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Tuesday, February 19, 2013

easy peasy 
scottish ale bread

apparently this is the kind of bread the scottish make when  traveling ... 

the 3-ingredient kind. 
the kind that makes delicious use of local scottish ales. the kind that provides us with a satisfying medium for the tangy marmalade we picked up at that farmer's market,
 or the fresh strawberry jam we made in the fall... 

The no yeast kind.

Scottish Ale Bread
makes 2 lovely loaves
recipe taken from here

The time
5-10 min prep + 30-40 min baking + 10 min cooling

The ingredients
5 teacups* unbleached self-raising flour 
3 teacups beer and/or ale and/or cider **(or substitute milk or orange juice for part of this)
3 spoonfuls of honey or sugar

*if you don't have teacups, use whatever you do have. Just use a ratio of 5:3 of flour:liquid, with a bit of sweet added.

The process
1. Preheat your oven to 180C (360F). Grease two large bread/cake tins with butter (or line with baking paper).

2. Measure the flour out into a large bowl, then use a heavy spoon to gradually and completely mix in the beer and honey. Then, tip the dough out onto the bench and use your hands to finish the mixing process. You'll end up with a very sticky dough - just divide it into your baking tins and pop it into the preheated oven.

3. Bake for about 30-40 minutes, or until the top is golden and firm and a tap on the crust produces a hollow sound. Take the bread out of the oven, but leave it in the tin until it cools down a bit.

Slice it up and serve ... this bread will taste amazing with sweet or savoury accompaniments.

(i love the teacup measurements)
perfect for us:)

this is the exact same thing as the beer bread that i make all time.
i will always admit it when i cheat
but this is what i use...

it's perfect with the 
potato soup with clams:)
i hope you are enjoying our book...
it's soooo good!

more later...


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