Sunday, 22 July 2012

Bread making part 2

I have been experimenting with the bread recipe I posted last time.  I recently added cinnamon to the dough.  If you love cinnamon like I do, it is a nice added flavour to the bread.  If you cut the slices ticker you are able to put it in the toaster.  I toaster a couple of piece of the cinnamon bread and it was better than eating it not toasted.  I had the toast with Earth Balance buttery spread, however, it will be great with jam.
I have also been making two loafs at a time.  I make the dough and then before the water is fully absorbed.  Once the dough it separated I add different spices to the two balls.  This way I have some variety in flavours and I don't have to make the bread as often.  Two balls fit onto one pan and the cooking time is still 40 minutes.

Till next time!


Saturday, 14 July 2012

I am unable to eat yeast right now.  As a result I decided to look into making my own bread instead of buying it.  I like this recipe because it is plain and you can add different spices.  Adding rosemary and garlic powder to the dry ingredients makes a great tasting focaccia type bread.  I also added flaxseeds for extra nutrition.  It is a little more dense than yeast bread, but the versatility is amazing and means you will never get bored.  It is also great because you know what it is in it, plus the best part it is super easy and uses things you are likely to already have in your house.

3 cups whole wheat flour 
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup liquid (water, alternative milk or a mixture of both)
1/4 of fat (oil, melted "butter") -I used olive oil

1. Mix dry ingredients in one bowl
2. Mix liquid ingredients in another bowl
3. Mix dry and liquid ingredients together until combined. Do not over work the dough. Dough should be moist not sticky, it could take a few minutes for the flour to absorb the liquid
4. Oil hands and place the dough onto baking sheet and make into a ball or oval
5. Score lightly the surface in diamond or "x" shape (to prevent splitting of the crust)
6. Bake at 400 degrees for 40 minutes

I also decided to use it as a replacement for pizza dough by adding basil and summer savory to the dough.  It doesn't roll out instead use flour to push it out into a pizza dough shape.