Saturday 9th January 2010
Well we can’t get to the shops today (snowed in still), so it’s time to make bread. I cheat blatantly and use the bread machine. I know many people who are scared of theirs – don’t be, it takes 3 minutes to measure out, they are wonderful, use them more and avoid that pappy bought rubbish. You can of course make this by hand, using the same quantities.
French Bread
Serves 6
water, 1⅜ cups
salt, 1½ tsp
sugar, 1 tsp
flour, strong white bread, 3 cups
yeast, instant fast-acting, 1½ tsp
Put all ingredients into the bread machine and put onto dough setting (mine is number 8, takes 1hr 30mins). Or, mix and kneed using the traditional method and leave to rise an hour.
Turn onto a floured board and shape into 2 or 3 french sticks and slash top with a knife. Cover with greased clingfilm and put somewhere warm to rise. I put mine in the bottom oven of the Rayburn, (when it is on), or in the cooker which I have heated to 50°C and turned off. When double the size, brush with water and bake on greased baking sheets at 190°C (or hot) pre-heated fan oven for about 15 minutes. For extra crispness, spray / brush with water 2 or 3 times during cooking.
Amanda Nantgwynfaen
www.organicfarmwales.co.uk
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