By Dianne Keast Materials: Large bowl with a tight lid or plastic wrap, large oven safe baking dish with oven safe lid, cooking parchment oven mitts, cooling rack. Ingredients
1. In a large bowl, dry whisk the flour, salt, sugar and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture forms a thick sticky dough (add a tiny bit more water if there are dry spots that will not absorb). Cover the bowl with an airtight lid or plastic wrap so it will not dry out. Let rest at room temperature. Allow the dough to rest 8 to 12 hours.
2. Prepare an oven safe baking dish that has a lid. Cut a piece of parchment paper slightly smaller than the base of the baking dish if your dish that has straight sides or if your baking dish has curved sides cut it slightly larger than the bottom. Place the parchment paper inside the pot .*If you don't have parchment you need to lightly oil the bottom and lower part of the sides of your dish with olive oil or other high temp oil. If you use butter it is likely to burn so use parchment or oil if you can.  3. Now that your baking dish is ready: Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky, flour your hands, scrape around the edges of the dough with your spatula to pull it away from the sides & bottom, pick dough up & form a rough ball letting excess flour fall back in the bowl. Place the loosely formed dough ball in the center of the pot, on top of the parchment paper. 4. Place an oven-safe lid on top of the pot and place it on the middle shelf in the COLD oven. (If your oven has speed preheat you will need to preheat it slowly with manual controls start at lowes setting & raise the temp by 30 degrees once every 10 minutes or so) Turn the oven on to 435 to 450 degrees F* depending on your oven and set a kitchen timer for 30 minutes. After 30 minutes, carefully remove the lid from the baking dish (It will be very hot!) and set on a heat proof surface, bake uncovered for an additional 30 minutes. Remove the pot from the oven and carefully tip to remove loaf from the pot onto a cooling rack. Allow the bread to rest on a cooling rack for 15 minutes before cutting into slices. Printable PDF
 Lorne is a fresh uncured, uncased spiced sausage traditionally served as a Scottish breakfast staple. The spice combination is more reminiscent of a French meat pie or a black pudding rather than an American country sausage. Lorne is traditionally served with soft potato flat bread called “Tatties” watch for that recipe in the near future. Ingredients: 4 Lbs Ground Meat, pork or beef or a combination ¼ Cup Breadcrumbs or oat flour ¼ Cup Cold Water or Broth 1 ¼ Teaspoon Kosher Salt 1 ¼ Teaspoon Pepper 1 ¼ Teaspoon Coriander Powder ½ Teaspoon Nutmeg Powder 1 ½ Tablespoon Brown Sugar (optional) 1 1/2 Teaspoon Onion Powder (optional) ¼ Teaspoon Allspice Powder (optional)  Method : In a large bowl mix all ingredients thoroughly with your hands. (Note: wearing food safe gloves is always a good idea.) Shape 2 or 3 mini-patties, fry on med-low heat, (do not over cook) & taste them, add more salt pepper or spices as your taste desires. Once you like the taste, there are two options for shaping the sausage: 1. Press the sausage mixture into loaf pans, refrigerated for 2 or three hours & slice into ½ inch slabs. (This is the traditional way.) 2. Shape the sausage into individual patties. Be sure that you do not allow the mixture in the bowl to become warm, it should be cold to the touch the entire time you are working with it. If it starts to get warm put it into the frig. & shape it in batches.
 If you will be using up all 4lbs of sausage within the next 4 days you can simply store in the fridge, if it will take you longer than 4 days to use up the sausage then you will need to freeze your sausage. To prepare after freezing: remove desired amount of sausage from freezer in the early evening of the day before cooking & store in the fridge. Your Lorne style sausages will cook best if thawed completely before cooking. Be sure to cook your sausage on med-low heat to prevent scorching & do not over cook them or they will be dry. I like to freeze mine over night on a cookie sheet separated with cling film in between layers, then the next day I place the frozen patties into a ziplock for long term freezing.
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AuthorI am Dianne of Sister Earth Creations, I do a lot of cooking from scratch & here by popular demand I will share with you some of my favorite recipes & cooking methods. Archives
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