I’d like to introduce L, my nine-year-old daughter, who has convinced me to let her write a guest post this month as part of a homework assignment she was set for the weekend …
Uh-oh Mum’s let me loose on her blog. Not a good move, Mum. I’ll try not to crash the computer but I can’t promise anything.
Anyway, I have this RS homework to do. We have to make some bread and write out the recipe for it. I’m not sure why we have to do this for RS, but I really hope I don’t have to feed 5000 people in my next lesson.
I wasn’t thinking about this homework when Mum was dragging me around the supermarket this morning. I have far more important things to be thinking about in a supermarket (like sweets). So, I forgot to remind Mum to buy any white bread flour. That’s why I couldn’t use any recipes in Mum’s baking books. It’s much more fun to go off the beaten tracks anyway (according to Mum).
Luckily, Mum did have some odd bits of flour I could use in her cupboard and there was some leftover pizza dough still in the fridge too. If you’ve ever seen Mum’s baking cupboard, you’ll know that her odd bits of flour can be very odd indeed. Then Mum just made up a recipe for all of these odd bits as we went along. That’s how my RS homework got to be called ‘Mum’s Random Bread Recipe’.
And here it is … ta-daaaaaaaaaaaaaaaaaaa. (That magic trick was very tricky.)
Mum’s Random Bread Recipe (by Mum)
12 oz dough starter (this was the leftover pizza dough from the fridge)
9 ¼ oz Malthouse bread flour (from Dove’s Farm)
5 ¾ oz plain white spelt flour
1 ½ tsp fast action yeast
1 tbsp coarse sea salt
1 ½ tsp honey
½ pint beer
Cut up the old dough into pieces with some scissors and put them in a large mixing bowl.
Add the flours, yeast, salt and honey to the bowl and stir it all together with a wooden spoon.
Pour the beer in and stir it so that it all sticks together.
Pour a little bit of olive oil onto the worktop and spread it about a bit with your hands. Scrape the dough out onto the oily surface and knead it for 10 minutes until it is smooth and stretchy.
Put it in a large oiled bowl, cover with clingfilm and leave it to rise until it has doubled in size (1 ½ to 2 hours).
Line a large baking sheet with parchment.
Shape the dough into a ball by stretching the surface around the outside and pinching the dough together on the bottom of the ball. Place it on the lined baking tray. Cover it with a large container or a tent of oiled aluminium foil. Leave it to rise until it has almost doubled in size (1 to 1 ½ hours).
Preheat the oven to 220 degrees C.
Just before you put the dough in the oven, use a sharp knife to make 4 or 5 slashes in the top of the dough (Mum did a lantern slash). Bake for 10 minutes. Lower the temperature to 190 degrees C and continue baking for 15 to 20 minutes.
Take the bread out of the oven and put it on a wire rack to cool.