I am a big Masterchef fan and have watched a
few seasons of the Australian and NZ series.
I saw Matt Preston making this bread in one of his masterclasses a
couple of seasons ago and forgot about it until a while ago: http://tenplay.com.au/channel-ten/masterchef/recipes/no-prove-bread-with-butter-and-raspberry-jam
Not bad for a first attempt! |
I’ve made this a few times now and it has turned out beautifully each time. I'm giving full credit to the recipe as not all my bread making has turned out so consistently! Fluffy insides and a nice crust, perfect
weekend brunch bread. It also makes
great rolls for lunches and BBQs. The recipe
recommends a round loaf, a long loaf and two buns. Try it that way first if you are a bread
newbie and then you can play with you own shapes depending on what you
prefer. I tend to make it in to a long
loaf and a tray of long, slightly flatter rolls than shown on the website,
almost ciabatta-like and a bit easier to get your mouth around with some
filling!
You can't beat a bit of classic ham and cheese in the freshest bread! |
It takes about 5 minutes to mix up and stick in
the fridge so I have found myself doing this at seemingly silly times such as 10
at night before heading to bed and even first thing in the morning before going
to work … the latter in particular is a thing of miracles as I am not a morning
person! After a long spell in the fridge
where it gets unbelievably poofy, all you need to do is get it out of the fridge
and let it sit on the counter for about an hour, pre-heat the oven, then plop
it on some trays for baking. RIDiculously easy!
Just make sure you use a nice big bowl you won’t believe how much it
rises.
Best of all, it is a great bread recipe for palying around with, I've made a long loaf with some different flavours. Feta and sundried tomato was beautiful and so was the garlic, rosemary and salt loaf. Just layer the extra ingredients in the middle of dough or place on top.
Experimenting with some different flavours |
All of the kudos, none of the effort. Hmmm perhaps I shouldn't have shared the recipe, now my secret is out!
The recipe is in the link above but as a quick reference, see below for how ridiculously easy it is :)
Ingredients
- For the bread, combine flour, salt and yeast in a large bowl. Stir in water until well combined. Cover with plastic wrap, then refrigerate overnight
- Remove bowl from fridge 1 hour prior to cooking, and allow to come to room temperature.
- Preheat oven to 220C.
- Line two baking sheets with baking paper, and generously dust sheet with flour. Place half of the dough onto one tray and place in oven for 1 hour or until golden, and the inside sounds hollow when knocked on the base. Make rolls and a smaller long loaf with remaining half of dough. Bake in oven for about 40 minutes or until golden and hollow inside.
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