Hello!
This is Aubergine here. The blog has been up and running for over a
week now and I think it's about time for my first post. And what else
could it be about other than bread; which I love to eat and love to
make.
I started to make my bread because I wanted more control and
variety in what I was eating. Like any other child raised in the UK,
I've been brought up on your average supermarket sliced loaf made using
the Chorleywood Process. To sum it up in a nutshell this is a method
where manufacturers can churn out loaves as quickly and as cheaply as
possible. Yes, the end result is a fluffy loaf with week-long mold
resistance, but with all the additives in it what can it be doing to our
bodies? I admit there are still times when I'm short of time and still
willingly buy these breads. I hope that with practice I can eventually
be the bread-winner bread-provider of the family. So please stick
with me through my successes and failures and let's help each other out
to be better bread-makers!
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Ingredients
400g bread flour
100g rye flour
100g sugar
10g milk powder
1 egg
200g water, warm
100g dried dates, chopped
80g dried figs, chopped
10g dried yeast
4g salt
40g butter
100g milk
15g honey
400g bread flour
100g rye flour
100g sugar
10g milk powder
1 egg
200g water, warm
100g dried dates, chopped
80g dried figs, chopped
10g dried yeast
4g salt
40g butter
100g milk
15g honey
+ 1 egg for glazing (optional - but gives the bread a nice shiny finish)
Method
1) Heat the oven to 200C/180C fan. Activate the dried yeast in some of the warm water.
2) Put all the dried ingredients in a bowl and rub in the butter. Add the egg, honey, milk and yeast mixture and slowly add in the remaining warm water. You needn't use all of the water; add enough so that you can shape the dough into a ball.
3) Knead the dough until it's elastic and smooth then leave to rise until it's doubled in size.
4) Remove the dough and gently press out the air. Shape the dough into an oblong shape and pop into a medium-sized sandwich tin to prove until it is 1 1/2 times its original size.
5) Brush the beaten egg on top of the dough before popping into the oven for about 40 mins. You can check whether the loaf is done by gently knocking the bottom of the loaf. If it sounds hollow, it's done.
1) Heat the oven to 200C/180C fan. Activate the dried yeast in some of the warm water.
2) Put all the dried ingredients in a bowl and rub in the butter. Add the egg, honey, milk and yeast mixture and slowly add in the remaining warm water. You needn't use all of the water; add enough so that you can shape the dough into a ball.
3) Knead the dough until it's elastic and smooth then leave to rise until it's doubled in size.
4) Remove the dough and gently press out the air. Shape the dough into an oblong shape and pop into a medium-sized sandwich tin to prove until it is 1 1/2 times its original size.
5) Brush the beaten egg on top of the dough before popping into the oven for about 40 mins. You can check whether the loaf is done by gently knocking the bottom of the loaf. If it sounds hollow, it's done.
This is quite a sweet bread
but it's great on its own or as I like it, with no sugar peanut butter.
Please have a go and let me know what you think.
-Aubergine
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