SC - Scottish/british food terms

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I am looking for a good loaf to go with soup or stew....

Stacie
- ----- Original Message -----
From: Decker Terry D <TerryD at Health.State.OK.US>
To: 'sca-cooksAnsteorraORG' <sca-cooks at Ansteorra.ORG>
Sent: Wednesday, December 30, 1998 11:01 Stacie's
Subject: RE: SC - Bread


>> Good Morning,
>> i am new to the list and am anxious to share and to learn. I have a
>> question,,,
>> I like no love to bake bread. Does anyone have good bread recipes, is
>> there
>> a good webpage for old fashioned bread recipes? etc...I'm looking for the
>> kind that gggggmother's would make  8-)
>>
>> Thanks
>> Stacie
>> icq: 26801753
>> email: onionring at blomand.net
>>
>I don't know about gggggmother's bread, but I'll append one that goes well
>when I do it.  It is a French country loaf.  You can find this and other
>recipes in Stefan's Florilegium at:
>
>http://www.pbm.com/~lindahl/rialto/breadmaking-msg.html
>
>If you have some idea what you want to bake, I can probably help.
>
>Bon Chance
>
>Bear
>
>
>Pain de Campagne - Honfleur
>
>   1      tablespoon    honey
>   1      cup           warm water (105 - 110 F)
>   1      teaspoon      dry yeast
>   1      cup           all-purpose flour
>   1      cup           whole wheat flour
>
>                        all of the starter
>   2      cups          warm water (105 - 110 F)
>   1      tablespoon    salt
>   2      cups          whole wheat flour
>   3      cups          all purpose flour
>
>
>
>
>
>Starter:
>Dissolve the honey in the warm water and add the yeast. Stir to dissolve,
>then let rest for about 15 minutes while the yeast becomes active and the
>mixture looks creamy.
>Add 1/2 cup each, whole wheat and all purpose flour. Stir to form a thick
>batter.
>Add the rest of the flours and mix until the dough can be worked by hand.
>Knead on a floured surface for about 3 minutes. Add additional flour if the
>dough is slack or sticky.
>Place dough in a bowl and cover with plastic wrap.
>Leave at room temperature for 4 to 24 hours.
>
>Dough:
>Place the starter in a large bowl.
>Pour two cups of warm water over the starter.
>Stir with a wooden spoon or rubber scrapper to break the dough apart. Add
>the salt.
>Taking 2 cups each of the all purpose and whole wheat flours, add equal
>parts of each, 1/2 cup at a time.
>If the dough is sticky, add more all purpose flour.
>On a floured surface, knead the dough for 8 to 10 minutes with a strong
>push, turn, fold motion. To be very French, every 2 or 3 minutes, slam the
>dough onto the work surface 3 or 4 times and resume kneading. Place dough
in
>a clean, greased bowl. Cover tightly with plastic wrap and allow to rise
>until double in volume, about 3 hours.
>Punch down dough. Turn out of a floured surface. Divide into four equal
>parts.
>Hand shape dough into tight balls. Place on a greased baking sheet. Press
>top lightly to flatten.
>Cover the loaves with wax paper and allow to rise until triple the original
>size, about 2 1/2 hours.
>In a preheated oven, bake for 40 minutes at 425 degrees F.
>
>
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