This recipe for Northumberland Harvest Tea Bread is customized from Elizabeth David and her fantastic e-book British Bread and Yeast Cooking
An Outdated Recipe for Harvest and Mel Dinner
This Northumberland Harvest Tea Bread recipe is customized from Elizabeth David and her fantastic e-book British Bread and Yeast Cookery.
Protecting all sorts of sourdough cooking, old style spiced breads, rolls, pancakes and waffles are all described together with her unparalleled data.
The recipe was initially revealed by Patricia Donaghy in The Northumbrian and Cumbrian Cookbook in 1971 and is called "Northumbrian Harvest Tea Cake".
This recipe just isn't a cake as we all know it at the moment, however a deliciously spiced and barely fruity tea bread that's freestyle braided and baked.
It could be served as a part of a harvest supper, often known as a mele's supper in northern England, the place it will be minimize into thick slices and almost definitely slathered with butter.
I caught with the unique components and made a couple of modifications - I elevated the currants from 1 tablespoon to three tablespoons and glazed the bread with overwhelmed eggs earlier than baking.
My late mom used to make one thing comparable and she or he would all the time coat the sweetbreads with egg or butter after baking - it provides it a stunning shiny, polished really feel.
I am actually enthusiastic about how this conventional tea bread turned out - it has the same texture and taste to French brioche or Guernsey Gash.
My braid may have been barely higher, like with thinner threads and tighter threads, however the form continues to be It comes out pretty baked and extra importantly tastes actually good.
We have now loved this over the previous two days, first freshly baked with butter after which baked and basted with butter the subsequent day. My husband additionally had it with cheese and apples.
Shared beneath is a recipe for this Northumberland Harvest Tea Bread, I hope you make it and luxuriate in it as a lot as we do, Karen
Historical past and Notes
- background:
- These braids are served in farmhouses throughout harvest season, when many well-deserved celebrations happen.
- The recipe was initially revealed by Patricia Donaghy in The Northumbrian and Cumbrian Cookbook in 1971 and is called "Northumbrian Harvest Tea Cake".
- This Northumberland Harvest Tea Bread recipe is customized from Elizabeth David and her fantastic e-book British Bread and Yeast Cookery.
- In 1956, The Dalesman revealed an article "After the Harvest" written by Cyril Swales, describing the post-harvest Mel Supper custom at Fylingdale within the Robin Hood's Bay space of North Yorkshire. It describes the artisanal harvesting by native communities within the nineteenth century, and the celebrations of meir following a profitable harvest.
- You may learn it right here: Mel Dinner
- Supply: Dalesman, October 1956, Quantity 1. 18, No. 7, p. 353.
Harvest Season, 1954. Picture: Institute of Agricultural Historical past, College of Studying.
pin me later
Extra harvest recipes
Extra recipes from Northumberland
Extra Tea Bread Recipes
Northumberland Harvest Tea Bread
Northumberland Harvest Tea Bread Recipe
Northumberland Harvest Tea Bread
This Northumberland Harvest Tea Bread recipe is customized from Elizabeth David and her fantastic e-book British Bread and Yeast Cookery.
Protecting all sorts of sourdough cooking, old style spiced breads, rolls, pancakes and waffles are all described together with her unparalleled data.
The recipe was initially revealed by Patricia Donaghy in The Northumbrian and Cumbrian Cookbook in 1971 and is called "Northumbrian Harvest Tea Cake".
This recipe just isn't a cake as we all know it at the moment, however a deliciously spiced and barely fruity tea bread that's freestyle braided and baked.
It could be served as a part of a harvest supper, often known as a mele's supper in northern England, the place it will be minimize into thick slices and almost definitely slathered with butter.
I caught with the unique components however made a couple of modifications - I elevated the 1 tablespoon currants to three tablespoons and glazed the bread with overwhelmed eggs earlier than baking.
My late mom used to make one thing comparable and she or he would all the time coat the sweetbreads with egg or butter after baking - it provides it a stunning shiny, polished really feel.
