Please forgive my long hiatus from the Bread blog! I can honestly say I have no idea how or why I got so neglectful, but I'm resolved to make it up to my loyal Breadheads.
One of my most popular bread demos in recent years has been one using a multigrain baking mix I developed. It's used in the same way as BisquickTM but has more whole grains and fiber, plus it uses unsalted butter instead of shortening. My first blog about it is HERE along with the recipe. It will also be featured in an upcoming book, along with several quick and tasty recipes. I use it most often for waffles, but I also keep it on hand for pancakes, muffins, biscuits and more unconventional recipes, like Welsh Cakes.
One of my most popular bread demos in recent years has been one using a multigrain baking mix I developed. It's used in the same way as BisquickTM but has more whole grains and fiber, plus it uses unsalted butter instead of shortening. My first blog about it is HERE along with the recipe. It will also be featured in an upcoming book, along with several quick and tasty recipes. I use it most often for waffles, but I also keep it on hand for pancakes, muffins, biscuits and more unconventional recipes, like Welsh Cakes.
Welsh Cakes are like a cross between pancakes and English muffins, all of these being small breads cooked in a skillet. Welsh cakes are thicker and heartier than pancakes, but not as dense and chewy as English muffins. With a baking mix, they take little time to prepare, and with the addition of spices and dried fruit of various kinds, you can produce a variety of flavor profiles, one of which is sure to become a favorite. Traditionally one uses cinnamon and nutmeg along with raisins or currants, but I like using Chinese five spice for the light licorice flavor of the anise and the light kick from the pepper in the blend. This spice blend is now available in most grocery stores, usually in the baking aisle, but sometimes with the Asian foods. In case you don't have it in your area, you can find a recipe for it HERE
Welsh Cakes
2 cups baking mix
1/3 cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup currants or raisins
1 large egg
1/4 cup cold milk
Butter for the pan
Combine baking mix, sugar and spices in a medium-size bowl and whisk to blend. Stir in the currants. In a separate small bowl, beat the egg with the milk; stir into mixture to make a soft dough. Turn the dough out onto a lightly floured board and knead briefly, 8 to 10 strokes. Lightly flour the board, then roll the dough to a 1/4-inch thickness. Cut into rounds with a fluted cookie cutter (2½” or 3”size). If you don't have a fluted cutter, use an ordinary biscuit cutter, but one that has sharp enough edges to cut through the raisins/currents.
Heat a cast iron skillet over medium-low heat (or use an electric skillet set to 350° F). Brush the surface of the pan lightly with butter and cook the cakes for about 3 minutes per side, or until they are golden brown. (I usually test one first to make sure I have the temperature correct--they should come out soft in the middle but not at all doughy). Remove to a wire rack and sprinkle with granulated sugar. Serve warm.
2 cups baking mix
1/3 cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup currants or raisins
1 large egg
1/4 cup cold milk
Butter for the pan
Combine baking mix, sugar and spices in a medium-size bowl and whisk to blend. Stir in the currants. In a separate small bowl, beat the egg with the milk; stir into mixture to make a soft dough. Turn the dough out onto a lightly floured board and knead briefly, 8 to 10 strokes. Lightly flour the board, then roll the dough to a 1/4-inch thickness. Cut into rounds with a fluted cookie cutter (2½” or 3”size). If you don't have a fluted cutter, use an ordinary biscuit cutter, but one that has sharp enough edges to cut through the raisins/currents.
Heat a cast iron skillet over medium-low heat (or use an electric skillet set to 350° F). Brush the surface of the pan lightly with butter and cook the cakes for about 3 minutes per side, or until they are golden brown. (I usually test one first to make sure I have the temperature correct--they should come out soft in the middle but not at all doughy). Remove to a wire rack and sprinkle with granulated sugar. Serve warm.
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