I’ve been away from this blog for around 8 months and I can’t explain in words how much I missed posting recipes here. I’ve tried a lot of stuff in these 8 months and I’ve tried to click most of those experiments.
- Bread Flour: 2+1/2 cup
- Warm Water: 1 cup
- Dry Yeast: 1/2 tbsp
- Sugar: 1/2 tbsp
- Salt: 1/2 tsp
- Vegetable Oil: 1 tbsp
- Olive Oil (preferably Extra Virgin)- for lining.
- Extra Flour: for lining
- Dried Mixed Herbs: for seasoning
- Activate the yeast: Dissolve yeast in warm water and sugar. Keep it for 10 minutes till it’s covered with froth.
- Take a big bowl and add 1+1/2 cup bread flour, salt and oil. Beat for a minute or till nicely mixed.
- Add the rest of the flour and knead it into a soft dough for atleast 10 minutes. (read Note 1 and 2.)
- Line a big bowl with olive oil and roll the dough in it to cover with oil on all sides.
- Keep it in the same bowl, cover with cling-wrap and keep it in a warm place. (read Note.)
- After about half an hour check the dough, if it’s double in size then proceed with next step. if not then let it sit for some more time till it becomes double.
- Punch down the dough and divide it into two parts. (If you want to make a long and thick loaf then no need to divide.)
- Shape them in logs and make gashes on top of each with a scissor.
- Mix some dry hearts to a tablespoon of olive oil and brush the loaves with it, generously filling the gashes.
- Cover these loaves and let them sit for another half an hour.
- When they are doubled in size, preheat the oven at 180 degree Celsius.
- Put the loaves in the pre-heated oven and bake for 18 minutes.
- Take out of the oven when the crust looks brown and the base feels cooked and keep them on wire racks.
- Once they are warm enough to eat you can cut them with a serrated knife and eat. (Or make amazing Garlic Breads.)
- Knead continuously for atleast 10 minutes, if you can knead more, then knead until the dough feels warm.
- Do not knead the entire flour with the dough makes, it tends to make the bread dough soggy.
- Do not keep the dough in sunlight. Switched off oven acts as a good warm place for rising bread dough.
- If the bread looks brown enough in the first 15 minutes then open the oven and quickly check the base of the bread. If it feels like it’s done too, then take it out. (Every minute counts!)