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We normally eat our home-made bread so quickly that we don’t have to worry about it going stale or growing mould.  However, I know the best way to keep bread is hanging in a cotton cloth or bag in a place out of direct sunlight, heat, and moisture.  You can either purchase these or take a cotton tea towel and fold it in half, stitch it up the sides, tie it with a string and hang it from that string.  I guess the idea is to allow the bread to breathe but keep it safe from the dry air and mould.
You can also use Furoshiki, a Japanese cloth folding method to wrapping items for storage or toting.  I really love using this to wrap cakes and things that are on a plate – it creates a sort of basket effect.  You can do so much using this method – its really easy, frugal, earth friendly, fun {great for kids to do} and attractive, too!  Here are some methods for folding your cloth:  http://furoshiki.com/techniques/ After you’ve got your bread wrapped up the way you want it, you can try hanging it by another cloth or string or on a hook.
Here’s my bread wrapping tutorial:


Another way to keep bread is in a bread box.  Unless you have a pretty good box, you may still want to wrap it up in a tea towel ro something just to keep it from moulding.
Freezing is another option.  After it cools, slice it and put it into a freezer safe bag in the freezer.  Pull out the bread you want as you want it and either toast it or grill it.

Fresh bread

Here’s my version of the fresh loaf’s honey whole wheat bread that I promised to post…

Oaty Bread Delight

Ingredients

1lb. whole wheat flour
12 oz. hot water (110F, 45C)
8 oz. bread or all purpose flour
5 oz. milk (or rice/soya milk if you’re afraid of cow juice)
2.5 oz. or 1/3 cup of honey
*2t. salt
*3 t. instant yeast
porridge oats, as necessary, to achieve the desired consistency

*t =teaspoon, T= tablespoon {for non-americans}

1. In a large bowl mix yeast and honey in the 12 oz. of hot water to activate.  About 15 minutes, or until frothy.
2. Add all ingredients except the oats and stir until pulled together well.
3. Add oats until it is dry enough to knead, but moist enough so that some still comes off on your hands – a tacky consistency. Knead for about 8 minutes, adding oats when necessary.
4. Add oil to the bowl and wipe the dough and bowl with it thoroughly and place a damp towel over the bowl and leave to rise at room temperature until doubled in size, about 45  minutes.
5. Line bread tins with parchment (grease proof) paper or grease by your normal method. Divide dough evenly between two medium-large tins or three smaller ones. Cover tins with towel to rise till doubled again.
6. Heat oven to gas 4/350F/180C and place tins {on a baking tray} in the oven.  Bake, turning tins occasionally, until golden on top and hollow when tapped on the underside.
7. To retain moisture and soften bread further, wrap finished loaves in tea towels tightly and place on a cooling rack.  For best keeping, store in those towels tightly or a zip-locked bag.  Enjoy! : )

Our Little Family

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Pattern Challenge