How to Make LARDY CAKE Traditional Sticky Lardy Cake Lardy Bread
How to Make Wiltshire Lardy Cake. Make and prepare the white bread dough. Roll the dough on a floured pastry-board to about 0.5 cm (1/4 inch) deep. Put dabs of lard (about the size of half a walnut) on the dough, spaced at about 2.5 cm (1 inch). Sprinkle with granulated sugar and spices (if used) and a third of the mixed fruit, peel and spices.
Lardy Cake Lardy Bread Recipe
Instructions. Sift the flour into the bowl of a stand mixer and add the salt and 25g of the lard cut into small cubes. Attach the paddle attachment and mix until it resembles breadcrumbs. This should only take 5 mins. In another bowl or jug mix the granulated sugar, milk and yeast together and then add this to the flour.
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Pre-heat the oven to 450 F. Leave a pizza stone and a cake pan in the oven while the oven is preheating. Put the pizza stone on the middle rack and the cake pan on the rack under it. Let the oven sit at temperature for 20 to 30 minutes. Using a pastry brush, brush the dough with 1 teaspoon of melted butter.
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Form each dough into a loaf shape and place onto a parchment lined baking sheet. Preheat oven to 425 degrees F and place an empty oven safe pan on the bottom rack. Set the loaves aside for a final rise in a warm draft-free place for 1 hour. Make an egg wash by cracking an egg and beating it with a fork.
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Place in a proving bag and leave to rise for 30 minutes. Step 13 Heat the oven to 200°C/180°C fan/400°F/gas 6 and bake for 35 - 40 mins until dark golden brown. Remove from the oven and brush with the reserved orange syrup. Step 14 Leave to cool in the tin for 10 minutes before turning out, upside down onto a cooling rack.
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Sprinkle yeast into warm water, then add a pinch of sugar. Let stand until frothy, about 15 minutes. Combine flour and salt in a bowl. Cut in 1 tablespoon lard with two knives or pastry blender. Make a well in the center and pour in yeast mixture. Beat with an electric mixer until a dough forms and starts to pull away cleanly from the sides of.
Lardy Cake Lardy Bread Fourses Cake Traditional English Enriched
Lardy cake is a traditional English tea bread enriched with lard, sugar, spices and dried fruit. It originates from Wiltshire and is commonly found throughout the West Country. Historically, lardy.
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Instructions. In a bowl, combine dry ingredients ( flour, sugar, salt and dry yeast ). In a small pot, melt the lard, and add both lard and water to dry ingredients and mix, using spatula. Cover the dough and leave aside for 30 minutes. After 20 minutes of raising the dough, preheat the oven to 180 C / 356 F.
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Preheat the oven to 400. Place pizza stone or large cast iron cooking vessel in oven while it heats. Melt remaining 1 tablespoon of lard and brush onto bread. When oven is heated, remove pizza stone and use parchment to transfer bread onto it. Bake for 35-40 minutes, until golden brown.
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Method. Grease your loaf tin. Cut a strip of baking parchment and lay it lengthwise in the tin, so that the ends overhang the ends of the tin. Put 25g lard in a bowl with the flour, yeast, sugar and salt. Gradually add the warm water, mixing well, until the mixture comes together in a soft dough.
Lardy Cake Lardy Bread Recipe
Roll out and repeat the out process twice more, to use up all the lard and fruit. Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place.
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In a large mixing bowl, combine the white bread flour with 2 tsp salt, and rub in around 50g lard until the mixture looks like fine breadcrumbs. Step 02 In a jug, mix the fast-action dried yeast, warm milk and beaten eggs, then add to the flour and salt mixture until it forms a soft dough.
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Pour the mixture into the flour and knead with a dough hook attachment for eight minutes (or 12 minutes by hand). Place the soft dough in a clean bowl and cover with clingfilm. Put the bowl in a warm place and leave to prove for two hours. Roll the dough out on a lightly floured surface to a size of 40cm x 20cm.
Lardy Cake Traditional Sweet Bread From Wiltshire, England
While the dough is rising, prepare a 9 inch cake pan or springform pan by spraying it with spray oil, and lining the bottom with parchment. Spray the parchment. Mix the butter, brown sugar, cinnamon, and nutmeg with a spoon until creamy. Add the raisins if using. Roll the dough out onto your counter to a 10" by 20" rectangle.
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Topping. 50g lard melted and mixed with 50g butter. Place water, salt, flour, yeast and one third of the lard into the container of your bread maker. Set cycle to dough. When the cycle is complete, turn onto a lightly floured surface and roll out to a rectangle about 5mm thick. Dot one-third of the remaining lard and one-third of the butter.
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1 Orange, Zest and Juice. 1 Lemon, Zest and Juice. To Line the Baking Tin. 3.5oz / 100g of Lard. 3 tablespoons of Castor Sugar. To Fill the Lardy Cake. About 3oz / 75g of Lard. About 3oz / 75g of Butter. Oven Temperature 400F / 200C for 15 minutes then Lower the temperature to 350F / 180C for a further 15 minutes.
