As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
“This traditional quick bread is decorated with flavored raisins and topped with cumin, and is complemented by wheat bran. Source: Martha Stewart Living, March 2016. 1 hour 30 min 20 min Serves 6-8 Total time prep yield ingredients 1 1/3 cups whole milk 1/3 cup apple cider vinegar 3 cups flour, plus more for dusting 2 1/2 tsp coarse salt 1 tsp baking powder 1 tsp baking soda 4 tbsp cold unsalted butter, cut into small pieces 1 cup unprocessed wheat bran 1/4 cup caraway seeds 1 cup raisins (5 oz) instructions 1. Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes. 2. Whisk flour, salt, baking powder, and soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins. 3. Add milk mixture; stir until dough just holds together but is still sticky. Turn out onto lightly floured surface. Pat dough into round loaf, about 7 inches in diameter. Transfer to parchment-lined baking sheet. 4. Dust lightly with flour. Use sharp knife to score X on top. Bake and rotate halfway through, until bread is golden brown and tester inserted into center comes out clean, about 70 minutes. Cool completely on rack.”
27.04.2023 @ 06:34
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
“This traditional quick bread is decorated with flavored raisins and topped with cumin, and is complemented by wheat bran. Source: Martha Stewart Living, March 2016. 1 hour 30 min 20 min Serves 6-8 Total time prep yield ingredients 1 1/3 cups whole milk 1/3 cup apple cider vinegar 3 cups flour, plus more for dusting 2 1/2 tsp coarse salt 1 tsp baking powder 1 tsp baking soda 4 tbsp cold unsalted butter, cut into small pieces 1 cup unprocessed wheat bran 1/4 cup caraway seeds 1 cup raisins (5 oz) instructions 1. Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes. 2. Whisk flour, salt, baking powder, and soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins. 3. Add milk mixture; stir until dough just holds together but is still sticky. Turn out onto lightly floured surface. Pat dough into round loaf, about 7 inches in diameter. Transfer to parchment-lined baking sheet. 4. Dust lightly with flour. Use sharp knife to score X on top. Bake and rotate halfway through, until bread is golden brown and tester inserted into center comes out clean, about 70 minutes. Cool completely on rack.”