St Timothys Bread Food
ST. BRIGIDS OATEN BREAD FROM IRELAND
These chewy bread-cakes have been fed to children in Ireland for years, in the belief that vigorous chewing would strengthen their young jaws. The children of today like them because they are fun to eat. And because they are low in fat and high in fiber, they are definitely healthful. The loaf is cut in quarters, or "farls" before it is baked. This was sent to me from a friend in Belfast. I doubt that you can get much more Irish than that! *New NOTE -2/27/08* The recipe now has new instructions from Ireland and they make the world of difference! I have added my pix of the bread made using the new method.
Provided by Annacia
Categories Quick Breads
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees.
- Grease baking sheet.
- Combine flour, sugar, baking powder, baking soda and salt in bowl and mix.
- Add butter bits and cut in with knife until mixture is crumbly.
- Add oats and toss to combine.
- In other bowl beat egg with buttermilk.
- Make a well in the dry ingredients.
- Pour in the egg mixture and mix with a fork until crumbs hold together.
- Make dough into ball and transfer to floured surface.
- Knead 20-25 times.
- Add flour if sticky.
- Pat dough into 8-inch round and transfer to baking sheet.
- Score a deep cross into the bread but do not cut it through.
- Bake 23-28 minutes till brown and a tester comes out clean (may take less time, so keep an eye on it).
Nutrition Facts : Calories 131.6, Fat 5.7, SaturatedFat 3.1, Cholesterol 38.5, Sodium 202.1, Carbohydrate 16.5, Fiber 1.1, Sugar 2.5, Protein 3.8
ST. TIMOTHY'S BREAD
Practically foolproof tasty yeast bread. Have used this recipe for years with excellent results every time. Recipe is from a small cookbook the Girl Scouts were selling. "Todays All Purpose Cookbook"
Provided by Chef Nana 4
Categories Yeast Breads
Time 30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve.yeast in 1/4 cup warm water, letting stand for 5 minutes.
- Add -- next 5 ingredients, mixing well.
- Stir -- in flours gradually until blended.
- Let -- stand, covered, in a cool place for 8 to 14 hours. Do not refrigerate.
- Sprinkle. top with flour and stir dough down.
- Knead -- on floured surface for 5 to 10 minutes or until smooth and elastic.
- Shape -- into 2 loaves and place in greased loaf pans.
- Let -- rise for 1 to 2 hours or until doubled in bulk.
- Bake -- at 350 degrees for 30 to 40 minutes.
Nutrition Facts : Calories 197.3, Fat 5.9, SaturatedFat 1.2, Cholesterol 2.9, Sodium 204.8, Carbohydrate 32.3, Fiber 2.1, Sugar 5.9, Protein 4.8
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26 PATRON SAINTS TO HELP YOU AROUND THE KITCHEN - NCR
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- St. Nicholas of Syracuse/Santa Claus — Patron of baking, confectionaries, chocolatiers. Feast: Dec. 6 By virtue of 4th-century bishop St. Nick’s association with children and Christmas, he is considered the patron of everything sweet.
- St. Francis Caracciolo — Patron of Italian chefs, Italophiles and Italian food. Feast: June 4. His association with food as a means of healing the sick helped develop St. Francis’ patronage of Italian cooking.
- St. Hyacinth — Patron of pierogi. Feast: Aug. 17 The “Apostle of the North” preached the Gospel in Lithuania, Denmark, Sweden and Norway iand s associated with pierogi — those magnificent Polish dumplings — sweet or savory, fried or boiled — made from unleavened dough.
- St. Anthony the Abbott — Patron of butchers, farm animals, meat-eaters, bacon, charcuterie and salumeria. Feast: Jan. 17 Anthony was an 4th-century Egyptian ascetic who is near and dear to farmers.
- St. Drogo — Patron of coffee, coffee-drinkers, cafes, baristas. Feast: April 16. 12th-century Drogo was the son of a Flemish nobleman who could bilocate.
- Dom Justo Takayama Ukon — Patron of tea. Feast: Feb. 3 Justo Takayama Ukon was a 17th-century Japanese samurai and daimyō martyr. He was particularly fond of tea and enjoyed the spiritual aspects of the Japanese tea ceremony.
- St. Elizabeth of Hungary — Patron of bakers, baking. Feast: Nov. 17 The 13th-century Elizabeth distributed bread to the poor every day.
- St. Arnulf of Metz/Arnouf — Patron of beer, bartenders. Feast: July 18. Born in Lorraine around AD 580, Arnulf was a bishop of Metz when dysentery hit his city.
- St. Urban of Langres — Patron of wine, vintners, sommeliers. Feast: Jan. 23 In 374, Urban, a French bishop had to flee his diocese due to political turmoil and hid in a vineyard.
- St. Neot — Patron of fish fries. Feast: July 31. St. Neot, was a four-foot-tall monk from Glastonbury, England, who died in 877. Pius legend has it that on his deathbed, Neot’s brother monk went to retrieve fish living in a nearby well.
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