Devon Splits AND Cornish Pasties.... now you're really making me
hungry!!!
I adore them both! (but only good pasties....) I'll have to 'have a
go' at these recipes!!
Sue in EY
On 10 Nov 2008, at 15:12, Janice Blair wrote:
Dee sent me the recipes for her no knead bread recipes. The last
one reminds
me of the rolls that my auntie in Devon made when I was about 10.
They were
sooo good and the house smelled heavenly when she made them. She
also would
pack up traditional Cornish pasties for us when we went out for
picnics. They
had the meat at one end and the apple at the other, just like they
used to use
in the mines. I can see myself sitting on the cliffs near Lands End
eating
these huge pasties.
Dee also sent me the following notes about Vit.C.
<When I tried to get the vitamin C, I
found our local Boots the Chemist sold tablets and powder. I did
not know
how I would measure out the powder in such a small quantity, so I
bought 200mg
tablets and a pill cutter/splitter, and cut each into 8. They did not
dissolve as I hoped they would, so I crushed them between two spoons
and
although they seemed to stay in bits in the water, they did the job,
anyway. I would imagine the powder would be easier if you could
find a way
to weigh it out.>
WHITE
BREAD
3lb/1350g flour
3 tsps/15ml salt
1 tsp/5ml sugar
1oz/25g lard or margarine
2oz/50g fresh yeast }
1.5 pints/750ml water }
Yeast Liquid
50mg Ascorbic Acid }
This amount makes 4 x 1lb loaves or 30
rolls.
Pour liquid into bowl and crumble in fresh
yeast. Mix together for a few
seconds.
Dissolve Ascorbic Acid in the yeast
liquid. Add the lard or margarine (cut
into small pieces) then the flour, salt and sugar. Knead well, with
a food
mixer if possible.
Place the bowl inside a lightly greased
polythene bag and stand for 5 minutes.
Re-knead, shape into rolls or loaves as
required.
Place inside lightly-greased polythene bag
and leave to rise for 45-50 minutes (less time is required for rolls).
Bake in the centre of a hot oven at
450F°/230°C, gas mark 8, for 30-35 minutes, rolls for 15-20 minutes,
until
well
risen and golden brown.
My note on the bottom: 3 x 2lb loaves 1 hour at 375°F; 4x 1lb
loaves - 40 minutes at 375°F
MY
BREAD
2 level teaspoons dried yeast
2 level
teaspoons sugar
28 fluid ounces warm water
0.1g vitamin C powder (or 1x25mg tablet)
3lb strong flour
2 level teaspoons salt
4 level teaspoons sugar
1 oz lard or margarine
Dissolve the first lot of sugar and the
vitamin C powder or crushed tablet in the water, and add the dried
yeast.
Leave to sponge (about 5-10 minutes) so that
the surface of the water is covered in yeasty froth.
Mix flour, salt and sugar together and rub
in fat./ Mix in yeast liquid with a
wooden spoon to make a firm dough, adding more water/flour as
necessary. Put
the dough on a lightly-floured surface
and knead until smooth, firm and elastic.
Put into a lightly oiled plastic bag and rest for 5 minutes.
Shape as required (2x2lb loaves or 36
rolls). Place into/onto greased and
floured baking tins and place inside oiled plastic bags and leave in
a warm
place until doubled in size. Loaves will
take about 45-50 minutes and rolls 30-40 minutes.
Bake in a hot oven 425°F/220°C/Mark 7. Loaves will take about 45-50
minutes
and
rolls about 20 minutes.
The bread should have shrunk away from the
tins, be golden brown and sound hollow when tapped underneath.
DEVONSHIRE SPLITS
Yeast Liquid
Dough Filling (optional)
1 teaspoon sugar 8oz strong plain
flour Strawberry Jam
¼ pint mixed warm milk and water ½ teaspoon salt
¼ pint thick cream
2 teaspoons dried yeast 1 oz butter or
margarine Or leave plain, and
use
as bread rolls
Dissolve the sugar in the milk, sprinkle
over the dried yeast and leave in a warm place for 10 minutes until
frothy.
Sieve the flour and sale and rub in the fat.
Pour in the yeast liquid and mix to a soft dough. Knead for 10
minutes until
smooth. Put into an oiled plastic bag and leave to
rise until doubled in size (about 1 hour).
Knead for a further minute. Divide
into 8, form into a ball and place on a greased and floured baking
tray.
Replace in the bag and leave to rise until
doubled in size (about 30 minutes).
Bake at 220°C/425°F/Mark 7 for 12-15
minutes. Before serving, split the buns
and fill with cream and jam, if using.
Thanks Dee, I will definitely try the recipes, must put the Vit C on
my
shopping list.Janice
Janice Blair
Crystal Lake, 50 miles northwest of Chicago, Illinois, USA
www.jblace.com
http://www.lacemakersofillinois.org
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