Ah! the aroma of home baked bread! I have always shied away from baking bread the old-fashioned way, preferring to buy it from the bakery in our area. But a few days back I decided to take the plunge…and I am so very proud and glad that I did. That doesn’t mean that im gonna knead my way to all my bread requirements. All I’m saying is that it was very fulfilling in a i-didn’t-expect-it-to-turn-out-like-bread-at-all way. In fact I didn’t expect anything edible at all!
Although this 6,000-year-old process hasn’t changed much since Pasteur made the commercial variety of standardized yeast possible in 1859, all our modern electrical gadgets have undoubtedly helped simplify and quicken the whole process. Still the process remains rather time-consuming and a bit tiring (all that kneading and punching is really good exercise) but it is definitely something I want to try again. The version of bread I have baked is called Twirled Herb Bread. I got the recipe from a book called ‘Breads to Go’ that I found lying in my cupboard. So here goes…
2 ½ cup all-purpose flour
1 ½ cups whole wheat flour
13 grams fresh yeast
1 tbsp sugar
2 tsp salt
4 cloves garlic, chopped finely
3 spring onions with greens, chopped
2 tbsp coriander leaves, chopped
4 peppercorns, crushed
15 grams butter
In a small bowl mix ¼ cup of warm ( not boiling) water with the yeast and the sugar. Stir and keep in a warm place for 15 minutes to froth. If it does not froth then discard and try again.
Sift the flours and the salt into a large mixing bowl. Pour in the frothy yeast and approximately 2 cups of water (add water gradually, you do not want a gooey paste).
Knead the dough on a lightly floured surface until smooth and elastic. Cover with a damp cloth and leave covered for about two hours until it doubles in size.
Punch back the swollen dough and add the minced garlic, spring onions, coriander leaves and the peppercorns. Knead well for a few minutes.
Next, divide the dough into two equal portions and roll each using your hands into cylindrical shape. Twist both the rolls to get a spiral shape. Now cover both these rolled dough’s with a damp cloth and wait until they double in size, 30 minutes or so.
Place the rolls on a greased tray and bake in a preheated oven
at 200 C for 35 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Transfer to a wire rack and let cool. Voila!!! Your very own home baked bread is ready!
Since this months theme for the Sunday Snacks Event is Bread(what a coincidence) I am submitting this recipe. The event started by Hima of snackorama is being hosted this month by priya. Her fantastic blog has more details of the event. You can click here to read more.