Quick loaf of bread...

It's been a while since I have been talking about the yeasty goodness side of life, as it has been very busy for the non-yeasty side of life for me. So, to atone for all of this ignoring you while I do the 9 to 5 grind, I'm going to post fast and furiously.

A new brewing season for those of us down under has started - warmer more stable temperatures for the time being and of course the desire for a good cold beer on a hot afternoon. We'll get into that side of things shortly.

In the meanwhile - here's a recipe for one of the fastest loaves of bread you're ever likely to make:

* 500 g white flour (any kind will do)
* 1 teaspoon of salt
* 2 level tablespoons of yeast
* 2 tablespoons olive oil
* 2 tablespoons sugar
* 300 ml warmish water (say 25 - 30C).

Combine all the dry ingredients in your machine on low speed (refer to earlier articles about this point) or sift 'em together if you're still doing it manually. The idea is to combine them all rather well.

Add the oil and increase machine speed.

Add the water and increase machine speed to dough mixing speed.

Let the dough form!

In the meanwhile, line a loaf pan with baking paper.

Remove the dough from the chamber, shape it to suit your baking pan.

Insert into baking pan. Cover it loosely with cling wrap and allow to rise for 30 minutes.

Preheat oven to 180C fan forced.

Brush oil on the loaf, decorate with seed, draw pretty pictures with a razor blade on top, etc... whatever you like to do to decorate your loaves.

Bake 25 minutes.

Done.


This produces a loaf with a reasonably fine crumb that is quite moist and good to eat with smoked salmon, Vegemite or whatever you prefer on freshly baked bread. Owing to the high moisture content, it's not too good for toast until day two or three.

Yes, it's quick and dirty and breaks all the rules about good bread making, but it works and it stops you being hungry. We can get artsy or artisan styled some other time.

Cheers!!