british

Bready or Not Original: Lemon Shortbread

Posted by on May 25, 2022 in Blog, Bready or Not, breakfast, british, cookies, lemon | 0 comments

My Shortbread recipe was the first I really mastered as a teenager beginning to bake. This new version uses that as a base, but modifies it into a delicious Lemon Shortbread.

Bready or Not Original: Lemon Shortbread

I love a good Scottish Shortbread. It’s so buttery and scrumptious. The fresh zing of lemon plays very well with that inherent butter flavor and texture.

Bready or Not Original: Lemon Shortbread

This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

Bready or Not Original: Lemon Shortbread

Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

Bready or Not Original: Lemon Shortbread

This new version does have a photogenic advantage, though, because the glaze is so very pretty. It should be just thick enough to drizzle, though if it’s a touch watery, that’s not the end of the world.

Enjoy this Lemon Shortbread for breakfast or snacks, or in proper fashion at tea time.

Bready or Not Original: Lemon Shortbread

This new twist on my classic Shortbread mixes lemon zest into the dough and utilizes a splash of lemon glaze on top. It’s a refreshing, delicious snack or breakfast treat!
Course: Breakfast, Dessert, Snack
Cuisine: Scottish
Keyword: citrus, cookies, lemon, shortbread
Servings: 12 pieces
Author: Beth Cato

Equipment

  • 2 pie plates

Ingredients

Shortbread

  • 1 lemon zested and juiced
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (2 sticks) softened
  • 1 egg yolk
  • 1 teaspoon lemon flavor
  • 1/2 teaspoon vanilla extract

Lemon Glaze

  • 3/4 cup confectioners’ sugar
  • 1 Tablespoon lemon juice

Instructions

  • Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
  • Stir together the lemon zest, flour, sugar, and salt. Add butter, egg yolk, lemon flavor, and vanilla extract. Use hands to compress dough together to make a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
  • Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely.
  • In a medium bowl, stir together confectioners’ sugar and lemon juice to create a glaze with a consistency to drip and keep shape. Drizzle all over shortbread. Let set, then cut again along existing marks.
  • Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.

OM NOM NOM!

    Read More

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    Posted by on Jan 26, 2022 in Blog, Bready or Not, british, bundt, yeast bread | Comments Off on Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    When I had the opportunity to visit the city of Bath in England in 2019, I knew the absolutely necessary stop for lunch was Sally Lunn Eating House, known for centuries for the Sally Lunn bun. I first learned of it from a history spot on the Great British Bake Off.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    The bun has some mystery and history to it, but what is certain is that it is rather brioche-like and delicious. Upon coming home, I set about trying several recipes for a homemade version. The results were meh–until this one, which is odd because this bread is also very different.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    The true Sally Lunn bun is a bun, made in a specialized bun mold. This recipe makes an enriched bread, mixed in a food processor, and risen and baked in a bundt pan. The result is a lush, sweet bread. The flavor and feel is right, even if the shape is radically different.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    Though it has a browned crust, the bread itself is still somewhat delicate. It requires thick slices, which isn’t a bad thing at all, because it’s so soft and delicious.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    I don’t often share process photos on Bready or Not, but I think for this recipe, they will help. First of all, here’s what the bread looked like with the batter just placed in the bundt pan.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    Here it is after the second rise!

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    We found that the bread needed to be eaten hot, with toasted being the best. Since the pan made a big loaf–18 thick slices–I had plenty of bread to experiment with. I hit on the idea of using it for grilled cheese sandwiches using the waffle iron. This is THE BEST way to make grilled cheese, by the way.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    This shot shows how thick the bread was. I was still able to compress it in the waffle iron just fine, where in a matter of minutes, I created a no-fuss crispy, buttery masterpiece.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    This is an enriched yeast bread, inspired by the famous bread made in Bath, England. This version is mixed in a food processor, then rises and bakes in a bundt cake. The result is great to eat in combinations that are savory or sweet–it tastes best toasted in some way, whether with butter and jam or even as a lush grilled cheese sandwich, pressed flat in a waffle maker! The bread results in about 18 thick, angled slices.
    Course: Appetizer, Bread, Dessert, Main Course
    Cuisine: British
    Keyword: yeast bread
    Author: Beth Cato

    Equipment

    • large food processor
    • large bundt pan

    Ingredients

    • 1/2 cup milk
    • 1/2 cup water
    • 3 1/2 to 4 cups all-purpose flour
    • 1/3 cup white sugar
    • 1 teaspoon salt
    • 2 1/4 teaspoon instant yeast
    • 1/2 cup unsalted butter 1 stick, room temperature
    • 3 large eggs room temperature

