Luncheon cake (Sun 04.04).

Luncheon cake based on recipe from E. David’s : “English Bread and Yeast Cookery”. See also 07.11, kept a bit more to the original ingredients (amount of flour).

Ingredients :

  • 225g four
  • 60 g butter
  • 60 g sugar
  • 2 small eggs
  • 15g fresh yeast
  • 6 tablespoons milk
  • 60 g sultana’s

Still no candied peel used, and doubled the rasins to compensate.

1. Rub the butter in the flour.

Add the other ingredients (sugar, milk, eggs, yeast).

Mix with one hand for 2 to 3 minutes.

Consistency should be more like a batter or very soft dough. Add the raisins and  distribute evenly. Spoon the dough in a buttered loaf tin.

The tin shloud be +- half filled. Leave to rise till the dough reaches the top (takes
at least 2 hours).

2. Bake in an oven at 180 C for about 40 minutes.  Leave for 10 minutes in the tin to cool, before unmoulding.

Mouna or mona bread (Sat 27.03).

Mouna or mona bread. Looking for an Easter bread I found references to this special bread. It’s a brioche type of bread with orange or lemon added. Origin seems to be Oran in Algeria, but with roots in Spain.
As such not unlike the “Mrs Tashis puddings” from two weeks ago. Is Mouna the origin E. David could not find ?
Most of recipes on the net are in french (google “mouna recette”). These recipes vary a lot: oranges or lemons, overnight rise or poolish or relative short rise, large or small breads.
I tried my own variety.

Ingredients.

starter

  • 150 g white bread four
  • 150 g water
  • 5 g fresh yeast

dough

  • the starter
  • 350 g white bread flour
  • 1 teaspoon salt
  • 125 g sugar (used cane sugar)
  • 15 g fresh yeast
  • 1 orange
  • 2 eggs
  • 50 g milk (too  much, depends on the orange juice)
  • 75 g butter (most recipes go for 125)

1. Make the starter with the flour, water and the yeast.

Leave to rise for 3 hours.

2. Mix the flour, salt and sugar in a bowl.

Crumble the yeast in the flour. Grate about half of the orange peel in the flour mixture. Add the juice of a half orange into the flour.

Add the starter and both eggs to the flour and start mixing. Add enough milk to have a smooth dough.

I added a bit too much, but left it.
Add the diced butter to the dough (piece by piece) and incorporate very well.
As my dough was very soft I continued to knead it in the bowl.
Leave to rise for 2 hours. Slow riser with all the butter.

3.

I spooned the dough into small bread tins. A firmer dough could be used to make buns. Tins should be about half filled.

Leave to rise till doubled in size (took about 90 minutes).

4. Bake for 20 minutes in a preheated oven at 200 C.
Turn out on a wire rack to cool.

My mouna bread.

Mrs Tashis’ puddings (Sat 13.03)

Mrs Tashis’ puddings. Recipe from E. David’s “English Bread and Yeast Cookery”.

Ingredients.

  • 250 g white bread flour
  • 80 g caster sugar
  • 15 g yeast
  • 6 tablespoons cream (35% fat)
  • 3 eggs
  • 1 lemon

1. Mix the flour and sugar in a bowl. Make a well in the centre. Crumble the yeast in the well and cream with a little water.


Add the cream, and the eggs. Grate in the lemon peel.



Mix with a spoon to a batter-consistency.

Leave to rise for one hour.

2. Spoon the batter (should be very spongy by now) into buttered tins (muffin) or small bread tins.

Tins should be about half filled. Leave to rise for another hour.

3. The batter should have reached the top of the tins by now.

Bake for 15 minutes in a preheated oven at 200 C.
Turn out on a wire rack to cool.

Rice bread (11.01)

Rice bread made with cooked rice (no ground rice or rice flour). The book The English Bread Book by Eliza Acton mentions rice as a perfect addition or substitute for wheat flour. Following recipe is based on a similar rice bread in ‘English bread and yeast cookery ‘ by Elizabeth David.

