|Borrowed from Google Images.|
What's not to like, eh?
As regular readers know, I make my own bread and over time have developed my own recipe system which I'd like to share with you.
I make my bread in small, 1 lb loaf tins because there's just one person in this house - me. Bigger loaves go stale before I can finish them. Therefore I think in units - one unit is one loaf. I rarely make just one loaf: for a start turning on the oven for one loaf is a bit wasteful although I could use my halogen oven, I suppose.
Generally, I make three or four loaf batches, depending on circumstances.
All you need to make a loaf is flour, yeast, salt and water. On their own, they make a perfectly decent offering. I add a few other bits and pieces - sugar, milk powder and oil - because I like the loaf they produce but they are not strictly speaking necessary. Sugar adds a bit to the flavour and helps the yeast, oil makes for a more pliable dough and adds to the keeping properties of the loaf and dried milk powder makes for a nice soft crumb.
So - the next three or four entries are about me and my bread. It was going to be just one entry but it ended up so long that I have split it! I hope it is helpful.
Part 2: ingredients
Part 3: equipment
Part 4: my recipe