St Timothys Bread Recipes

ST. BRIGIDS OATEN BREAD FROM IRELAND

These chewy bread-cakes have been fed to children in Ireland for years, in the belief that vigorous chewing would strengthen their young jaws. The children of today like them because they are fun to eat. And because they are low in fat and high in fiber, they are definitely healthful. The loaf is cut in quarters, or "farls" before it is baked. This was sent to me from a friend in Belfast. I doubt that you can get much more Irish than that! New NOTE -2/27/08 The recipe now has new instructions from Ireland and they make the world of difference! I have added my pix of the bread made using the new method.

Provided by Annacia

Categories Quick Breads

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 9

St. Brigids Oaten Bread from Ireland image

Steps:

Heat oven to 425 degrees.
Grease baking sheet.
Combine flour, sugar, baking powder, baking soda and salt in bowl and mix.
Add butter bits and cut in with knife until mixture is crumbly.
Add oats and toss to combine.
In other bowl beat egg with buttermilk.
Make a well in the dry ingredients.
Pour in the egg mixture and mix with a fork until crumbs hold together.
Make dough into ball and transfer to floured surface.
Knead 20-25 times.
Add flour if sticky.
Pat dough into 8-inch round and transfer to baking sheet.
Score a deep cross into the bread but do not cut it through.
Bake 23-28 minutes till brown and a tester comes out clean (may take less time, so keep an eye on it).

Nutrition Facts : Calories 131.6, Fat 5.7, SaturatedFat 3.1, Cholesterol 38.5, Sodium 202.1, Carbohydrate 16.5, Fiber 1.1, Sugar 2.5, Protein 3.8

Ingredients

3/4 cup flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, in small pieces
3/4 cup uncooked oatmeal (old fashioned)
1 egg
1/2 cup buttermilk

ST. TIMOTHY'S BREAD

Practically foolproof tasty yeast bread. Have used this recipe for years with excellent results every time. Recipe is from a small cookbook the Girl Scouts were selling. "Todays All Purpose Cookbook"

Provided by Chef Nana 4

Categories Yeast Breads

Time 30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 8

St. Timothy's Bread image

Steps:

Dissolve.yeast in 1/4 cup warm water, letting stand for 5 minutes.
Add -- next 5 ingredients, mixing well.
Stir -- in flours gradually until blended.
Let -- stand, covered, in a cool place for 8 to 14 hours. Do not refrigerate.
Sprinkle. top with flour and stir dough down.
Knead -- on floured surface for 5 to 10 minutes or until smooth and elastic.
Shape -- into 2 loaves and place in greased loaf pans.
Let -- rise for 1 to 2 hours or until doubled in bulk.
Bake -- at 350 degrees for 30 to 40 minutes.

Nutrition Facts : Calories 197.3, Fat 5.9, SaturatedFat 1.2, Cholesterol 2.9, Sodium 204.8, Carbohydrate 32.3, Fiber 2.1, Sugar 5.9, Protein 4.8

Ingredients

1 Fleischmann's active dry yeast
2 cups milk
1/2 cup oil
1/2 cup honey
2 teaspoons salt
1/4 cup wheat germ
2 1/2 cups whole wheat flour
4 cups all-purpose flour

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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen., Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.

St Timothys Bread Recipes

ST. BRIGIDS OATEN BREAD FROM IRELAND

ST. TIMOTHY'S BREAD

Practically foolproof tasty yeast bread. Have used this recipe for years with excellent results every time. Recipe is from a small cookbook the Girl Scouts were selling. "Todays All Purpose Cookbook"

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