Nigel Slater’s bread and butter recipe

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I bake bread. Not every day, even every week. When I need to feel the dough in my hand, I will bake, or witness the pure pleasure of taking the handmade bread out of the oven. Always feel like New Year is a time to bake, yeast and water content of flour and salt of magic, but in the home baked bread will inevitably is the weekend, then I can be more generous.
A fast – made bread, which is not made of yeast but is revived with sodium bicarbonate, does not need to be proven or molded, and may be a useful recipe. Speed appeal, but more importantly, I can bake in midweek (I can bake bread in the oven for 10 minutes, bake 30, slice, bake and butter heartbeats, or two later).
Soft, almost a cake of bread crumb baking soda is especially good for baking, and it’s worth making a special butter, whether it’s a finely chopped rosemary or coarse salt or something from the sea, like shrimp or seaweed. By simply mixing a piece of unsalted butter with chopped smoked salmon and lemon juice, or for more interesting results, you can use a bag of shrimp, brown shrimp, and a fishmonger.
Seed soda bread
I like seed bread, especially sliced and toast. Pumpkin, flaxseed, sunflowers or hemp seeds make soda bread an interesting texture. If we are to make the most of the rich omega-3 fatty acids, flaxseed should be crushed, but I use them only for their nutty taste and silky texture.
Make 1 x 500 grams of bread.
Whole wheat flour 225 grams.
Ordinary flour 225 grams.
Sodium bicarbonate soda 1 teaspoon.
Sea salt 1/2 teaspoon
1 teaspoon granulated sugar
2 TBSP golden flaxseed.
Sunflower 2 TBSP.
Hempseed 2 TBSP
Buttermilk 350 ml
Set the oven temperature to 220C/gas marker 8. Heat a casserole about 22cm in diameter with its lid in the oven.
Pour the flour, baking soda and salt into a large bowl. Stir in the sugar. Add flaxseeds, sunflowers and hemp seeds, and fold evenly through flour. Pour the buttermilk and mix thoroughly into a slightly sticky dough.
Apply the flour to the panel or face. Work fairly quickly and make the dough round enough to stick to the casserole. Remove the baking pan from the oven and dip the flour into the flour to prevent the bread from sticking. Then place the dough in a casserole. Cover and return to the oven for 25 minutes.
Remove the plate from the oven, rest for 10 minutes, then release the bread and cool on the rack.


Brown shrimp and dill butter.
On a winter afternoon, it’s a great thing to cook hot toast with seafood sauce. When we watched the grandstand on Saturday afternoon, my father would put the ghost of the grilled fish on the baked “mother pride”. A better version is to heat tiny shrimps in butter – you can buy them from the fishmonger, and then let them be infused with dill and lemon.
Peeled brown shrimp 50g.
125 grams of unsalted butter.
Dill 3 tablespoons, minced.
The taste of lemon juice.
Chop the brown shrimp and place in a small pot. Cut the butter, add the shrimp, and let it melt down to medium heat. When the butter begins to bubble, remove it immediately and pour into a small bowl until the butter is set.
Remove the butter from the refrigerator and pour it into the bowl of the food processor. Whisk in low speed with a flat mixer until the butter is light and fluffy. Fold in chopped dill and a black pepper. Season with salt and a few drops of lemon juice.
Dulse butter
I like the fact that grocery stores and some big supermarkets are selling small bags of seaweed. Once the salt is washed off, sometimes called “sea vegetables”, it can be used to add a caviar risotto or spaghetti. (I like to fold it into a lasagna with a young, shelled mussel and toasted breadcrumbs). This soft pastry is especially useful.
125 grams of unsalted butter.
Dulse 30 grams, or other algae.
Cilantro 2 TBSP, minced.
Remove the butter from the refrigerator and let it soften for half an hour in a cool place, then cut into small pieces.
Rinse dulse to remove the salt, then dry with a paper towel, then roughly chop. Butter and butter until it is smooth and fluffy. Pour the dulse and chopped cilantro into the butter, then crush in the black pepper. A table with a small plate.
The butter will be kept for several days, close to the cling film and refrigerated.

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