Bread Winner

2 Feb

I love love love bread! There’s nothing better than the smell of a freshly baked loaf to accompany your meal. I have recently been watching Britain’s Best Bakery on tv and they concentrate a lot on the different varieties of bread you can make so I thought I would give it a go.

I haven’t been able to leave the house of late due to my foot injury but on Friday evening I didn’t mind because I got to cook tapas!

There will be another few posts to follow on what I made but first things first, the bread!

INGREDIENTS
350 grams of whole wheat flour
1 tsp quick action yeast
100ml warm milk
1 tsp baking powder
6-8 tomatoes, mashed (you can use tomato purée as well for ease)
1 bulb garlic, crushed to rough paste
1-2 tsp mixed herbs
1-2 tbsp extra virgin olive oil
Salt to taste

METHOD
Preparing the dough…
1. Mix the yeast in the warm milk and keep it aside for 10 mins, by then the yeast would have started to react and bubbled.

2. Sieve the whole wheat flour, the baking powder and salt in a large mixing bowl. Mix in chopped tomatoes, herbs and crushed garlic.

3. Make a small hole in the centre and add yeast which should be dissolved in the milk along with the olive oil and start to mix them well. Slowly start adding water as and when needed and form smooth, pliable dough.

4. Cover the dough with a table cloth and let it rest for around an hour or until the dough starts to rise and doubles in size.

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Baking the bread…
1. Preheat the oven at 220 degree C.
Line a baking tray or loaf tin with some parchment paper and grease the paper with some butter.

2. Transfer the dough into centre of baking tray and shape it however way you wish. If you are making baps or rolls they will not take as long to cook.

3. For some detail I used a sharp knife to score the top of the loaf and dusted it with plain flour before putting it into the oven to cook.

4. Place the baking tray in the bottom of the pre-heated oven and bake it undisturbed for 35-45 mins. The bread should be baked well and the surface should turn golden brown in colour.

5. Place the backed bread on cooling rack and let it cool for 15 mins before slicing.

6. Enjoy!

My tip… I fried some halloumi cheese to have with mine!

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