If you have flour, water, and salt, you're most oof the way there. Baking powder or yeast will do -- if you're using a powder bread, something with fat in it like milk or butter will go a long way toward making that enjoyable.
2 c flour 1 tbsp of yeast 1.5 c warm water (not too hot! The yeasties will die otherwise) 1 tsp salt Optional: 1 tbsp of oil, butter or milk Optional: 1 tsp of sugar
Mix salt into flour.
Draw the warm water into a measuring cup. Add the yeast, stir. If you have sugar at this stage, add it to the water and the yeast will be very happy (especially good if they are old and need some help). Let it sit for five to ten minutes until there are bubbles and a strong yeasty smell in cloudy water.
Pour the yeastwater into the flour mix (and if you have oil, add it now -- or melt the butter and add it, or mix in the milk with the water). Stir thoroughly; be aware that the flour may be hiding under the dough at the bottom of the bowl! Really scrape it all up and mix it in. When it becomes too tough for a spoon, switch to hands. If it's runny, add another half cup of flour and knead it in good.
Knead the dough for like ten minutes at least. It should be smooth, firm and kinda warm in your hands, and the surface should be neither runny nor crumbly. Just keep kneading; for a while it'll almost feel like you're doing it wrong, but just keep at it!
When the bread is kneaded, take a towel and get it wet with warm water -- a paper towel works even better. Put the dough back into the bowl, cover it with the towel, and put the bowl someplace warm. Like the top of the refrigerator, or in a warm water bath in the sink. (If your bowl has a lid, you can also just use that, but it needn't be airtight.)
Preheat the oven to 325.
Put the bread in a greased pan (oil or cooking spray; butter will work but it burns onto the pan so line it with foil if that's an issue). Bake for 50 minutes.
Stick a fork or knife into the bread, all the way through. If it comes out clean, the bread is done. If not, give it a little more time.
Watch your carb intake, because this bread has a bad habit of disappearing. And it's not even fancy. >>
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timeasmymeasure
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Date: 2013-06-09 07:42 pm (UTC)I know a good bannock recipe! Whaddya got?
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Date: 2013-06-10 01:33 am (UTC)no subject
Date: 2013-06-10 03:04 am (UTC)2 c flour
1 tbsp of yeast
1.5 c warm water (not too hot! The yeasties will die otherwise)
1 tsp salt
Optional: 1 tbsp of oil, butter or milk
Optional: 1 tsp of sugar
Mix salt into flour.
Draw the warm water into a measuring cup. Add the yeast, stir. If you have sugar at this stage, add it to the water and the yeast will be very happy (especially good if they are old and need some help). Let it sit for five to ten minutes until there are bubbles and a strong yeasty smell in cloudy water.
Pour the yeastwater into the flour mix (and if you have oil, add it now -- or melt the butter and add it, or mix in the milk with the water). Stir thoroughly; be aware that the flour may be hiding under the dough at the bottom of the bowl! Really scrape it all up and mix it in. When it becomes too tough for a spoon, switch to hands. If it's runny, add another half cup of flour and knead it in good.
Knead the dough for like ten minutes at least. It should be smooth, firm and kinda warm in your hands, and the surface should be neither runny nor crumbly. Just keep kneading; for a while it'll almost feel like you're doing it wrong, but just keep at it!
When the bread is kneaded, take a towel and get it wet with warm water -- a paper towel works even better. Put the dough back into the bowl, cover it with the towel, and put the bowl someplace warm. Like the top of the refrigerator, or in a warm water bath in the sink. (If your bowl has a lid, you can also just use that, but it needn't be airtight.)
Preheat the oven to 325.
Put the bread in a greased pan (oil or cooking spray; butter will work but it burns onto the pan so line it with foil if that's an issue). Bake for 50 minutes.
Stick a fork or knife into the bread, all the way through. If it comes out clean, the bread is done. If not, give it a little more time.
Watch your carb intake, because this bread has a bad habit of disappearing. And it's not even fancy. >>