For todays post I am going to share my bread recipe. There have been many experiments in the Quentin de Manson / Hills kitchen for awhile now. Trying different recipes, combining them and generally playing. It’s just so much yummier and more filling (not fulfilling, actually physically FILLING the belly.. nom nom) to make your own – if you have the time! I have no bread maker or those mixer things people use to knead their dough so its all done by hand, with bowl and wooden spoon! I rather enjoy it.
2 cups Warm water
3 tsp Dried yeast
2 tsp Honey
2 tbsp Butter (softened)
2 1/2 cups White flour (high grade bread flour)
2 cups Wholemeal flour
2 tsps Salt
Handful of Sunflower seeds
Handful of Pumpkin seeds
Handful of Linseed
1/4 c of LSA (linseed, sunflower & almonds ground up together)
Mix the warm water, yeast and honey together. Set aside for 15 minutes or until frothy.
Mix the dry ingredients together in a large bowl. Make a well in the center and put in the butter followed by the yeast water and honey mix. Mix with a spoon until combined enough to start kneading. Sprinkle the work surface with flour and knead until you have a beautiful smooth and elastic dough.
Set to rise for around forty-five mintes to an hour. (until doubled in size) – For New Zealand homes on a cold day use the airing cupboard or a heated room.
Line a bread tin with baking paper (my bread tin sticks) and take the risen dough and put into your bread tin. Leave it to continue to rise again for around an hour or until risen to the height you like. (I try to avoid the dough rising and spilling over the sides of the tin – because it doesn’t fit in the toaster! )
Here is the bit you will need to experiment with: The oven. In my oven I cook for 40 minutes at just under the 200 degree celsius mark (turning the loaf around half way through the cooking time). But Mum bakes it for just 20 minutes! When I baked mine for twenty mintes it did not cook in the middle and all came apart on me when I attempted to remove it from the tin. If your oven is an oldy like mine I would er on the side of longer – unless you know how long it takes. If you have a food thermometer smittenkitchen has something to say about that.
I am no bread expert and I am sure I will try many more in the days to come. However I am rather fond of this one – toasted with butter and Almond butter spread on the top. Quite delish! Thanks are due to mumsie for the basic recipe and smitten kitchen for the recipe with butter that was O so tasty, but had a crumbly texture, so i combined my mums (with New Zealand ingredients) with the yummy parts of a smitten recipe.
To be Oh so tacky – as said by Julie on Julie and Julia – everything tastes good when there is butter in it. (that might not be the EXACT quote, but its something like it)