| The Breakroom > The Water Cooler |
| Bread |
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| AussieJimG:
I'm always ready to share somebody's happiness Norman, and this is a good place to do it. Thanks for sharing. Jim |
| NormanV:
Don, I am happy to share the recipe, it is very basic. Add one packet of dried yeast to tepid water with a spoonful of sugar, leave for 20 mins. 500g bread flour lump of fat (marg or lard) 1" cube 1/2 teaspoon of salt mix in food processor until fat is incorporated Add 300ml of water with yeast whilst still mixing Continue until it forms into a single lump of dough. Leave for one hour to prove. Knead by hand for 5 mins. Place in loaf tin, leave until risen to top of tin Bake 35 mins at 220 degrees C I always make 4 loaves at a time. I mix 2 batches with white flour and 2 batches with wholemeal. I knead, by hand, the sunflower seeds approx. 200 gms. into the white batch before proving. The second kneading mixes the brown and white dough to give a marbled effect. For a variation I sometimes use 1 teaspoonful of hot chillie powder per loaf in the original mix and leave out the sunflower seeds to make a delicious hot chillie bread. Has anybody any interesting variations that I could try? Norman |
| raynerd:
yummmmmm Chili Bread - madmodding to the extreme! :proj: |
| Arbalist:
Well done Norman, thanks for posting. I'm rubbish at making bread but I still keep trying every now and then! |
| BaronJ:
Hi Norman, Many years ago, I remember, as a child, my Mum used to keep back a portion of the bread dough and then use it in the next mix ! Not that I've any clue why she did that. Your recipe reminded me of it. |
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