Old Bum On A Bike: HOME MADE BREAD

The one thing I have always loved to do is make my own bread. Its simple, cost effective and you know what is going into it.

Sure you can buy a loaf from the supermarket, their generic brands, that cost $0.99. But what is in it? What chemicals, what preservatives?

If you want something that is more to your preference, then there's the local bakery. But bread here costs you anywhere from $3.50 upwards.

But making your own is easy, and will only set you back well and truly under $1.50, and a little effort. It contains a lot less sodium, a lot less sugar, and whole lot more less fat, and tastes great.

I make my own using organic wholemeal bakers flour that I get from a specialty store, and with taking into account yeast, bread improver and electricity, I still wouldn't pay around the $1.70 mark, and that's a generous assumption.

Plus, did I say, you know what goes into it....

Here's my recipe and it can be done with white flour, its just a matter of your choice.

Ingredients -

500gm Wholemeal flour
250ml Water luke warm
7gm Good quality yeast
10gm Good quality bread improver
1 - 2 tsp salt, according to taste
2 tbls extra virgin olive oil
3 tsp raw sugar (again, this can be adjusted to preferred taste, and white is fine)

Method -

1. Add yeast, 1 tsp sugar and approx 1/3 of the water into a small jug. Swirl around, then cover with cling wrap and set aside in a warm area. (this hydrates the yeast and gives it a kick start. The yeast will start to froth up within about 10 minutes).
2. Measure out flour into a bowl, (if not bakers flour sift), add the bread improver, the remaining 2 tsp sugar, salt and olive oil. Combine ingredients well.
3. Add yeast and mix. Add remaining water, small amounts at a time. Depending on the flour, you may need less, or more water.
4. When mixed, roll out onto a floured surface and knead for approx 10-20 minutes until dough has formed and has become elastic and smooth. Check mooisture now and add some extra water of needed. You might fond that all is need is for your hands to be wet.
5. Roll into a ball, place into a deep bowl and cover with a clean dry tea towel or clothe. Place bowl in a reasonable warm area free of drafts.
6. When the dough has risen at least doubled in size (anywhere from 40 mins to 2 hrs depending on temp) roll out onto board once more, and punch down by kneading once more for about 10 minutes. (this punches the air out of the dough and allows the yeast to work, proving the dough.
7. Roll out into a shape that will fit in a grease loaf tin, or shape the loaf how you desire i.e cob loaf, vienna loaf onto a flat greased tray, cover once more and set aside in a warm, draft free area, and allow it to rise.
8. Once risen, again at least doubled in size, place in hot oven approx 200*C for 30 minutes, or until golden brown. Tap loaf and if it has a hollow sound, its done.
9. Turn out onto a cooling rack and allow to cool. Slice and enjoy once cooled.

Some helpful hints are -
- Try using a mix master that has a dough hook, you will save yourself so much time and effort. I have a Kenwood Chef, and it is fantastic for this. I can churn out 2 loaves in well under 20 minutes.
- Using bread improver is a must as far as I am concerned, you can't beat it. It aids in the rising, the colour and the lightness of the loaf once cooked. There are many brands that are readily available from the supermarket, Wallaby is one good brand that comes to mind. Health food stores and specialty baking stores sell it as well. I get mine from the specialty store that I get my flour from.
- I have found using bakers flour is the best thing. Its all done, sifted and ready to go, and it usually doesn't cost much more than standard flour....but the results are well worth it.
- Wholemeal flour will take more moisture than white flour. So when using white, just be careful toward the end. If the dough gets too moist, it will rise ok, but it becomes like a soufle, one bang and its flat. Just add remaining water bit by bit and all will be fine.
- Use good quality yeast, this is imperative. You can buy cheap yeast but you'll get what you pay for. Also make sure the yeast is relatively fresh, the fresher the better. Don't be tempted to use a packet that has been shoved up the back of the pantry for the past twelve months.
- My loaf tines are getting old and I'm finding the bread is sticking a little, especially on a cooler day when the dough takes longer to rise. I have begun using some baking paper, mainly along the bottom. Not necessary, I just find it helps.

It is so easy,and with a few good ingredients, you find that you prefer you own over store bought. My kids can't get enough of it and very disappointed if they don't get their fresh home made sandwich for school lunch.

The dough recipe can be used for many a thing, pizza bases, cheese and vegemite or ham, cheese and pineapple scrolls. Its versatile and easy....give it a try.