My bread making adventures started when I was a teenager, after attending a one-week pastry/baking demo with an instructor from the Salem baking institute. I have still got the little book from the demo, with a torn yellow cover page, but with the recipes inside still intact.
After that session I eagerly tried most of the recipes from the book, but the trouble started when I came to the bread section – I still remember the kneading process… In the end I managed to pull it together to shape, and baked it in the oven. It looked like bread but my brother was the only one who had the courage to try it!!! I have to admit, he was my guinea pig in those days… He still teases me saying – ‘Your first bread! It was the toughest I ever tasted!’
These days I know bread is one of the simplest things to make and what you need is time and lots of patience…Once you taste the fresh home made bread it is hard to resist making it again!
- Dry yeast-6g
- Sugar-20 g
- Luke warm water-200-250ml
- White bread flour-150 g
- Whole meal bread flour-150gm
- Milk powder- 1 table spoon
- Salt- 6g
- Butter- 20 g
- Dissolve the yeast and sugar in lukewarm water and leave for ten minutes to ferment.
- Mix the flours with salt and milk powder, make a well in the middle of the flour mixture.
- Add yeast mixture and soft butter, mix together to get soft dough. (Adjust the amount of water if necessary- the amount of water you need to add depend upon the flour as some flours absorbs more liquid.)
- Knead for 20 minutes until the dough is elastic and smooth.
- Cover the dough with a wet cloth and leave to prove until the dough is double in size. (It takes about 40 minutes to 1 hour depending upon the room temperature)
- Knock the dough down to remove all the air and shape it into a neat ball.
- Place the dough ball in a floured wire basket or bowl, cover with a wet cloth and leave it in a warm place until it has doubled in size.
- Tip it out to a baking tray and bake in a preheated oven (190 degree centigrade) for 30-35 minutes or until golden brown. Cool on a wire rack.