Categories
Baking

Dierdre’s No Knead Bread

From a cookbook hand written by Rom’s mother, Dorothy Bennett. Over the years other recipes were added.  Deirdre McPharlan  worked with Rom at the national library and was a dear friend. It could be her hand.

Dierdre's No Knead Bread
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Produces a moist, grainy loaf, with a firm crust and a soft interior. No kneading is required and it rises in the oven.
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Dierdre's No Knead Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Produces a moist, grainy loaf, with a firm crust and a soft interior. No kneading is required and it rises in the oven.
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Ingredients
Servings: loafs
Units:
Instructions
  1. Pour the milk into a bowl and add the brown sugar and 2 cups boiling water
  2. When warm sprinkle over the yeast
  3. Cover and place somewhere warm for 10 - 15 minutes. Deirdre suggests putting it in a sink half full with warm water.
  4. Mix together the flour rolled oats or substitute and the salt.
  5. Mix the milk mixture into flour, place in 2 loaf tins, well greased,
  6. Put into the oven THEN turn the oven on to 120c. Leave for for 20 - 30 minutes until well risen.
  7. Increase the heat to 190c and bake 40 - 60 minutes or until hollow when knocked.
  8. Allow to cool slightly and then turn out onto cooling racks
Recipe Notes

Nutrition Facts
Dierdre's No Knead Bread
Amount Per Serving
Energy 16940kJ Energy from Fat 754kJ
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Sodium 32mg 1%
Potassium 1815mg 52%
Total Carbohydrates 838g 279%
Dietary Fiber 63g 252%
Sugars 6g
Protein 127g 254%
Calcium 23%
Iron 281%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Soup

Mushroom and Miso Soup

This delicious light soup combines the earthiness of mushrooms with the different earthiness of miso. The result is out of this world.

There is no Nutrition Label for this recipe yet.

Mushroom and Miso Soup
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Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Mushroom and Miso Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Ingredients
  • 400 g mushrooms I always use two or three varieties - it gives a better flavour and a more interesting texture. A combination of shitake and king oyster mushrooms is a favourite, but just go for what is fresh.
  • 1 tbsp light miso paste
  • 500 ml chicken stock Replace with vegetable based stock if you want a vegetarian version.
  • 500 ml water
Servings: People
Units:
Instructions
  1. Cut mushrooms into 5mm slices.
  2. Put the miso in a pot on a low heat, and gradually add just enough freshly boiled water to make a smooth paste, stirring all the while.
  3. When the paste is smooth and there are no lumps, add the remaining water, stock and mushrooms.
  4. Bring to a very gentle boil, put the lid on and leave for thirty minutes.
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