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Showing posts from May, 2011

Baking Bread

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I've put the following together for friends (especially from Singapore) who have taken an interest since I wrote about making bread. I had borrowed a couple of bread books from our local library and looked at various sites on Internet. Not a bread machine in sight, I'm afraid. I started when I need to take out my frustration and there was no turning back. Then I read this article . It does not take all that long to knead, but you must be patient with waiting for the dough to rise. I now gather all the ingredients together before starting and can get a lump of dough ready for first proofing within 20 minutes. It's cheaper to buy a packet of yeast rather than the 7g sachets. In the UK and if you have room, you could also have bigger bags of flour delivered. You could then opt for locally-grown and/or milled flour. =========== For Basic White Bread Ingredients • 625g strong (bread making) white flour (Sorry, don't know which or where brands are available in Sin