Whilst surfing through the internet, I came across a blog Blahblogblah
The blogger, named Injera, had posted about a Programme, that we haven’t had here in New Zealand yet, called “Great British Food Revival”,
Of course I clicked in and found a recipe from Michel Roux Jnr for this
Sandwich Bread Loaf
Being a sucker for any new Bread recipe, particularly if it looks ‘So Simple’.
I immediately saved the post and this morning I made the bread.
My Loved One reckons, it is one of the best I have made and I tend to agree
So Thank you Injera and Thanks to Michel Roux Jnr,
The recipe is on the bbc.co.uk/food website, worth while getting into this food lovers.
Great recipes from all of the Celeb Chefs, featuring on the BBC
I used Dry yeast in the little foil packets. I think they weight about 8 gms
It is not easy to find fresh yeast around where I live.
The yeast in foil is brilliant,
keeps for ages too
Also I really like to use Pyrex loaf containers.
Easier to see when the loaf is brown.
Excellent for pies as well
Milk, butter and golden syrup makes this loaf particularly rich and delicious, and it keeps well too
20g/1oz golden syrup
25g/1oz melted butter
350ml/12fl oz warm milk
10g/1/2 oz fresh yeast or 1 Pkt Dried yeast
250g/8oz plain flour, plus extra for dusting
250g/8oz strong bread flour
10g/1/2oz sea salt
Stir the golden syrup and melted butter into the warm milk until well combined.
Crumble the yeast into a large bowl, then pour over the warm milk mix and
stir until the yeast has dissolved.
I let the yeast foam up.
Takes about 6-7 minutes
Add the remaining ingredients and mix until a smooth dough forms.
Cover the bowl with cling film and set aside for about 5 minutes.
Turn the dough out onto a lightly floured work surface and
knead for 10 minutes, or until smooth and elastic.
Once again, the ipad is indispensable, just propped up again the wall. Michel's recipe there for me.
Meanwhile oil the bowl
Return the dough to the bowl,
Cover with cling film and place into a warm place for 1 hour,
or until the dough has nearly doubled in size.
Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin.
Turn the dough out onto a floured work surface again and knock back a few times.
Divide equally into two pieces and shape into balls.
Place the dough balls side by side in the prepared bread tin,
cover with cling film and set aside to rise again, until doubled in size.
Preheat the oven to 220C/410F/Gas 7.
Using a sharp knife, slash the dough a few times and place into the oven immediately.
After 10 minutes, reduce the heat to 180C/350F/Gas 4
and bake for a further 30 minutes, or until the bread is golden-brown.
To check if the bread is done, remove from the tin and tap the bottom with your knuckles
it should sound hollow.
I love the way you can tear the bread apart, just like my childhood.
My Mother would send me out to buy half of loaf of bread.
I think it cost about threepence
The shopkeeper would break the bread in half
Wrap a strip of paper around it,
The smell of the fresh bread was too much for me and I used to pick at the soft crumb.
Tearing little strips off. Trying to make it look like a little mouse hadn't been there.
Who did I think I was kidding?
My Mother never commented, but I bet she had many a laugh with my Father
It looked just like this
Made great Toast served with Peanut Butter and Banana, grind of black pepper... one of my favourites