Tuesday, March 15, 2011
Last year King Arthur Flour sold a celtic circular baker. I was so disappointed I didn't get a chance to buy it before they sold out, I had to snag this square as soon as I saw the email. However, this post isn't about the pan, but I definitely love having this piece of Celtic in my collection.
Now onto the bread. I'd give it 3 out of five stars. It was yummy, but not something I'm rushing off to make again right away.
Recipe from King Arthur
* 2 1/2 cups (10.5 ounces) King Arthur Unbleached All-Purpose Flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 4 tablespoons cold unsalted butter (Cabot preferred), cut into pats
* 8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed
* 1 1/4 cups buttermilk*
* 1 large egg
* *Don't have buttermilk? Substitute 3/4 cup plain yogurt + 1/2 cup milk
1) Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan.
2) In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3) Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
4) Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
5) Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
6) Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.
7) Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot.
Yield: 1 loaf, about 12 servings.