I am busy editing all my posts on my food24 blog from the last year – a good excercise, like re-writing one’s recipe book! Here’s one from about this time last year which was delicious, and definitely a keeper:
I had been looking for a white bread recipe for a while, eventually just decided to adapt my seed bread recipe, and it worked really well. I also had a camembert cheese in the fridge, which I planned to bake and serve with the homemade bread.
The combination was just amazing – after all, two of my favourite foods in all the world are freshly baked white bread and cheese – any cheese!!!! So how could this go wrong?
Imagine gooey melted camembert with a hint of herbs and sweetness, scooped onto pieces of hot, freshly buttered white bread…YUM. Here’s how to get this delicious-ness yourself.
3 ½ cups cake flour
5 mls salt
1 sachet instant yeast
30 mls syrup or sugar
60 mls oil or melted butter
200 mls warm milk
200 mls warm water
- Mix the dry ingredients, stir in the oil and syrup, add the milk and mix until blended.
- Turn out onto a clean surface, knead until smooth and elastic. If you have small hands like me, this takes longer :). Relax and take the time to work the dough until it is beautiful and silky, and just springs back when you stretch it.
- Place the dough in a bowl, cover and leave somewhere warm to rise, until at least double in size.
- Turn out again, and knead briefly once more.
- Divide the dough into three pieces, roll and stretch each piece into a long sausage.
- Pinch the three pieces together firmly at one end and plait them, pinching the other end together as well.
- Place the plaited loaf onto a greased baking tray, cover with a clean tea-towel and leave to rise again.
- When doubled, brush with a mixture of milk and egg, and sprinkle with a tablespoon of sesame seeds.
Bake at 180°C until the loaf is golden brown and sounds hollow when you tap it.
This went down a treat with the baked camembert cheese: place the camembert in a ramekin. Drizzle with a little honey, add a teaspoon of butter and a few sprigs of fresh thyme.
Pop it in the oven until hot and melted.
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I am too ‘scared’ to go and edit my old posts and get them across to WP! Have a great day and enjoy your week off 🙂
It’s such a mission – the only reason I’m doing it is to get a record of all my recipes in one place! 🙂
What a great loaf of bread! Another one of your recipes I have to try!
Thank you, Mandy! I love baking bread – so enjoyed your post on bread-making the other day!
I will do a post on your Milk Loaf on 25 May. xo
I’ll keep a look out for it 🙂