Recipe from RV Daily.
An easy bread recipe from our friends at Eastwood’s Deli and Cooking School in Bermagui.
Serve: Makes 1 loafTime: 1.5 hours
Ingredients
400g white flour50g brown flour1 tsp salt2 tsp brown sugar400mls lukewarm water12g dried yeast or 25g fresh yeastSeeds to sprinkle on top
Method
Preheat the oven to 220C.
Mix the flour with the salt.
In another bowl, mix the sugar with the water and yeast. Stir well to combine. Sit the bowl in a warm place to allow the yeast to activate. After 5 or 10 minutes, the mixture should have a creamy, frothy appearance.
Kelly Eastwood shows Emma how it’s done.
When ready, stir and pour in to the flour mixture – it should be too wet to knead. Put the mixture into the greased tin and sprinkle the top with seeds if you like. Leave to rise until it has doubled in size.
Leave bread to rise for around 15 minutes (or until doubled in size) before baking.
Bake in the oven for 30 minutes and remove it from the tin. Place it back in the oven for another 15 – 20 minutes and bake until it sounds hollow when you tap it.
Remove from the oven and enjoy!
