Even though I don't bake often, I do take my baking very seriously. I make anything from laborious and intriquent morsels to mud pies. :) The motto: "practice makes perfect" doesn't apply to me and baking. I know the tricks and techniques, and yes, I do have a few quirks and mishaps...but doesn't everybody?
And if we're getting on the "quirky" side of baking then I suppose that I should show you my newest recipe that I created only a few weeks ago!
*drumroll*
Elvish Lembas Bread!
*drools* If you know me, than you probably will know that I am a huge fan of LOTR. I have every book and the directors cut movies. I could recite every line of each movie if you wanted me to (that's right, I have watched them that many times). And I had the biggest crush on Legolas for a long period of time. After seeing them eat lembas bread all the time, I made a vow that someday I would find a recipe and make the stuff. Result: Successful. I found a website: http://www.haldiroflorien.com/index.php and I found the recipe. I had all the ingredients in the fridge or pantry and ready to go. This was going to be fun.
ngredients:
• 2 1/2 cups of flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of salt
• 8 tablespoons of cold butter (1 stick)
• 1/3 cup of brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon maple syrup/honey
• 2/3 cup of milk/heavy cream (or more, if necessary)
• 1/2 teaspoon of vanilla
Instructions:
1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).
2) Mix the flour, baking powder and salt into a large bowl.
3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.
4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.
5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.
6) Roll the dough out about 1/2 in thickness.
7) Cut out 3-inch squares and transfer the dough to a cookie sheet.
8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.
9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
(the recipe makes about 10-12 pieces of lembas)
This was the most delicious quick bread I have ever had BY FAR. The texture was soft and slightly doughy, making each bite a piece of fluffy heaven...*sighs* Not only the texture but the taste. Even the tiny proportions of those two ingredients made this bread delectable. Yum.
