Wow a post a month, not so good is it!? I know it’s not just me who gets insanely busy round the end of the year. Who knows why, the time still continues in January! But I’m extra busy at work (everyone needs good holiday hair, I love this time of year) and trying to get a lot of pressie projects done. The quilt top for Kelly’s wedding quilt is done and I’m in the middle of doing some sewing for my Mum, who’s birthday is dangerously close to Christmas (which means often last minutely-remembered!!)
Not the best lighting for this picture, but you get the idea!
I’ve been making bread weekly! It sounds harder than it is. I don’t know about you, but I am a massive carb lover. My weakness, bread, cakes, croissants – baked goods of any sort. I could literally eat an entire loaf of freshly baked bread with no second thoughts.
It’s mostly just time you need, but if you can put it in the mixer and then let it rise while you do other things, it really is simple.
Here’s the recipe! It’s actually an old Challah recipe but I find it so tasty for every day bread. You can leave out the eggs if you’re vegan.
- 1 1/4 cups of water (lukewarm – so the yeast can feed)
- 1 sachet of dry yeast (I think it’s roughly 7-8grams)
- 1/4 cup honey
- 1 teaspoon salt
- 2 eggs (whisked, set aside a little of this for brushing the loaves, use about 1.5 eggs in the bread mix, or you can just use 1 egg, with no egg wash)
- 1 Tablespoon vege oil (or melted butter)
- 4 cups flour (sometime you’ll need 1/2 c more or less)
Place the warm water and 1 tsp of the honey into a bowl with the yeast. Let stand for 5-10 minutes, until the yeast is frothy. Then add the rest of the ingredients and mix. Add the flour a cup at a time, just so that you can stop when the dough has come together nicely, you may not need a full 4 cups.
Knead the dough for 8 – 10 minutes until it’s nice and smooth and elastic feeling. Then place it in a lightly greased bowl for an hour or so with a clean dry tea towel over top. It should rise and double in size. At this point you can divide the dough into 3 parts and roll out each and braid it, or you can roll it into little balls to make buns. Whichever you decide, place them on a lined baking tray and cover with the same tea-towel for another hour.
Once the loaf or buns have grown again, preheat the oven to 180C or 350F and lightly brush the egg you set aside previously, over top of the dough (this is not necessary, the buns in my picture above aren’t egg washed). Bake for 20 – 25 minutes (a whole loaf) or 15 – 20 minutes for buns.
I’m not going to make my usual selection of Christmas cookies this year – too much to do in too little time, but maybe I’ll make New Years cookies instead!