
As part of my new year / new projects enthusiasm I made bread last night. I was inspired by the friends we stayed with over new year, who make delicious bread, and also by Kristen (her lovely blog is always full of ideas).
Previously I've had mixed success with yeast baking. Pizza bases and foccacia have turned out well. Hot cross buns and the supposedly foolproof no-knead bread not so much. And my attempts at sourdough in Tokyo were a disaster, I never got the starter to start and it kept either exploding or going mouldy.
But this recipe, from Stephanie Alexander, was great. I got to use the processor, and it makes two good sized loaves with minimum fuss. Mine look a little wonky, but we can work on that (and besides, it's "rustic", right?)
Mark and I ate some with dinner last night, and it's still good today.
The recipe is:
800g "strong" white flour
200g wholemeal flour
(I didn't have this, and so just used 1kg of regular white flour. I plan to pick up some wholemeal next time I'm at the shops)
1 tablespoon dry yeast
2 tablespoons olive oil
1 tablespoon salt
600ml lukewarm water
Mix all ingredients in a processor with a dough hook for about 10 minutes (or 20 minutes by hand), until well mixed and smooth not sticky.
(My processor jammed up after about 5 minutes and refused to continue, but this didn't seem to affect the bread)
Divide in two, put in two oiled bowls, cover with a tea towel and leave to rise until doubled in size (about 1 hour)
Knead again for a few minutes until knocked back to original size. Shape into a cigar shaped loaf and leave to rise again for about 30 minutes, covered with a tea towel. Meanwhile, heat the oven to 220C with a baking sheet in it.
Transfer loaves to hot baking sheet and bake for 20 minutes. Then turn them over and bake for another 5 minutes. If you knock them and they sound hollow they're done.
Cool on a wire rack, or eat warm with butter.