there are a lot more bits and pieces around, and I have electricity ….. light and power ….. whooo hooo…… who’d have guessed I would have so much stuff?
There are still a few more bits to be moved in, and I have had to leave my SU collection behind in the old Craft Room cupboard until I get some free standing cupboards out there, but we are 90% in – so crafting should commence in earnest soon – although I have done some, but have just not had time to load it up.
I have been doing something else homemade too – since we got back from Devon I have been making bread – not in a bread maker, but by hand, and ’tis fun, I can recommend it as another form of therapy.
Try this one:
- 1 tablespoon active dried yeast
- 1 teaspoon of honey
- 8 fluid oz lukewarm milk
- 2 oz melted butter
- 15 oz strong white bread flour
- 1 teaspoon salt
- 1 beaten egg
Starter – Place the dried yeast, honey, melted butter and lukewarm milk in a bowl and mix, have a quick stir and then cover and place in a warm place for 20 minutes.
Loaf – meanwhile weigh out the flour, and add the salt and mix quickly, make a well in the middle.
Beat the egg ready to add.
When the starter is ready, add the egg to the flour and then the starter, and mix together. Turn out onto a floured surface and knead until smooth and elastic……if you have never keaded, just push the dough away from you with the heal of your hand, and then fold it back on itself towards the centre and repeat, I turn it slightly every now and again to ensure it’s all done (it starts off quick sticky, but soon becomes combines to become smooth and elastic)…..it’s a truly sensual experience!
Place this in an ungreased bowl, cover and leave in a warm place for 1 1/2 hours until about doubled in size.
Punch down the dough (I like that bit), and turn out onto a floured surface, and either cut into three equal lengths, roll out and plait, or just shape into a large loaf shape.
Place on a greased baking tray, and leave to rise for about 30/45 minutes.
Combine an egg yolk and teaspoon of milk , and brush over the loaf.
Heat the oven up to 190 degrees (I just non fan assisted) and place in oven for 45 minutes on a middle shelf. To test if cooked turn the loaf over and tap – it should should hollow.
When done, take off the sheet and place on a wire tray to cool.
It’s so much better than shop bought bread, as it last up to a week – we had the yummy croutons with the remains of last week’s loaf last night with dinner too.