Food recipes
Malted Brown Bread
Malted Brown Bread Ingredients: beverages, ovaltine, classic malt powder salt, table leavening agents, yeast, baker's, active dry oil, olive, salad or cooking water, bottled, generic Directions: Add the yeast to about...
Malted Brown Bread
Ingredients:
beverages, ovaltine, classic malt powder
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
Directions:
Add the yeast to about a third (200ml) of the warm water.
Leave to froth up in a warm place.
Meanwhile, mix the flour and sea salt together.
If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water.
Knead well for about 10 minutes to a polished, silky soft dough.
Cover with a damp linen cloth and allow to stand for 20 minutes.
Meanwhile, preheat the oven to 220C /428F / Gas Mark 7.
Warm the 2 baking trays or 3 small flower pots (about 5 1/2" diameter) then lightly oil.
Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80F is ideal) for about 3/4 hr until the dough has doubled in size.
Bake for 35 - 40 minutes.
Turn out the bread and tap the bottom.
If it sounds hollow - the bread is cooked.
If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.
Ingredients:
beverages, ovaltine, classic malt powder
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
Directions:
Add the yeast to about a third (200ml) of the warm water.
Leave to froth up in a warm place.
Meanwhile, mix the flour and sea salt together.
If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water.
Knead well for about 10 minutes to a polished, silky soft dough.
Cover with a damp linen cloth and allow to stand for 20 minutes.
Meanwhile, preheat the oven to 220C /428F / Gas Mark 7.
Warm the 2 baking trays or 3 small flower pots (about 5 1/2" diameter) then lightly oil.
Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80F is ideal) for about 3/4 hr until the dough has doubled in size.
Bake for 35 - 40 minutes.
Turn out the bread and tap the bottom.
If it sounds hollow - the bread is cooked.
If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.