How To make Bread Cakes
1 Egg yolk 2 c Flour
3/4 c Milk 2 ts Salt
3/4 c Water 3 ts Baking powder
2 1/2 c Dry bread crumbs 1 tb Melted shortening
1 Egg white
Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening. Sift flour, measure, and sift with salt and baking powder. Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides. 12 servings. Mrs. J.E. Lewis, Brockton, MT. -----
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Cake Flour vs AP Flour in Cakes
*two tablespoons of AP flour PER CUP and replace it with 2 tablespoons of cornstarch
English Barm Cakes (AKA Baps, Scufflers, Soft Rolls)
Barm Cakes originated in the North West areas of the UK, but as with all regional regional spread to many parts of the country and were all given different names. But the Barm Cake took it's name from the yeast used in the recipe. BARM is the froth on top of the beer brewing vats hence , the Barm Cake.
Recipe
500g Strong White Bread Flour
25g Lard
7g Fast Action Dried Yeast (Usually 1 sachet)
160g Cold Milk
160g Hot Water
8g Salt
This recipe makes 10 Barm Cakes
Bake at 180ºC No Fan for about 20 minutes or until just colouring on top.
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Best-Ever Classic Barley Cakes Recipe With A FUN Twist!
This barley cakes recipe will blow your mind! In 10 minutes, you can whip these barley cakes up - perfect for Shavuot and just about any day!
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I am so excited because we are getting ready for a celebration, and it’s called Shavuot.
And today, we’ll make some barley cakes because barley is one of the first fruits that would have been celebrated during the Feast of Weeks. It's the barley harvest season. So if you've read the book of Ruth, you know what I'm talking about.
Hopefully you've already watched my video on the seven foods of the Promised Land and barley is one of those foods. So while I make these barley cakes for you, and just a note to share with you this recipe is actually in my healthy treasures cookbook . But yes, you're going to get it right here so you don't even need the cookbook for this recipe.
Barley Cakes Recipe
Ingredients:
1-1/2 cups barley flour
1/2 cup wheat flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg
3/4 cup honey
Alright, so there we go. We have our barley cakes. Now what I can do with this now is I can make them into cupcakes. If it was a little bit more consistent, a little bit more doughy like a muffin, then I could actually put them out as cakes on a pan and cook them that way.
So I'm just gonna make 12 of these. And then pop them in the oven right around 400 and bake them for about 10 minutes.
I hope you’ll enjoy these barley cakes this Shavuot or all year round. And always remember to read the story of Ruth to remind yourself and your family what was happening during the barley harvest. It has definitely been my joy to serve you God's recipe for excellent health including barley cakes. I can't wait to read your comments on how you enjoyed this and how your family enjoyed it. And don't forget, what did you think about the story of Ruth's beautiful love story and we can always use a good love story!
Irish Potato Bread/Farls, Tattie Griddle Scones or English Potato Cakes? Recipe and controversy!
Now, far be it from me to commandeer the food culture of another country but I hereby claim potato farls, or tattie scones, for the Queen of England - and they will now be officially forever known as potato cakes. I'm doing this of course due to my massive sense of entitlement as an Englishman as I hold on to the idea that we are still somehow, some kind of major world power.
This is not delusional thinking in any way. But you would have to be deluded to believe that this simple griddle scone isn't an absolutely cracking recipe. So simple and yet so satisfying. So don't worry about its origins. Just make it and then eat it with no sense or admission of guilt.
Enjoy!
Potato farls or tattie scones or potato cakes full recipe
400g cooked potato
80g all purpose flour
A third of a teaspoon of salt
50g melted butter
Cook on each side in a preheated, lightly floured pan for 5 minutes per side.
#theteessidechef