Scottish Plain Bread
Suzane J. Watkinson
My scottish husband misses it terribley, no on in Boston has a clue
what its like.
Thanks bunches
Suzane Watkinson
Watki...@nospam.mediaone.net
Just remove the nospam
Vox Humana
"Suzane J. Watkinson" <watki...@freewwweb.com> wrote in message
news:0vds3uskob358h9qp...@4ax.com...
> Would anyone know how to duplicate this at home?
> My scottish husband misses it terribley, no on in Boston has a clue
> what its like.
What is it like? I did a google search and there are a number of Scottish
recipe sites, but the few that I looked at didn't have a specific recipe for
this. They did have recipe for various kinds of bread, some very plain.
Ask your husband what it looked like, the texture, type of crust, color of
the crumb, the shape, and so on.
Suzane J. Watkinson
I also tried every book store in Glasgow over the holidays, no cook
books there have it either, like one of the women told me: "we get it
at every corner market, who would make it !"
its a very dense white loaf, sold sliced right along side our regular
ype bread in the states. The only odd thing about the ingreedients
list is Vinager, i have never that it in any of the bread recipies I
have.I didnt taset the vinager tho, it tased a lot like the good
Pepperidge farm loafs, but denser still. Its a very tall loaf, thick
sliced. It looks as tho its baked side by side, there is a toasted
crust top and bottom and not on the ends, but thats less important I
think than the density and the taste.
It makes wonderful toast, and toasted cheese sandwishes, and can stand
up to some solid spreads wthout mushing the way most american
purchased bread falls apart.
Thanks again
Suzane Watkinson
Watki...@mediaone.net
On Fri, 11 Jan 2002 02:45:12 GMT, "Vox Humana" <vhu...@hotmail.com>
wrote:
Peter Watson
at watki...@freewwweb.com wrote on 12/1/02 7:43 AM:
I think you would be talking about what is called (or was when I was a kid)
a High Tin loaf... that gave pale, but cooked sides and a tall domed crusty
top. The vinegar, I suspect is what makes it 'thick'. So I suggest that you
look for a recipe for ordinary white bread yeast, sugar, salt, water and a
teaspoon of vinegar and I would add a spoon or two of gluten flour (sold by
health food shops or specialty shops) and this should end up giving you a
chewy, solid, crusty loaf... double risen of course and cooked in a blazing
hot oven. If you need a recipe(for plain bread), can oblige.
Peter Watson
Ophelia
> My scottish husband misses it terribley, no on in Boston has a clue
> what its like.
Hi Suzane..
I fear his memory is playing him tricks:) The bread here is atrocious and I
make my own. I suppose he means pan loaf, a product of the Chorleywood
method and steamed to death. I guess what we are raised on we always
remember with fond memories though:)
If you take a small piece of the crumb it rolls into a piece of horrid
paste:(
Ophelia
John and April Malaszuk
> I tried that :)
>
> I also tried every book store in Glasgow over the holidays, no cook
> books there have it either, like one of the women told me: "we get it
> at every corner market, who would make it !"
>
> its a very dense white loaf, sold sliced right along side our regular
> ype bread in the states. The only odd thing about the ingreedients
> list is Vinager, i have never that it in any of the bread recipies I
> have.I didnt taset the vinager tho, it tased a lot like the good
> Pepperidge farm loafs, but denser still. Its a very tall loaf, thick
> sliced. It looks as tho its baked side by side, there is a toasted
> crust top and bottom and not on the ends, but thats less important I
> think than the density and the taste.
>
> It makes wonderful toast, and toasted cheese sandwishes, and can stand
> up to some solid spreads wthout mushing the way most american
> purchased bread falls apart.
>
> Thanks again
> Suzane Watkinson
> Watki...@mediaone.net
I am not sure what Scottish bread is,but I can tell you why I use vinegar in
my bread recipes.Vinegar acts as an emulsifier that helps to break down fat
molecules and distribute them evenly throughout the dough.It is also a
natural mold inhibitor which will help to prolong the shelf life span of
your bread.I half as much vinegar as my fat,what ever type used,whether
oil,melted margarine,melted shortening,etc.If you were to put oil in water
or other liquid,the oil would float to the top and not disperse.To show you
what I mean about it being an emulsifier,measure out some oil, about 4
Tablespoons.Add to this,2 Tablespoons of vinegar.Now stir the mixture.You
will find that the vinegar begins to work it's way through the oil
dispersing it into hundreds of tiny cells.It has emulsified the oil and made
it able to be evenly dispersed into liquid.This didn't help you with your
recipe for Scottish bread,but now you know why the use of vinegar --- at
least my reason.
April
Adrian Weatherley
Scottish Plain bread is also called "Batch bread" i.e. it is not baked in a
pan at all. The loaves are moulded, greased (coated in oil) the placed next
to each other
on a big travelling oven band. they travel a good distance before they hit
the oven, then bake at quite a low temperature to allow the pieces to rise a
lot in the oven. Most Pan bread is risen fully before it hits the oven.
When it is baked it comes out of the oven in huge slabs, these are then
split apart after cooling for some time into individual loaves, with no side
crusts just a top & bottom crust.
The reason vinegar would be added (distilled vinegar is colour & almost
flavour free) is
to stop "rope" - bacterial infection due to long slow cooling process.
Scottish bread is quite high in salt, normally UK bread is about 1.5 - 2%
salt to 100 of flour, scottish bread will be 2.5 - 4% on 100 of flour.
Try this recipe
Strong flour 100 units (2lb + 4 ozs or 1 kilo)
Yeast 4 (1 + half ounces or 40 grammes)
salt 2 (or higher depends on taste, bt will slow rising) (3/4 to 1 ounce or
20 grammes)
Fat 2 (1 ounce or 20 grammes)
Water 56 (vary to suit flour absorption) (20 ounces - one UK pint - 560
grammes)
make a stiff dough about 80'F
leave about 1 hour in bulk.
Knock back & scale up
Divide into pieces usually 1 lb or 2 lb in size.
Mould into tight balls
Coat in oil (vegetable) and place next to each other - with about 1" space
around for 1 lb loaf or 2" for 2 lb (bit of a guess) - on a baking parchment
covered flat baking pan.
Leave to rise until pieces are almost touching
Bake in oven @350 - 375@F until centre piece of dough is full baked
Scottish loaves are very dark on top - so do not be afraid to overbake
Leave to cool intact, but break apart when cool enough to do so.
You could try making one small dough, take one doughpiece at 1 lb or 2lb,
mould it up, then put the remaining dough around it on the tray like "walls"
if you only have a small oven.
a similar recipe with about 1% yeast, and only 2% salt, would also make
scottish morning rolls. Mix very stiff dough, scale @ about 3 oz - 80
grammes
these are moulded up, pin out slightly
place on baking tray (not steel tray as it causes blue/green spots no-one
knows why)
, shut in a cold cabinet and leave to rise overnight,then
baked first thing in the morning - fantastic fermented flavour.
Regards
Adrian