Bread making whilst Babywearing!

As he left for work this morning, I stupidly asked the hubby what he fancied for dinner tonight, the only stipulation was that it needs to use up some of the random vegetables we seem to have in the fridge today, his casual response was “Just make a loaf of bread and some soup.” The soup is easy enough, bread, until today, I hadn’t tried since having the wee one. I have now kneaded, one handed a batch of dough, possibly the worst ever kneaded dough I’ve made! I just now need to dice a load of vegetables, knock the dough back, shape, rise it again, bake it and cook the soup, all whilst attempting to pack for a weekend away, and feeding the teeny one, keeping the house clean etc. Today will feel like a success if the loaf of bread happens, if not, a late dinner with bread the hubby picks up on his way home is on the cards!!

I wore her in her sling, on my hip, this definitely made it easier but I still only had one hand to mix and knead! We opted for a simple white loaf as there is the least that can go wrong with that! I hope….

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Bread Bowls (Step 2)

After baking the bread, you have to let them cool completely. Next cut a circle in the top, pull the inside out and make it into breadcrumbs or something.

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Next make a soup to go in it! I made a corn and cheese chowder type thing and it was completely yummy!

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This was a mixture of onion, potato, pepper, sweetcorn, stock, grated cheddar , milk and flour along with some ground pepper and mixed herbs.
The boy loved this, as did I! The husband hasn’t had his yet but I’m pretty sure there will be no complaints!

Bread Bowls (Step 1 – The Bread)

I ranted this morning about having to make bread today, so I decided that if I was going to have to make bread, I may as well make it a part of dinner tonight. So, dinner will be a cream corn chowder in a bread bowl.

 

Ingredients

14g quick action yeast

530ml warm water (perhaps more, I did add extra as it was an incredibly dry dough)

30ml oil

15g sugar

880g bread flour

66og plain flour

10g salt

Method

1. Mix together all ingredients and mix to a dough, knead for about 5 minutes. Cover and leave to rise for around an hour.

2. Knock back the dough, split into six and shape into balls, place on a baking tray, cover and leave to rise for another 30 minutes.

3. Heat the oven to 200c. Put a tray in the bottom of the oven to heat up. Brush the loaves with egg white whisked with a little water. Put them in the oven, add a cup of water to the tray, close the oven quickly and bake for around 30 minutes.

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Once they are cool I will make them into bowls, another post to follow!

Knackerbröd

This is a Swedish crispbread, again I am trying to use up the rye flour, they taste very strongly of rye, this is no surprise as they are simply rye flour, yeast, water, butter, salt and wheat bran. However, they are tasty and I can imagine if I had the patience to make some soft cheese, or if the boy had the energy to wander and get some, they would go brilliantly with it. My husband has taken some to work today with Pâté and the very end of the tomato and chilli jam I made for our wedding just over 10 months ago! He seems to like them, so at least I know they will get eaten by him. (He is my dustbin though, I can’t think of anything I’ve made that he wouldn’t eat, so we are doing well so far)

Ingredients

450g Rye flour

1tsp Salt

50g Butter

20g Fresh yeast

275mn Lukewarm water

75g Wheat bran

Method

1. Preheat the oven to 230c. Mix together the salt and flour and then rub in the butter. Grease a couple of baking trays, (personally I don’t do this, I have a Le Creuset silicone sheet that I adore and use constantly).

2. Cream the yeast with some water, add the rest and then mix it into the flour to form a dough. Knead for only around 5 minutes until it is elastic and smooth.

3. Divide the dough into 8 and roll out on a lightly floured surface until they are around 20cm in diameter.

4. Place on the baking trays, cut a hole in the centre if you want to be traditional, I didn’t bother. Bake for 15 to 20 minutes until crisp. Repeat until you’ve used all your dough.

Light Rye Bread

I am not a massive fan of rye in all honesty, it is just a bit of a strong taste, however, I have a random bag of rye flour in my cupboard for some reason, so waste not want not, I found a loaf to make that I hoped wouldn’t be too strong! This loaf was made as many other are, in a simple way, dry ingredients, wet ingredients, mix, knead, prove, knock back, prove, bake, most simple loaves are made like this, it’s just a case of quantities really!

