Monday, November 28, 2005
Thursday, November 24, 2005
Some pics of Joanne's Brilliant Brown Bread which may help with what to expect....
The finished article!!! As you can see the loaves do melt in to one another and have to be torn apart before they cool. I usually cut and eat one of the torn edges while it is still hot - always the best slice... You could always make the bread in loaf tins instead to keep them under control a bit more.
Wednesday, November 23, 2005
It kept quite still as I picked it up from the back of the greenhouse and carried it carefully outside. When I opened my hand it fluttered a few feet to the Artichokes as if nothing had happened. I felt it's heart beating like a little steam engine though - it can't have been a very relaxing experience. Still, all's well that ends well!
Tuesday, November 22, 2005
Monday, November 21, 2005
Joanne's Brilliant Brown Bread Recipe
1 lb Strong Brown Bread Flour (I use Wholemeal)
2 lb Strong White bread Flour
1 tbs Salt
Toasted Sesame Oil
1 tbs Black Treacle
Hand Hot Water (About one and a half pints)
2 sachets dried yeast
Sieve flours and salt together in a large bowl.
Add a dollop of toasted sesame oil.
Mix in the yeast.
Add treacle to the water and mix in.
Knead for 5 minutes. (I do it in the bowl)
Leave to rise in a warm place for one hour until doubled in size. (Covered with a clean tea towel)
Knock back, quick knead & shape into 2 loaves.
Place on a greased baking sheet.
Leave to rise 20 - 30 minutes.
Bake 230 degrees (Gas mark 8) for 35 - 40 mins.
Cool on a rack.
This may seem like a bit of a faff but actually it's dead easy as all the mixing & kneading etc I do in the bowl itself so there's hardly any mess. The sesame oil and the treacle smell fantastic, and the only real problem is if you are trying to lose a few pounds as I am at the moment (well OK then a stone or so) the bread is very tempting. On the plus side though it is satisfying and filling so I find I'm not so tempted by chocolate and the like in between.