Homemade Bread Recipe
Cowbridge Kitchen
Homemade bread has become a bit of a thing of the past, the old farmhouse oven with the smell of freshly baked bread is just something we see in a museum of culture.
What is better than the smell of fresh homemade bread , warm and delicious just out of the oven. It is time that we started to re-invent this artisan Cob Loaf, it is simple to make and you don't even need a bread tin to make this Loaf.
Did you know that you can even make your own Yeast if you like, take this a step further and make a Sourdough Loaf.
that includes proofing
3hr 30 mins Prep.
30 minutes Cooking time.
Time
This is per slice
29g
Calories: 77
Protein: 2.6g
Fat: 1g
Carbohydrates: 14g
Fiber: 0.8g
Sugar: .6g
Nutrition
Servings
but practice this recipe to get it perfect.
Difficulty
This falls in to the category of old school recipes, baking bread is one of those things we just dont do any more.
Cost to make:
£1.21 / $1.53(Est.)
How to Make Artisan Bread
In 1928 the first bread slicer was intruduced in America, since that day the Artisan Loaf was born in its modern sense.
Artisan bread was common place before this. Homemade crusty bread was all we had. I guess 1928 was also the year the saying "It's the best thing since sliced bread" came into being.
So Artisan Baking is just a rebirth of the way we always used to make bread, but it has found a new lease of life, and today Bread making is all the rage.
This Cob Loaf recipe will take you back to pre 1928, when making bread this way was just Normal. The recipe only contains 5 ingredients and is perfect for the beginer as you dont need any special equipment or bread tins.
Cuisine:Various Cuisines
ingredients
7 g Sachet of Yeast
1 -2 teaspoons of salt
30 ml of Olive Oil
300 ml lukewarm Water
Cooking Instructions
- Add the Flour , Salt and Dry Yeast into a large mixing bowl.
- Using a fork , mix the dry ingredients together.
- Make a Well in the Centre of the Flour and add the Oil and the Water.
- Continue mixing with a fork until the water has been absorbed.
- Turn the bowl out onto a floured surface, then knead the dough until it is soft and smooth. This should take around 5 - 10 minutes.
- Put the ball of dough into a lightly oiled bowl , cover with a cloth and leave to prove in a warm area for 1 -2 hours, until the dough has doubled in size.
- When the dough has proven turn it out onto a floured surface and knock it back.
- Form the dough into a round ball shape then place the dough onto a sheet of greased baking parchment on an oven try.
- Using a very sharp knife, cut a cross or a slit through the centre of the dough about 2.5 - 5 cm deep (Inch and a half)
- Cover the dough and leave to prove for another hour in a warm place.
- Once the bread has risen and the cross has split the centre of the bread dough you can cook it in the oven at 200 c for 25 - 30 minutes.
- You can dust the top with flour if you like before baking.
- "You want the bread to be golden brown and sound light and hollow when you tap the bottom, this will let you know that the loaf is fully cooked.'
Bread making is in decline but Artisan bread just tastes so much better than anything you can buy in the shop.
Why not devide this dough into 8 small pieces and bake them as bread rolls ?
You want the bread to be golden brown and sound light and hollow when you tap the bottom.