Bride s bread recipe
Bride s Bread recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|250 g||plain flour|
|2 tsp||instant yeast|
|2 ½ tsp||baking powder|
|55 g||hard margarine|
|60 g||unsalted butter, chilled and cut into cubes|
|250 ml||milk, you may not need it all|
|For the glaze:|
|2 tbsp||melted butter|
Stir together the flour, yeast, sugar, salt and baking powder in a bowl. Rub in the margarine until the mixture resembles breadcrumbs. Add the butter until partly incorporated – small lumps may be ignored.
Add about 200ml of the milk and mix well. Add sufficient of the remaining milk until the dough just comes together. It should be slightly wet.
Transfer to a well floured surface and shape into a circle about 1-inch or 2.5cm thick. Using a 2-inch, 5cm biscuit cutter, cut out 16 rounds. Place them closely together on a baking tray lined with parchment and lightly floured. Cover with lightly oiled cling film and allow to rise for 1-1½ hours in at room temperature, or until risen.
Once risen, cover with fresh cling film and freeze on the tray for about an hour. They may be stored overnight, if wished, or up to 2-3 months.
Preheat oven to Gas Mark 6, 200ºC, 400ºF.
Remove the biscuits from the freezer and remove the film. Place them apart on a parchment-lined baking tray and bake for about 16 minutes, until light golden brown.
Remove from oven and brush with melted butter. Allow to cool on a wire rack.
About this recipe:
Previously unknown to me, I found this recipe last year and used it to prove to a friend that I could successfully make something that I had not made before. She provided all the ingredients apart from the yeast and baking powder, which I supplied. At that time, we chilled rather than froze the biscuits before baking as her freezer was defrosting.
The taste and texture are a little different than other breads but they make an excellent roll to fill for a quick snack, a light lunch or even for eating on the move.
ca. 20 min
ca. 3 hrs
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