Thread: Homemade bread...

I do not have a bread maker although I make most of my bread, well, all of it over the last few months...I must stop it...it is too edible....

hahahahaha

I hear you EeeBees

Nothing like a freshly baked loaf of bread, still warm from the oven, smothered in butter

Num Num Num.

Cheers
Pete

I need to get out and finish off the lawns...

What kind of bread do you make Eebees

@mrs dundee, I make several sorts, but the everyday one which I came up with is

2 tsp dried yeast
200 mls tepid water
2 tsp sugar

put the yeast and sugar in a bowl, add the water and leave until bubbly
add to

3 cups of flour (sometimes I will add buckwheat flour, wholemeal, etc)
1 tsp salt

work well, adding more warm water if necessary. Knead well.
Oil the bowl and leave to rise until doubled.
Knead the dough again and place on a greased tray (I sometimes sprinkle semolina on the tray), cutting slashes across it. Leave to rise again and bake in the oven at 180 until nice and brown. Sometimes I will bake it in a tin.


http://www.nzhuntingandshooting.co.n...focaccia-4758/





Fitascetta
This is a lovely loaf with the melted red onions which is a bit of fiddle but worth it...just perfect for lunch on the patio...



You will need

325g strong flour...00 flour is the best if you can get it
15g dried yeast
half a tsp salt
450g red onions, finely sliced and soaked in cold water for about 10 minutes
50g butter
salt and pepper
olive oil
a sprig of fresh rosemary
1 teaspoon of coarse salt

Drain the onions and place in a frying pan with the butter and cook until they are melted...about 35 minutes...stir occasionally, add salt and pepper to taste.
Meanwhile, dilute the yeast in a little warm water and leave until it froths. *Measure out the flour and place in a bowl with the salt. * Add enough warm water to make a nice dough, knead well and leave in a warm place to double in size, allow about 3/4 or an hour for this.

Back on the range, the onions will be done so remove from heat and cool.

Have the oven at 200 degrees. *Knead the dough lightly, roll into a long sausage and form into a circle, on a oiled oven tray, flattening the top.
Spread the onions on the top and snip over some rosemary leaves and sprinkle on the coarse salt. *Bake for about 30 minutes...delicious warm or cold.

Do you do any sour doe Eeebees?

@veitnamcam, yes I do, but it takes so long...like three to four days...thats allowing for the ferment to work, etc... I will write it up on office word tomorrow evening and post it up.

Aah the sweet smell of fresh bread wafting through the house - Mmmmm

Thanks Eeebees i will try it 1 day soon.

Seems that Eeebees' house is the place to be for wining and dining!

Hi,
I used to work as a baker in Paris and used to make traditional sourdough breads in a 1909 wood fire oven.
That post brings back some good memories:-)
Le Moulin de la Vierge

@Friwi, what wood is burnt in the oven?

Any wood you want. We used reconstituted logs made out of compressed saw dust.
The combustion chamber was below the baking chamber and through a cast iron elbow pipe called gueulard, the flame would warm up the oven for 2 and half hour. Vents on the back of the baking chamber would draw the flame through like a flame thrower!

It is a misconception that certain type of woods bring some flavour to the bread.
Some of those ovens were even converted to diesel burners. It would not have been done if the breads baked in them had oil flavour !