“ Is there anything cosier than homemade baked bread during December mornings?”
I haven’t practised too much of baking bread, because I for some reason think it is going to be a really difficult task. However, one day I came across a simple no knead oven tray bread recipe that I decided to try out. To my liking, I actually added some rosemary and turmeric to this recipe and left out some of the original ingredients out (like garlic) and made it more suitable to my needs. It turned out fantastic and my husband was very impressed too, so this first trial has defiantly sparked my interest in making more homemade loafs. This recipe is time consuming just because it needs rise overnight (12h) so with that being said, make the dough the night before and then just bake it in the morning.
When the weather starts getting cosier and colder, the idea of baking home made bread is rather idyllic and charming, quite perfect to start practising in December. For example, if you were going for morning coffee to a friends/families house during the holiday season, how lovely would it be to bring over a freshly baked loaf to put a smile on their faces? This recipe calls for all-purpose flour but in the future, I really want to also try something robust like spelt or rye flour. I love rye bread the most, so my goal is to learn how to make that too. I have a great recipe for a healthy seed bread that is super easy to make, see the recipe from here. However, this loaf is more traditional, that makes great breakfast loaf with a crunchy surface and delicious soft middle. The turmeric and rosemary add a succulent mild flavour to the background and the deep yellow colour is rather magnificent too.
- 3 cups all-purpose flour
- 1 ½ cups warm water
- 7g dry yeast (1 packet)
- Generous pinch of salt
- 1 rosemary twig finely chopped (about 1-2 tablespoons)
- 1 tablespoon turmeric
In a large bowl, add all the dry ingredients (flour, yeast, turmeric, salt, rosemary) and the warm water together. Mix everything until dough is formed and place a towel over it. Leave to rest in a warm place overnight (for at least 12h).
In the morning, lightly flour the sides of the loaf pan. Turn the dough from the bowl onto a floured surface and shape into the loaf tin. Cover with towel and let it rise at least for a few hours.
Preheat oven to 210-Celsius degrees and bake the loaf for 30 to 45 minutes until the surface has beautiful browned a bit.
Generally you should let it cool for a while, but it you are impatient like me, that rarely works. We ate it with chilli hummus and pomegranate but it was perfect with just butter too.