By Michelle Shearer
When times are tight this is home made bread (big batch recipe!) is very handy recipe to have up your sleeve. Bread from the supermarket just is not cheap especially if you want to buy something out of the ordinary like a light rye etc. You do not need any kind of gadget for this – just your hands and some good old fashioned elbow grease.
Don’t be put off from making your own bread – it is easy and once you get the hang of it you won’t look back.
You can alter this recipe to incorporate any special flours you have lying around. I tried one loaf with half spelt and half ordinary flour and the loaves came out really well, you might try that too.
The secret of a good loaf is in the kneading – knead , knead and knead again – hence a great recipe to get your kids involved! They love it and they can all take turns.
$4 is based on 2 kg of flour at 75 cents a kilo plus yeast, sugar, oil and salt. Cost may vary depending on your ingredients but however which way you cut it, home made will be far cheaper than buying it from the shops.
Okay, to start, all you need do is make up one HUGE batch of bread dough.
2kg plain flour (like I said you can use 1 kg of a different kind of flour if you like)
8 teaspoons salt
4 sachets of dried yeast
8 tablespoons olive oil
8 teaspoons sugar.
- Measure out the flour, salt and yeast in a very large bowl (I used a huge stockpot) and stir through until they are all mixed up.
- In a measuring jug fill with 1.2 litres of warm water and pour into a separate bowl. Add sugar and oil and stir and stir until sugar is all dissolved.
- Add the oily water to the flour mixture until it forms a big, ginormous ball of dough. Flour the work surface and knead that dough for as long as you can – 15 minutes -ish. At the end you will have a lovely big smooth ball of bread dough.
- Pop the dough back in the stock pot and cover with a damp cloth.
- Okay so at this point, you can either place the covered dough in a warm corner somewhere to prove for two hours or you can stick it in the fridge overnight and bake the next morning. Up to you. So either way do your thing to prove the dough.
- If you went with the two hour option, punch down your massively-increased-in-size dough and knead again for a couple of minutes. Preheat your oven to 240 degrees and grease two bread tins and two baking trays.
- Then, cut your ball of dough into four equal pieces. Take one of those pieces and shape into a fat oblong and pop into a bread tin, do this again with the second section of the dough.
- Taking the third piece of dough, break into six small balls, shape as you like and pop on the prepared baking tray and into the oven with them along with both the bread tins and bake at 240 for about 10 minutes then reduce heat to 200 degrees for about 5-10 minutes (or until tops are golden brown). When cooked, pop out on to the work surface (leave in tin) to cool.
- Increase the oven temp to 220-240degC. With the fourth section of dough, break into 6 or 7 balls (palm sized) and roll each out into pizza bases – up to you re: thickness and size. Pop on your second prepared baking tray and bake until just hardened on top. Don’t overcook or else you’ll have far-too-crunchy pizza bases. Allow to cool.