06 September 2008

Good Bread!

I was sitting desk last night and couldn't possibly do homework the entire time. Reading The Horse and His Boy, writing worksheets for high school composition, and watching Casino Royale only takes up so much time. Thus, I made some bread: an experiment, you could call it, because I used a basic KAF recipe but added various spices and herbs. It was very easy, and it was good! Savory and dense, it would make a good accompaniment to soup. It also made the kitchen smell delightful.

After I locked up the dorm, I headed over to a friend's house off-campus for an impromptu party; the bread came along, and it was prounounced "tasty" (a term of highest approbation) by all who ate. Mmm. Bread tastes better when eaten with friends.

Next time I make this, I think I'll try it with raisins and nutmeg. It would be great for breakfast that way, perhaps with some honey or mild cheese?

The picture is not of my own loaf, but it actually did look just like this. I'll take a picture next time I bake.

Herbed Irish Brown Bread

2 c. whole wheat flour
2 c. unbleached white flour
3 T. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1/4 t. tarragon
1/4 t. sage
1/8 t. coriander
1/8 t. ground cloves (optional)
1/8 t. finely ground black pepper
1 1/2 c. buttermilk (I soured milk with a few tablespoons of vinegar)
2 T. olive oil

Stir together dry ingredients in large bowl.
Make a well and add buttermilk and olive oil. Stir until mixture forms a ball.
Turn onto lightly floured surface and knead 10 times, until dough holds together.
Form into large ball (about 8-10 inches across), place in greased pie pan, and cut a deep cross in the top.
Bake at 400 degrees for 35-40 minutes, until golden brown and tests done.
Let cool on rack; slice into wedges and serve with butter.

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