Thursday, February 24

Mornings with a freshly baked bread

My sexi breadmaker. Posted by Hello

It's Sunday morning. You are slowly waking up tickled by the bright winter sun and Tony Bennet singing in the backround on a jazz radio station. You can smell the aroma of a strong espresso making its way up to your room and hear the beep of the breadmaker announcing -it's time to come downstairs (in your PJs) and enjoy a long morning with a freshly baked bread and a table laid with a nice tablecloth on top of which you can find boiled eggs, salami, ham, chorizo(klobaska), various cheeses, tomatoes, peppers, onions, garlic, duck(or goose) fat and condiments.

At these moments, I have that childish feeling of carelesness when you don't have to worry about the world, your work or daily duties.

It takes me back to my childhood when my dad was the first to wake up and go to the shops early. He was also very proud of being in the shops amongst the first people, just after the shop opened. It all had to do with the socialistic era in Slovakia. People going to the shops late were thought of getting up late and therefore being lazy.
So, I used to wake up with a table laid with the food aforementioned and of course, fresh and still warm 2kg loaf of bread with a nice golden brown crispy crust.

As kids, we used to love thick slices of this soft but filling bread, spread with a duck fat, dipped in finely chopped onion and sprinkled with salt and red paprika spice. It was considered a peasant food. (it was so cheap! bread and onions)
Nowadays, I like to think of it as a fine delicacy.

When I found out about breadmakers and heard the heavenly choruses singing their praises, I decided to buy one. Another reason was that the bread resembling the one in Slovakia costs over £1.50 for a tiny little loaf(if you can call it a loaf at all!) here in England. It comes under a 'speciality(gourmet) bread' category.

It is not very chef-like of me to make the bread in a bread machine, but then, I will allow myself the excuse: 'Making hand-made bread is like going to a restaurant.' You do it occassionaly so that you don't loose that special time and enjoyment it brings you.

Here is a basic recipe from Anthony Worrall Thompson booklet(breadmaker booklet) - little bit amended with added flavourings by me:

Dark Chilli bread with herbs(gluten-free) - 1kg
490 ml of water(room temperature)
3 eggs
1&1/2 tsp salt
3/4 cup olive oil
1 tbsp white wine vinegar
2 cups strong white flour(gluten-free)
1 cup buckweat flour(makes the bread dark)
1 cup cornflour
2 tbsp of mixed&ground chilli seeds, flakes, flesh, pepper & mixed herbs
2 tsp dried yeast

Put in a breadmaker(must have a gluten-free option) in the order described above. Spread the flour, herbs and yeast evenly.
And choose the gluten-free option on your breadmaker. Remember to set it to dark crust colour, increase the mixing stage to 30 min.

The result is a wonderfully moist bread after baking with a nice warming chilli bite.

Dobru chut! (Bon Apetite!)


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