Fed up with going to the supermarket finding empty shelves where bread should be I decided to try making my own bread. My first research point was my mother, as we used to make bread with her bread maker when I was a kid.
Bread is made up of three ingredients (yes it’s amazing to realise how many preservatives are in our commerical bread).
Yeast
Bread flour
Water
As homemade bread has no preservatives, it will only last a day or two. Normally we use our day old bread for toasting and brushchetta.
When you’ve bought your bread flour or bread mix, read the packaging thoroughly! Different brands will have different recommendations regarding the quantities of ingredients to make the best loaf. I was slightly disappointed that one recipie was not going to fit all brands of bread flour.
As I also found (see post Tips for Bread Making), it is vital to have accurate measurments. My first loaves I made without kitchen scales and I was trying to convert cups to weight equivalents. If I read the packaging more thoroughly for information my measurements would have been accurate and my bread less dense.
If you have a bread maker (and the instructions) read carefully as different bread makers will also have their suggestions on brands of flour to use and quantities of ingredients. This sounds tedious but once you have this information your bread will be so much better.
Step 1. Measure and put yeast in bowl.
Step 2. Measure and add bread mix/flour
Step 3. Measure and add water
Step 4. Mix together and knead until all ingredients have come together in a smooth dough. The dough should spring back gently when you touch it. It will take a few minutes of kneading, warning your arms will develop muscles.
Step 5. Cover the dough and let proof (rise) for about 30-45mins, until the dough has doubled in size.
Step 6. Knock the dough back (knead).
Step 7. Cover the dough and let proof for another 30mins.
Step 8. Shape into desired loaf and let proof 30mins.
Step 9. Cook in a moderate (180 degree celcius) oven for about 30mins. When done the bread will sound hollow when tapped.
Step 10. Let bread cool on cooking rack-then EAT!
(Using this basic formula you can make dinner rolls or any other loaf you like.)
The photo above was the successful result of my labor and it was the gift that kept on giving, as 1-2 days later when the bread was becoming stale I sliced my rolls up, put them under the grill cover in a light sprinkle of olive oil and salt and they came out a lovely golden brown color and were crispy in texture (unfortunately they got eaten too fast for me to take any pictures). The slightly salty and crispy bread slices became the perfect dipping implement for my homemade/homegrown basil pesto. Delicious! It reminded me of the snack I’d enjoy at a local hangout with my friends in my last home, Toasted Turkish bread slices served with a sun dried tomato pesto, olive tapenade and a chunk basil pesto. Yum yum yum!
