Jan 30, 2011

Easy White Bread with Pumpkin Seeds.

Would you believe it? I baked my own bread! This will take some time getting over. Here's the proof.

It was just right. Crisp crust, dense but fluffy inside. I may never buy white bread again. Not when I have a fresh, cheap, easy and healthier option that tastes way better than store bought ones. Bread was always a bit intimidating but this was almost too easy. My mother in law passed me down her old Kenwood mixer. I am gonna make that kneading hook work like it has never before in its rather long life. 30 years is a bit long for an electronic gadget to live right? But it works like a dream.

Ingredients. Makes almost a kilo- 950 gram bread.

  • 500g white flour, plus extra for dusting
  • 2 teaspoon salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water 
  • Handful pumpkin seeds (Optional) 

  1. Mix flour, salt and yeast in a large bowl. Make a well in the centre, add oil and water . Mix well. Add 1-2 Tbsp more water if the dough seems a bit stiff. (Whole-wheat flour needs more water) Tip on a lightly floured work surface and knead.
  2. Once the dough is smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight. Tip- to check if dough has been knead well, poke a finger in the dough. The impression should stay for a while. Dough should not rise back immediately.
  3. Line a baking tray with baking paper. Knock back the dough gently till some of the air from the yeast escapes and mould into a ball. Place it on the baking parchment and let it rise again for another hour till doubled in size. (Don't worry too much if it doesn't double exactly to proportion)
  4.  Heat oven to 200 Celcius. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown. The loaf should sound hollow when tapped underneath. Cool on a wire rack. 
    Time saver tip: Let the dough's first rising be done overnight in the fridge for a deeper flavour.

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