    Instructions

    • Warm the milk and water together, by microwave or stovetop, to about 100-degrees.
    • Fit a plastic dough blade inside the food processor. Add 2 cups flour, the sugar, salt, and yeast. Pulse a few times. Add the milk-water, butter, and eggs, and pulse more. Add 1/2 cup more flour. Pulse again. Add the rest of the flour, pulsing until the dough becomes stiff.
    • Cover mixer bowl with lid or plastic wrap and let dough rise at room temperature for about an hour. It should double.
    • Remove plastic wrap, if using, and affix lid. Pulse a few times to beat down again–but be warned, the dough is so thick, the processor might jump around. Stay right there. The dough only needs a few seconds of pulses.
    • Thoroughly grease the bundt pan. Pour in the batter and smooth it out to an even level. Cover pan with plastic wrap or a towel and let the dough rise until it has doubled again, about 50 minutes.
    • Preheat oven at 325-degrees.
    • Bake for 50 minutes. The loaf should look golden brown on top, and a digital thermometer plunged into the middle of the bread should read at least 190-degrees.
    • Let loaf cool in pan about 20 minutes, then invert onto a rack to cool more. The bread is fragile to cut and requires thick slices. This Sally Lunn loaf is best eaten warm, especially toasted. It can also be cut into individual slices and frozen for later enjoyment.

    OM NOM NOM!

      Read More

      Bready or Not: Gingerbread Chocolate Chip Cookies

      Posted by on Jan 5, 2022 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not: Gingerbread Chocolate Chip Cookies

      Let’s start the year right with these Gingerbread Chocolate Chip Cookies!

      Bready or Not: Gingerbread Chocolate Chip Cookies

      These things are soft and chewy, the coarse sugar providing a sweet, crunchy crust. Plus, you get chocolate mixed throughout, which provides a lovely contrast to the spicy gingerbread.

      Bready or Not: Gingerbread Chocolate Chip Cookies

      I’ve noticed that it’s a very British thing to do at least part of a gingerbread recipe on the stovetop. It definitely creates a different, richer flavor that the standard American recipe that mixes everything in a bowl.

      Bready or Not: Gingerbread Chocolate Chip Cookies

      You’ll notice this recipe includes a lot of fresh ginger. In the past, I’ve kept ‘fresh’ ginger around by buying a hunk, using a vegetable peeler to take off the outside, then freezing the interior in pieces. You can then grate it straight from the freezer. I think I learned about this technique from a food magazine ages ago.

      Bready or Not: Gingerbread Chocolate Chip Cookies

      The original of this recipe is from a food magazine, too–Bake from Scratch Holiday Cookies 2019, this recipe by Edd Kimber. My version is modified a great deal. I do recommend seeking out this issue, though, as it has a LOT of great recipes.

      Bready or Not: Gingerbread Chocolate Chip Cookies

      These cookies have complex ginger and spice flavors, perfect for the holidays and year-round! Note that the preparation is done in stages over a few hours–these aren’t quick fix cookies. Makes about 42 tablespoon-sized cookies.
      Course: Dessert, Snack
      Cuisine: British
      Keyword: chocolate, cookies, gingerbread
      Author: Beth Cato

      Equipment

      • large saucepan
      • tablespoon scoop
      • parchment paper

      Ingredients

      • 1 cup light brown sugar packed
      • 1 cup unsalted butter 2 sticks, softened
      • 1/2 cup unsulphured molasses
      • 2 large eggs room temperature
      • 4 cups all-purpose flour
      • 2 Tablespoons fresh ginger
      • 2 teaspoons baking soda
      • 1 teaspoon baking powder
      • 2 teaspoons ground cinnamon
      • 1 teaspoon ground ginger
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon ground nutmeg
      • 10.5 ounces chocolate chips dark, semisweet, or a mix
      • 3/4 cup turbinado sugar

      Instructions

      • In a large saucepan on medium-heat, stir together brown sugar, butter, and molasses until the butter is melted and everything is mixed. Remove from heat to cool for 30 minutes.
      • Whisk eggs into the cooled mixture.
      • In a big bowl, combined flour, fresh ginger, baking soda, baking powder, cinnamon, ground ginger, salt, and nutmeg. Pour in the sugar from the saucepan, stirring until just combined. Fold in the chocolate.
      • Encase dough in plastic wrap and refrigerate for at least 2 hours.
      • Pull out dough to soften slightly, about 10 or 15 minutes. Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
      • Measure out the turbinado sugar into a small bowl. Use a tablespoon scoop to dole our dough, rolling each ball in sugar before setting spaced-out on baking sheet.
      • Bake for 12 to 14 minutes, until cookies are set. Cool on pan for 5 minutes before transferring them to a cooling rack.
      • Store in an airtight container at room temperature. Cookies keep for at least 3 days.

      OM NOM NOM!

