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Classic Bread making with Liz from World Cuisine
Liz Maynard • Jul 08, 2020
I love bread, who doesn't... I make many varieties & this recipe is a classic that you can easily adapt by adding things to like, herbs, garlic, pesto & seasonings to make it your own special bread.
I've baked bread from all over the world & this is a very simple fresh recipe from Europe. Enjoy..
The Recipe
1 heaped tsp active yeast
1 tsp raw caster sugar ( any fine sugar is fine, even replace with keto sugar)
1 cup of tepid water, this is very important as you need to warm the yeast back to life..
1 cup 00 flour or wholemeal
1 cup strong bakers flour
Place the yeast & sugar in a mixing bowl, mix with you hands (go on get your hands in there)
Set aside to let the yeast activate
Add the salt & flours
Mix well & knead until you have a smooth ball of dough.
Set aside to raise/ levern/ proove for an hour or 25 mins in a modern oven that has this function on it.
knock it back & shape to what you desire.
Set aside to proove again for another 45 mins
Then bake at 200 deg cel for 20-25 mins depending on your oven
Add steam in the first 5 mins of cooking if your oven has this function or you
can put a tray on the bottom shelf of your oven with hot water in it.
Set aside when cooked, you'll know as it will have a crust formed you can knock on..
Set aside to cool for 5 mins & enjoy..........mmmmmm
As a busy working Mum some days even I just want something simple, fast & yet still healthy for my family. For us this is a good go to recipe & great to use up those left over bits in the fridge. During my time living in Europe I had the pleasure to learn so many amazing Recipes that I have now adapted to suit the local availability of produce. Going to the local markets on a daily basis in France, Italy & Greece I got to know the produce growers & stall holders & was so fortunate to learn many recipes from their families.. I love sharing these adaptations with you all.. Enjoy..
From the Island of Crete , the largest & most Southern of the Greek Islands When I lived in Chania, in the north west of Crete, this dish was my favourite weekly treat from a little local take away taverna on a back street. The recipe is adapted from them & every time I make it I travel back there. This recipe is so easy to put together & so healthy & delicious, it’s been a family favourite for many years. Adding the cloves whole bulbs with skin on keeps them sweet. This is a rustic dish that the locals of Chania told me was a favourite of our ANZAC troops when the fighting in Crete during WW2. This dish is a great one for all the family & covers the standard dietary requirements; Gluten, Dairy, nut free, Good for Diabetic, low fat, Keto. As a base recipe it’s great to adapt, remove garlic & onion if that is your allergy.