Don’t for­get the bread!

Stabroek News - - THE SCENE -

add the ¼ cup of wa­ter. Mix to­gether for 30 sec­onds. 3 Cover the bowl with plas­tic wrap and leave in a warm place to proof/rise for 2

hours or un­til more than dou­bled in vol­ume. 4. Dust the lined bak­ing sheet with corn­meal and set aside. 5. Gen­er­ously dust a work sur­face with all-pur­pose flour. 6. Tilt the dough out of the bowl on to the floured work sur­face (use a rub­ber spat­ula or wooden spoon to help you get all the dough out of the bowl). Don’t worry, the dough will be very sticky and will spread. 7. Flour your hands well and lift the dough from one side to the mid­dle, on to it­self; now do the same with the other half for the dough (flour your hands again if nec­es­sary). Now flip the dough over, seam-side down. 8. Us­ing your hands, tuck in the dough from the base (the part mak­ing con­tact with the sur­face) to form a large ball. Dust­ing your hands with more flour is nec­es­sary to do this part. 9. Once the ball has been formed, trans­fer it to the lined and dusted pan, plac­ing it in

the cen­tre. Leave un­cov­ered in a warm place to rise for 40 min­utes. 10. Af­ter the first 20 min­utes, pre­heat the oven to 450 de­grees F with the rack in

the mid­dle. 11. At the 40-minute mark, trans­fer the risen dough to the oven and bake for 20 - 25 min­utes. Check af­ter 20 min­utes and if the bread looks brown and the crust is solid and sounds hol­low when tapped, re­move from the oven, if not let cook for an­other 5 min­utes. Re­move pan from oven and trans­fer bread to a wire rack to cool com­pletely to room tem­per­a­ture be­fore cut­ting.

NOTES

• If you do not have a bak­ing sheet, use a large round pizza pan if you have one or 2 reg­u­lar 9 x 5 loaf pans. How­ever, if us­ing loaf pans, cut the dough in half at di­rec tion # 7 and oil the pans well be­fore adding the dough. • You might find that dur­ing the bak­ing of the bread there is the smell of some­thing

be­ing burnt, don’t worry; it is just the corn­meal get­ting dark. • If you do not want to make an all-white flour loaf, use half all-pur­pose flour and half whole­wheat flour. Or, half all-pur­pose flour and half multi­grain flour. Or half all-pur­pose flour and half fine semolina flour. • Whole­wheat, multi­grain and semolina flours ab­sorb more liq­uid, there­fore use 1

and ¾ cups of wa­ter ini­tially and add more as nec­es­sary. • In place of wa­ter, whole milk can be used to make a richer bread.

No-Proof In­stant Bread Yield: 1 large loaf SPE­CIAL EQUIP­MENT

• 1 (6 quart) oven proof pot with lid OR • 1 large oven proof bowl/dish of sim­i­lar ca­pac­ity • Alu­minum foil

IN­GRE­DI­ENTS

• 1 pound all-pur­pose flour, plus ex­tra for work sur­face • 3 level tea­spoons in­stant yeast • 2 ta­ble­spoons brown or white su­gar • ½ tea­spoon fine ta­ble salt • 2 ta­ble­spoons veg­etable oil • 1 to 1 ¼ cups warm wa­ter (110 - 115 de­grees F); you may need more or less de­pend

ing on your lo­ca­tion and qual­ity of flour

DI­REC­TIONS 1. Mix to­gether the flour, su­gar, yeast and salt in a large bowl. Make a well in the

cen­ter. 2. Pour oil and wa­ter into flour and mixt to form a dough. Turn the dough on to a

floured work sur­face and knead for 12 min­utes un­til smooth. 3. Shape or braid the dough how­ever you like. 4. Lightly brush the pot, dish/bowl which­ever you are us­ing and trans­fer the dough. Cover the pot with lid or cover the bowl/dish with alu­minum foil cre­at­ing a dome ef­fect which will give the bread room to rise and grow. Place the pot, bowl/dish in the oven and let rest for 10 - 20 min­utes (op­tional). 5. Turn on the oven to heat to 400 de­grees F. Bake cov­ered for 40 min­utes then re­move the lid/cover/foil and bake for 5 min­utes or un­til the bread is nicely browned. Re­move from the oven and rest for 8 - 10 min­utes be­fore re­mov­ing from pot, bowl or dish. Cool on a wire rack to room tem­per­a­ture be­fore cut­ting into the bread.

NOTES • Bak­ing time be­gins when the pot is added to the cold oven and the heat is im­medi

ately turned on. There is no pre-heat­ing of the oven. • If you do not want to make an all-white flour loaf, use half all-pur­pose flour and half whole wheat flour. Or, half all-pur­pose flour and half multi­grain flour. Or half all-pur­pose flour and half fine semolina flour. • Whole wheat, multi­grain and semolina flours ab­sorb more liq­uid, there­fore use 1

and ¼ cups of wa­ter ini­tially and add more as nec­es­sary. • In place of wa­ter, whole milk can be used to make a richer bread. • For anise-seed bread, add ½ ta­ble­spoon anise-seed to the warm wa­ter (or milk if

us­ing) and let steep for 10 min­utes be­fore adding to make dough (di­rec­tion # 2).

No-proof In­stant Bread (Photo by Cyn­thia Nel­son)

Newspapers in English

Newspapers from Guyana

© PressReader. All rights reserved.