EVERYBODYS BREAD

[isi]

Hello

Here's a recipe that besides being very easy -  is also very variable - we simply give vent to our imagination.

It can be made with different types of flour - The  Basic Wheat is to make some delicious Baguettes for the BBQ!



Here it goes:

EVERYBODYS BREAD

515 gr. Wheat Flour  (also usually do half wheat flour / half rye - yummi too!!)
25 gram of fresh baker's yeast
1 tablespoon Sugar
1 tablespoon salt (I only put 1 / 2 teaspoon!)
140 ml Milk
180 ml warm water


Preparation:

Milk / Yeast / Sugar - into the Thermomix - 1.5 min / 37º / Level 1
Add warm water, salt and flour and program 3 minutes level !
Let rise for about 40 minutes (to be in double)


Now divide the dough - form a roll and flatten the dough


Wrap the same again to get a chubby roll  and now make a thread with 3 or 4 laps



Place on top of baking sheet and sprinkle with plenty of flour!



Let rise for 20 minutes and put in preheated oven to 225 º for 20 minutes (put a container with water in the oven!)
Here in the middle of cooking




I love to do this version too: Proceed exactly the same but with the total mass (not split) then brush lightly with water and roll in seeds varied --
This one is BIIIIIIG - I LOVE IT


Hope you enjoy it too!!

regards
isi

[katesjoy]

looks like more amazing bread to try isi - as always your beautiful photos have me drooling.

[Katya]

Another fantastic recipe Isi, thanks

I keep forgetting that English isn't your first language as you are getting so good at writing these recipes. 

[isi]

I have more difficulties to understand your conversations then write simple thinks in a recipe
My Husband bought me a brand new Dictionary and the Spell check helps me a lot!!
Thanks so much!!

[JulieO]

Thankyou Isi, for another lovely sounding bread recipe.  I can't wait to try it. 

Just a question, what do you mean by "make a thread with 3 or 4 laps", also I'm presuming the dough gets split into 2 rolls?

Thanks Isi.

[achookwoman]

isi,  thanks another good one to try.  Love the photos!!

[Thermomixer]

Thanks again Isi - they look superb - I'd be prepared to pay good money for one of those 

[isi]

Oh men how I explain this !
The main dough ist plit in two.
From each of the mass make a roller that flattens like in image 2! (Two make 2 Baguettes)
then we do a roll wrapping the mass from the longer part so it forms a roller again!
Now take the roller and thread it in 3 or 4 laps. (As a screw!!)
Hope I made my self understood!  If you get it please write it to me the best way everybody can understand it pleaaaaaase

Sorryyyyyy  isi

[judydawn]

I think I've got it isi.  Split the dough in half. Flatten each piece out and roll up from the long side to form baguettes. Then twist it 3 or 4 times (like you say, as a screw).  Your explanation second time around was certainly clearer than the first but you are doing well and it is fun interpreting your words.  How long does it take you to read our threads?  I admire your tenacity and frequency on this forum when it is so difficult for you and our Aussie sayings must really confuse you sometimes. 

[sargo]

I read it as "wring as you would a dish cloth".  Could that be it?

[isi]

Exactly that - but not so hard

[andiesenji]

The twist is a baker's trick.  Another way to do it is to stretch the dough twice the length, double it and holding the "loop" in firmly on the board with the heel of one hand, place the other hand near the other end and drag it toward you.
That action creates an even twist.  It may take a few attempts to get it right, but once you to, it becomes second nature.

It's the way I do long rolls, crullers, etc.   It promotes even rising and if you use sharp pointed scissors to clip the tops of the twists, diagonally, instead of a knife or lame, you get neat little "ears" that make for a very attractive appearance and nice crunchy crust.

[JulieO]

Thankyou Isi and everyone that helped to put me on the right path. 

[achookwoman]

You are all so creative, I love it.

[cookie1]

Wow again Isi, another loaf to try. I loved reading everyones interpretation of Isi's directions. Isi, not only do you give us great recipes and photos that inspire us to cook different things, your recipes always lead to lots of discussion. All round good deal!