I am so enthusiastic about how this conventional tea bread turned out - it has the same texture and taste to French brioche or Guernsey Gash.
My braids may have been barely higher, like thinner and tighter, however they nonetheless had a stunning form after baking and extra importantly, tasted actually good.
We have now loved this over the previous two days, first freshly baked with butter after which baked and basted with butter the subsequent day. My husband additionally had it with cheese and apples.
Shared beneath is a recipe for this Northumberland Harvest Tea Bread, I hope you make it and luxuriate in it as a lot as we do, Karen
uncooked materials
- 450 g (1 lb) high-gluten white bread flour
- 1/2 teaspoon salt
- 2 ounces (60 grams) butter
- 1 oz (30 g) white sugar
- 1 oz (30 g) contemporary yeast or 15 g dry yeast
- 1/4 pint (150 ml) heat milk
- 1 egg (overwhelmed)
- 3 tablespoons currants
- small contemporary nutmeg
- 2 teaspoons candied lemon zest, or freshly grated lemon zest
- 1 egg, overwhelmed with a teaspoon of water, for glaze
instruct
1. Sift the flour and salt into a big bowl and rub within the butter together with your fingertips. Make a effectively within the heart of the combination and add the sugar and dry yeast.
2. Add the nice and cozy milk and overwhelmed eggs to the flour combination and blend collectively to type a gentle dough.
3. Flip the dough out onto a frivolously floured work floor. Fastidiously fold the raisins, grated nutmeg and lemon zest into the dough till effectively mixed. Knead gently for five minutes, or till easy and elastic.
4. Type the dough right into a ball, place right into a buttered/greased mixing bowl, then cowl with a clear tea towel (or bathe cap) and depart to rise in a heat place for an hour.
5. Place the risen dough on a frivolously floured work floor and faucet the dough again into place.
6. Then divide into 3 parts. Braid 3 items into lengthy strips after which braid them right into a 3-strand braid, flipping the ends of the braid over to safe the ends.
7. Fastidiously place on a baking sheet, cowl with a clear tea towel and let rise in a heat place for 20 to half-hour.
8. Preheat the oven to 220C/425F/Fuel 7.
9. Brush the overwhelmed egg everywhere in the braid as a glaze, then bake for 15 to twenty minutes, till golden brown and a hole sound when turned over and tapped beneath.
10. Take away from baking sheet and place on rack to chill.
11. Serve heat, sliced and buttered, or toasted and sliced and buttered.
12. Be aware: You probably have a bread machine, you can begin the dough within the machine till the second fermentation stage. Add dried fruits 5 minutes earlier than the tip of kneading or when the bread machine beeps.
notes
background:
These braids are served in farmhouses throughout harvest season, when many well-deserved celebrations happen.
The recipe was initially revealed by Patricia Donaghy in The Northumbrian and Cumbrian Cookbook in 1971 and is called "Northumbrian Harvest Tea Cake".
This Northumberland Harvest Tea Bread recipe is customized from Elizabeth David and her fantastic e-book British Bread and Yeast Cookery.
In 1956, The Dalesman revealed an article "After the Harvest" written by Cyril Swales, describing the post-harvest Mel Supper custom at Fylingdale within the Robin Hood's Bay space of North Yorkshire. It describes the artisanal harvesting by native communities within the nineteenth century, and the celebrations of meir following a profitable harvest.
You may learn it right here: Mel Dinner
Supply: Dalesman, October 1956, Quantity 1. 18, No. 7, p. 353.
dietary data
yield 12 portion dimension 1Quantity per serving Energy 224complete fats 6 gramssaturated fats 3 gramstrans fats 0 gramsunsaturated fats 2 gramsldl cholesterol 42 mgsodium 138 mgcarbohydrate 36 gramsfiber 2 gramssugar 8 gramsprotein 7 grams
pin me later
[ad_2]
Source link
