BALLYMALOE BROWN BREAD
You can get Irish-style flour from the mill in Ireland (linked in the post) or from King Arthur Flour. Should you live elsewhere, check out my tips for finding foods online where you are. If you don't want to mail away for it, you might try replacing up to 4 tablespoons of the whole-wheat flour with wheat germ and see if you like the results. Otherwise, try to get good quality whole-wheat flour, preferably stone-ground. If you wish to use all whole-wheat flour, you can omit the white flour and use whole-wheat flour in its place. Tim told me they found they prefer it with just a little bit of white flour in the loaf. Because I wanted to replicate the bread at home just the way they do it there, I measured the ingredients by weight and used fresh yeast, which is sold in some grocery stores and often at natural foods markets. Molasses is widely available in the U.S., although they use treacle at Ballymaloe which is almost the same thing. (In France, it's called Mélasse.) I didn't try it with active dry yeast because I was so satisfied with the results using the fresh yeast but according to the Ballymaloe original recipe," Dried yeast may be used instead of baker's (fresh) yeast. Follow the same method but use only half the weight given for fresh yeast. Allow longer to rise. Fast active dry yeast may also be used, follow the instructions on the packet." There are some additional notes from another baker at the end of this recipe.
Provided by David
Number Of Ingredients 6
Steps:
- Mix the flours with the salt in a medium bowl.
- Pour 150ml of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. Let stand until it starts to foam on top, about 10 minutes.
- Pour the yeast mixture and the remaining 275ml water into the flour and stir until a batter is formed, which will have the consistency of oatmeal. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Let stand 10 minutes.
- Spray a nonstick 9-inch (23cm) loaf pan with nonstick spray and cut a piece of parchment or wax paper to line the bottom of the pan. Scrape the dough into the prepared pan, smooth the top with a spatula or if it's sticky, dampen your hand and use that then drape a kitchen towel over the top (so it's not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes - although it can vary so just keep an eye on it.
- Before the dough has almost reached the top of the pan, preheat the oven to 450ºF (230ºC). When the dough has reached the top of the pan, bake the bread for 20 minutes. After 20 minutes, decrease the heat to 400ºF (200ºC). Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. The bread is ready when you tap the bottom and it sounds hollow. If using an instant-read thermometer, the temperature should read 190ºF (88ºC). Let the bread cool on a wire rack before slicing.
- The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. It's also nice for open-faced sandwiches, and would be a fine accompaniment to a cheese board, too.
BALLYMALOE BROWN BREAD (ZWT-8)
A staple of Irish meals, brown bread can be served alongside soups & stews, often w/slices of Cheddar or smeared w/butter or a thick fruit jam. This adapted version comes from Colman Andrews' The Country Cooking of Ireland, an award-winning resource for regional recipes. Colman learned it from Tim Allen (a former instructor at the Ballymaloe Cookery School) & the orig recipe comes from baker Doris Grant. I found it another 1 of my Grandparents.com newsletters & think the baking tips mentioned in the directions are helpful for experienced bread makers, but esp so for bread makers less-experienced like myself. (Rising times were included in the prep time) *Enjoy!*
Provided by twissis
Categories Yeast Breads
Time 1h45m
Yield 1 Large Loaf, 1 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve the molasses or treacle in 2/3 cup warm water in a sml bowl. (Around 100F is ideal) Grant calls it "blood heat" & notes the easiest way to obtain this temp (w/o a thermometer) is: Bring 1 cup of water to a boil, add 3 cups of cold water. Stir in the yeast & set aside for 8-10 minutes (or until the yeast begins to froth).
- Put the flour into a lrg bowl & mix in the salt.
- Lightly grease a lrg non-stick loaf pan w/oil.
- Make a well in the flour, pour in the yeast mixture & let it sit for a minute. Pour in about 1 1/4 cups warm water (see above), then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion (starting in the middle & working outwards to the rim of the bowl). The dough should be soft & too wet to knead (add water as necessary).
- Let the dough rest in bowl in a warm place for about 15 minutes.
- Transfer the dough to the greased loaf pan, cover loosely w/a damp towel & set in a warm place to rise for about 20 minutes. ("The bread should be what we call 'proud,'" says Tim Allen, "just beginning to peer over the top of the pan.")
- Meanwhile, preheat the oven to 450°F.
