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Basic Hearth Bread - I always put making bread from scratch into the too hard basket. This rustic loaf changed my mind. www.tinytearoom.com
Our room service server returned to our room with an extra order of grits that the chef inadvertently made and she also brought a side order of this special bread with cheese.
The Cosmopolitan of Las Vegas
3708 Las Vegas Boulevard South
Las Vegas, NV 89109
Regardless of the shopping centre bread stalls in Jerusalem were quite common. I was pleased to note that hygiene regulations were carefully observed.
Hot, golden brown fruit, raisin bread straight from the oven, ready to be eaten, yum!
My recipe for my 2300g sandwich style square loaf as here.
My Recipe
For loaf tin 30 x 12 x 12 cm ( 2300 g dough weight )
Ingredients:
800g Bread flour - sifted
40g milk powder
5g salt
10g Baking powder
15g dry yeast - proven
2tsp vanilla extract
60g unsalted butter - room temp.
100g Brown sugar
50g Castor sugar
2 eggs ( 55g )
400g Dried fruit mix - soaked and drained
Spices to suit:-
1.5tsp cinnamon
0.5tsp nutmeg
0.25tsp cardamom
0.5tsp allspice
0.5tsp cloves
0.25tsp ginger
Warm milk to suit mix abt. 500ml @ 55'C
Method:
In a large bowl, sift flour and add all dry ingredients, mix thoroughly with whisk etc. Not the dried fruit as yet.
Prove yeast with half of the warm milk and a teaspoon of castor sugar for 10- 15 mins. Bubbles will form on top, if not, discard yeast and get fresh new yeast.
Make a well in centre of dry mix and add proven yeast to this.
In a container, break eggs and lightly whisk, add melted butter
Add this to the well of dry ingredients also.
With a large wooden spoon or similar, blend the dough until combined or alternatively use a dough hook and mixer. Adding remainder of milk to suit mix without getting too sticky.
Remove dough to floured surface and need for some 10 minutes or until gluten strands have formed to your preference.
Now mix in the dried fruit by adding to the centre of a flattened dough, then needing, add more etc. until evenly distributed through the dough.
Place dough in a ball into a oiled bowl, covered until risen about double in volume… 1-2 hrs depending on room temp.
Remove dough onto floured surface and lightly need to shape of loaf pan - as a large sausage, nearly to the length… i.e. 25cm
Line the loaf tin with baking paper and place the dough sausage into the tin… place in warm position for another 45mins to let the dough second rise to fill the tin…
Mine has a fitted lid so to make a square loaf as this so.. Baking paper is made large enough to fold over the dough sausage to cover the lid..
Prepare the oven to 190'C
Place tin onto centre shelf and bake for 30 minutes.
Reduce oven temp to 150'C and bake for another 10 minutes.
Remove loaf, set aside for 5 minutes, remove from tin to cooling wire rack.
Probe temp (if required ) is 91'C
Dough weight combined is 2300g
1550g dry
750g wet
Approx. loaf weight - 2.2 kg
Jim Strong 2025
Greta, NSW, Australia
I had very ripe bananas and decided to make a nice loaf which became my breakfast for 3 days last week.
100% whole wheat. Baked on a bright and sunny but very snowy day (no driving to the store means if you're out, you make your own!). It was nice to have an excuse to get back to baking my own. It's been awhile - mostly because I love the organic sprouted grain breads I buy even more.
Experimental sandwich bread. I used buttermilk and added 1 egg (reducing the liquid appropriately) to see if I could come up with a softer, quick 30% whole wheat bread. The top didn't brown as much as I would have liked.
The bread bowls that Rika baked were filled with yummy chicken mushroom stew, which she cooked as filling from scratch. She was inspired by a similar stew she ate at an eatery.
Recipe is "Transitional Rye Sandwich Bread" from Peter Reinhart's book Whole Grain Breads: New Techniques, Extraordinary Flavor. I adjusted the ratio of flours as 30% whole rye, 10% whole wheat and 60 % bread flour as a start. The crumb is soft and moist, and has a nice sweetness from molasses and honey. But the most distinctive sweetness of the bread came from the flours themselves after the overnight delayed fermentation of Biga (pre-fermented dough) and Soaker.