Welsh Bread Recipes

Steps:

• First prepare your pot. Select one clean, clay flower pot (15cm diameter x 15cm high). Clean thoroughly, oil inside and outside and bake three or four times in a hot oven for about 30-40 mins. You can do this while you are baking other foods.
• Mix both flours in a large mixing bowl with the salt, then add all the herbs and garlic and mix together thoroughly, then make a well in the middle.
• In a large warm jug, mix together the milk, water, honey, olive oil and the yeast and leave for a few mins to let the yeast activate. Now pour the liquids into the centre of the flour and, with a spoon, start mixing the flours into the liquid from the outside of the bowl in to the middle.
• Now with clean, warm hands carry on the mixing process until all the ingredients come together to form a dough. Knead for 5-7 mins on a lightly floured surface, place in a bowl, cover with oiled cling film and leave for 30-40 mins in a warm place.
• The dough should be larger than when you first started so you 'knock it back' - literally punch a hole in the middle and knead again for 5 mins.
• Now prepare the pot and ensure that it is well greased (you can line the pot with greaseproof paper if you want to), and mould the dough into it. Score the top of the dough, with a sharp knife, about 1cm in, which will add that extra bit of character to the loaf. Place in a warm place and allow to rise for 30-40 mins.
• Heat oven to 220C/fan 200C/gas 7, glaze the top of the dough carefully and sprinkle with the fennel seeds. Carefully, place the pot in the centre of the oven, trying not to knock the pot and bake for 35-40 mins until golden brown. Remove the loaf from the oven and cool for 5-10 mins, then turn out on to a wire rack to cool completely. Do take care as the pot gets very hot.

Steps:

• Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.
• Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.
• Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.
• Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.

Steps:

• Preheat oven to 350 degrees.
• Pour 2 cups boiling water on dried currants and soak for 15 minutes, then drain. Pour remaining water over saffron and steep until cool.
• Cream butter and sugar until well blended, about 3 minutes. Add eggs one at a time, blending after each. Add lemon zest and juice.
• Combine dry ingredients in a bowl and add to the sugar-butter mixture, alternately with the saffron water, beating until just blended. Stir in raisins and drained currants. Pour into a greased and floured loaf pan. Bake 40 - 50 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Tip out onto a rack to cool.

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Steps:

• Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
• Stir demerara sugar into tea and fruit mixture until dissolved completely.
• Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
• Spread batter evenly into the prepared bread pan.
• Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

Steps:

• select loaf size on bread machine.
• add ingredients to the machine according to the manufacturer's directions.
• select the basic white bread cycle.
• note: I used the "dough" cycle only, put dough in regular bread pan and baked at 350 degrees in oven for 30-35 minutes. (Used 2 tsp of veg oil, garlic flavored worcestershire and garlic salt in place of plain worcestershire and plain salt.).