No bakery at the horizon??


22

EASY HOMEMADE BREAD

This is my easy bread recipe. You can use any kind of flour. If you have a food processor you don’t even have to touch the dough! No kneading, only rising :-)
Just perfect for when it’s too rocky in the galley!

What do you need?

For a ½ kg loaf:

• ½ kg bread flour
• 1 tsp. salt
• 1 small bag dried yeast
• 300 ml water (use milk for a richer texture)
• 25 gram butter or 25 ml of olive oil

How?

Preheat the oven on 220°C.

Warm the water until lukewarm, add the dried yeast.
Wait a few minutes and suddenly clouds of yeast will develop in the water. That is what we want.

Throw all the ingredients into a food processor and mix on high speed for 10 seconds.

Mix for another 5 minutes on ‘kneading’ stand (or low speed). Your dough is ready now!

If you don’t have a food processor, dust your bench top with flour and knead the dough by hand.
If it still sticks to the fingers, add some extra flour.

Use a silicone bread tray, or a tin tray, buttered and floured, so the dough won’t stick.

Cover the dough with a tea towel and let it rise for a few hours, in a warm spot out of the wind. (in the sun is ok)
Wait until the volume has tripled.

Bake for 25 minutes in a preheated oven on 220°C.

Smakelijk! Enjoy!

© Magali Schockaert and Gourmetonboard.com, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.

Categories: Breakfast & Brunch, RecipesTags: , , , , , , , ,

3 comments

  1. Even I could bake that even though it has 5 ingredients as opposed to my 4 ingredient limit… ❤️❤️

    Sent from my iPad

    >

  2. Reblogged this on Gourmet on board© and commented:

    Especially for the ARC-ers, crossing the Atlantic Ocean, this bread recipe never failed me and worked with all the different kinds of flour I used around the world!

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