I also tried my second type of bread, a milk bread. I used a bit of the dough to make rolls and turned the rest into a loaf. I think I like the texture of the white bread a bit better - this one was softer and more tender, not as chewy, probably because of the all-purpose flour.
Irish Lamb Stew
Adapted from Colin Quinn's Irish Lamb Stew on marthastewart.com
Yield: 6-8 servings
2 tbsp olive oil
2 medium onions, chopped
3 pounds boneless lamb shoulder, cut into 1-inch cubes
2 tsp fresh thyme
6 medium russet potatoes, chopped into chunks (I used new potatoes, halved)
3 cups chicken stock
1/2 tsp Worcestershire sauce
6 medium carrots, sliced on the bias
1/4 cup pearl barley
1/4 cup heavy cream
salt and pepper, to taste
- Heat olive oil in a large pot over medium-high heat.
- Add the lamb shoulder and brown the meat. Remove from pot.
- Reduce heat to medium-low, and add onions, thyme, salt, and pepper. Cook, stirring, until onions are soft and translucent.
- Add potatoes, chicken stock, and Worcestershire sauce. Cover and cook for 1 hour.
- Add carrots, barley, and heavy cream to pot. Cover and return to oven. Bake until lamb and barley are tender, 30 to 45 minutes.
- Season with salt and pepper and sprinkle with chopped parsley before serving.
Adapted from Joy of Cooking
Yield: 1 loaf
1 package (2 1/4 tsp) quick-rising active dry yeast
3 tbsp warm water (105F to 115F)
1 cup warm milk (105F to 115F)
5 tbsp melted butter
3 tbsp sugar
1 tsp salt
2 cup bread flour
1 1/2 cup all-purpose flour
- Pour the water into a large mixing bowl.
- Sprinkle the yeast into the water. Let stand until the yeast is dissolved, about 5 minutes.
- Add the milk, melted butter, sugar, egg, and salt. Mix gently for 1 minute.
- Gradually stir in the bread flour.
- Begin kneading the dough in the bowl. Gradually add in 1/4 cup at a time of the all-purpose flour. The dough should be moist but not sticky.
- Knead for about 10 minutes by hand on a floured surface until the dough is smooth and elastic.
- Transfer the dough to an oiled bowl and turn it over once to coat with oil.
- Cover the bowl loosely with plastic wrap and let rise in a warm place (75F to 80F) until doubled in volume, about 1 hour to 90 minutes.
- Punch the dough down and knead slightly.
- Refrigerate, covered, for 30 minutes.
- To form into a loaf, grease an 8.5 x 4.5 inch (6 cup) loaf pan, form the dough into a loaf, and place seam side down in the pan.
- To form into rolls, divide the dough equally into small pieces, about 1 ounce each. Roll the dough pieces into balls and place them 2 inches apart on a parchment lined baking sheet.
- Cover either shape loosely with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 375F.
- Bake the loaf for 40 to 45 minutes, or bake the rolls for 12 to 15 minutes, until the bread sounds hollow when tapped.
- Let cool slightly, then remove loaf from pan to a rack to cool completely. Rolls can be served immediately.