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This is a bread recipe that I've adapted to suit my likes and dislikes. I added in herbs for flavor and olive-oil to smooth the texture. Crunchy on the outside and soft within, this bread is perfect for a lunch-time snack. With little effort or expense, you can make this bread within two hours, depending on preference.
Equipment
Large mixing bowl
Wooden spoon
Medium sized tin
One (working) oven
Ingredients
Random amount of flour
One and a half spoons of sugar
Half a spoon of salt
One packet of yeast
Mixed herbs (optional)
Luke-warm (hand-hot) water, one glass
Spoon of olive-oil (optional)
Method
First, pour any amount of flour into a mixing bowl.
Add in the yeast, sugar, salt, olive-oil and herbs
Mix well with a wooden spoon
Make a well in the center and pour a small amount of the luke-warm water into it.
Stir and add more to collect the flour around the edges.
Kneed the dough. (Stretch, twist, pull, squash. Stretch, twist, pull, squash)
Grease the tin. I prefer to use flour but butter, lard or margarine will do just as well.
Press the dough into the tin. With a knife, make a shallow cut along the dough.
Leave to prove in a warm place for 45 minutes to two hours.
After it has doubled in size, sprinkle with a generous handful of flour and turn on the oven to 200 degrees Celsius.
Cook for 20 minutes then lift the bread out of the tin and turn over. Bake again for 15 minutes.
Allow to cool.
Eat with butter or your favorite sandwich filling!
Author's Note: This will work great with brown or wholemeal flour. Don't expect it to rise so much as wholemeal flour is heavier. Try 3/4 wholemeal and 1/4 white if you want a lighter texture.
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