Wednesday, October 29, 2008

My Bread

I've baked bread about 4 times in the last months or so. I guess its not as hard as i thought it would be. Ok so sometimes it doesnt come out so perfect but still its edible... and seriously it never turned out BADDD. I still need to buy proper baking trays... i use the disposable type. I dont think it distributes the heat well... so the top cooks fast and the bottom remains white. I usually have to remove it from the pan and flip it over and bake it an extra 10 mins or so.

If you havent tried baking bread. I think you really should. Try it. Even if its just once. The basic recipe i started out with can be found here Fabulous french bread

Here is my version.
Makes 1 big loaf

* 1 1/4 - or a little more, mugs warm water (warmer than room temp)
* 1.5 tsp sugar
* 1 tsp salt
* 1.5 tablespoon olive oil
* 3ish mugs flour - approx 500gms (i mix half white with whole grain/wheat)
* 1 packet instant dry yeast
* flour (for dusting counter top)
* 1 egg, beaten lightly (to brush top of bread)
1 tsp total of any of these combined rosemary/oregano, basil, thyme, sesame
Half tsp garlic powder


Pour warm water into a large, warm mixing bowl.
Stir in sugar, salt, oil, flour, and yeast. (if its too soft, add a tbs of flour or if too dry a little warm water.
Mix well for about 2 mins. Add herbs and mix lightly.

Allow dough to rest 10 minutes; then stir down.
Repeat 3 times.
Remove from bowl onto floured surface. Knead lightly. Flatten and roll up into desired shape - i usually place into baking pan, but i guess you could just shape it into a roll and onto a lightly greased tray ala frech loaf. Keep in a warm place cover with teatowel - I store it in a lightly preheated oven, cause its about 18C here) - be careful not to have the heat up too hot or else it either will rise too high/ quickly or.. who knows.. I guess a good temp is if you have a room temp of 30-32C, it good enough. Dont do silly tricks like the oven thing like i do.

Leave it to rise for about 40 mins. (it should double in size - at least)
Cut a few slashes on top and brush with beaten egg. optional sprinkle with sesame
Bake in preheated oven 210C for 10 mins. Then lower heat to 175C and bake for 20-25 mins (if its in a small french loaf shape it may take less than if it was in a baking pan). Check regularly. I usually have to remove from tin and flip it and bake the bottom for another 5-10 mins. Make sure its nice browned all around.

Remove and leave to cool. Remove from pan to cool and let it air... cover with teatowel.


Otherwise known as Jen said...

Great tute...what, no piccies? :D

AL said...
This comment has been removed by the author.
AL said...

My phone doesnt connect to this new pc for some reason (cant load the driver). but i can use yiannis' phone.. hang on. i have half a loaf left.
it was the 2nd loaf that i put in the freezer and now its defrosted.
:) not sure if it looks as good as fresh baked.
Update: ok took some photos... will ask yianni to dload them as soon as he gets back from walking the dog!