MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Simple Loaf
Categories: Breads
Yield: 1 Loaf

MMMMM---------------------------SPONGE--------------------------------
225 ml Water; warm, (about
-30-35°C)
1 ts Easy-blend yeast; level
175 g Strong white bread flour

MMMMM---------------------------DOUGH--------------------------------
175 g Strong white bread flour
1 ts Fine salt; level
25 g Unsalted butter or lard

MMMMM--------------------MULTIGRAIN AND HONEY-------------------------
50 g Rolled oats
3 tb Honey
50 g Linseed (flax)
50 g Sunflower seeds
100 ml Water; boiling
75 g Wholemeal flour; plus
100 g Strong white flour;
-substitute for 175 g flour
-in dough

MMMMM----------------CARROT, PARSNIP AND ROSEMARY---------------------
100 g Carrot; grated
100 g Parsnip; grated
2 tb Fresh or dried rosemary;
-chopped; heaping

Scald a big mixing bowl with boiling water, then add the warm water
and stir in the yeast. Add the flour, stir it up well with a wooden
spoon, cover the bowl and leave for 2-4 hours, or even overnight. So,
you can mix it in the morning before work, or late on a Friday night
when the house is quiet.

When you're ready to make your dough, put the second batch of flour
(175 g) into a bowl, add the salt and rub the butter through until it
vanishes, so there are no little lumps floating around. Add the flour
to the yeast batter, mix the whole lot into a big sticky clump of
dough, then scrape the bits off your fingers, cover the bowl with a
tea towel, and leave for 10 minutes. Give the dough three light
kneads over 30 minutes (see Basic techniques), then cover and leave
for a further 30 minutes. Lightly flour the work surface, roll the
dough into a rectangle 2 cm thick that measures (from left to right)
slightly less than the length of a 2 lb loaf tin. Roll it up tightly
and place seam-side down in the buttered and floured tin. Cover the
tin with a tea towel and leave in a warm place until the dough has
doubled in height (about 1 hours).

Heat the oven to at least 220°C (200°C fan-assisted), though better
if you can get it to 240°C (220°C fanassisted). Steam the oven if
you like (see Basic techniques). Dust flour over the dough with a tea
strainer, slash the loaf diagonally a few times about 1 cm deep with
a razor blade or sharp serrated knife and bake for 20 minutes. Reduce
the heat to 200°C (180°C fan-assisted) and bake for a further 20 to
25 minutes until dark golden brown, remove from the oven and tin, and
cool on a wire rack.

Multigrain And Honey:

Add oats, honey, linseed, and sunflower seeds in a bowl. Pour in
boiling water, stir well and leave to get cold. When you come to make
the dough, beat the oat mixture into the yeast sponge very well, then
use 75 g wholemeal flour and 100 g strong white flour instead of the
175 g all-white flour, and continue with the recipe as above.

Carrot, Parsnip And Rosemary:

Beat grated carrot and parsnip through the yeast sponge very well with
chopped rosemary, then continue with the recipe as above. This dough
rises quickly, so bake as soon as it's doubled in height.

Recipe by Dan Lepard

Recipe FROM: <gemini://gmi.noulin.net/cooking/37.gmi>

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