He is a wonderful Chef and an excellent teacher
It is so inspiring to watch him cook
I got this recipe off his website after watching his programme on Bread
I love bread and I have friends, who either because of gluten intolerance, or choose not to, don't consume bread.
I hope that never happens to me
It is the Staff of Life after all
Soda bread is one of the simplest and quickest methods to make bread at home
It doesn't have yeast so that cuts the prep time down.
Jacques suggests to how
keep this bread light and moist, with a crispy exterior:
For the first thirty
minutes, the bread bakes under an overturned bowl
that is removed for the second
half of the baking time so that the crust can brown.
Yield:
Makes 6 to 8 servings
Ingredients:
1 teaspoon rice bran oil
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
Instructions:
Preheat the oven to 200 degrees C.
Check your oven that make be a little hot
Don't let the bread get too brown
Check your oven that make be a little hot
Don't let the bread get too brown
Line your baking sheet with a piece of baking paper
Oil it with
the rice bran oil.
Combine the flour with the salt and baking
powder in a large mixing bowl.
Add the milk, and mix gently and quickly
with a wooden spatula,
until the mixture forms a solid mass.
It should be wettish not dry so add more milk
if too dry
Place the dough on the prepared baking
sheet.
Using a piece of plastic wrap, press and
mold the dough to create a round loaf about
7 inches in diameter and 1 inch thick.
Sprinkle about 1 tablespoon of flour over
the top,
Using a serrated knife, cut a large cross,
about 1/2 inch deep, across the top of the loaf.
(Don’t drag the tip of the knife through
the dough; keep the length of the blade parallel to the work surface.)
Invert a stainless steel bowl over the bread
and bake for 30 minutes.
Remove the bowl and continue to bake the
bread for another 20- 30 minutes, until the exterior is golden brown.
Remove the bread to a wire cooling rack and
let cool for at least 30 minutes before serving.
We decided to have lunch on the Loggia
I made delicious crisp salads
Red Pepper
Cucumber
Celery
Finely chopped Shallot
Chicken for me Smoked Salmon for Dale
Lightly dressed with delightful dressing
Bought Mayo is fine... about 3 tablespoons
Lemon zest and juice of 1/2 lemon
Sea Salt and Freshly Ground Black Pepper
A dash KetchupA glass of crisp Sauv Blanc and we're sweet
AND this morning we had it for breakfast
Grilled Cheese on Toast
Wonderful
Thank you Jacques
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