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This newspaper page contains 3 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Mar 16, 2024
Page
8
A quick leavened mashup inspired by Ballymaloe Cookery School in Ireland offers a lean soda bread dough enriched with a flavorful seasoned olive oil. The method uses baking soda and baking powder for lift, adds bread flour for structure, and suggests olives garlic onions and parmesan for depth.
Half a dozen steps outline a 9 by 13 pan soda bread focaccia with buttermilk, thyme garlic oil, and flaky salt. Instructions cover mixing flours and leaveners, forming in pan, dimpling, seasoning, bake time, cooling, and serving with olive oil. Nutrition notes per serving and yields 12 servings.
A flexible one pot meal built on farro and savory sausage with kale. The recipe scales for vegetarian or gluten free by swapping greens and grains, adding lentils or chickpeas, and using any broth. Finish with lemon juice and zest for brightness.
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