Hello! I am back from New York…you probably didn’t even realise I was missing! New York was incredible and I shall dedicate a post to it shortly however today is all about this month’s Random Recipes hosted by Dom at Belleau Kitchen with the theme of bread.
I was pretty upset that I got a recipe from the Mary Berry baking book. I’m really not an avid fan of hers and the reasons are these: In this same book is a carrot cake; a carrot cake which has more bananas than carrot in. It tastes like banana. It also has a battenburg recipe which contains ground rice. I made this battenburg for the first ever CCC meeting and I remember it having a very distinct bite to it. I haven’t made anything else from the book since making both of these failed cakes but I have kept it as it was the first gift Mr LTT gave me.
I’m happy to say it was third time lucky for Mrs Berry’s Baking Bible and the loaf was a great success – it rose really well and tasted delicious. I made sure that I got the water to the ideal temperature using a thermometer and returned an hour and a half later to that gorgeous yeasty smell and a perfectly proven loaf. We had ours with some spatchcock chicken (is there any greater food combination than bread and chicken?). I really enjoyed making ths – I haven’t made any myself for ages but there’s something so therapeutic about kneading bread!
- 350g strong white flour
- 2 tsp instant yeast
- 1 level tsp salt
- 20g butter, melted
- 225ml warm water (28°C)
- milk to glaze
- Grease a 20cm/8″ round cake tin (pref springform) and set aside.
- Mix the ingredients together either using a dough hook or stirring together in a bowl until a dough is formed.
- Flour a work surface then turn dough out onto it and knead for 5 minutes.
- Transfer to an oiled bowl and cover tightly with clingfilm so no air escapes. Leave in a warm place for 1 to 1.5 hours until doubled in size.
- Tip onto a lighlty floured work surface and knock back gently for 5 minutes. Divide the dough into 12 evenly sized balls (I used scales to measure). Arrange the balls into the tin so they are snug and leave to prove in a warm place for about 30 minutes until doubled in size.
- Pre-heat the oven 220°C/200°C fan/390°F/Gas Mark 7. Glaze the loaf with milk, then bake for 20-25 minutes until golden on top and well risen. Once done, remove from the oven, leave to cool in the tin for 5 minutes then remove from the tin and cool on a wire rack.