You know that cliche, heart-warming thought about home-made bakery being
made with love?
Well, for all you bakers out there, let’s get real: baking can be aggressive.
I just now put some cranberry and sour cream scones in the oven, and had a funny moment of reflection. As I was preparing the dough, I was having an angry dialogue with myself.
The dough may have suffered because of it. Knead—Shove—Roll—Slap-to-the-counter and repeat. Then, slamming my palm down on the ball to flatten it.
(You’re only supposed to lightly knead scone dough.)
Oh, there’s the timer. Let’s see how they fared.
Made with love—yeah, right.
I got this recipe from my mother. Rieska is a type of Finnish bread we had occasionally when I was growing up. I just baked the bread shown in the photo.
- 3 cup white flour
- 1/2 cup maltex or oatmeal
- 1/8 cup sugar
- 2tsp baking soda
- 1 3/4 cup buttermilk (maybe little less)
- 1/2 cup butter
- Combine dry ingredients.
- Cut in butter.
- Add buttermilk.
- Knead a little on floured board.
- Sprinkle flour and knead until doesn’t stick to fingers.
- Grease flat pan and press dough flat.
- Poke all over with a fork.
- Bake at 425 degrees for 15 to 20 minutes.