Homemade Bread by Linda Andersson

Author:Linda Andersson
Language: eng
Format: epub
ISBN: 9781510730229
Publisher: Skyhorse Publishing
Published: 2018-06-11T16:00:00+00:00

Makes 12 squares

1 oz fresh yeast, or 2 tsp dried yeast

1 ¾ cup milk, lukewarm

1 oz butter, at room temperature

1 ½ tsp salt

2 tbsp Lyle’s Golden Syrup61

3 ¾ cup–4 ¼ cup sifted rye & wheat flour mix62

INSTRUCTIONS:

1. Crumble the yeast into a bowl (if using dry yeast, follow the instructions on the packet). Add in the milk and stir until the yeast has dissolved. Add in the butter, salt, syrup, and the rye and wheat flour blend a little at a time. Work it all into an elastic dough and knead it for a few minutes.

2. Let the dough rise under a kitchen towel for about 40 minutes.

3. Press the dough into a rectangle, about ½” thick, onto a baking sheet lined with parchment paper.

4. On the surface of the dough, make a pattern of squares measuring approx. 1 ¼"×1 ½" with a dough scraper or a knife. Sprinkle with some wheat flour and prick the squares with a fork.

5. Proof the dough under a kitchen towel for about 30 minutes. Preheat the oven to 475°F.

6. Bake the bread on the middle rack of the oven for about 13 to 15 minutes. Let it cool on the baking sheet, covered with a kitchen towel.

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