Wednesday, 2 October 2013

Baking history...

The smell of freshly baking bread met visitors to the historic kitchens last month for Heritage Open Day and the Sunday after as Mrs Brown and her volunteers were back in the kitchen cooking up some wonderful breads from traditional recipes.

A selection of loaves created in the kitchens, including Cheats's Loaf and Manchet.

Drover's Bread. Traditionally made using beefsteak or mutton, this version was made with potatoes and onion, although any vegetables could be added to vary this bread. Simply roll out 1lb of bread dough, line your chopped ingredients onto the dough and season, before rolling it up into a sausage shape. Seal the ends before baking.

As well as loaves, Mrs Brown made some delicious bread rolls, including saffron cakes, polenta rolls, lardy cakes and tea cakes.


If this has inspired you to bake, have a go at one of Mrs Brown's recipes below and give Paul Hollywood a run for his money!

Conservation Assistant

Cheat Loaf
1 1/2 lbs. Wholemeal flour / sieved course bran
3/4 to 1 pint  Warm Water
2 tsp Salt
1 tsp Sugar
2 1/2 tsp Dried Yeast

Put the flour in a bowl, make a well in the centre and add the warm water. Stir to form a batter; cover with some of the flour and leave in a warm place overnight.
Add the yeast and sugar to 1/2 pint of warm water. Stir it before leaving for 15 minutes until frothy. Add the salt and knead everything together for 10 minutes.
Make into a large ball for a single loaf, or divide into 2 - 4 smaller loaves. Place on a baking sheet, cover, and leave until doubled in size.
Bake at 200°C / 400°F / Gas Mark 6 for 45 minutes.

Saffron Cakes
1 lb Flour
4 oz Butter
2 oz Sugar
3 Eggs + 2 Egg Yolks
1/4 pt Milk
1 tbsp Dried Yeast
1/2 tsp Ground Coriander
Large pinch of Saffron

Warm the milk, saffron and sugar together before adding the yeast. Stir and leave, covered, until the yeast froths.
Whip the eggs together for 2-3 minutes; add them to the milk mixture with the flour and ground coriander.
Mix well before kneading on a board.
Once kneaded, place the mixture back into the bowl, cover, and leave to rice for 30-60 minutes.
Knead the mixture for a second time. Split into egg-sized rolls; put onto a greased baking tray, cover, and leave to rise for another 30-60 minutes.
Bake in a moderate - hot oven.

Yorkshire Tea Cakes
1 lb Flour
2 oz Melted butter
1/2 pt Milk
1 Egg
1 1/2 tbsp Fresh Yeast

Rub the butter into the flour. Warm up half of the milk and add the yeast. Make a well in the centre of the flour, pour in the yeast milk and mix together.
Lightly sprinkle some flour onto the surface, cover with a cloth and leave somewhere warm for about an hour for the yeast to rise.
Beat the egg well, add a little salt and some of the warm milk. Add this to the dough and knead it until smooth. Leave to rise in a warm place for another hour,
Divide into 12 pieces, shape into flat rounds, and place on a baking tray. Cover and leave for 15 minutes.
Bake in a moderate oven for 30-40 minutes, not allowing them to brown too much.


No comments:

Post a Comment

We would love to hear from you