Bread


This recipe makes one loaf.
The Ingredients Ingredients
500 grams flour
1 sachet dried yeast
2 (mustard) spoons of salt
300 ml tepid water or so
Combine ingredients in a mixer or mix by hand in a large bowl. Only add enough water to get a mouldable dough.
Da Mix
Mucky pup Optional
Knead by hand until elastic.
Cover and leave in a warm place to rest for two hours.
Some people like to cover the bowl in cling film.
Resting
Rising It should be about doubled in size; you can leave it for longer if required.
Knock back (punch it!)
Then leave to rise again for an hour or until doubled in size.
Preheat oven to 180 10 minutes before the end of proving.
Second proving
Ready to go Put the dough on a buttered thick metal plate or similar or a buttered loaf tin. If you want, slash the top (in patterns etc.). Put in the oven and turn oven up to 220.
After 15 minutes turn down to 200.
If cooking in a loaf tin, remove it if it is firm enough.
Going
Done Keep baking until the bread makes a hollow sound when tapped on the bottom (5 to 10 minutes).
I usually leave it upside-down for the last 5-8 minutes.
Leave to cool on a rack. Cooling
Sliced - AAARGH! Enjoy!!
(Best whilst stil slightly warm - eat with REAL butter - NOT marge or any of its degeneratives!)
Options:
Add sesame, sunflower and pumkin seeds (these are better if slightly toasted beforehand).
Click on images to enlarge

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