I am still busy focussing on my bread success, and repeating it… and just continuing to ignore the four jars of ‘Smoky Mountain Strawberry Jam’ that are sitting on my kitchen windowsill. For some reason I just can’t bear to throw them out, yet there is no way anyone is going to eat them… But I was busy ignoring that wasn’t I.. so back to the bread.
After I posted my bread success, I had lots of comments and emails asking me for my bread recipe. It’s taken me this long to post it because um… well… it’s like the most simple recipe ever! It’s from the taste.com.au website, and I barely modified it at all…
Basic White Bread
500g (3 1/3 cups) plain flour – I used half bread flour and half normal flour cause that’s what I had
2 tsp (7g/) dried yeast
1 tsp salt
375mls (1 1/2 cups) lukewarm water
Check out the web site for detailed instructions because I kind of cheat a little and can’t tell you exactly what I did to make the last few loaves of bread so much better than all my failures in the past.
I mix my ingredients a little bit in the bread maker bowl thingy, then set it to dough so it mixes, kneads and does the first rise for me. Then I dump it out, punch it down, cut it in two and set both halves in the bread tin. I give the top a light spray with olive oil and over it with a damp tea towel.
If it’s a cold day (like today) I don’t even bother to try to make a loaf bread unless the fire is on (we are making Naan for dinner instead – no tricky second rise). If the fire is on then the tin goes on a wooden chopping board on top of the wood fired heater. If it is a nice warm sunny day it goes in a sunny patch in the kitchen and I keep checking and moving it to follow the sun. Then I wait…
It seems to take about 45 minutes for my bread to rise up to the top of the tin (it is a high sided loaf tin) and then I very carefully and gently put it in a hot oven – which I have preheated to around 200. Oh and right before I put the bread in I put a cup or so of cold water in the cast iron pan that lives in the bottom of our oven (no storage in our kitchen) because I read somewhere that steam in the oven is good for the crust?
You see really I have no idea what I am doing… I am quietly sitting here waiting for my good run on bread to finish as abruptly as it started. So really you probably should ignore all the stuff I just said about making bread and go read this post at Blue Yonder I’m sure you’ll have much more better bread if you do!