Friday, February 15, 2013

Home Made Bread

Home Made Bread

This is my weekends project, I have made a bread by following recipe from river cottage. It is so easy and I believe all of you may able to make it.

First just go to your favourite bakery shop and ask for bread flour. The cost is about MYR3.50 ($1) per kg.  Fast action yeast for a packet 10gram . For the rest I believe you will have it in your sweet kitchen,

Make sure  you have as below item:
1 kg of white bread flour
a packet of dry yeast 10g
1 tea spoon of salt
1- 2 table spoon of vagie oil (corn oil)
600ml warm water or milk ( I use milk so the bread will be sweet and soft)

So let's play with dough.. hehe

1. Combine the flour, yeast and salt in a large bowl. Add the oil,  then add the water/milk. Stir to create a rough, sticky dough. Make sure the dough quite sticky at this stage – it not splash more water.
2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.
3. When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with wet napkin and leave in a warm place until doubled in size - in the region of 1½ hours.
4. Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a baking tray in to heat up.
5. When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and put in the oven. Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.
Enjoy trying ya.

1 comment: