Not only have I got a whole new kitchen, thanks to my wonderfully talented husband, but I have learned so many new skills.
My biggest feat this year was overcoming my fear of bread baking. I am now a fully accomplished yeastie! I love working with dough - it's alive with so many possibilities.
Next year I am planning to do a big cooking project, I am very excited about the planning. I hope to introduce African food in a big way to the rest of the world - adapting and modernizing traditional recipes. Think Julia Child does Africa!
But this year needs to end first and in celebration of the year of bread I bring you this very simple Egg Bread. It is an all purpose white bread, with a wonderfully rich flavour and texture.
Makes 1 Loaf
1 Whole egg plus 2 egg Yolks
100ml Warm Milk
75ml Warm Water
20ml Milk Powder
1½ Tablespoons of melted butter
3 Tablespoons Sugar
1½ Teaspoons Sugar
500g Bread Flour (or Cake flour for a softer texture)
2½ teaspoons Dry Active Yeast
I use my bread machine for this recipe, but if you do not have a bread machine you can use this technique -
-Combine the ingredients and mix well.
-Knead the dough until smooth and soft.
-Let rise until doubled.
-Punch down, and shape into a loaf.
-Place bread in a greased loaf pan, or on a baking sheet for a round loaf.
-Rise again until doubled.
-Bake, as most bread is baked in a moderate oven, about 350 degrees F (175 degrees C) this is a good temperature to start with.
-Bake for 40 to 50 minutes (this will depend on your oven and the bread itself so be careful here), or until the crust is golden brown and the loaf sounds hollow when tapped.
Enjoy hot with lots of butter!