I'm writing a novel about a baker and I think I just blew it. Near the end of the book, she has about four hours to bake a loaf of bread from "start" (in this case, kneading final dough) to "finish" (in this case, pulling it out of the oven). She knows nothing about baking at the beginning of the book, and to keep things "authentic" I've been learning along with her.
Any recipes for batch bread (or batch loaf) as made in Ireland.
AFAIK its known as Plain Bread in Scotland so probably different names around the world.
Its got a hard and dark top-crust. Baked in batches so soft at sides. Here's the best picture I could find on the web.
I'm hoping someone can help me find a recipe for a bread I know as Porguguese Bread. I've serched for it and I'll I've found is recipes for Portuguese Sweet Bread.
The bread I had was white bread that had a hard bottom with a chewy crust and was usually a free form loaf. The bread itself was similar in texture and moisture to rye bread. I had it in northern New Jersey, but I was just discussing it with my roommate who also ate it in Philidelphia.
I know chocolate chip cookies is a rather mundane topic.....but, I've found EXCEPTIONAL chocolate chip cookies at bakeries. First, I though that it was only in Chicago. Now I live in Boston (MetroWest, anyway) and I've found the SAME cookies. Does anyone have a recipe and technique to share?
I've been actively experimenting with my sourdough this week, trying to come up with various sourdough sandwich breads. This one makes the mark, I think.
I have been tinkering with PR's Basic Sourdough Bread recipe for a while and have come up with the following recipe, which I really enjoy baking and eating:
Five-Grain Seeded Sourdough Bread
(based on Peter Reinhart's Basic Sourdough Bread, The Bread Baker's Apprentice)
4 oz. sourdough starter