The dough when done properly should have a silken feel and should spring back when poked. When it is done I leave it in the mixing bowl and cover it with a couple of tea towels for a few hours. it will rise to at least twice its original size.
The child bride then takes the dough out and knocks it down before dividing it into eight parts. Each is quickly kneaded by hand and placed into a bread tin for a second rising.
The loaves on the left have been done earlier than those on the right. This is so they can be baked in groups of four, the maximum the oven will take.
The smell of fresh baked bread is one of the greatest pleasures in life I reckon. I usually try (unless caught by the wife) to sneak a couple of hot slices with fresh butter and a glass of fresh milk, absolutely magnificent!
Our recipe is simple enough. We used to use a much more complicated method but this one works at least as well.
- Fourteen sifted cups of bakers flour
- Three tablespoons of raw sugar
- One and a half tablespoons of salt
- Seven cups of lukewarm water
- One sachet of good bread yeast. - I like to put the yeast into the lukewarm water with a handful of flour. Do this a couple of hours before mixing the dough up. It will "wake" the yeast up and gets the rising off to a flying start.
Knead the bejabbers out of it until it is silky to touch and will spring back when touched. Let it rise for a couple of hours until it has doubled in size. Divide into eight portions and knead briefly. Place each into its own baking tin and allow to rise again until it looks like a loaf of bread. Bake at 175 degrees Celsius for forty minutes. Easy.