Crumbs and Misdemeanors
Page 17
I told Gerry off for name-calling. Benedict wasn’t half as haughty as I’d once thought. But Gerry waved away my interruption. “And obviously, I’m thrilled for me, too. I can’t lie; I was very disappointed about not making it over to the other side. But now that I’ve got a friend here during the week, maybe being a ghost won’t be so bad.”
Oh yes. I hadn’t figured about Gerry floating around the kitchen, telling me what I was doing wrong all week. “You have to promise not to interfere,” I said firmly. “This is going to be all new to me, and I have to be able to focus. It’s hard work pretending you’re not there all the time.”
“’Course,” Gerry replied. “But I’ve been thinking. Maybe this is the reason why I’m still here. You obviously need a guardian ghost.”
Gateau meowed loudly and looked disgusted. It was her job to look after me. But maybe Gerry was onto something. If the warnings I’d received from my birth parents and the mysterious note-leaver were anything to go by, then my decision to take a job in Broomewode Village was a risky one. Not to mention my new leads about my birth dad’s name. A guardian ghost might be exactly what I needed for the weeks ahead.
Thanks for reading Poppy’s latest adventure in competition baking, and murder. Her next mystery is A Cream of Passion.
Turn the page for Poppy’s special recipe for Caramelized Red Onion and Mature Cheddar Soda Bread.
Poppy’s Special Recipe for Caramelized Red Onion and Mature Cheddar Soda Bread
Okay, so bread is not my forte … more like my downfall, if we’re going to be honest here. But I can promise you that this recipe for soda bread is foolproof—even I managed to master this technique. If only I hadn’t been so distracted on signature bake day, then maybe I might still be in the competition, but there’s no time now for regrets. I’ve got to dust off my bread books and report for duty at Broomewode Inn next week. So I’ll be practicing this larder staple a few more times in the coming days. If you caramelize the onions perfectly and make sure you’re extra generous with the cheese (extra mature cheddar for good measure), then you can’t go wrong. You’re aiming for a sweet, buttery smell as the onions sweat down slowly—very slowly. When this part is done right, the whole bread sings with the sweetness of the onion and the gorgeous tang of melted cheese, which adds a salty depth to the loaf. I’m salivating just thinking about it.
What also makes it a winner in my eyes is that it uses the most basic of store cupboard staple items. The only drawback is that it tastes best eaten on the day it’s baked. My advice is to serve the loaf still warm from the oven and slather each slice in salty, good-quality butter for an extra-indulgent kick. In the rare event you have any leftovers, then this recipe also makes for excellent toast the next day. I like to put a bit of extra cheese on mine to make a warm toastie.
Ingredients:
1/2 small red onion, sliced and then diced
50g butter (3.5 tbsp)
1 tbsp of rapeseed oil (Canola)
75g mature cheddar, grated (I cup)
400g self-rising flour (3 cups + 2 tsp baking powder)
250ml buttermilk (I cup)
1.5 tsp bicarbonate of soda (baking soda)
Method:
First up, you’re going to need to get that oven preheated. You don’t want that dough hanging around longer than it has to, so turn that dial to 350 degrees Fahrenheit.
Now heat a large frying pan over a low to medium heat and add your butter and your oil at the same time. Wait until the two ingredients have merged together (you might need to give them a swirl with a wooden spoon here).
Now it’s time for those onions. Make sure you’ve diced the onion evenly, otherwise it will cook at different times and you might end up with burnt bits (a big no-no for this bread). Fry them very slowly, stirring occasionally until they become soft, sweet and sticky. Set your pan aside to cool.
Next up is your flour and baking soda, which you need to mix together in a large bowl until thoroughly combined. Grate your cheese (I dare you to not nibble at a chunk) and add it to the flour bowl alongside your cooled-down onions.
Now slowly add your buttermilk and stir to form a dough. This is the part I find most tricky, so be careful with this step—you want your dough to feel sticky but not wet. You’ll likely need the entire jug of buttermilk, but you can also judge this by hand by focusing on the texture of your dough.
When you’re happy with the dough, turn it onto a floured surface and knead very lightly (seriously, guys, a light touch is everything here) until your dough is an oval or round shape. Gently place it on a baking tray or in a loaf tray/cast-iron pan, depending on what you have to hand. With a sharp knife, score the dough with a cross shape. It should go almost all the way through your loaf but not quite to the bottom.
Sprinkle with flour and send your dough into the oven with a little well-wishing prayer for 35-40 minutes. Keep a close eye on it during those last few minutes of baking—you don’t want to burn the crust. You’ll know your loaf is ready when the bottom feels and sounds hollow when you tap it.
All that’s left now is to enjoy your loaf … spread with butter or add a little extra cheese.
Bon appétit!
A Note from Nancy
Dear Reader,
Thank you for reading The Great Witches Baking Show series. I am so grateful for all the enthusiasm this series has received. I have more stories about Poppy planned for the future.
I hope you’ll consider leaving a review and please tell your friends who like cozy mysteries and culinary adventures.
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Nancy
Also by Nancy Warren
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Baker’s Coven - Book 2
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A Bundt Instrument - Book 4
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Crumbs and Misdemeanors - Book 6
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For a complete list of books, check out Nancy’s website at Nancywarrenauthor.com
About the Author
Nancy Warren is the USA Today Bestselling author of more than 90 novels. She’s originally from Vancouver, Canada, though she tends to wander and has lived in England, Italy and California at various times. While living in Oxford she dreamed up The Vampire Knitting Club. Favorite moments include being the answer to a crossword puzzle clue in Canada’s National Post newspaper, being featured on the front page of the New York Times when her book Speed Dating launched Harlequin’s NASCAR series, and being nominated three times for Romance Writers of America’s RITA award. She has an MA in Creative Writing from Bath Spa University. She’s an avid hiker, loves chocolate and most of all, loves to hear from readers! The best way to stay in touch is to sign up for Nancy’s newsletter at NancyWarrenAuthor.com or www.facebook.com/groups/NancyWarrenKnitwits
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Crumbs and Misdemeanors: The Great Witches Baking Show book 6
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Copyright © 2021 by Nancy Warren
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ISBN: ebook 978-1-990210-04-4
ISBN: print 978-1-990210-03-7
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