We moved to Hyderabad, India. It's a new experience and I'm liking it. Our temporary accommodation is very nice and spacious. I was excited to see it equipped with a microwave/oven. Yippee!! Not having any of my usual equipment like measuring cups and spoons, I had to resort to tumbler and spoon measurements. I also had to bake in oddly shaped stainless steel vessels. The results were heartening :). Usually we cook by smell and "feel" of the food not by exact measurements. I thought I would never be able to do that in baking. It is by no means the best bread I have ever made but not the worst either!
So here is the recipe:
1 1/2 cups warm water
3 Tbsp sugar
2 1/2 tsp active dry yeast
3 Tbsp oil
3 cups wheat flour
1 cup white flour (maida)
2 tsp salt
I used a small spoon as a teaspoon measure, a big one as a tablespoon measure and a medium sized tumbler as a cup measure.
Since my last post on bread making I have moved on to making it without the aid of a bread machine. So it was a bit easier, having had a lot of practice kneading.
1. Dissolve the sugar in the warm (not cold!) water and stir the yeast in (make sure your yeast is fairly fresh). Let that sit for 10 mins. It should bubble and become frothy. If it does not then the yeast may not be fresh. While waiting measure the flour and the salt.
2. Add the oil to the yeast mixture.
3. Now add the flour mixture to the yeast mixture and knead for a good long time, say for at least 10 - 15 mins. The kneading process is very important as that helps develop the structure of the bread.
4. After kneading, place it in a covered, oiled vessel. Let it rise in a warm place for about one hour or until doubled in size.
5. Next punch it down and divide it into two equal portions and roll them into logs that will fit 8.5 x 4.5 loaf pans. Butter the pans and place the logs in there. Cover them with a cloth and let it rise again in a warm place for one hour or until doubled in size.
6. Bake at 325 deg F (170 deg C).
Enjoy your bread!
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So here is the recipe:
1 1/2 cups warm water
3 Tbsp sugar
2 1/2 tsp active dry yeast
3 Tbsp oil
3 cups wheat flour
1 cup white flour (maida)
2 tsp salt
I used a small spoon as a teaspoon measure, a big one as a tablespoon measure and a medium sized tumbler as a cup measure.
Since my last post on bread making I have moved on to making it without the aid of a bread machine. So it was a bit easier, having had a lot of practice kneading.
1. Dissolve the sugar in the warm (not cold!) water and stir the yeast in (make sure your yeast is fairly fresh). Let that sit for 10 mins. It should bubble and become frothy. If it does not then the yeast may not be fresh. While waiting measure the flour and the salt.
2. Add the oil to the yeast mixture.
3. Now add the flour mixture to the yeast mixture and knead for a good long time, say for at least 10 - 15 mins. The kneading process is very important as that helps develop the structure of the bread.
4. After kneading, place it in a covered, oiled vessel. Let it rise in a warm place for about one hour or until doubled in size.
5. Next punch it down and divide it into two equal portions and roll them into logs that will fit 8.5 x 4.5 loaf pans. Butter the pans and place the logs in there. Cover them with a cloth and let it rise again in a warm place for one hour or until doubled in size.
6. Bake at 325 deg F (170 deg C).
Enjoy your bread!
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