I have a love hate relationship with yeast and we both know it. That a single celled fungi can wreak so much emotional havoc on me is something I am not proud of. It is not that my trysts with the yeast has always been a failure.There has been quite a few success but the hesitation around it is a major dampener. However the intimidation factor is slowly and steadily bidding goodbye as I am learning to handle the nature's gift with a magical touch.
Sample this chunky looking loaf from Nancy's hearth (@ SPICIE FOODIE); the bake was amazing and the loaf sprung back on touch and the slices tasted delicious. They were devoured as such, it tasted that wonderful. Saved a few slices for my daughter who went all buttery with the bread.
The fuss-free recipe with the easily available ingredients had my hearth buzzing with a breezy aromatic flavor. I used fresh yeast for the same which was a pleasure to work with. By nature, the fresh yeast is potent for maximum 2 to 3 weeks and hence needs to be refrigerated. To use for baking, bring it to a room temperature a good 30 -45 minutes in advance. Also crumble the same before mixing it with flour for even distribution.
What's in it :- (Prep Time/Raising Time :1 hr ; Baking Time : 35 mins)
- All purpose flour - 240 grams (+ extra flour up to 2 -3 tbsp for kneading)
- Salt - 1 tsp (approx 5 grams)
- Honey - 1 tbsp (approx 20 grams) / Sugar- approx 10 to 15 grams
- Warm water - 175 ml
- Fresh Yeast - 10 grams (approx)
- Extra virgin olive oil - 4 tbsp (approx 55 grams + extra to brush bowl and bread)
Here's How :-
In a mixing bowl tip in flour,honey, water,salt and olive oil. Add crushed fresh yeast to the mix and stir to combine a bit. Bring all the ingredients together and start kneading. You will need to add a little bit of flour (extra, if required) at a time to form an elastic dough that does not stick to your hands. Continue kneading until a smooth dough is formed. It may take around 10-12 minutes.
Cover with a wet cloth and leave to rise in a warm place. The dough needs to double in size. Since I used fresh yeast the rising happened in 20-25 minutes.
Preheat the oven to 190 C /375 F. Grease the bread tin/mould and set aside.
Once doubled, remove the risen dough from the bowl, and gently knock back so that all the trapped air escapes. Gently knead into desired shape and place inside bread mould. Leave to rise till it doubles in size .
Place bread in center of oven and bake for 30 - 35 minutes. Allow to cool before slicing.
Linking it to Radhika's I love Baking #6 and her Let's Cook # Breads