FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
The original recipe calls for buttermilk, which is produced when churning cream to make butter; this ingredient can be replaced with whole milk and lemon juice.
Preparation time: 20 minutes.
Baking time: 40 minutes
Ingredients for 1 loaf for 4 people:
• 17 oz (500 mL) whole milk
• 2 Tbsp (30 mL) lemon juice
• 1/2 cup (30 g) bran
• 1 2/3 tsp (10 g) fine-grain salt
• 1 level tsp baking soda
• 2 cups + 7 oz (350 g) all-purpose flour
• 7oz (120g) whole wheat flour
• 2 Tbsp (30 g) very cold butter, cut into small cubes
1. In a jar, mix the milk and the lemon juice and let sit for 5 minutes. In the meantime, put the bran, the salt, the baking soda, and the sifted flours into a large bowl. Mix well with a wooden spoon. Add the butter and begin to mix vigorously with your fingertips. Make quick movements from the top to the bottom, to incorporate as much air as possible during the mixing; the dough should have a sandy consistency.
2. Gradually add in the milk and lemon juice mixture. When the dough starts to change consistency, transfer it to a lightly floured work surface and knead quickly until the dough is smooth.
3. Shape the dough into a flat disc, place on a floured baking sheet, and dust with all-purpose flour. With a sharp knife, make a cross on the surface. Bake for about 40 minutes at 425° F (220°C), until the loaf is a nice golden-brown color. Wrap the bread in a clean dishcloth and let it cool.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.