The easiest hand made bread

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Hi everyone!

We don’t usually buy bread, ¬†I rather bake it myself, because this way I know what is in it. ūüôā No preservatives or any kind of bad stuff.

When I first started making our own bread I used a bread machine, and the recipes that came with it. But then I started looking for the hand made way to do it, because our kitchen is not so big, the machine is packed away on top of the cabinet, and it is complicated to always take it down, pack it out, and then put it away again when I don’t need it anymore.

Pinterest was a big help in this, there are tonns of recipes there. I tried many, some worked, some didn’t. But finally I found¬†an easy, cheap recipe, which I upgraded to our needs, and it became the perfect bread recipe.

The pattern was the Jamie Oliver basic bread recipe. I started making this in every second day, because it was so great, that we ate it all quickly.

But then we minimalised our white flour consumption, so I had to adjust the bread recipe also, to fit more into our new eating habits.  I red a lot about rye and whole grain bread making, tried a lot of things, but I got the best result if I used half rye or whole grain flour, and half white for the bread.

So now I’m sharing this great and easy hand made bread with you all, I hope you will try it and love it just as much as I do.

Ingredients:

1/2 kg white flour
1/2 kg whole grain of rye flour
600 ml  lukewarm water
30 g fresh yeast (or you can use dry yeast as well, than you’ll need 3×7 g)
1 tablespoon salt (I usually use seasalt)
2 tablespoons sugar

 

All the ingredients are adjustable, you can use more of one flour and less of the other, you can use full white flour, full rye flour. The amount of the water depends on the flour mostly. some of them need more, some of them need less.

First thing to do is to put the flours into a large kneading bowl and mix it together (you can use your hand, you’ll going to use them a lot making this bread)

flours

Make a large well in the centre. Pour some of  your water into the well, then add the yeast, sugar and salt and stir with a fork.

PicMonkey Collage
Now stir it together. As you stir, bring in the flour from the inside of the well.¬†Continue¬†the process¬†until you get a stodgy, ¬†consistency ‚Äď then add more¬†water. Continue to mix until it’s stodgy again, repeat this until you’re out of water, then bring in all the flour, make the mix less sticky.

Now flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust here.)

Then start to knead the dough ( I usually just do it in the bowl) for 4-5 minutes until you have a smooth elastic dough.

dough2

Flour the top of your dough. ¬†Cover the bowl with a dish towel and let it rise¬†for about half an hour until doubled in size ‚Äď ideally in a warm place. This will improve the flavour and texture of your dough.

When it’s doubled in size,¬† start bashing it for about 5 minutes. You can now shape it or flavour it as you want, then¬†put it into the pan (or pans- I usually use a medium bread pan and an oven-use glass bowl)¬†leave it to rise¬†for a second time for 30 minutes to an hour until it has doubled in size again.

This amount of dough is enough for 2 breads I shape them like this:

let it rise

 

You also can make rolls, or baguettes out of it.
Meanwhile turn on the oven and preheat it to¬†180¬įC/350¬įF/gas 4

 

It is very important to rise it the second time, because now it gets the air what will be baked into the bread.
When the second rising is done, put the pans¬†into the oven, and bake it for 25-30 minutes until its color is golden brown. To check if it’s done, tap its bottom,and if is sounds hollow, it is. Once cooked, place on a rack and allow it to cool for at least 30 minutes.

easiest

Now you can enjoy your hand made bread. ūüôā

Bye until next time,

Agnes

 

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Canelloni with tomato sauce

Hi everyone!

Yesterday I had to cook something, so we would have lunch today. For some days I wanted to try the Canelloni pasta. Well now was the time to do that, and also I’m sharing this recipe with you all.

The Canelloni is an 8-10 cms long tube shaped pasta with a 2cms diameter. You can fill it with almost everything, the most popular stuffings are the tomato sauce with meat or the spinach and ricotta with beschamel sauce.

I choose the tomato version, since I had no spinach at home… ūüôā

First of all you need the Canelloni, which I’m sure you can find in any store, now It’s pretty common. Here’s what I used:

CanelloniDried cannelloni pasta

This is 250 gramms, that means about 25 tubes. It should be enough to fill up a 1,5l rectangular shaped baking dish. You can see that in the picture on the box there is a spinach filled version of the pasta. The box came with the recipe for that so next time I’m making Canelloni , I will definitely try this version.

You’ll need a medium-sized onion, 500g minced meat ( I used half beef, half pork, it was delicious, but you can go with either), 1l tomato paste (or you can make it from fresh tomatoes, in that case you have to use about 8 big tomatoes), about 15dkgs of greated cheese, some salt, pepper and basil, about 1dl olive oil and 1dl water and some butter for the pan.

First you have to heat up the olive oil in a medium saucepan, than cut the onion in small pieces (maybe save the root end of the onion for planting, that’s what I did), put it in the heated oil, and fry until it seems glassy.

onion

Than put in the minced meat tear it apart for very tiny pieces for it will be easier to stuff the pasta that way. Season the meat with salt and pepper.

meat

When the meat is completely browned, pour in the tomato paste, water down a little if needed.

tomato sauce

Put some more salt and pepper into it and season with basil also to give it an Italian taste. ūüôā

Boil the sauce while stirring it occasionally. Then turn off the heat, let it cool down a little. Meanwhile you should preheat the oven. When the sauce¬†is not too hot anymore, start stuffing the Canellonis. Careful, because if you don’t support the back end of the pasta, all the sauce will come out what you fill in, and the dinner making becomes the never ending story… It takes some time to figure out how to stuff them, but once you¬†got it, there’s no way to stop. Fill the Canellonis one-by one, and place them into the buttered baking dish. When you’re out of the pasta, pour the remaining sauce onto them. Mine looked like this at this point:

almost ready

You may notice, that the dish is not completely full with pasta, I was one canelloni short. Nevermind, I filled the hole with cheese.

So now’s the part when you sprinkle the greated cheese onto the pasta.

cheesewith cheese

Then cover it with tin foil (just to not burn the cheese) and put it in the oven for 15 min. After the 15 min take it out take the tin foil down and put the dish back to the oven for another 15 min to neatly bake the cheese on top.

There you go, It’s done. Wasn’t so hard after all, now was it?

Enjoy this meal.

Agnes