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Showing posts from March, 2019

DAILY BREAD

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Bread truly is a wonderful thing. By a simple chemical process involving flour, water and a 'leaven'  (yeast or a fermented "starter") is achieved something that is tasty and nutritious. When I stopped full-time work 21 years ago to have my son, I decided I would teach myself how to make bread properly. Fed up with commercial bread which I found generally tasteless and expensive (except for breads like Poilane sourdough which is tasty and very expensive!), through a process of trial and error, different types of flour, hot stones in the oven and other "tricks", I learnt how to make a decent focaccia-style white bread using a mixture of strong white bread flour and semolina flour. Since this is our family "daily bread", I don't usually bother with the traditional toppings for focaccia of rosemary, olive oil and salt. With its lighter texture it toasts really well and is easy to freeze. It is rare for us not to have homemade bread in the house