Christ Episcopal Church
All Are Welcome!
  • Home
  • What's Happening?!
    • Schedule of Services
    • Christ Church Activities
  • About Episcopalians
  • Vestry and Coordinators
  • Ministries
    • Community Outreach and Church Improvements
    • Ruby Valley Woodbank
    • Our Prayer List
    • Church Cleaning Schedule late July 2015-December 2015
  • Photo Gallery
    • Rose Window Project
    • St. Francis Sunday, 2016
    • Camp Marshall 2016
    • Ashley & Nick's Party
    • St. Francis 2015
    • Janis Hansen's Ordination for the Episcopal Priesthood
    • Pentecost 2015
    • Greening the Church December, 2014
    • Stations of the Cross 2015
    • St. Francis Service October 2014
    • Sheridan Community Thanksgiving Dinner, 2014
  • Christ Church History
  • Our Congregation
  • Stain Glass Window Fund
  • Hall & Table Rental
  • Recipes
  • Links We Like
  • Contact Us

Irish Brown Bread

9/14/2013

0 Comments

 
If you can't get to Ireland to savour their wonderful Brown Bread, this is the best recipe I've found using American whole wheat flour:

1 3/4 c all purpose flour
1 3/4 c whole wheat flour
3 T toasted wheat bran (you can get this at the Co-op in Bozeman)
3 T toasted wheat germ (you can get this at the Co-op in Bozeman)
2 T old-fashioned oats (sometimes I use 3T)
2 T packed dark brown sugar
1 t baking soda
1/2 t salt
2 T (1/4 stick) of chilled unsalted butter, cut into pieces
2 c buttermilk

Preheat the oven to 425 degrees.  Butter a 9x5x3-inch loaf pan.  Combine the first 8 ingredients in a large bowl; mix well.  Add the butter; rub the butter into the flour mixture with your fingertips until the mixture resembles fine meal.  (Takes about 5 minutes.)  Stir in enough buttermilk to form a soft dough.  Transfer the dough to the prepared loaf pan.

Bake until the bread is dark brown and a tester inserted into the center comes out clean, about 40 minutes.  Turn the bread out of the pan and cool right side up on a rack. 

The bread freezes well when wrapped in cellophane and then aluminum foil. 

Submitted by Debra McNeill
0 Comments

Communion Bread

9/7/2013

0 Comments

 
This is Joelene Young's recipe for Communion Bread that we use every Easter season.  It's easy to make and pretty yummy!

Prep time:  1.5 hours
Cook time:  20 minutes

Ingredients
1 1/4 c warm water
3 T honey
2 pkgs active dry yeast (2 T)
1 1/2 T butter, softened
1 1/2 T dry milk
1 t salt
1 1/2 c whole wheat flour
1 1/2 c white flour (just use 1 c for mixing into the dough)

Directions:
In a large mixing bowl, mix water, honey, and yeast.  Let yeast proof for 5-10 minutes.  Add butter, dry milk and salt.
Mix whole wheat flour with 1 cup of white flour;  add flour to wet ingredients to form a soft dough. 
Knead adding remaining white flour as needed.
Knead 7-10 minutes, until dough springs back when pressed.
Place in a lightly greased bowl, cover and let rise in a warm place until  doubled in size (about 1 hour).
Preheat oven to 350 degrees.
Punch down the dough and roll out to about 1/4" thickness.
Cut into 3" to 4" rounds, place on greased baking sheets, and score a cross on the tops of the loaves with the back of a butter knife.
Let rise 15-20 minutes, then bake for 10-12 minutes until lightly browned.  Don't overbake.
Cool on racks and place in zip-loc bags. 
0 Comments

    Authors

    The terrific cooks at Christ Church who make Sunday's coffee hour a culinary treat!!

    Archives

    December 2015
    November 2015
    February 2014
    October 2013
    September 2013

    Categories

    All
    Breads
    Breakfast Casseroles

    RSS Feed

    To automatically receive copies of the recipes posted to this blog, please enter your email address below:

    Please check your email to confirm this request.
    Delivered by FeedBurner

Powered by Create your own unique website with customizable templates.