Bread making

Bread making

I really don't know how the experiment will turn out but in my bread maker now is the dough consisting of bread flour, wholemeal flour, water, butter, sugar, salt, yeast, sesame seeds, chopped walnuts, spaghetti bolognaise herbs, and sun dried tomatoes in extra virgin olive oil.

Don't ask me for the exact quantities - bread making is not like cake making. I usually only measure water so that your bread does not flow out of the bread tin and yeast - I normally throw in the whole pack of 11 g instead of using about 7 g.

I use 1/5 of a 250 g of butter; sometimes more, the rest of the stuff are ad lib. Really not unlike playing Chopin. How you want it, the way you want it. More bread flour gives a lighter but more chewy bread. More wholemeal flour makes it heavier but fluffier.

The initial mixture consisting of the first seven ingredients (wholemeal is optional) should just come off the sides of the bread tin cleanly as the machine is kneading the dough. If it sticks, add a little more bread flour. (Or if you prefer, add some oats! They taste great!). If you have a whole mess of flour at the bottom, you might do well to stop the machine, take out the entire tin and empty the excess and let the already formed ball knead. Don't try to add more water. This is instant recipe for disaster. Write so much like a pro, but simply don't have any facts to back up the brag.

I think I should measure my ingredients the next time. Then I can start a b-read-log. And Marlina can share some recipes. Is there a recipe for Reindeer Bread, hm?

The dough looks huge and brown now. I'm hopeful.

Anyway, the fellows at work will be eating the loaf tomorrow. I think I should get someone to bring some olive oil or cream cheese for dipping.