يقدم هذا الخبز الصودا المحدث مع البرتقال والبرتقال والسمك الأيرلندي والسلمون المدخن وجبن كاشبل بلو وسلطة البقلة الصغيرة الخاصة بنا لتقديم وجبة فطور وغداء مبهرة.
This bread recipe with orange, Irish salmon, Cashel blue cheese, and our special small bean salad is perfect for a stunning breakfast or lunch. Source: Martha Stewart Living, March 2013. Total time: 3 hours 15 minutes. Makes 1 loaf. Ingredients: 2 1/2 cups all-purpose flour, plus more for work surface and hands; 1 1/2 cups whole wheat flour; 1 1/2 teaspoons coarse salt; 1 1/4 teaspoons baking soda; 2 cups low-fat buttermilk. Directions: 1. Preheat oven to 425 degrees. Whisk together flours, salt, and baking soda in a large bowl. Make a well in the center. Pour in buttermilk. Gradually add flour mixture to milk mixture, using a wooden spoon, starting from center and working outward, until a dough forms. 2. Transfer dough to a lightly floured work surface. With lightly floured hands, shape into a tight ball. (Do not knead dough.) Pat ball into a round loaf about 7 inches wide, and transfer to a baking sheet. Using a floured knife, cut an X, 1 inch deep, across top of loaf. Poke holes 1 inch apart over surface of dough (about 28 holes) with a floured wooden skewer. 3. Bake bread for 30 minutes. Turn bread upside down. Continue baking until loaf is cooked through and hollow-sounding when tapped on bottom, about 10 minutes more. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving. Bread can be made up to 2 days ahead and stored, wrapped in paper or in a paper bag, at room temperature.
27.04.2023 @ 10:13
This bread recipe with orange, Irish salmon, Cashel blue cheese, and our special small bean salad is perfect for a stunning breakfast or lunch. Source: Martha Stewart Living, March 2013. Total time: 3 hours 15 minutes. Makes 1 loaf. Ingredients: 2 1/2 cups all-purpose flour, plus more for work surface and hands; 1 1/2 cups whole wheat flour; 1 1/2 teaspoons coarse salt; 1 1/4 teaspoons baking soda; 2 cups low-fat buttermilk. Directions: 1. Preheat oven to 425 degrees. Whisk together flours, salt, and baking soda in a large bowl. Make a well in the center. Pour in buttermilk. Gradually add flour mixture to milk mixture, using a wooden spoon, starting from center and working outward, until a dough forms. 2. Transfer dough to a lightly floured work surface. With lightly floured hands, shape into a tight ball. (Do not knead dough.) Pat ball into a round loaf about 7 inches wide, and transfer to a baking sheet. Using a floured knife, cut an X, 1 inch deep, across top of loaf. Poke holes 1 inch apart over surface of dough (about 28 holes) with a floured wooden skewer. 3. Bake bread for 30 minutes. Turn bread upside down. Continue baking until loaf is cooked through and hollow-sounding when tapped on bottom, about 10 minutes more. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving. Bread can be made up to 2 days ahead and stored, wrapped in paper or in a paper bag, at room temperature.