English Tea
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La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Lee Bailey's Scotch Unkneaded Bread

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Loaves of Bread
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Lee Bailey's Scotch Unkneaded Bread
Lee Bailey's Soup Meals: Main Event Soups in Year-Round Menus

"Margaret Brown, a British friend of mine, gave me this recipe. It is an easy
way to make bread because it requires no kneading and not much rising time.
It's dense and very good toasted."

1/2 pound (approximately 1 3/4 cups) whole wheat flour
1/2 pound (approximately 1 3/4 cups) all-purpose flour
2 teaspoons salt
2 packages active dry yeast
1 tablespoon sugar
2 tablespoons dark molasses
1 cup hot water
1/2 cup chopped walnuts

 Sift flours, salt, yeast, and sugar together. Dissolve molasses in the hot water and stir into the flour mixture. Add walnuts and mix well to form a ball. Put
in a greased bowl, lightly covered with a tea towel, and place in a warm,
draft-free spot. Allow to rise to about half again its original bulk, about 45 minutes.
Preheat oven to 400 degrees F. Grease an 8x4-inch loaf pan. Turn into loaf pan and bake for about 35 minutes. Brush with water and bake until set and very lightly golden, another 5 minutes. Makes 1 loaf.
 

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