Brown Bread With Smoked Salmon

Recipe Ingredients

2 cups	474ml	Milk
1 tablespoon	15ml	Lemon juice
4 cups	250g / 8.8oz	Whole-wheat flour (stone-ground,
		If possible)
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
		For Serving
		Smoked Scottish salmon - as needed
		Softened cream cheese - as needed

Recipe Instructions

Preheat oven to 400 degrees.

Combine the milk and lemon juice to create sour milk. Mix the flours, baking soda, and salt in a bowl. Make a well in the middle and stir in the sour milk vigorously to make a thickish dough. Turn dough out onto a floured board and form into a round cake about 2 inches high and 7 inches in diameter.

Warm an 8-inch cast-iron skillet or cake pan in the oven for 3 minutes. Take it out, grease and flour it, and place the round dough-cake in the pan. Using a wet paring knife, make a cross cut on the top of the dough. Cover the pan and bake in the oven for 40 minutes. Remove from the oven and wrap bread in a clean tea towel to cool, 5 to 6 hours. Serve with smoked salmon and cream cheese.

This recipe yields 1 round loaf

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A31 broadcast 10-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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