Struan Bread (Celtic Harvest Loaf)
Makes 1 large loaf or 2 small loaves
3 tablespoons polenta (corn meal)
3 tablespoons rolled oats
2 tablespoons wheat bran
1/4 cup water
3 cups unbleached bread flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
3 tablespoons cooked brown rice
1 1/2 tablespoons honey
1/2 cup buttermilk
3/4 cup water
1 tablespoon sunflower seeds
Mix together the ingredients for the soaker. Cover and allow to soak for at least half an hour or as long as overnight.
In a larger bowl, combine the dry ingredients, then stir in wet ingredients and soaker. Add more flour or water until the dough can be formed into a ball that is tacky but not sticky. Place the ball of dough on a clean work surface and knead it for 10 to 12 minutes, then return it to the bowl. Cover the bowl with plastic wrap and allow the dough to ferment until doubled in size, approximately 90 minutes.
Remove the dough from the bowl, degas it gently, and split it for two loaves or shape it as is for one. Place the loaves in greased bread pans, spritz or sprinkle water on top, and sprinkle a handful of sunflower seeds on top.
Cover the pans loosely with plastic and allow the loaves to rise until doubled in size again, approximately 90 minutes.
Bake these loaves at 350 for 40 to 60 minutes, until the internal temperature is around 190 degrees. When ready the loaves will be quite brown on top and will make a hollow thud when tapped on the bottom.
Incidentally, this recipe is approximately one twentieth of an ephah. So those of you who wish to be as authentic as possible, double the recipe for one tenth of an ephah, the time will be longer to bake – so be careful. Then make a second double recipe so that you have two loaves of bread to be waved, made of two tenths of an ephah.
2 pounds London Broil
Sear and roast until done to taste.
1/2 cup onions
1/2 cup sliced mushrooms
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon rosemary
Sauté and pour over meat.
Wrap entire contents in dough and bake 350 uncovered until bread is done, time depends on your bread dough.
Roasted Asparagus en Croute
Preheat oven to 425F.
Cut puff pastry into rectangles big enough for a serving of asparagus. Cut long strips of puff pastry and then place on top of the pastry rectangles in a picture frame style. If necessary glue the strips to the rectangles by brushing with water. Bake until golden brown about 10 minutes. Let the cool on a rack and then turn the oven down to 350F.
1 pound thin tender asparagus
Wash, trim and put onto cookie sheet. Brush with butter then bake about 10 – 15 minutes. You want them to be al dente.
3 egg yolks
1 tablespoon lemon juice
Whisk over low hear until thickened. Remove from heat.
1 cup butter
Whisk into previous. Top asparagus with sauce and sprinkle with white pepper.
Assemble by putting the asparagus in the puff pastry beds and then adding the hollandaise.
4 cups ½ and ½
Heat until hot, but not boiling. Preheat oven to 350.
2 teaspoon vanilla
10 egg yolks
½ cup sugar
Add to previous and heat until 170 degrees. Cool and sieve.
2 tablespoon white chocolate liqueur
Add to previous.
Six slices of bread broken into pieces
½ cup raisins
Add to previous and let soak until all Anglaise is absorbed. Bake 1 hour in a buttered pan or until done.
8 tablespoons butter
Melt in saucepan.
1 cup sugar
Whisk into previous and continue to heat on low until sugar dissolves. Remove from heat.
½ cup whiskey
Add to previous then pour over bread pudding and serve.
Peace be with you.