        Read More

        Bready or Not Original: Marmalade Pecan Bread

        Posted by on Jun 2, 2021 in Blog, Bready or Not, breakfast, british, quick bread | Comments Off on Bready or Not Original: Marmalade Pecan Bread

        Orange marmalade is delicious stuff atop an English muffin or toast, and it’s also amazing incorporated into this Marmalade Pecan Bread.

        Bready or Not Original: Marmalade Pecan Bread

        If your jar is large enough, you can use some marmalade in the glaze, too–but worry not if your jar is smaller. Just use orange juice instead!

        Bready or Not Original: Marmalade Pecan Bread

        This bread has a tender, delicious crumb. You get some orange in every bite, and the pecans pieces add a great crunch for contrast.

        Bready or Not Original: Marmalade Pecan Bread

        This is ideal for a breakfast or brunch, but really, it would be a nice bedtime snack, too. Something cozy, delicious, and a touch sweet.

        Bready or Not Original: Marmalade Pecan Bread

        I cut the bread into slices and found it froze and thawed well, too. A tiny bit of glaze stuck to the plastic wrap, but it wasn’t that bad at all.

        Bready or Not Original: Marmalade Pecan Bread

        Modified from Taste of Home Church Potluck 2015.

        Bready or Not Original: Marmalade Pecan Bread

        The vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.
        Course: Breakfast, Snack
        Cuisine: American, British
        Keyword: citrus, pecans, quick bread
        Author: Beth Cato

        Equipment

        • 9x5 loaf pan
        • parchment paper

        Ingredients

        • 12 ounce orange marmalade jar or a 10oz jar with a modified glaze
        • 1/2 cup unsalted butter 1 stick, softened
        • 1/2 cup brown sugar packed
        • 2 eggs room temperature
        • 2 2/3 cups all-purpose flour
        • 3 teaspoons baking powder
        • 2 teaspoons ground cinnamon
        • 1 teaspoon salt
        • 1/3 cup orange juice plus more, if needed for glaze
        • 1/2 cup pecans chopped
        • 1/2 cup confectioners' sugar

        Instructions

        • Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
        • If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
        • In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
        • In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
        • Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
        • Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
        • After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
        • Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.

        OM NOM NOM!

          Read More

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

          This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

          Bready or Not: Cinnamon Pie Crust

          This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
          Course: Breakfast, Dessert
          Cuisine: American
          Keyword: pie
          Author: Beth Cato

          Equipment

          • food processor
          • pie plate
          • plastic wrap

          Ingredients

          • 1 1/2 cups all-purpose flour
          • 1 1/2 Tablespoons white sugar
          • 1 teaspoon kosher salt
          • 1 1/2 teaspoons ground cinnamon
          • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
          • 3 Tablespoons ice water plus more if needed

          Instructions

          • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
          • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

          OM NOM NOM!

            Bready or Not: Honey Oat Pie

            This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
            Course: Breakfast, Dessert, Snack
            Cuisine: American, irish
            Keyword: alcohol, oats, pie
            Author: Beth Cato

            Equipment

            • pie plate
            • parchment paper
            • pie weights

            Ingredients

            • single-layer pie crust
            • 1 1/3 cups old-fashioned oats also called rolled oats
            • 2/3 cup brown sugar packed
            • 1 1/4 teaspoons kosher salt
            • 1/4 teaspoon ground ginger
            • 1/8 teaspoon ground nutmeg
            • 1/2 cup light corn syrup
            • 6 Tablespoons unsalted butter melted
            • 1/3 cup honey
            • 1 1/2 Tablespoons Irish whiskey such as Jameson
            • 2 teaspoons vanilla extract
            • 4 large eggs room temperature

            Instructions

            • Preheat oven at 400-degrees

            Prepare pie crust

            • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
            • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
            • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
            • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

            Prepare filling

            • Reduce oven temperature to 350-degrees.
            • Line a rimmed baking pan with parchment paper. Place oats in pan.
            • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
            • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
            • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
            • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
            • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

            OM NOM NOM!

              Read More

              Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

              Posted by on Feb 3, 2021 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

              A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.

              Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

              Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.

              Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

              Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.

              Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

              The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.

              Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

              Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!

              Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

              Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

              This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
              Course: Dessert, Snack
              Cuisine: British, Scottish
              Keyword: chocolate, cocoa nibs, cookies
              Author: Beth Cato

              Equipment

              • 9×9 pan

              Ingredients

              • 1 cup unsalted butter 2 sticks, room temperature
              • 1 teaspoon vanilla extract
              • 1/4 teaspoon salt
              • 3/4 cup confectioners’ sugar
              • 2 cups all-purpose flour
              • 3/4 cup chocolate chips
              • 2 Tablespoons cocoa nibs

              Instructions

              • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
              • In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
              • Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
              • Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
              • Store in a sealed container at room temperature.

              OM NOM NOM!

                Read More