and have a tart but not bitter taste.

To make a quart of buttermilk with this culture add 6 ounces of culture to the jar and fill with fresh milk.

Cover, shake and sit at room temperature until it has clabbered.

Refrigerate, it is now ready to use.

I love that word clabbered…but we can’t all get raw milk like I can here so never fear Carol is here…lol

If you find a recipe which requires buttermilk,  and you don’t have any buttermilk..then try this… To a cup of milk add either lemon juice or vinegar.

To 1 cup of milk add 1tbsp lemon juice, let it sit for 2 minutes and it is ready to use. If you want 2 cups then it’s 1 tbsp plus tsp of lemon juice it doesn’t require 2 tbsp to curdle the milk.

It won’t be as thick and creamy as true buttermilk and is not suitable for dressings.

But is perfect for pancakes, bread recipes, any baked recipes asking for buttermilk.

You must use this mixture within an hour of making as it will not keep.

Non- Dairy -Option: 

1/4 cup of Almond Milk plus 3/4 cup of almond milk yoghurt plus 1/2tsp of vinegar.

Stir well, stand 2 mins and ready to use in your favourite baking recipes.

 

That’s it for now enjoy making your buttermilk recipes …Have fun 🙂