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Fri, 17 Dec 2010

Bread - 15:56

Ready to bake (fullsize)

Baked (fullsize)

Cooling (fullsize)
So it has been a few years since i made bread, previously I tried it for a while just to see what varieties I could make and what it was like. Recently I was in the mood to do it some more. Going from scratch using the flour, yeast, water, salt and I also use a bit of sugar and oil.

It took a few loaves to get the hang of it, and also reading up on the process once more rather than my first attempt from memory and failing on a few key aspects. Now however I find the process fairly quick and easy. Total time to bake a loaf of yummy fresh home made bread is around 15 minutes. This is spread over a large period of time. I mix the ingredients and knead it a bit. Leave it to rise over night. Punch it down before I head out for exercise in the morning and place it in the loaf tin to let it go through the proving/second rise. When I return home to get ready to work I can pop it in the oven and have fresh bread hot out of the oven 30 minutes later.

I had been baking it on a flat tray and due to the shape of the bowl the rise happened in was making cobb loaves, however I decided I wanted a bread tin, so yesterday went to the Essential Ingredient in Kingston and they had the rather nice, heavy good quality tin pictured here. This worked a treat for the loaf I made overnight last night. Now I just have to remember to ensure I have bread flour, yeast, water, salt, sugar and oil at home and I no longer have to get over to Bakers Delight all the time for bread.

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