Welsh bread

1 Servings

Ingredients

QuantityIngredient
smallLOAF:
1teaspoonDistilled white vinegar
cupMilk
2tablespoonsBrown sugar
1Whole egg
4tablespoonsUnsalted butter
½teaspoonSalt
2tablespoonsMolasses
2cupsBread flour
1pinchBaking soda
1teaspoonCaraway seeds
teaspoonActive dry yeast
¾cupRaisins
largeLOAF:
teaspoonDistilled white vinegar
1cupMilk
3tablespoonsBrown sugar
1Whole egg
1Egg white
6tablespoonsUnsalted butter
¾teaspoonSalt
3tablespoonsMolasses
3cupsBread flour
½teaspoonBaking soda
teaspoonCaraway seeds
teaspoonActive dry yeast
1cupRaisins
1teaspoonDistilled white vinegar
cupMilk
3tablespoonsBrown sugar
1Whole egg
6tablespoonsUnsalted butter
¾teaspoonSalt
3tablespoonsMolasses
3cupsBread flour
teaspoonBaking soda
teaspoonCaraway seeds
teaspoonActive dry yeast
1cupRaisins

Directions

FOR THE TM

(From The Best Bread machine Cookbook Ever: Ethnic Breads, M. Rosenberg, HarperCollins Books, 1994)

1. Stir the vinegar into the milk. Let stand about 30 min, until the mixture thickens.

2. Add ingredients (except raisins) but including the vinegar and milk, in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.

3. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National, or after 40 min from "start" for Toastmaster) add the raisins.

=== Notes === *TM indicates amounts I used for the Toastmaster, which typically takes less liquids than other machines.

This bread rises more slowly than other breads in the machine so I use the "sweet bread cycle." Posted to Digest bread-bakers.v097.n046 by sue@... (Curly Sue) on Jul 6, 1997