“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
― James Beard
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
― M.F.K. Fisher,
“All sorrows are less with bread. ”
― Miguel de Cervantes Saavedra
…… Many people talked about bread. Seriously, a lot.. I truly believe that bread is a fundamental product in all nations. Let’s face it all we love bread. I want to share with you my favourite bread recipes.
Let’s start
Irish soda bread
makes 1 loaf
- vegetable oil, for brushing
- 4 cups all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 tsp baking soda
- 2 cups buttermilk
Process:
- Preheat the oven to 200 C. Brush a baking sheet with oil.
- sift the flour, salt, and baking soda together into a bowl. Make a well in the center and pour in most of the buttermilk.
- Mix well, first with a wooden spoon and then with your hands. The dough should be soft but not too wet, if necessary, add the remaining buttermilk.
- Turn out the dough onto a lightly floured counter and knead lightly and briefly. Shape into on 8-inch/20 cm circle. Put the loaf onto the prepared baking sheet and cut a cross in the top with a sharp knife.
- Bake in the preheated oven for 25-30 minutes, until golden brown and the loaf sounds hallow when tapped on the bottom with your knuckles. Transfer to a wire rack to cool slightly and serve warm.
Crusty white bread
makes 1 loaf
- 1 egg
- 1 egg yolk
- 1 cup lukewarm water
- 4.5 cups white bread flour, plus extra for dusting
- 1.5 tsp salt
- 2 tsp superfine sugar
- 1 tsp active dry yeast
- 2 tbsp butter, diced
- vegetable oil, for brushing
Process:
- Lightly beat together the egg and egg yolk in a measuring cup. Stir in enough of the lukewarm water to make up to 1.5 cups.
- Sift the flour and salt together into a bowl and stir in the sugar and yeast. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Make a well in the center, pour in the egg mixture, and work to a smooth dough.
- Turn out onto a lightly floured counter and knead well for about 10 minutes, until smooth and elastic. Brush a bowl with oil. Shape the dough into a ball, put it into the bowl, and cover with a damp dish towel, Let rise in a warm place for 1 – 2 hours, until the dough has doubled in volume.
- Brush a 19 x 12 x 9 cm loaf pan with oil. Turn out the dough onto a lightly floured counter, punch down with your fist, and knead for 1 minute. Shape the dough into a rectangle the same length as the pan and flatten slightly. Fold it lengthwise into 3 and place in the prepared pan, seam side down. Cover and let rise in a warm place for 30 minutes, until the dough has reached the top of the pan.
- Preheat the oven to 220 C. Bake the loaf for 30 minutes, until firm and it sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool.
Rosemary Focaccia
makes 1 loaf
- 4.5 cups white brad flour, plus extra for dusting
- 1.5 tsp salt
- 1.5 tsp active dry yeast
- 2 tbsp chopped fresh rosemary, plus extra springs to garnish
- 6 tbsp extra virgin olive oil, plus extra for brushing
- 1.5 cups lukewarm water
- 1 tsp coarse sea salt
Process
- Sift the flour and salt together into a bowl and stir in the yeast and chopped rosemary. Make a well in the center, pour in 4 tablespoons of the oil, and mix quickly with a wooden spoon. Gradually stir in the lukewarm water but do not overmix. Turn out onto a lightly floured counter and knead for 2 minutes. The dough will be quite wet; do not add more flour.
- Brush a bowl with oil. Shape the dough into a ball, put it into the bowl, and cover with a damp dish towel. Let rise in a warm place for 2 hours, until doubled in volume.
- Brush a baking sheet with oil. Turn out the dough onto a lightly floured counter and punch down with your fist, then knead for 1 minute. Put the dough onto the prepared baking sheet and press out into an even layer. Cover the baking sheet with a damp dish towel and let rise in a warm place for 1 hour.
- Preheat the oven to 240 C. Whisk the remaining oil with a little water in a bowl. Dip your fingers into the oil mixture and press them into the dough to make dimples all over. Sprinkle with the sea salt, and rosemary springs. Reduce the oven temperature to 220 C and bake the focaccia for 20 minutes, until golden brown. Transfer to wire rack to cool slightly before serving.
