ARTISAN...
Nice word..so many connotations,so many things to think about...
and these days ...more often than not ...artisan is a word oft-associated with bread....
whats the big deal with bread???nothing much only ...its our staple..a toast on the run or a quick fix sandwich for breakfast or the kids lunchbox...
So inspired by the Masterchef Australia Season 3 episode on artisan breads...I headed to my baking bible Fabulous Cakes and Bakes...and sought comfort in this....
Hearty bread.....
we are so used to munching on texture- less characterless bread....face it when you chew on mass produced factory made bread you do get a lump of dough in your mouth to struggle through...and you only taste the filling on your sandwich
that's why you want to butter your toast and want cheese and cream etc...
why not do something different for a change...do something ":designer"ish.....something "artisan"ish...
MAKE YOUR OWN BREAD!
club sandwich,toast....whatever...
its easy ....just follow my instructions...you may stumble and fall
but bread is very forgiving ...soon ,very soon you'll be master of all you bake....
This two- tone is...because of whole wheat or your regular atta and plain flour maida.....
looks pretty...
and is an interesting ice breaker...
no ...you can not break shards of ice with it ...but many conversations can float....
and two -tone because of ebony and ivory....
brown and white...colours....
This may seem a little complicated...but it is worth the effort...
when you do this....
So for this
Rustic Two-Tone Bread.....
you need..
10 gms plus a pinch dried yeast
60 mils lukewarm water
25 gms caster sugar
330 gms flour
1/2 tbsp salt
250 mils lukewarm milk
3 tbsp butter melted
30 mils black treacle or caramel(if you do live in a place where you can manage the treacle then balle-balle unfortunately Ranchi does not cater to my whimsical taste buds...)
140 gms whole wheat flour
you must first...
prepare the caramel..
In a small pan melt a couple of tablespoons of sugar
like so...till
You need to let the sugar burn a little...mine wasn't dark enough so the dark tone in my bread looks like a Fair and Lovely user...by all means go ahead and let it become almost black......it will be beautiful...
the add some water carefully and let it simmer
to a honey like consistency...and let it cool.....it will while you tackle the rest.
Now in a bowl ,dissolve the yeast in the water and a spoonful of sugar. Wait for 5 Min's for the yeast to froth.
Sift 175 gms of the flour white the salt and the remaining sugar into a large bowl and to this add the yeast mixand the the milk .Mix gradually to make a smooth batter.
Now divide this into two bowls equally.
Add the butter to each ...In all the calculations and confusion I forgot to add the butter to the batter earlier....so here it went. Butter...you are my sunshine.....
Into the first batter add the remaining plain flour and mix ,knead well to form a dough.Brush surface with a teeny bit of oil and cover and leave to prove.
Now to the second batter add the caramel or the treacle....I wish I had added more caramel .....sob..
and the wholewheat flour, you may need a teaspoon extra to make the dough.Knead ,grease and cover ...leave to double.
Both doughs ..resting till duty calls.....
Take the white dough out and roll it on a floured worktop to a approximately 15inches by 8 inches.
Set aside ,and do the same to the caramel dough......same size huh....they have to almost make love to each other...so take care...
Now place the wholewheat on the other...
I also drizzled and brushed a little olive oil ,now roll from the shorter side ..to get ....Placed on your baking sheet or foil...
Left to its own devices...the dough doubled and trebled...while I napped...Then with a shower of expletives the oven was switched on at 220C .Once the oven started its own abuses...which were beeped out by the beeps ...the bread went in for 30-35 Min's and came out ....
like so....and sliced, the two- tone was pretty...
Tasted awesome and I know its HEALTHY and quite designer"ish....
made a great club sandwich....
lesson learnt....nap only after you bake ...never during....
This was for me - Shalini Digvijay....and me and my family loved the bread ...thank you very much...
(imaginary bow here )
So when are you trying the ARTISAN stuff?......do it!...its fun.!..(for want of a better word)
People.....Join this site and make me happy...remember you can always trust a cook who is happy and not skinny.........
So what are you baking today????
Nice word..so many connotations,so many things to think about...
and these days ...more often than not ...artisan is a word oft-associated with bread....
whats the big deal with bread???nothing much only ...its our staple..a toast on the run or a quick fix sandwich for breakfast or the kids lunchbox...
So inspired by the Masterchef Australia Season 3 episode on artisan breads...I headed to my baking bible Fabulous Cakes and Bakes...and sought comfort in this....
Hearty bread.....
we are so used to munching on texture- less characterless bread....face it when you chew on mass produced factory made bread you do get a lump of dough in your mouth to struggle through...and you only taste the filling on your sandwich
that's why you want to butter your toast and want cheese and cream etc...
why not do something different for a change...do something ":designer"ish.....something "artisan"ish...
MAKE YOUR OWN BREAD!
club sandwich,toast....whatever...
its easy ....just follow my instructions...you may stumble and fall
but bread is very forgiving ...soon ,very soon you'll be master of all you bake....
looks pretty...
and is an interesting ice breaker...
no ...you can not break shards of ice with it ...but many conversations can float....
and two -tone because of ebony and ivory....
brown and white...colours....
This may seem a little complicated...but it is worth the effort...
when you do this....
So for this
Rustic Two-Tone Bread.....
you need..
10 gms plus a pinch dried yeast
60 mils lukewarm water
25 gms caster sugar
330 gms flour
1/2 tbsp salt
250 mils lukewarm milk
3 tbsp butter melted
30 mils black treacle or caramel(if you do live in a place where you can manage the treacle then balle-balle unfortunately Ranchi does not cater to my whimsical taste buds...)
140 gms whole wheat flour
you must first...
prepare the caramel..
In a small pan melt a couple of tablespoons of sugar
the add some water carefully and let it simmer
to a honey like consistency...and let it cool.....it will while you tackle the rest.
Now in a bowl ,dissolve the yeast in the water and a spoonful of sugar. Wait for 5 Min's for the yeast to froth.
Sift 175 gms of the flour white the salt and the remaining sugar into a large bowl and to this add the yeast mixand the the milk .Mix gradually to make a smooth batter.
Now divide this into two bowls equally.
Add the butter to each ...In all the calculations and confusion I forgot to add the butter to the batter earlier....so here it went. Butter...you are my sunshine.....
Into the first batter add the remaining plain flour and mix ,knead well to form a dough.Brush surface with a teeny bit of oil and cover and leave to prove.
and the wholewheat flour, you may need a teaspoon extra to make the dough.Knead ,grease and cover ...leave to double.
Both doughs ..resting till duty calls.....
Take the white dough out and roll it on a floured worktop to a approximately 15inches by 8 inches.
made a great club sandwich....
lesson learnt....nap only after you bake ...never during....
This was for me - Shalini Digvijay....and me and my family loved the bread ...thank you very much...
(imaginary bow here )
So when are you trying the ARTISAN stuff?......do it!...its fun.!..(for want of a better word)
People.....Join this site and make me happy...remember you can always trust a cook who is happy and not skinny.........
So what are you baking today????
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