Ingredients

300ml Water

2tsp Lemon juice

1 1/2tbsp Sunflower oil

125g Rye flour

375g White bread flour

1 1/2tsp Salt

1tbsp Light muscovado sugar

1tsp Easy blend yeast

Method

1. Put the flours into a bowl add the sugar at one side, the salt at another and the yeast at another.

3. Add the water, lemon juice and oil and mix with your hand, to combine. Use the dough to collect all of the dry flour around the bowl.

4. Knead the dough for at least 10 minutes until it is stretchy.

5. Put the dough back into the bowl, cover with a damp tea towel and leave to rise for an hour or so, until it is doubled in size.

6. Knock back the dough, shape into whatever shape you want, I used my Lékué Silicone Bread Maker, and then leave to rise again for around an hour.

7. Heat the oven to 180c and bake the bread until it sounds hollow when tapped underneath.

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My loaf didn’t rise wonderfully, the kitchen was a tad cold and I was a tad impatient, it happens to us all! However, it is still yummy, the boy and I had it toasted with homemade greengage jam and grandma-made marmalade for our lunch and it was tasty, the rye flavour added to the loaf rather than overpowering.

 

A Simple White Loaf

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I made a simple white loaf, again, still testing out my new oven really!

 

Ingredients

320ml Water

500g White bread flour

1 1/2 tsp Salt

1tbsp Granulated sugar

25g Butter

1tsp Easy blend yeast

 

Method

This is so simple!

1. Put the flour, salt, sugar and yeast in a bowl. Add the butter and rub/mix it in.

2. Add the water, make sure all the flour is incorporated. Knead for at least 10 minutes.

3. Cover and rise for an hour or so, until doubled in size.

4. Knock the dough back, shape into the shape of your choice, cover and rise for another 40 minutes or so.

5. Heat the oven to 190c, bake for 25 minutes, as I have said before, some ovens will take longer, others you need to watch the loaf more closely, tap on the bottom of the loaf, if it sounds hollow, it’s done.

Raisin and Rosemary Bread

Now that I finally have an oven which heats sensibly and doesn’t just burn anything that goes near it, I have started making bread again, the aim, as always, is to buy as little flour based ready made things as possible, I don’t claim that I will make all of our pasta and things, but as much bread and baked things as I feasibly can! This started with raisin and rosemary bread. I have to admit, it sounded like an odd combination, I never really know what to do with rosemary, I bung it in things occasionally, but it is never really a major feature of anything, however, this loaf was pretty nice, personally, I couldn’t have told you there was rosemary in it particularly, but my husband said he could taste it, and the boy liked it, so that’s all that matters!

Ingredients

160ml Warm water

60ml Extra virgin olive oil

2 Eggs

500g White bread flour

30ml Skimmed milk powder

1tbsp Fresh rosemary, chopped

1tsp Salt

2tsp Granulated sugar

1tsp Easy blend dried yeast

115g Raisins

Method

1. Mix together the flour and milk powder, add the rosemary then mix it around with your hand.

2. Add the sugar at one side, the salt at another and the yeast at another (this is because the salt can stop the yeast working, putting the sugar at another side just makes sure you know you’ve added it!)

3. Add the eggs, water and oil and mix, again with your hand, to combine. Use the dough to collect all of the dry flour around the bowl.

4. Knead the dough for at least 10 minutes until it is stretchy, a couple of minutes before the end, add the raisins and knead them in, making sure that they are evenly distributed throughout the dough.

5. Put the dough back into the bowl, cover with a damp tea towel and leave to rise for an hour or so, until it is doubled in size.

6. Knock back the dough, shape into whatever shape you want, I used a simple loaf tin, and then leave to rise again for around an hour.

7. Heat the oven to 180c and bake the bread until it sounds hollow when tapped underneath. WP_20160525_08_11_06_Pro(This is one of those things I hate in recipes, all ovens are different and you will get to know how long a loaf takes in your oven, and with practice, the hollow sound that all bread bakers talk of becomes pretty obvious, just trust your instincts!)

 

My son had this with chocolate spread on as he didn’t think it would be nice with anything savoury, however, when he tried it with sliced, cooked chicken, he said it was yummy! I barely had any of this, but finishing the loaf off as toast was lovely, definitely a loaf I would make again if I ran out of new ones to try making!

I am hoping to be incredibly organised and when ever the oven is going to be on and not quite full, I am hoping to fill the space with something bread related instead of being lazy and going and buying loaves of tasteless rubbish for ridiculous prices!!