Tonight I reprised yet another already blogged recipe......Jill Dupleix's Lamb and Barley Broth - a fabulous hearty soup that is an excellent winter meal (and it's inexpensive!). I had 3 lots of bones from lamb roasts that I had frugally squirrelled away in my freezer so hauled them out to make the stock instead of using the neck chops as Jill suggests. They boiled away for a while to make a glorious flavoursome stock to which I added the rest of the ingredients, as well as some left over meat from last nights lamb roast.
I also baked some lovely wholemeal plaited loaves to serve with it, they were a really lovely accompaniment. I did my usual breadmaker recipe, this time though using:
3 1/2 cups of flour
1 2/3 c warm milk
4 tsp yeast
3 tsp brown sugar
1 tsp salt
This all just gets bunged into the machine and set to dough. When ready I divided the dough into 8 balls, then divided those 8 pieces into 3, rolled each piece out into long strips and plaited them, giving me 8 largish plaited loaves. They were baked at 210C for about 12-15 mins. My daughter wolfed hers down (dipped regularly in the soup) so they are officially a success!