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    Saturday, June 09, 2012

    The Best White Bread I Have Made- Thanks to Michel Roux Jnr

    Whilst surfing through the internet, I came across a blog Blahblogblah 
    The blogger, named Injera, had posted about a Programme, that we haven’t had here in New Zealand yet, called “Great British Food Revival”,
    Of course I clicked in and found a recipe from Michel Roux Jnr for this 
    Sandwich Bread Loaf

    Being a sucker for any new Bread recipe, particularly if it looks ‘So Simple’.
    I immediately saved the post and this morning I made the bread.

    My Loved One reckons, it is one of the best I have made and I tend to agree
    So Thank you Injera and Thanks to Michel Roux Jnr,
    The recipe is on the website, worth while getting into this food lovers. 
    Great recipes from all of the Celeb Chefs, featuring on the BBC

    I used Dry yeast in the little foil packets. I think they weight about 8 gms
    It is not easy to find fresh yeast around where I live. 
    The yeast in foil is brilliant,
    keeps for ages too
    Also I really like to use Pyrex loaf containers. 
    Easier to see when the loaf is brown.
    Excellent for pies as well

    Milk, butter and golden syrup makes this loaf particularly rich and delicious, and it keeps well too

        20g/1oz golden syrup
        25g/1oz melted butter
        350ml/12fl oz warm milk
        10g/1/2 oz fresh yeast or 1 Pkt Dried yeast
        250g/8oz plain flour, plus extra for dusting
        250g/8oz strong bread flour
        10g/1/2oz sea salt

    Preparation method
    Stir the golden syrup and melted butter into the warm milk until well combined. 
    Crumble the yeast into a large bowl, then pour over the warm milk mix and 
    stir until the yeast has dissolved.
    I let the yeast foam up. 
    Takes about 6-7 minutes 

    Add the remaining ingredients and mix until a smooth dough forms. 
    Cover the bowl with cling film and set aside for about 5 minutes.
    Turn the dough out onto a lightly floured work surface and 
    knead for 10 minutes, or until smooth and elastic. 
    Once again, the ipad is indispensable, just propped up again the wall. Michel's recipe there for me.
    Meanwhile oil the bowl
    Return the dough to the bowl, 

    Cover with cling film and place into a warm place for 1 hour, 
    or until the dough has nearly doubled in size.
    Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin.

    Turn the dough out onto a floured work surface again and knock back a few times. 
    Divide equally into two pieces and shape into balls. 
    Best way to get a nice ball 
    Flatten the piece of dough
    and then pull in the edges to the middle
    When you have formed a ball turn it over and lightly massage it
    A Lovely globe
    Place the dough balls side by side in the prepared bread tin, 

    cover with cling film and set aside to rise again, until doubled in size.

    Preheat the oven to 220C/410F/Gas 7.
    Using a sharp knife, slash the dough a few times and place into the oven immediately. 
    After 10 minutes, reduce the heat to 180C/350F/Gas 4 
    and bake for a further 30 minutes, or until the bread is golden-brown. 
    To check if the bread is done, remove from the tin and tap the bottom with your knuckles   
    it should sound hollow.
    Leave the bread loaf to cool on a wire rack.

    I love the way you can tear the bread apart, just like my childhood.
    My Mother would send me out to buy half of loaf of bread. 
    I think it cost about threepence 
    The shopkeeper would break the bread in half
    Wrap a strip of paper around it,
    The smell of the fresh bread was too much for me and I used to pick at the soft crumb. 
    Tearing little strips off. Trying to make it look like a little mouse hadn't been there.
    Who did I think I was kidding?
    My Mother never commented, but I bet she had many a laugh with my Father 
    It looked just like this
     Made great Toast served with Peanut Butter and Banana, grind of black pepper... one of my favourites


    Injera said...

    That looks fabulous! I'm so glad you gave it a try... but now I feel extra guilty that I haven't yet made it, despite entreaties from Mr Rufus. Extra inspired now!

    justine said...

    oh la la. Gilli i swear i can smell that bread. yum yum.
    was just thinking of you today too. miss seeing you in fowler ave. xx J