- Bake the bread for 20 minutes, then lower the oven temp to 400F & bake for 35-45 minutes more. If you like a crisp crust, remove the bread from the pan about 10 minutes before it is done, then return it to the oven (placing it upside down directly on the oven rack to finish cooking).
Nutrition Facts : Calories 2151.5, Fat 17.2, SaturatedFat 2.9, Sodium 2354.4, Carbohydrate 448.5, Fiber 71.8, Sugar 6.2, Protein 90.7
BALLYMALOE BROWN BREAD
Provided by Eric Treuille
Categories Bread Bake St. Patrick's Day Healthy Molasses Whole Wheat
Yield Yield: 1 loaf
Number Of Ingredients 5
Steps:
- Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250¿F/120¿C, for 10 minutes.
- Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl. Leave for 5 minutes; stir to dissolve. Add the molasses. Leave for 10 minutes, until frothy. Add the remaining water and stir.
- Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast. Stir in the flour to form a thick batter.
- Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.
- Place the dough in the prepared pan and cover with a dish towel. Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes.
- Bake in the preheated oven at 425¿F/220¿C for 30 minutes, then lower the oven to 400¿F/200¿C and bake for 15 minutes.
- Turn the loaf out of the pan and onto a baking sheet. Return the bread, bottom side up, to the oven. Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath. Let cool on a wire rack.
- Proofing: 25-30 minutes. Oven temperature: 425¿F/220¿C. Baking: 55 minutes Yeast alternative: 1oz (30g) cake yeast
BALLYMALOE BROWN YEAST BREAD
Provided by Food Network
Time 1h15m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 122 degrees F/50 degrees C will kill yeast. Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 1 ounce (25 grams) yeast than with 3/4 ounce (20 grams) yeast.
- We use a stone ground wholemeal. Different flours produce breads of different textures and flavour. The amount of natural moisture in the flour varies according to atmospheric conditions. The quantity of water should be altered accordingly. The dough should be just too wet to knead - in fact it does not require kneading. The main ingredients - wholemeal flour, treacle and yeast are highly nutritious.
- Preheat the oven to 450 degrees F/230 degrees C/gas mark 8.
- Mix the flour with the salt. In a small bowl or mixing cup, mix the treacle with 15 fluid ounces/ scant 2 cups (425 milliliters) water and crumble in the yeast.
- Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. Grease a 5 by 8-inch (13 by 20 centimeters) loaf tin with sunflower oil. Meanwhile, check to see if the yeast is rising. After about 4 or 5 minutes it will have a creamy and slightly frothy appearance on top.
- When ready, stir and pour it, with all the remaining 10 fluid ounces/1 1/4 cups (275 milliliters) water into the flour to make a loose, wet dough. The mixture should be too wet to knead. Put the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds, if you like. Put the tin in a warm place somewhere close to the cooker or near a radiator perhaps. Cover the tins with a tea towel to prevent a skin from forming. Just as the bread comes to the top of the tin, remove the tea towel and pop the loaves in the oven for 20 minutes, then turn the oven down to 400 degrees F/200 degrees C/gas mark 6 for another 40 to 50 minutes, or until it looks nicely browned and sound hollow when tapped. The bread will rise a little further in the oven. This is called "oven spring". If, however, the bread rises to the top of the tin before it goes into the oven it will continue to rise and flow over the edges.
- We usually remove the loaves from the tins about 10 minutes before the end of cooking and put them back into the oven to crisp all round, but if you like a softer crust there's no need to do this.
PORTUGUESE GREEN OLIVE DIP (ZWT-8)
Found at Leite's Culinaria when I went in search of Spanish olive recipes. David Leite is the author of The New Portuguese Table Cookbook & says he serves this as a dip w/crudités, alongside crackers or bread or as a topping for grilled fish. He also said "Don't make this in a food proc. The bowls of most proc are too lrg to allow the scant amt of ingredients to whip up to the right consistency. A sml narrow blender (or a mini chop or handheld blender) works best. I noted that 1 reviewer solved this issue by doubling the recipe & was glad she did since it was so popular w/her guests. I hope it will be equally well-received by you. (Both yield & times have been estimated) *Enjoy!*
Provided by twissis
Categories Portuguese
Time 10m
Yield 6 2 Tbsp Servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Add the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro + the pepper to a blender & pulse to combine. W/the motor running, pour the oil in what the Portuguese call a fio (or fine thread). Keep whirring until the oil is incorporated & the mixture thickens (30 sec to 1 1/2 min depending on the equipment).
