Everyone likes smell of freshly baked bread! There is a joy in biting crunchy, warm loaf. It is a pleasure when you share something that you made with your own hands with someone who lives with you. Homemade bread tastes better and it is rich in nutrients. You can customize your recipes and add more fibre or make it gluten free. Baking at home is more more economical and satisfying.
This recipe is simple. Before you start mixing, it is important to proof the yeast.This step ensures that yeast is alive and ready to create carbon dioxide that gives bread those air bubbles. Kneading develops gluten in bread and gives the texture and structure. Proofing needs humid and warm environment. This encourages dough to expand. Always bake in preheated oven and placing a pan of water on the bottom rack gives it great crunchy texture. Homemade bread lasts between 3-4 days and you can always freeze it (up to 3 months in freezer).
Egg wash gives bread golden and softer crust. Milk wash in the last few minutes gives glossy brown, soft crust. You can also brush it with oil or water and roll it in seeds. Oil softens the crust and water keeps it crispier.
Ingredients
• 800 g of all purpose flour
• 520 ml lukewarm water
• 50 ml olive oil
• 1 tsp of sugar
• 2 tsp of yeast
• 2 Tbsp is salt
• olive oil and water for brushing
• 2 Tbsp of Flax seeds
• 1 Tbsp coarse Sea salt
Method
• Warm up the water to 110F ( if you go warmer you can kill the yeast)
• Dissolve yeast and sugar in 100 ml of warm water and let it rise for 10 minutes
• In a large mixing bowl add half the remaining amount of water and gradually add 400 g of flour,
keep mixing alternatively adding water and flour, add 50 ml of olive oil and mix until dough pulls away from the sides of the bowl. Keep mixing the dough on medium speed for 3-4 minutes
• If you do not have mixer, turn the dough out from the bowl onto a floured surface to kneed. Press into the dough with heels of your hands and push away. After each push, rotate the dough 90 degrees.
Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking
• Let the dough rest in oiled bowl, cover with cellophane
• Let it rise n a warm place until the doubles in bulk, about 1-2 hours
• Preheat the oven to 375 F
• Place the dough on slightly oiled surface and shape it punching down with your fist gradually adding salt and briefly knead out air bubbles
• Cut the dough in half and shape into two loafs (rolling it in)
• Place it in oiled pan/ baking sheet
• Let it rise for 10-15 minutes
• Brush it lightly with oil and water, sprinkle with Flax seeds, coarse sea salt and lightly dust with flour
• Slash the top lightly with sharp knife and create desired design
• If you want to be more creative, take some of the dough before you shape it and use to decorate with small braids. Imagination is yours!
• Rest for 10 minutes
• Meanwhile, place roasting pan on the bottom oven and fill with 1” water
• Bake at 375F for about 45-50 minutes until loaves are golden brown and sounds hollow when tapped. Rotate the pan after 25 minutes
• Cool for 30 minutes before slicing
Comments
Post a Comment