Organic gardening, using water wisely, local fare, slow food movement fan, reuse, recycle, reduce waste spending and needs.Cooking from scratch, building up communities. Caring for each other.
Tuesday, 9 June 2009
Bread Making as I can't get into the garden much!
Just wanted to share my bread success with you. It is really delicious, and so easy.
It is a white bread or roll recipe from the Family Circle Favourite Bakery Recipes Book It makes 1 loaf or 10 bread rolls.
3 cups plain flour
1 teaspoon salt
1/2 teaspoon sugar
1x7gm dry yeast sachet (I used 2 teaspoons of loose yeast from lowan which I store in fridge)
1 cup of hot water
2 teaspoons of oil or melted butter. (I used olive oil)
I added several tablespoons of mixed seeds I have. Pumpkin, sunflower, and linseed whole seeds.
1 Mix dry ingrediants including yeast in a large bowl. Combine oil with water. Add to dry ingrediants and beat well. Mix by hand to form soft dough.
2. Turn dough on to a lightly floured board, knead for 10minutes. Place dough in a lightly oiled bowl(I don't do this, I just put into a glass bowl). Brush top with warm water (I forgot to do this) cover with greased plastic film. (I just put a plate over the bowl or a lid if I have one that fits) Leave in a warm place until dough doubles in size approximately 35 mins.
3 Turn dough onto a lightly floured board and knead for 1 minute.
4 Shape dough into a loaf and place in a greased loaf tin 23X10X8 cm deep pan.(I just shape the bread and place on a baking tray).
5. Brush the top of the dough with warm water, ( I forgot to do this) and leave to rise in a warm place for another 35 minutes.
6 Bake in a very hot oven, ( I put my fan forced gas oven to the highest setting pre-heat. Iput the bread into the oven and spray cool water on the sides (not a lot but most bakers ovens have moisture controls and since I have been doing this my bread is so much better. I let it cook for a few minutes and then I spray the sides of the oven again, creating steam. I then let the bread cook.
Recipe says for 30 minutes. To test whether the loaf is baked, turn out of tin, The sides and base should be golden brown and sound hallow when tapped.
To make rolls follow directions 1-4 than divide into 10 pieces shape each into a ball place 5cm apart on grease baking tray. Leave to rise for 20 minutes. Bake in very hot 15-20 minutes. I am eating mine with lovely honey as I type!
I would love to hear feed back on how your bread goes and what you have added to it.
I am thinking of doing some feta and sundried tomato rolls with herbs.
It is going to snow down to 400meter mark tonight, 3 to 9 is our temp range tommorow with gale winds.. so I am so glad we are snug with the fire warming us!
I love where we live. The beautiful island state of Australia, Tasmania.
I aim to produce much of the vegetables, herbs, and fruit that we eat. I also aim to make most of the gifts we give.
I use organic principles and try to minimise as best the foot print we are leaving for the future.
I love to cook,with home grown or with local fresh ingredients that are seasonal.
I am a huge fan of the slow food movement, grow your own, and seasonal cooking. I love to share with people.
Having a laugh is important to me. Life is to short for holding onto negatives.
In fact life is to short to not have fun, laugh and chase your dreams.
Our life is about the simple pleasures watching sea eagles soar, the river, the sunset. The birds, frogs and bugs that abound in our garden.
Simple pleasures that we have created, our home a sanctuary.
I have contentment, joy and a very good life!
I am very aware that not all people experience what I have, and this saddens my heart. We are so fortunate to live in a place that is free, safe and rich!
Please note that all photographs on this blog are my own and are owned by me. Please do not copy or use them without my permission.
The views expressed on this blog are mine, unless otherwise noted and I will always endeavor to acknowledge the source. One exception may be with recipes, as some of these as any decent cook knows come down through family and friends. If I know where the recipe comes from I will provide the source.