- Scrape the dip into a serving bowl & stir in the olives. Mince the remaining cilantro, sprinkle on top & serve. If the dip thickens, stir in a tbsp or 2 of milk.
- NOTE: I don't know about your thoughts, but I'm esp intrigued w/the idea of using this mixture w/grilled fish or maybe even chicken breasts.
Nutrition Facts : Calories 280.5, Fat 30.4, SaturatedFat 4.2, Cholesterol 4.8, Sodium 386.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.8, Protein 1.8
SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8
I doubt there are many among us who don't like spaghetti & I doubt there are many of you who won't love this Spanish version that features the addition of pimento-stuffed olives. This recipe was found at myrecipes.com & a Dec 2009 contribution by David Joachim in Cooking Light was credited. (10 min was allowed for ingredient prep) *Enjoy!*
Provided by twissis
Categories Vegetable
Time 45m
Yield 4 Entree Servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to pkg directions (Omit salt & fat). Drain.
- Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
- Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
- Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.
SPANISH OLIVE & CREAM CHEESE CANAPES (ZWT-8)
Found at epicurious.com when I went looking for Spanish olive recipes. I love using Spanish olives & I hope you will as well. This recipe is simple, but the best part of it is the option to do nearly everything a dy ahead. Only the final step of broiling the canapes needs to be done just prior to serving if you choose the day-ahead option (Pls note my tip at then end of the prep steps). *Enjoy!*
Provided by twissis
Categories Cheese
Time 40m
Yield 40 Canapes, 40 serving(s)
Number Of Ingredients 9
Steps:
- Put oven rack in middle position & preheat oven to 375°F
- Cut 40 sml rounds from bread slices w/cutter, then brush 1 side of ea round w/butter & bake on a lrg baking sheet until pale golden (about 8 min). Remove from oven, but leave toasts on baking sheet. Preheat broiler.
- Finely grate Parmigiano-Reggiano using rasp (yield = approx 1 cup). You may use a pre-grated variety if able to find.
- Mash together cream cheese, olives, scallion, bell pepper, paprika & sherry until combined well. Then top each toast w/1 tsp cream cheese mixture & sprinkle w/grated Parmigiano-Reggiano.
- Broil canapés about 4 in from heat until Parmigiano-Reggiano begins to turn golden (about 1 min).
- COOK NOTES: Toasts can be made 1 dy ahead, cooled completely & then kept in an airtight container at room temperature. The cream cheese mixture can be made 1 dy ahead (chill & cover). Bring to room temp before using.
- MY TIP: My choice would be to brush the bread slices while still whole & then cut the rounds. This would mean far less time spent handling 40 sml pieces of bread.
MONK FISH ROASTED W/CAPERS, BACON & PARSLEY (ZWT-8)
Found at www.caterersearch.com & entered for ZWT-8 because we were gifted w/some lovely monkfish. It was a "Seasonal Recipe of the Wk" by Mike Robinson & included "A lrg handful of samphire (opt to serve)" as 1 of the ingredients. BUT samphire was not in the ingredient data base, so I did a search. I found myself reading an article & watching a chef-prep video of a dish from the Michelin-starred Danesfield House in the UK that was being prepped for Olympic athletes staying there. 1 of the prep steps was: "In a pan of salted water, blanch the rock samphire (quickly to keep the nutrients)". Wikipedia was more help & said: "Samphire is the name given to a number of distinct edible plants that grow in coastal areas. Rock samphire is a coastal species w/white flowers that grows in the UK." In the pic shown, it resembles asparagus & occ is called sea asparagus, but I left the samphire option out to avoid confusion (Time was estimated). *Enjoy!*
Provided by twissis
Categories European
Time 25m
Yield 4 8 oz Servings, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/400F temp - Heat a non-stick, oven-proof pan over med-high heat. For ea portion, add a small pat of butter. When the butter foams, add the monkfish tails & brown on both sides. Season w/salt & pepper as desired (I used lemon pepper).
- Squeeze the juice of half a lemon over the fish & transfer to the oven to bake for 10 minutes. Check that the fish is hot throughout by pushing a skewer or knife into the thick part of the fish. If it comes out hot, the fish will be done (should take no more than 15 minutes). Remove from the oven, take the fish out of the pan & allow to rest.
