Recipes from Cooking with Doyle Moore on Focus 580
October 1, 2003: Loaf Breads for Tea or Dessert
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BARA BRITH (Welsh "Speckled Bread")
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1
lb. self-rising flour
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½
lb. brown sugar
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½
lb. lard or butter
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½
lb. currant or sultanas
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1
small egg
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1
lemon
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1
tsp. caraway seeds, if liked
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salt and spice to taste
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1
tsp. bicarbonate of soda
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1
large Tbsp. of treacle
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½
pint buttermilk
Mix
fat well into flour, add sugar, beaten egg, grated rind of
lemon, fruit, salt, spice, and (last of all) juice of lemon and
treacle. Mix all well together with the bicarbonate of soda in
the buttermilk. Put into a bread-tin and bake 1¾ to 2 hours.
BACON CORNMEAL MUFFINS
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8
slices bacon
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4
Tbsps. butter
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4
Tbsps. margarine
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1
cup flour
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1
Tbsp. baking powder
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1
tsp. sugar
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¼
tsp. salt
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1½
cups cornmeal
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1
cup milk
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2
eggs
Preheat the oven to 400 degrees. Grease 14 muffin cups or use
paper liners. Fry the bacon until crisp. Drain on paper
towels, and then chop into small pieces. Set aside. Gently
melt the butter and margarine and set aside. Sift the flour,
baking powder, sugar, and salt into a large mixing bowl. Stir
in the cornmeal, then make a well in the center. In a saucepan,
heat the milk to lukewarm. In a small bowl, lightly whisk the
eggs, and then add to the milk. Stir in the melted fats. Pour
the milk mixture into the center of the well and stir until
smooth and well blended. Fold in the bacon. Spoon the batter
into the prepared cups, filling them halfway. Bake until risen
and lightly colored, about 20 minutes. Serve hot or warm.
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