Ingredients.

  • 250 cooked rice, left over from Sunday dinner (E.D. starts with 85 g uncooked rice and 3 times as much water)
  • 500 g white bread flour
  • 1 teaspoon salt (a pinch of salt was used to cook the rice)
  • 20 g fresh yeast
  • 300g water (E.D. only specifies 250 g)

1. Covered the rice for 30 sec with hot water.

Drain the rice and add it to the flour and salt,  rub both together.

Add the yeast and water mix both together.

Turn out on your working surface and knead for 2-3 minutes.

Form into a ball and return to a greased bowl. Leave to rise for 30 minutes . (E.D. specifies 1h to 1 1/2 hour. This dough only took 30 minutes to double in size.).

2. Turn out the dough on working surface.

Form into a loaf. Put in a greased tin. The tin should be 2/3 filled.

Leave to rise for 40 minutes.

3. Bread should have risen to the top of the tin.

Bake in a pre-heated oven at 200 C for 33 minutes. Check if ready by tapping underneath.

Put on a wire rack to cool.

Soul cakes.

Reference to soul cakes can be found in several recipes like:

– a cross bun like version here

– more a cake one cut in slices here

– or a biscuit one here (even with a cross bun mark)

In the classic “English bread and yeast cookery” (Elizabeth David) a  version is given in the chapter “Yeast Buns and Small Tea Cakes”. Ingredients are: 1350 gr flour, 125 or 250 g buter, 225 g sugar, 50g yeast, 2 aggs, allspice and milk.

Merging this recipe with a more commercial one for spiced buns (700 g flour, 300 ml milk, 50g yeast, 35g sugar, 50g egg, 10g salt, 75 g butter, 3g cinnamon) gives following result.

Ingredients:

  • 700 gr bread flour
  • 3 gr cinnamon, some pepper
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 40 gr butter
  • 42 gr yeast
  • one egg
  • 350gr milk

glazing : 1 egg mixed in some milk.

1. Mix flour, butter, salt, sugar and spices.

Add some lukewarm milk and the crumbled yeast; mix both. Add the egg and the remaining the milk. Mix till combined.

Turn out on the table.

Knead for +- 5 minutes to a smooth dough.

Leave to rise for 20 minutes.

2. When the dough has risen (not doubled in size), form into balls about 40 g each.

Leave to rise for 30 minutes.

3. press your (floured) thumb in the centre of each of the buns. Leave to rise/revocer? for 5 to 10 minutes.

4. Glaze with the mixture of egg and milk.

leave to rise for an addtional 20 minutes.

5. Bake in an oven at 240 C for about 8-10 minutes (or till golden brown).

Left ones were glazed a second time just before going into the oven.

Luncheon cake (Fri 06.11)

Luncheon cake based on recipe from E. David‘s : “English Bread and Yeast Cookery”.

Original ingredients :

225 g four, 60 g butter, 60 g sugar, 2 small eggs, 15 g yeast, 6 tablespoons milk, 30 g sultana’s, 30 candied citron peel

I leave out the citron peel and use more flour : 275g

1. (Fri 15:00) Rub the butter in the flour.

Add the other ingredients (sugar, milk, eggs, yeast). Mix with one hand (keep the other one clean 😉 for 2 to 3 minutes. Consistency should be more like a batter or very soft dough. Add the raisins and  distribute evenly.

Turn the dough in a buttered loaf tin. The tin shloud be +- half filled. Leave to rise till the dough reaches the top.

2. (Fri 17:30) bake in an oven at 180 C for about 40 minutes. Too prevent the top from getting too dark cover with some foil after 15 minutes.

3. (Fri 19:00) leave for 10 minutes in the tin to cool, before unmoulding.

Remarks:

– The time needed to rise is longer compared to  the original recipe (1,5 h). E David recommends too warm flour, milk and baking tin. I didn’t.

– as good as a regular cake but a lot less fat and eggs

English Bread and Yeast Cookery (Cookery Library)