Our Daily Bread | Crail Food Festival







RECIPE! Love the aroma of a freshly baked loaf? Stocked up with flour and yeast? Make your own #bread! If you’re put off by all the kneading and waiting, try this speedy 1 hour recipe, submitted by one of our team. This isn’t the light, airy kind you'd use for sandwiches. Instead, it’s a rustic, hearty loaf, best slathered in butter, dunked into comforting soup, served with a slab of cheese, or as a bruschetta topped with tomatoes and drizzled in olive oil. Also, it can be fun to let little ones help make this….⁣⁣
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INGREDIENTS⁣⁣
400g bread flour - I like to mix brown and white. ⁣⁣
1 x sachet of easy bake yeast. ⁣⁣
1 x tea spoon of fine salt. ⁣⁣

STEP 1⁣⁣
Mix dry ingredients in a big, clean mixing bowl.⁣⁣
Add hand-hot water, a little at a time, mixing with one hand until you bind everything into a wet - but not too wet - dough.⁣⁣
It should only take a few seconds and by the time you’re done, most of the dough should slide easily away from your hand.Hope that make sense...⁣⁣
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STEP 2 ⁣⁣
Cover bowl with a tea towel. Leave for 10 minutes. ⁣⁣
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STEP 3⁣⁣
Lightly oil a work surface with olive oil. ⁣⁣
Tip out the dough onto work surface. Knead for about 20 seconds until the dough is a smoother ball. Leave a moment.⁣⁣
Wash, clean, and dry your bowl. ⁣⁣
Lightly coat bowl with olive oil. Return dough to bowl and leave under a tea towel. ⁣⁣
Let it rise for about 25 mins, or until needed. The longer you leave it, the more it will rise and lighten.⁣⁣
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STEP 4 ⁣⁣
Switch on oven to high - approx gas mark 8 | 230 degrees celsius⁣⁣
Tip your dough into a loaf tin or shape onto a baking tray. The loaf tin option is easiest for creating a nice shape.⁣⁣
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STEP 5⁣⁣
When oven is hot, slash top of dough, 3 times for luck. Sprinkle over some oats or a pinch of bread flour.⁣⁣
Put in oven and bake for 22 minutes.⁣⁣
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STEP 6⁣⁣
Empty your loaf onto wire rack - it should not stick when being removed.⁣⁣
Knock on the bottom of your loaf, if it sounds hollow, it’s done. ⁣⁣
Leave the loaf for at least 30 mins before slicing - don’t skip this part!⁣⁣
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Best served on the first day. If you have leftovers, it’s lovely for toast, or slice and freeze. ⁣⁣
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Enjoy!


Post originally written for Crail Food Festival

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