|
Home |
|
About Slow Food |
|
Events |
|
Favourite Suppliers |
|
Recipes |
|
Join Us |
|
Useful Links |
|
Contact Us |
|
|
|
RECIPES
Rosemary Matthew’s Prune Breakfast Bread
Rosemary was one of the participants in our first Slow Bread Day held at Top Barn Training centre in February. She kindly brought a loaf of her prune bread for us all to try - still hot from the oven! It is excellent freshly baked or toasted with butter.
Ingredients 1½ Lbs. Unbleached white bread flour – best possible 1 x 7g Packet Easy Bake Yeast 1tsp Salt 8 ozs Large pitted prunes ¾ pt Milky Earl Grey tea 2ozs. Butter 1½ ozs castor sugar ½ tsp Ground cinnamon 1 tbs Grated orange zest
Method Sift flour, salt, cinnamon and sugar into large bowl. Add yeast and orange zest. Melt butter and add to tea mixture. When hand hot pour onto dry ingredients and mix and knead to a smooth and elastic dough. Cover and prove in fridge overnight. Bring back to room temperature and work in the finely chopped prunes and knead carefully. Divide into two and drop into greased loaf tins. Leave to rise until they reach the top of the tin. Bake in top oven Aga or 200º C or Gas 6 for 30 minutes. Freezes well.
|
|
Slow Food® Worcestershire |