- While the fish is resting, add a little more butter to the pan w/the shallots, garlic & bacon. Cook over a high-heat for a few min (til the bacon is cooked). Add the capers, a final squeeze of lemon juice, some grated lemon zest & the white wine.
- Add the monkfish back to the pan & baste w/the bacon/caper sauce for 2-3 minutes. Scatter parsley over the monkfish & shake the pan once or twice more. Place the monkfish tails on a bed of rice, cous cous or asparagus. Spoon the bacon/caper sauce over the top of the monkfish & serve immediately.
Nutrition Facts : Calories 325.5, Fat 31.6, SaturatedFat 16.5, Cholesterol 70.4, Sodium 516, Carbohydrate 5.5, Fiber 1, Sugar 0.9, Protein 3.8
More about "ballymaloe brown bread zwt 8 recipes"
BALLYMALOE BROWN BREAD - BIGOVEN
From bigoven.com
SIMON PEARCE’S BALLYMALOE BROWN BREAD RECIPE - VICTORIA
From victoriamag.com
BALLYMALOE BROWN BREAD - BUILDING FEASTS
From buildingfeasts.com
BALLYMALOE BROWN YEAST BREAD - ALL RECIPES
From fromballymaloewithlove.com
BALLYMALOE BROWN YEAST BREAD
From ballymaloe.ie
TRADITIONAL BROWN SODA BREAD - ALL RECIPES
From fromballymaloewithlove.com
THE BALLYMALOE BREAD BOOK: ALLEN, TIM: 9781589800328: BOOKS
From amazon.ca
Reviews 21Format PaperbackAuthor Tim Allen
8 BALLYMALOE COOKERY SCHOOL IDEAS | BALLYMALOE COOKERY SCHOOL, …
From pinterest.com
8 pins
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BALLYMALOE BROWN YEAST BREAD - THE FRESH LOAF
From thefreshloaf.com
BALLYMALOE RECIPES | BALLYMALOE HOUSE
From ballymaloe.ie
BALLYMALOE BROWN SODA BREAD | FAMILY LIFE | MOTHER & BABY
From motherandbaby.co.uk
BALLYMALOE BROWN BREAD | RECIPE | BREAD, BROWN BREAD, FOOD
From pinterest.com
BALLYMALOE BROWN YEAST BREAD – RECIPES NETWORK
From recipenet.org
BALLYMALOE BROWN BREAD (ZWT-8) RECIPE - FOOD.COM
From pinterest.com
RECIPES - WEBFLOW HTML WEBSITE TEMPLATE
From fromballymaloewithlove.com
BALLYMALOE BROWN BREAD (ZWT-8) RECIPE - FOOD.COM
From pinterest.co.uk
BALLYMALOE BROWN YEAST BREAD RECIPE - THE TELEGRAPH
From telegraph.co.uk
BALLYMALOE SIMPLE WHITE YEAST BREAD (ONE RISING)
From fromballymaloewithlove.com
BALLYMALOE BROWN YEAST BREAD - FOOD NETWORK
From foodnetwork.co.uk
BALLYMALOE BROWN YEAST BREAD | THE ALLERGY TEAM
From theallergyteam.com
BALLYMALOE BROWN YEAST BREAD* FROM SIMPLY DELICIOUS: BOOK 1 BY …
From app.ckbk.com
BALLYMALOE BROWN YEAST BREAD RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
BALLYMALOE BROWN BREAD FROM IRELAND RECIPE - COOKEATSHARE
From cookeatshare.com
RECIPE: BALLYMALOE BROWN BREAD - RECIPELINK.COM
From recipelink.com
IF BALLYMALOE BAKED SOURDOUGH BROWN BREAD WITH WW ... - THE …
From thefreshloaf.com
BASIC BROWN SODA BREAD - ALL RECIPES
From fromballymaloewithlove.com
BALLYMALOE BROWN CHEESE BISCUITS | BALLYMALOE HOUSE
From ballymaloe.ie
BALLYMALOE BROWN YEAST BREAD | AWN KITCHEN
From awnkitchen.com
BALLYMALOE IRISH BROWN BREAD | RECIPE | IRISH BROWN BREAD, IRISH …
From pinterest.ca
BALLYMALOE BROWN BREAD – BEST OF SCRATCHIN' IT
From scratchinit.halversen.com
BALLYMALOE STICKY TOFFEE PUDDING - PINTEREST.COM
From pinterest.com
BALLYMALOE BROWN BREAD - TASTEBED
From tastebed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love