Wednesday, 14 January 2009

give us this day our daily bread...

At last, I have baked some bread that is edible! I can now lay my bread baking demons to rest {who saw to it that my bread would never rise} and finally post a picture on the flickr group one good loaf! Obviously I had two little helpers, so I can't really take much of the credit!

We tried out a recipe from the December edition of Country Living Magazine for Pull-apart wreath-bread. This bread is fantastic and my friend makes a plain version of it at the Steiner Waldorf parent and toddler group that we go to, where she hides a cherry in one of the segments. The bread is then pulled apart and shared out and the child who finds the cherry gets to be 'king' for the rest of the morning and wears a crown!

Pull-apart wreath-bread

ingredients
1kg of strong white bread flour
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1 tablespoon of chopped dried apricots
1 tablespoon raisins or currants
25g fresh yeast or 1 teaspoon of dried
50g butter
about 500ml of warm milk
1 egg, forked to blend

method
1. Before you begin, set everything out on the table including the mixing bowl and leave to warm in the heat of the kitchen.
2. Sieve the flour, salt and spices into the mixing bowl and toss with the dried fruit. If using fresh yeast, mix it with a little warm water and a pinch of sugar to start it working quickly. If using dried or instant yeast, mix it straight into the flour.
3. Chop the butter into little pieces and add to the milk, which should be just hot enough to melt it. Make a well in the middle of the flour with your fist. Pour in the bubbly yeast mixture, if using fresh yeast. Add the egg. Stirring with your hand, work in enough of the buttery milk to make a soft sticky dough.
4. Tip onto a clean surface dusted with a little flour and knead till it forms a smooth ball and your hands are no longer sticky. Drop it back into the bowl, cover with clingfilm and set in a warm place for an hour - it's ready if it keeps the mark of your finger when prodded.
5. Knead it again and work into a rope. Chop into 18 little pieces, forming each into a ball. Arrange into a circle,a finger's width apart, on a buttered, deep edged baking tray. Cover and leave to rise for another 40 minutes.
6. Heat the oven to 220 oC (200 oC fan oven) gas mark 7. bake for 30-35
minutes until golden.

4 comments:

  1. That sounds amazing! And I particularly like the label on your jam pot =)

    I'm doing some work with parent bloggers at the moment and would love to have a chat. Do drop me an email if you get chance =)

    Kerry @MLBB

    ReplyDelete
  2. wow, this looks fabulous! i've been searching for a good, not too hard bread recipe to make with my children. this may be it! thank you for sharing! i love your blog!

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  3. Thank you for posting this recipe. I have also been incapable of making edible bread, I've tried all sorts of recipes without luck.

    This just worked though! I didn't have apricots, so I used some chopped dried apple rings. My toddler loved it too and has scoffed three whole 'blobs', high praise indeed!

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