A few weeks ago, tempted by the absolutely perfect temperature of the tap water at home, i bloomed some yeast and baked bread. Turned out to be the best i’ve ever baked. it was crusty from the outside and crumbly and soft on the inside. The house smelled heavenly and i lopped off a slice even before it cooled to have with some orange marmalade and tea…here’s the recipe. I used half maida / all purpose flour and half whole wheat flour. feel free to use all all purpose flour if you want the bread more white.
Bread (Makes one large 9×5 loaf)
2 cups Maida/ all purpose flour
2 cups whole wheat flour (i used ITC’s ashirwad atta)
2 cups warm water
1 tablespoon dried instant yeast
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
in the warm water, dissolve the sugar and the yeast and leave it to bloom/ froth up for about 15 minutes.
Mix the flours together with the salt and set aside in a large deep bowl. Add the yeast- sugar-water mix to the flour and mix together with a wooden spoon till it becomes a shaggy mound of dough. knead it for a couple of minutes till it becomes a smooth large ball and add the oil and coat the dough with the oil.
transfer to a large deep bowl and cover with a damp clean kitchen cloth and keep aside for about an hour or two till it more than doubles in size. sprinkle about 2-3 tablespoons on dry flour on a clean surface such as the countertop. punch down the dough and knead it for a minute.
shape it into a loaf to fit the loaf pan. grease the loaf pan and place the dough into the pan. cover and let it rise for about 30 minutes. preheat the oven to about 375F. Score dough by cutting three slashes across the top with a sharp knife.
Put in oven and bake for about 45 minutes or until the top is golden brown. Turn out bread and let cool on a rack or clean dishtowel. wait till it cools completely before slicing.
Enjoy with a liberal coating of butter and marmalade/ jam.