Friday, November 03, 2006

Bread again – the improved version…

I decided to give the bread one more try. Basically, yesterday it looked and tasted mostly like bread, but had way too much yeast. So I figured I’ll remedy the situation. After much more research, thinking and calculations, I figured that 2 and a half teaspoons of yeast should be enough. I.e. my formula: 2 and a half teaspoons per 2 and a half (or three) cups of flour. So roughly 1 teaspoon of dry yeast per 1 cup of flour. From now on, it will be my rule number one (in yesterday’s list of rules).

I also couldn’t resist some experimenting. Just as I was planning, I scrapped the milk, and used water instead. I melted butter instead of oil. Though it was just not enough butter to fill my 1/3 cup, so I added a bit of canola oil, but hey, the rules say any fat, right? And I used one cup of rye flour. And I sprinkled a tiny-tiny bit of coriander powder and just few cumin seeds. So my today’s recipe looked like this:

2 and ½ teaspoons of dry active yeast, dissolved in ½ cup of warm water with a pinch of sugar. (wait 10 minutes for it to foam)
Then add:
½ cup of water
1/3 cup of melted butter and or oil
a pinch of salt
a pinch of cumin seeds
a pinch of coriander powder
add 1 cup of rye flour
1 cup of all purpose white flour
start kneading
add another ½ cup of white flour (so dough still elastic, but not sticking to hands)

Then I thought that I heard somewhere that rye flour takes longer to rise, so I left my dough alone for about 40 minutes, and went about some household chores…

Then I shaped the buns (make apple sized balls, then squash them, put on the cooking sheet and draw a couple of lines on them with a knife). I let them wait while the oven was warming up to 400 F. And then I baked them for 15 minutes.

Much better. Completely bready consistency, and perfect amount of yeast. Now I feel liberated to experiment with shapes and flavours…

PS: when you take the bread out, put it on a wooden board, or paper towel, or plain towel. Don’t leave it on the baking sheet, cause the bottom will get soggy…

Posted by vasilisa @ 9:38 p.m.

Read or Post a Comment

What a delightful blog you have. I like your homey style. I kind of feel the same way about cooking. Since its just the 2 of us at home now (kids gone) I get lazier all the time.
Thanks for visiting my blog. Your comments are appreciated. Come back anytime.
Greetings from California

Posted by Blogger photowannabe @ 1:01 p.m. #

The bread looks great! I used to bake bread a lot, but I haven't made any yet this season. Hopefully within the next couple of weeks.

Posted by Blogger Anali @ 5:20 p.m. #

I love that you're so creative and resourceful in the kitchen, trying different ingredients, etc. I think that defines a true cook. I am always so afraid to tinker with anything - I worry that if I stray a single teaspoon from what the book recommends, it will be a disaster. I need more courage in the kitchen.

Posted by Blogger Kelley @ 9:05 a.m. #
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I'm a 29 year old mom of two! A toddler (kiddo one) and a new baby (kiddo junior). I am also the most horrible (as in I barely ever do it) cook that I have met in my life. This blog is a diary of my attempts to feed my hungry growing family

PS: My name is not actually Vasilisa... But I find that honest reporting comes easier when there is a shred of anonymity. (Apparently, posting pics of my sons doesn't count...)

PPS: For those of you wondering where on the planet I am: I'm cosily tacked away in the Torontonian suburbia of the Great White North (Canada).

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