Homemade bread

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Home baked bread

Is there anything better than fresh, home baked bread? This is another of Dad’s recipes that we all love. I also made bread rolls out of the same batch as I only have 1 bread tin.

Dad’s bread

1/2 teaspoon sugar
380ml warm water
2 tablespoons dried yeast
600g bread flour
1 heaped teaspoon salt
1 heaped teaspoon bread improver
1 teaspoon milk powder
2 tablespoons canola oil

Mix together the sugar, water and yeast in a jug. Set aside for 10mins. Yeast mixture should be frothy after 10mins. Place all the remaining ingredients in a large bowl. Add the yeast mixture and mix to form a dough. Turn dough out onto a floured board and knead until dough springs back and is no longer sticky – this usually takes up to 10mins. Place the dough into an oiled bowl and cover with a teatowel. Set aside in a warm spot to rise for 1hour. The dough should double in size. Punch down the dough and knead again smooth. Divide dough in half and form a log. Place dough in a greased, floured bread tin. Set aside to rise for another half an hour. Spray dough liberally with water and place in a preheated oven at 220*C for 30mins. If making bread rolls, bake for 15mins.

Note – Bread improver can usually be found at the supermarket. If you can’t, you can substitute it with soy flour.

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Easiest bread recipe ever!!!

I was looking for a recipe for rye bread and came across the easiest way to make bread – no kneading.  It tastes lovely too.  The recipe calls for caraway seeds, but after my first trial, I decided not to add these.  With or without – it tastes pretty damn good!  I found the recipe at the following site…

http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/

Rye Bread

3 cups lukewarm water

1 & 1/2 tablespoons yeast

1 & 1/2 tablespoons salt

1 & 1/2 tablespoons caraway seeds, plus extra for sprinkling

1 cup rye flour

5 & 1/2 cups bread flour

Mix the yeast, salt and caraway seeds with the water in a large bowl.  Mix in the remaining dry ingredients without kneading.  Cover with a towel and allow to rest at room temperature for about 2 hours.

At this point, cover with plastic wrap and place in the fridge overnight – comments on the blog suggested that leaving it overnight, rather than baking straight away provided the best results…

Dust the surface of the dough with flour and cut off 1/4 of the dough.  Dust the piece with more flour and quickly shape it into a ball.  Elongate the ball into a oval-shaped loaf.  Allow it to rest and rise on a floured surface for 40mins.  Preheat the oven to 220 degrees C and place an empty roasting pan on the bottom shelf.  Leave the pizza stone in the oven to preheat.  Spray the top of the loaf with water and sprinkle with extra caraway seeds.  Using a serrated edge knife, cut a couple of deep slashes across the loaf.  Pour 1 cup of hot tap water into the roasting pan and immediately place the loaf onto the pizza stone and close the door.  Bake for 30mins.