EVERYDAY BREAD
Hello everybody Bread seems like a daunting thing to make but its easy once you get the hang of it and I make my own bread everyday. In the meanwhile my cook does but trust me its much easier than one thinks and here is a foolproof basic recipe. Nothing compares to smell of fresh bread wafting through the house.
INGREDIENTS
2 heaped cups of Atta/wheatflour
1 heaped cup maida/flour
1 tbsp Vinegar
3 tbsp Dahi/yogurt ( room temperature not cold out of the fridge)
1 tbsp dry yeast ( available INA market the Indian Brand called Active comes in a half Kg pack and is good for 40 loaves its as good as Tescos or any other foreign brand.)
1 tsp salt
1 tsp Sugar
Roughly 1 cup of water ( you want the consistency slightly stickier than Roti atta after kneaded)
Optional Any seeds of your choice, flax, sunflower ( available fromwww.thealtitudestore.com rolled oats, or any dried herbs oregano, sundried tomatoes, raisins, nuts, jeera, coriander the possibilities are endless.
Mix and knead preferably in an ordinary kitchen machine with the kneading spiral not egg or cake beating attachments. Or by hand like Atta.
If using machine knead minimum 7 mts . This is very crucial, because thats what sets the gluten free.
By hand 15 mts minutes or so.
Leave to rest covered with a cloth till it rises well (abt an hour).
Grease a loaf tin.
Rework the dough with hands and put it into the tin.
Preheat the oven 190 degrees
Wait half an hour and the dough will rise in the tin.
Put in the oven for an hour.
Brush with cold water a couple of times towards the end for a great shine.
Cool on a wirerack in the tin for 15 mts. Then turn it out and let it cool.
Hello everybody Bread seems like a daunting thing to make but its easy once you get the hang of it and I make my own bread everyday. In the meanwhile my cook does but trust me its much easier than one thinks and here is a foolproof basic recipe. Nothing compares to smell of fresh bread wafting through the house.
INGREDIENTS
2 heaped cups of Atta/wheatflour
1 heaped cup maida/flour
1 tbsp Vinegar
3 tbsp Dahi/yogurt ( room temperature not cold out of the fridge)
1 tbsp dry yeast ( available INA market the Indian Brand called Active comes in a half Kg pack and is good for 40 loaves its as good as Tescos or any other foreign brand.)
1 tsp salt
1 tsp Sugar
Roughly 1 cup of water ( you want the consistency slightly stickier than Roti atta after kneaded)
Optional Any seeds of your choice, flax, sunflower ( available fromwww.thealtitudestore.com rolled oats, or any dried herbs oregano, sundried tomatoes, raisins, nuts, jeera, coriander the possibilities are endless.
Mix and knead preferably in an ordinary kitchen machine with the kneading spiral not egg or cake beating attachments. Or by hand like Atta.
If using machine knead minimum 7 mts . This is very crucial, because thats what sets the gluten free.
By hand 15 mts minutes or so.
Leave to rest covered with a cloth till it rises well (abt an hour).
Grease a loaf tin.
Rework the dough with hands and put it into the tin.
Preheat the oven 190 degrees
Wait half an hour and the dough will rise in the tin.
Put in the oven for an hour.
Brush with cold water a couple of times towards the end for a great shine.
Cool on a wirerack in the tin for 15 mts. Then turn it out and let it cool.
