Monday, July 06, 2015

I can finally call this bread

I spent the last 3-4 days with unsuccessful attempts to make bread. Wanted to stick with it rather than quit for a month like the last go round so decided on a totally new recipe. The main difference with this one was they said a packet of yeast rather than 1/4 or 1/2 teaspoon like others. Still I had to almost double the amount of flower which I should have done with the others. Is it the temperature or humidity that make all bread recipes not work here ??

I'll spare you all the flat, wet piles of dough that didn't work and will only post the foto below that looks very much like Artisan no-knead bread I was trying for. Attractive but hard as a brick like my previous two.

The new recipe called for milk, I used yogurt ..... and shortening, I used olive oil. Also sugar and butter to butter the pans. A little fancier than Artisan bread that just uses flour, salt, yeast and water but I had to try something new. Anyway after adding about twice the called for amount of flower I could finally handle it and let it rise in a bowl. Then punch it down and knead it for 5 minutes. Divide it in two and put it in two buttered pans and let rise again. Pop into preheated oven at 375 for about 40 minutes. Not exactly Artisan/French bread style but still very good and I have one success to my name.

Attractive bricks

First rise

Left to rise in buttered pans

They have risen

Just out of the oven

Both I and neighbors were impressed
Real good with my home made humus


The construction of the house finished in April 2011 and I'm pretty much settled in. As of March 2014 I'm in preparation for rain mode for this coming summer. That includes sealing and painting things and dealing with drainage issues from last year.

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House building in Pinal Villa

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