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| Posted by: admin |
Friday, June 19, 2009 6:02 PM |
When Luke was really little, I used to bake bread a lot as it fitted well with the early mornings. Luke now sleeps well at night and doesn't wake up too early, so my bread baking sort of stopped. Now that he is a little older, I have started baking with him instead, normally on a weekend morning whilst we are slowly getting up. I have to confess as a photographer, I find newly baked bread worth photographing each time it comes out of the oven, then I drop the camera, cut it open and put some butter on it whilst it's still warm.
This recipe is really very simple when your in a hurry and just want a nice loaf of bread that tastes good. It's based on a recipe I found in a book called Food of England, by Dorothy Hartley, with one addition, some caraway seeds. I use half a kilo of white organic flour, salt, yeast, milk (1/2 pint) and sugar. I pup all this in the mixer/blender with the dough hook on, then leave it running until I get a nice elastic dough, quite fluid. After leaving this to rise on the tray I am going to bake it on, it goes into the oven at 200 degrees for around 20-25 minutes. The glaze comes from brushing the risen dough with an egg wash. The end result is great. A lovely tasting bread, light and airy, with the caraway seeds adding a lot. - It's a hit with Cecilia who can't eat it fast enough. For me I love Brioche best, and when toasted, so does Luke it appears.
Martin
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