I have made this bread about 4 to 5 times this month. I made two loaves at the time and must admit the result is rather good and I improve with time. Yes, my kneading technique makes me, almost, feel like a professional baker.
This recipe makes 2 loaves and I use the American system for quantities for this recipe
- 1 cup of warm water
- 2 tsps. of instant yeast
- 5 ½ cups of plain flour
- 1 cup of milk
- 2 tbsps. of melted butter
- 1 tbsp. of salt
- 2 tbsps. of sugar
- In a large bowl add the yeast and 2 tsps. of instant yeast and let it stand for 10 minutes until the yeast has totally dissolved.
- In a jug mix the milk, melted butter, sugar and salt and add it to the yeast
- Add and mix the flour to the bowl one cup at the time
- Tip the dough on a floured surface and mix, for at least a good 10 minutes and the dough until is smooth
- Form the dough into a ball and put it in an oiled bowl. Cover the bowl and let the dough rise for a minimum of one hour or more until it double in size
- Remove the dough onto a floured surface and knead it again for about 2 minutes. Cut the dough in half, form two balls and let it rest for about 20 minutes
- Oil two rectangular moulds
- Shape the two balls into thick long rolls and place them inside the moulds. Cover the moulds and let the dough rise for one hour or more. It should double in size
- Cook in a 200 Celsius oven for 40 minutes. Let the bread cool a little before un-moulding.
There is too many recipes for making brown bread. I like this one for the rustic look and the taste.
By the way the brown flour looks unrefined and rough. Yes, it tastes very, very good. Continue Reading
One of the last post I read was on making puff pastry from Stefan’s Gourmet Blog then, while in Arusha, Tanzania, I met a French Pastry Chef new to Tanzania telling me that she was unable to procure a flour good enough to make French croissants. Yes, obviously, French croissants are made of puff pastry. By the way, she made a gâteau of mille feuilles for me, again made with puff pastry, a real pleasure. Continue Reading
Well, it is bread and almost round so let’s call them bread rolls. At time, but rarely, the mood strikes me to make bread. Actually, I wanted bread rolls to eat with my broccoli soup. I made a small design on the bread, with a scissor, to make them pretty and used sesame seeds for added flavor and decoration. Also, if you are creative you can mix the dough with herbs, add cheese or other type of seeds on top of the rolls.
It is fun and rewarding to make bread. Continue Reading
Yes, you can make a cake out of a vegetable. You already cook savory dishes with fruits, the tomato is a fruit. I use a silicon baking pan. It does not need greasing and all cakes slide out easily. However, a tin pan must be lined with a greaseproof paper. By the way, a small kitchen scale and measuring cups or spoons always comes handy when baking. Check my Kitchen Essentials. Continue Reading
With garlic everything taste good. It is very true with garlic bread. Garlic bread with pasta or an Italian dish is fantastic. I get emotional when garlic bread is served on a table. It puts me at ease when I enter my comfort zone. There is many recipes for garlic bread so here is how I do mine. The quantity is according to the amount of garlic bread you want and how strong you want the garlic to taste. The choice is yours so go ahead and be creative. Continue Reading