بوسطن براون الخبز
يستخدم هذا الخبز الجديد في نيو إنجلاند ثلاثة أنواع مختلفة من الدقيق ويتم خبزه في علبة. جعلت مارثا هذه الوصفة على الحلقة 706 من مارثا بيك.
يخضع أو يستسلم
يستخدم هذا الخبز الجديد في نيو إنجلاند ثلاثة أنواع مختلفة من الدقيق ويتم خبزه في علبة. جعلت مارثا هذه الوصفة على الحلقة 706 من مارثا بيك.
يخضع أو يستسلم
Bryce
26.04.2023 @ 21:50
This new bread in New England uses three different types of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes. It makes 1 large or 2 small loaves. Ingredients include unsalted butter, room temperature, for the can, 1/2 cup graham flour, 1/2 cup rye flour, 1/2 cup yellow cornmeal, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 cup sour cream, 1/2 cup molasses, 1/4 cup water, and 1/2 cup raisins (optional). Directions include preheating the oven to 350 degrees, generously buttering the can, and setting a pot of water to boil. In a large bowl, whisk together the flours, cornmeal, baking powder, baking soda, and salt. Stir in the sour cream, molasses, and water. Fold in the raisins, if using. Pour the mixture into the prepared can. Place in a deep pot with a tight-fitting lid (a foil cover can also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center of the bread comes out clean, about 1 1/4 hours for a 28-ounce can or about 55 minutes for a 15 1/2-ounce can. Remove the can from the water and let cool slightly on a wire rack. Turn out the bread, and it may need to be shaken to loosen. Return to the rack to cool completely.