Wednesday, 29 February 2012

BREAD


The recipe I use, is the same I use for pizza. Manitoba flour is really great for bread making, the results you get are not even comparable to the ones you get using plain flour. The bread is much softer. You can "personalise" your bread using sesame or poppy seeds, olives, oregano, sun-dried tomatoes...and you can shape it as you like. The results are really amazing!!


500 gr strong white bread flour o Manitoba flour
1 sachet dried yeast (7 gr) or 2 teaspoons dried yeast
1 teaspoons sugar 

10 gr salt 
250 mls water 
3 tablespoon extra virgin olive oil


Pour half of the water in a bowl with the yeast and the sugar and stir to dissolve, then leave to rest in a warm place for ten minutes. Pour the other half of the water in a second bowl with the salt and stir to dissolve.

Sift the flour into a large bowl, make a well in the centre and pour in the water with the yeast and that with the salt. Add also the olive oil.

Mix to form a soft and slightly sticky dough. Add some water or some flour if you need it, until you have achieved the correct consistency.
Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.

When finished, put the dough inside the bowl dusted with flour (remember that it has to be large, as the dough will double in size) and cover with a dishtowel. Set aside in a warm place (20 degrees) for 2-3 hours.

Once the dough has risen, it needs to be knocked down by simply punching all the air out of it with your fist; the dough will be brought back to its original size. Now, if you have time you can shape the bread and let it rest for another 1/2 hour; otherwise, if you are in a hurry, you can create your bread, then put it in the oven at 250 degrees for about 10 minutes or until golden.

Serve warm and enjoy your success!!!!

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