07 September 2011

Homemade bread

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I found this great recipe for easy homemade bread. You mix the ingredients and leave it for 2 hours. No kneading. Then you keep the container in the fridge and take out dough to bake whenever you want. It's supposed to keep for up to 2 days. I tried it the other night. You should refrigerate the dough overnight after the first 2 hours, but I couldn't wait any longer and baked one roll right away.

 
I used white bread flour from Eureka Mills. It is stone ground and much better than regular over processed flour. The dough will rise dramatically after the first 2 hours. It will collapse again in the fridge and only rise when you bake it.

I brushed the dough with olive oil and sprinkled it with sesame and sunflower seeds. It is meant to be baked on a baking stone, but I don't have one, so I just used a regular baking tray lined with baking paper.


My delicious freshly baked roll.


I had it with some fried plum tomatoes and red bell pepper and this easy Home-made apricot chutney.



This is a very easy recipe and the results are amazing. The flavour of the dough is said to develop over time, so I look forward to the next time.

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