ROMAN ARMY BREAD
THIS RECIPE IS PERFECT FOR BEGINNERS-
YOU DON’T KNEAD THE DOUGH,
AND IT ONLY NEEDS TO RISE.
USE STRONG WHOLEMEAL (OR RYE) FLOUR
THE RYE WORKS GREAT !
THE RYE WORKS GREAT !
570g (1 1/4lb) STRONG WHOLEMEAL FLOUR
30g FRESH OR DRIED YEAST
1 TABLESPOON HONEY
1 TEASPOON SALT
3 TABLESPOONS OLIVE OIL
1 TABLESPOON HONEY
1 TEASPOON SALT
3 TABLESPOONS OLIVE OIL
400 mls WARM WATER
FOR (DRIED) YEAST MIX WITH, HONEY AND HALF WARM WATER
UNTIL MIXTURE FROTHS. THIS IS IMPORTANT
UNTIL MIXTURE FROTHS. THIS IS IMPORTANT
DISSOLVE SALT AND OTHER HALF OF WARM WATER IN ANOTHER BOWL
NOTE THE SALT MAY NEUTRALISE THE YEAST ACTION.
NOTE THE SALT MAY NEUTRALISE THE YEAST ACTION.
I TRIED IT WITHOUT AND IT RISES BETTER
PUT FLOUR INTO A BOWL AND ADD YEAST MIX
STIR WITH WOODEN SPOON
STIR WITH WOODEN SPOON
THEN ADD REMAINING (SALTED) WATER
BEAT MIX FOR 4 MINUTES ADDING THE OLIVE OIL
DON’T WORRY IF THIS MIXTURE LOOKS WETTER THAN OTHER BREAD RECIPES.
SCOOP THE DOUGH ONTO A GREASED BAKING TRAY
SHAPE NOT IMPORTANT
SPRINKLE WITH FLOUR AND LEAVE TO RISE TO TWICE ITS SIZE
IN WARM PLACE
1 HOUR? MORE OR LESS
HEAT OVEN 190C, MARK 5, 375F FIRST
BRUSH BAKING TRAYWITH OLIVE OIL THEN DUST WITH LOUR
BAKE FOR 35 MINUTES
BAKE FOR 35 MINUTES
TAP FOR HOLLOW SOUND AND TURN OUT ON TO WIRE RACK TO COOL
GOOD WITH BUTTER, ALL CHEESES OR HOME MADE MARMALADE
