keeping up with my new years resolution of working through the bread bible one recipe/week i’ve gotten a few requests for recipes from my instagram followers so here you go……

 

all recipes come from the bread bible by christine ingram and jennie shapter

 

COTTAGE LOAF

6 cups white bread flour

2 tsp salt

one package yeast

1 2/3 cups warm water

 

1. lightly sprinkle yeast package evenly over your measuring cup of warm water, allow to sit

2. preheat oven to 425 F

3. sift together salt and flour, form a well in the middle of your flour, pour in water and yeast mixture

4. mix flour and water together till forms a dough, knead the dough on a lightly floured surface for 8-10 minutes, place in an oiled boil and cover with oiled plastic wrap, leave to raise for 1 hour or until doubled in size

5. knock back dough and knead for 2-3 minutes, divide dough into to balls one large and one small

6. place the dough balls on lightly greased cookie sheets, place bowls over the top, allow to rise 30 minutes

7. gently flatten the top of the larger dough ball, with a sharp knife cut a cross in the top centre of the dough, brush with water and place the smaller ball on top

8. press a hole in the top of the small dough ball, lightly cut niches ever few inches around the dough balls for decorative edges, cover with oiled plastic wrap allow to sit 10 minutes

9. bake for 35-40 minutes until golden brown

 

WELSH CLAY POT LOAVES

2 small flower pots – seasoned

1 cup wholewheat flour

3 cups white bread flour

1 1/2 tsp salt

1 package of yeast

2/3 cup warm milk

1/2 cup warm water

4 tbsp melted butter

1 tbsp chopped chives

1 tbsp parsley flakes

1 tsp sage

1 garlic clove — minced

fennel seeds for sprinkling

1. to season flower pots, clean pots, coat them with oil inside and out and bake for 35-40 minutes at 400, allow to cool once seasoned

2.  sprinkle evenly the yeast package over the top of the warm milk, allow to sit.  sift together flours and salt, make a well in the center of the flour.  pour yeast-milk mixture into flour, evenly mix and allow to sit for 15 minutes

3.  mix together butter and herbs.  add water and butter-herb mixture to the flour mixture. mix till a dough forms.  knead dough for 8-10 minutes.

4. place dough in an oiled bowl with oiled plastic wrap on top allow to rise for 1-1 1/2 hours or until doubled in size

5. knock back dough, divide into 2 balls and place each dough ball in an oiled flower pot, allow dough to rise to top of the flower pot, about 30-40 minutes

6. brush top of dough with water and sprinkle fennel seeds on, bake for 35-40 minutes 400 F or until golden brown