How To Make Artisan Bread
Bread, everyone should bake their own bread at least once in a lifetime. Seriously, monthly at the minimum if you want to feed the soul. There is no better aroma that creeps from your oven doors to fill your nostrils with delight. I make some form of bread dough at least once a week. After you have read this article I hope you bake more of your own artisan bread.
Bread Recipes Basics
One of the most basic of recipes which has been around in one form another for hundreds of years. The earliest records of bread making are from ancient Egypt in the 5th dynasty found in the tomb of Saqqara. The basics of bread is a simple as, flour, oil, yeast and water. Salt and sugar can be also added to the basics, salt to add flavour then sugar which helps with the crust.
Cultures of Bread
Virtually every know culture has its own type of bread recipe. The French have their French stick, the Italians have their focaccia and pizza. There are two countries that are not renowned for their bread, China and Japan. They do however make milk bread. Personally I have never heard of milk bread until I started researching this article.
Modern Day Bread
Originally all bread was made the artisan way (by hand), individual hand shaped loaves placed one by one into the bread tins. Over the progress of time mass production was introduced into bread making so everyone could have their cheap daily bread. However this did nothing to improve the quality or flavour of the bread. It was 1961 when the Chorleywood bread process was introduced and now is used to produce over 80% of todays bread. Quick rise, quick bake equals less taste in my opinion.
Bread Is It Good For You
If you read the stories surrounding the Chorleywood bread process then the answer is No. Filled with enzymes and additives designed to enhance shelf life along with cutting production costs. We demand things to be cheaper, more affordable but expect the same quality and taste. Want to know exactly what is in your modern day bread then red the full article in the independent. If you you want great tasting bread you either have to pay a pretty premium or simply just bake your own.
Artisan Bread
Artisan bread why is it called so. The word Artisan refers to handmade or a worker skilled in his trade. Time to bring back artisan bread and to leave out all those nasty, unnecessary additives. Making your own bread is not as difficult as you think and once you have mastered the basics the limit is only your imagination. If you like the taste of something then just incorporate it into your dough and bake it. Cheat a little get a bread maker but just bake your artisan bread.
Artisan Sundried Tomato Bread
I have tried many a variation of sundried tomato bread from acclaimed artisan bakers but of course they come at a cost. Out shopping one day at one of my many supermarkets around me, sun-dried tomatoes reduced on the deli counter. Sorted grabbed a few ounces and off home to make up some bread dough. The great joy of making artisan bread is that the kids can easily get involved as well.
Sun Dried Tomato Bread
Equipment
Ingredients
- 500 g strong white flour
- 1 packet dried yeast
- pinch of salt
- pinch of sugar
- 325 ml warm water
- glug of olive oil
- 2 tsp dried thyme
- sun-dried tomatoes add as many or as little as you want. Be careful no to add to many otherwise the dough will become to wet
Instructions
- Weigh out the flour
- Add Packet of dried Yeast to flour
- Add salt and sugar to flour
- Add chopped sun-dried tomatoes
- Fold all dry ingredients together
- Then add your glug of oil
- Add water and mix in bowl with a wooden spoon
- keep mixing until all ingredients combined
- Once the mixture is well mixed take out the wooden spoon and mix by hand still in the large mixing bowl
- Add more flour if required if the mixture is a little sticky
- knead flour for 5 to 10 mins
- leave in bowl and cover with clingfilm then place a tea towel over the top
- Let the mixture prove in a warm place
- Remove from bowl onto flour dusted surface and knead again
- Cut and shape into desired outcome, Mini Loaves, Cobs (balm cakes, etc ,etc )
- Let them prove again
- Cook in oven for 20 mins aprrox at 190 degrees (check by site and also tap the bottom of the bread to ensure it sounds done)
Notes
OilÂ
You can use the oil from the sun-dried tomatoes jar instead of regular olive oil. The oil from the jar will be infused with the taste of tomatoes adding extra flavourÂNutrition
Looking for more unusual bread recipes ? Try this black pudding and Guinness bread recipe
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)
Level 2 Certificate in Understanding Nutrition and Health (RQF) Â Awarded On: 20/06/24. Certificate Number: 362-10611678-531300-20240620. Training Provider: The Skills NetworkÂ