Over the last few months I have got into a habit of making and baking my own bread.
I don’t use a bread maker, all done by hand, but sometimes I will use a bread mix. The key I find is, both good kneading and letting the dough rise.
I use to think that making bread was too much effort, but as with any cooking technique, the more you do it, the easier it becomes. Yes I make mistakes, but generally the bread making process is quick and the results very tasty.
My personal preference is for more rustic breads, sometimes with seeds or wheat flakes. However I also quite like making ciabatta style bread, including dough sticks. I have also made olive bread.
I have a couple of loaf tins for baking, but these aren’t essential. In theory you can use cake tins.
So do you bake your own bread? Do you have a favourite recipe?
Take one egg, now I use a traditional scale so the next bit is easy for me, weigh out identical amounts of soft butter, caster sugar and self-raising flour. I place the egg where I would usually put the weights and then weigh out the butter, sugar and flour. If you have a more modern scale, then weigh the egg, note the weight and then weigh the other ingredients.
This makes about ten small cupcakes, so to make more add more eggs and add more flour, sugar and butter accordingly.
Cream the butter and sugar together until you get a smooth mixture. Add the egg, a tablespoon of milk, a few drops of vanilla extract and one tablespoon of flour. Mix together. Then fold in the flour and half a teaspoon of baking powder until the flour is mixed into the mixture.
Spoon into cupcake cases and bake in the oven for about ten to fifteen minutes.
Allow to cool and then ice to taste.
Very easy to make variations on this, to make chocolate ones add a tablespoon of cocoa, you could also fold in some chocolate chips.
I’ve also made marbled versions by making one batch of plain mixture and one chocolate and then add combinations of the mixture to the cupcake cases.