Monday, 6 January 2014

Recipe: Yeast Free Rosemary Bread

I have really missed baking bread since not having an oven.  I had really got into my bread making, both with and without yeast, and it is definitely something that I want to get back into now we have finally got a new oven!

I had a whole day of baking (christmas cake, apple cake and bread) and so I wanted something that was nice and quick to start with so selected something without yeast.

I wanted something that was good and savoury so I added in Rosemary and ground pepper to really give it some kick so that you can just eat with a lump of butter.

The recipe I used was adapted from this one on All Recipes.

500 g plain white flour1 tsp bicarbonate of soda½ tsp salt300 ml (10 fl oz) milk
  • Preheat the oven to 200ºC (400ºF, gas mark 6). Sift the flour, bicarbonate of soda and salt into a bowl.
  • Make a well in the centre and pour in the milk. With a wooden spoon, gradually stir the flour into the milk to form a soft dough. 
  • Bring the dough together with your hands, then turn it out onto a lightly floured work surface. Knead lightly and briefly until it forms a smooth ball.
  • Place the dough on a greased baking sheet and flatten it slightly to make a domed round loaf about 19 cm (7 1/2 in) in diameter. Using a sharp knife, cut a deep cross in the top of the loaf, cutting about halfway down into the dough. Sprinkle a little extra flour over the top.
  • Bake for about 30 minutes or until well risen and browned, and the bread sounds hollow when tapped on the base. (If it sounds moist and heavy, bake for a further 3–5 minutes and then test it again.)
  • Transfer to a wire rack and leave to cool completely. Serve the loaf on the day it is baked, as it becomes stale quickly, or toast it the following day.