Well my son tells me its St Davids Day on Saturday, what about some Welsh type of bread, any ideas?
any excuse to bake something different !
Welsh Rarebit (sometimes called Welsh rabbit), is one of my absolute favorite foods!!!
It is decadent (eg caloric), I would eat it every day for breakfast if there were no consequences.
you could google up some recipes, or here's James Beard's.
3 T unsalted butter
2 egg yolks
2/3 cup dark beer
1 T dijon mustard
2 t Worcestershire sauce
1/4 t - 1/2 t Tabasco, cayenne, etc. (even if you don't like "hot" use this to enhance the flavors)
8 ounces aged Cheddar Cheese, shredded.
Melt butter in heavy saucepan or top of double boiler. Beat together egg yolks, beer, seasonings. Add to pan and cook until quite hot but not boiling (you don't want to take all the effervescence out of the beer). Gradually add handfuls of shredded cheese, stirring with a wooden spoon always in the same direction until the cheese is melted and the rarebit is smooth and velvety.
Serve poured generously over toasted bread, eat with a fork and knife.
This is also a great use for older "stale" bread. So bake a nice loaf for Friday (I like something at least 50% whole grain (or more), cut into thick slices and toasted), then make a rarebit out of it for Saturday morning breakfast. If you eat bacon it's great with that on the side, and some fresh squeezed oj to cut the "grease."
And hopefully someone will also be by with a bread for later on the special day.
Gary Rhodes Welsh rarebit 1 1/2 lb good flavour cheddar, grated5 oz Milk (UK)1 oz flour2 oz white bread crumbs1 tablespoon dry mustard2 shakes Worcester sauce2 eggs2 yolkssalt and pepper Put cheese and milk in pan, on low, do not boil. When bubbles add flourbread crumbs, mustard and Worcester, stir to a ball. Cool, can add eggs at this time.
Or when ready to serve place in food processor and add enough egg and pulse to make spreading texture on toast, smoked haddock or……… and grill to finish cooking the rarebit also the fish or………
Soak 10oz. mixed dried fruit in 2 cups hot tea, cover and let stand overnight.
Strain the fruit, saving the liquid. Add 3 oz. brown sugar, grated rind of a lemon, 1 ¼ teaspoons pumpkin spice (or any mixture of cinnamon, nutmeg, ginger, allspice), 1 egg and 12oz. self-rising flour to the fruit.
Add the liquid a bit at a time until the batter is of soft, dropping consistency. Pour into a greased brown paper lined 2lb. loaf pan and bake at 350F for 45-55 minutes until firm to the touch.
The recipe for these is actually from a Cookie book by Sharon Tyler Herbst; traditional for St. David's Day.
2 cups all-purpose flour
2/3 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup cold butter, cut into 4 pieces
3/4 cup dried currants
finely grated zest of 1 large lemon or 1 medium orange
1/4 cup milk
1 egg white beaten with 2 tsps. water for glaze (optional)
In large bowl, combine flour, sugar, baking powder, nutmeg, and salt. Use a pastry blender, or your fingers, to cut in butter until mixture resembles coarse crumbs. Stir in currants and lemon zest. In a small bowl, lightly beat eggs and milk together; stir into flour mixture. Form dough into a ball, cover and set aside for 10 minutes.
On a well-floured surface, roll dough out into a rough circle 1/8 inch thick. Cut out dough using a 3-inch cutter. Gather and reroll dough scraps. If desired, wrap and freeze half the cutouts, placing a square of waxed paper or plastic wrap between cookies. Bring to room temperature before baking.
Lightly butter a large, heavy griddle or skillet; preheat over medium low heat 3 minutes. Arrange dough cutouts, 1 inch apart, on hot griddle. Bake until golden brown, about 1 minute. Turn and bake on second side. If necessary, butter griddle between batches. Cool on racks.
To oven bake: Preheat oven to 350 deg.F. Grease 2 large baking sheets. Arrange cutouts 1 inch apart, on prepared baking sheets. Bake 13 to 16 minutes, or until golden brown on the bottoms.