Wednesday, October 27, 2010

Bread from a Pint-Glass!

I was recently tipped off to a great recipe from for Pint-Glass Bread, a bread that can be made using an imperial pint glass as the only measuring device (if desired). After securing an imperial pint glass, I was able to try the recipe for myself. Here are the results of my first attempt:

The final product was a hearty soda bread that is a great vehicle for jam and a perfect accompaniment to a strong cup of coffee. The bread was easy to make, even with measuring devices. I'll definitely add it to my repertoire!
I used an imperial pint glass as instructed, everything was measured out as directed by the recipe, but I double-checked the measurements using kitchen tools just to be sure.

Pint-Glass Bread
courtesy of a recipe from
1 pint glass (2 1/2 cups) all-purpose flour
1 pint glass (2 1/2 cups) whole wheat flour
Enough baking soda to coat the bottom of a pint glass (3/4 tsp)
Enough salt to coat the bottom of a pint glass (3/4 tsp)
Enough butter to coat the bottom of a pint glass (1 tbsp.)
3/4 pint glass (1 & 3/4 cups) buttermilk

1. Preheat the oven to 375°. Sprinkle 1 tsp. of the all-purpose flour over the center of a baking sheet and set aside. Put 2 tsp. of the all-purpose flour into a small bowl and set aside. Meanwhile, put remaining all-purpose flour, whole wheat flour, baking soda, and salt into a large bowl and mix well with your hands to combine. Add butter, breaking it up into small pieces with your fingers, and mix it into flour mixture until combined. Make a well in the center of the flour–butter mixture and add buttermilk. Slowly incorporate buttermilk into flour mixture with your hands until a rough ball forms, then turn out onto a lightly floured surface and form into a neat ball (without kneading).

2. Transfer dough to center of baking sheet and press gently to form a 7 1/2"-wide round. Using a sharp knife, slash a cross 1/2" deep across the entire top of the loaf and dust top of loaf with the reserved flour. Bake until bread is light golden and a tap on the bottom of the loaf sounds hollow, about 70 minutes. Wrap bread in a clean kitchen towel, prop against a windowsill, and allow to cool for about 2 hours. Slice and serve at room temperature or toasted, with a slathering of Irish butter, if you like.

If you attempt to make this bread please note that an imperial pint is equal to 19.21 ounces as opposed to a standard American pint which is 16 ounces.

Got any other easy & delicious 'traditional' breads I should try? Let me know in the comments!

1 comment:

meemsnyc said...

Measuring with a pint glass! That's so funny and awesome!