What a saga that was …..I am surprised I went into the kitchen again after that, such a messy cook and I am normally very organised, calm and generally, it all goes to plan..Not so on that day but a lesson learnt.
But redemption was on hand we sailed through the bread making no traumas …Peace and harmony was restored in my kitchen.
If you missed the crumpet/pikelet recipe then you can find it here
I love bread but nice bread with proper butter, not this ready sliced stuff which sticks together it is so doughy and just not right. The consequence is that I don’t eat bread hardly at all which I suppose is good as when I do I savour the flavour and eat far too much.
My Buttermilk bread was pretty good as well but if I tell you this please don’t repeat it…promise??
Anything prefixed to the name bread and he doesn’t like it…so buttermilk, rosemary, olive oil bread…I just say bread or rolls…
I have a hubby who is very pernickety…HE is fussy! won’t eat this won’t eat that..picks the peppercorns out of his sauce and the tomato pieces out of his spag bol..need I go on girls??
So although he won’t eat Buttermilk bread he liked the bread I made today.
But for anyone who loves Buttermilk bread here is my Buttermilk bread recipe for you and if you haven’t got Buttermilk never fear I have this recipe for you. How to make your own Buttermilk and it is so easy I was amazed.
This is a recipe for white bread as hubby doesn’t do wholemeal like me and that is his choice and so for all you white bread eaters..Enjoy!
Let’s Cook! Bread!
- 5 cups of flour. I used Bread flour although the recipe said all-purpose flour but you could use any flour or a mixture of flour you may just have to adjust the water used.
- 2 tbsp of instant yeast
- 2 tbsp sugar
- 1 tsp salt
- 2 cups of warm water
- 1/4 cup of cooking oil. I used Olive oil.
This is so quick and easy.
Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there the best way.
It will be sticky but hey ho we are bread making.
Gradually knead in the last cup of flour and knead that dough for 5 minutes.
Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes.
It should double its size, punch it down and divide into two or as I will next time make one large loaf.
Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.
Bake at 440F/ 200 C for approx 40 minutes.
Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.
If the crust is too hard then cover with a clean, damp tea towel to soften.
I hope you enjoyed my foray into bread making…I am certainly no expert but I keep trying and it tastes good and I know what is in it…If you enjoyed this post please hit your share buttons xxx
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Enjoy the rest of your weekend, have fun, eat healthily and stay mindful xxx