(for those of you who are Welsh, this is not Bara Brith.)
This is just about my favorite bread. Mimi Hiller transformed the recipe
for conventional methods (i.e., using a Kitchen Aid) but it's too long to
include here. The non-ABM users can find it at my site
(http://www.users.interport.net/~sue/food/welsh_br.html) or at Mimi's
Cyber-Kitchen.
WELSH BREAD
(From The Best Bread Machine Cookbook Ever: Ethnic Breads, M. Rosenberg,
HarperCollins Books, 1994)
***********************************
Ingredient small loaf large loaf TM*
distilled white vinegar 1 tsp 1.5 tsp 1 tsp
milk 2/3 c 1 c 2/3 c
brown sugar 2 T 3 T 3 T
whole egg 1 1 1
egg white 0 1 0
unsalted butter 4 T 6 T 6 T
salt 1/2 tsp 3/4 tsp 3/4 tsp
molasses 2 T 3 T 3 T
bread flour 2 c 3 c 3 c
baking soda pinch 1/8 tsp 1/8 tsp
caraway seeds 1 tsp 1.5 tsp 1.5 tsp
active dry yeast 1.5 tsp 2-1/4 tsp 2-1/4 tsp
raisins 3/4 c 1 c 1 c
1. Stir the vinegar into the milk. Let stand about 30 min, until the
mixture thickens.
2. Add ingredients (except raisins) but including the vinegar and milk, in
the order suggested by your bread machine manual and process on the bread
cycle according to the manufacturer's directions.
3. At the beeper (or at the end of the first kneading in the Panasonic,
Sanyo, and National, or after 40 min from "start" for Toastmaster) add the
raisins.
=== Notes ===
*TM indicates amounts I used for my Toastmaster, which typically takes less
liquids than other machines. YMMV.
This bread rises more slowly than other breads in the machine so I use the
"sweet bread cycle."
Sue(tm)
Lead me not into temptation... I can find it myself!