So today, I got home from cleaning. Decided to make some bread. Even though I'm still "banned" from playing with flour - due to my allergy to flour and asthmatic condition as a result.
Flour Recipe:
4 cups of White Flour.
1 Teaspoon of salt
1 teaspoon of sugar
2 tablespoons of dried yeast
3/4 cup of cold water
2 tablespoons of oil
3/4 cup of boiling water
** more oil, eggs (I used 3 for 2 loaves worth) and water for the Egg wash topping.
1. Combine the flour, sugar, salt and yeast in a large bowl.
2. Add cold water and oil then the boiling water.
3. Stir to a smooth paste, let it stand 2-3 minutes.
4. Turn it out onto a lightly floured surface. Knead the dough until it is smooth and elastic or it bounces back to a light touch.
If the dough is still sticky, add some more flour.
5. Put dough back into the bowl. Leave in a warm spot until the dough has doubled in size.
6. Knead dough again on a floured surface.
7. Divide dough and put into a lightly oiled loaf tin (or muffin tin if making large rolls).
8. Leave in a warm place until the dough has risen again.
9. Heat oven to 140'C. While it's heating up, crack the eggs into a bowl, add water - apply to the loaf top and the tops of the rolls.
10. Bake at 140'C for about 30 minutes. (Rolls take about 25 minutes).
11. Turn onto a cooling rack, leave to cool uncovered.
When cool, put into paper bags. Will last around a week or so. (We normally eat them within a few days).
Some photos: During and After baking:
(Each one is a whole recipe worth, I repeated it twice).
Rolls in a muffin tin.
A large loaf.
The baked rolls.
That loaf, again.
The rolls again. I'm not sure how I will get them out of the tin they seem pretty stuck!
Nothing a run around with a knife won't fix.
No comments:
Post a Comment