Lenten Comfort Food

A month or two ago, one of the lovely women over at Ora et Labora posted a bread recipe. It (the recipe) was different than any other bread recipe I'd ever used, but she said it was really good bread, so what the heck. As it turns out, it is great bread and my family loves it. It's our new Daily Bread. It's soft enough for sandwiches, but also great toasted. And the recipe offers kneading therapy -- something I can use every few days anyway. The recipe makes two large loaves, which can be baked in loaf pans, or shaped into rounds and baked on cookie sheets. I usually make the rectangular loaves because the slices fit in the toaster, but rounds are nice for a special dinner.

And since I'm posting the Daily Bread recipe, I thought I'd post this great Lenten companion for the bread. Welsh Rarebit is the ultimate in comfort food. It's warm and creamy and just a little tangy, and super over the toasted Daily Bread.

Daily Bread
1 T salt
3 T sugar
2 cups hot water
1/4 cup warm water
2 pkg dry yeast
6 cups flour
1/3 cup vegetable oil

Sprinkle yeast over warm water and put aside. Place sugar and salt in a large bowl. Pour hot water over the top and stir until dissolved. Pour three cups of flour over water and stir until mixed. Pour oil and yeast mixture over flour mixture--don't stir yet. Dump remaining flour over and then stir, switching to use your hands if necessary. Cover with a damp tea towel and set in a warm place for 45 minutes.

Dump dough onto a floured surface and knead, adding flour as necessary. Do not over-flour. Knead for 5 to 7 minutes until smooth and elastic. Separate dough into two equal-sized pieces and place in greased loaf pans, shaping to fit. Cover with damp tea towel and let sit for 45 minutes. Bake at 350 degrees for 25 to 30 minutes. Cool on a wire rack completely before slicing.

(Hint: Place loaves on their side on a square-grid rack -- loaves will get indented from the rack and make marks for easy slicing.)

Note: I use two cups of white whole wheat flour in place of two cups of white. It doesn't get quite a big as the white bread, but is still very good.


Welsh Rarebit
2 T butter
4 T flour
1/8 t salt
big pinch dry mustard
pinch cayenne pepper
1/4 t Worcestershire sauce
1 1/2 cups milk
1 cup shredded (or cubed) American cheese

Melt butter in saucepan over low heat. Add flour and whisk, adding spices and Worcestershire. Add milk and whisk until smooth. Cook over medium high until mixture thickens and just comes to a boil. Add cheese and stir until melted.

Serve over toast triangles, English muffin or with crackers.