Cooking by instinct today, let see what I have in the fridge at this very moment to bake a bread or two.
Hum… about half a cup of cheese, an
d some maple syrup mixed with 2 tbsp of animal fat should be a good start.
Oh and I have an apple left in the fruit basket that I will cut in pieces and add as well. The bottom of my mango jam jar, about 2 tbsp left, will be added as well.
So lets start with that, mix it all together in a bowl, while my yeast is coming back to life, in one cup of lukewarm water mixed with 2 tbsp of sugar. Now that the yeast is all bubbly and foaming to the top of the Pyrex cup, let mix it with the rest of the ingredients and make a wonderful bread with it. Of course, no bread can be completed with about one teaspoon of salt to the mix.
Adding the flour as the mixer is mixing, I don’t measure much, just go with the moment because it is never the same amount with a different recipe, specially that I don’t measure much. The amount of flour depends also of the temperature in the kitchen and how the ingredients will dance together. Sometime, they will need more flour because of the juice produced from the fruits if added, which is the case in this one. But ballgame : about 5 cups, give and take.
Mix until the dough wants to get out of the bowl, drop in a well greased cleaned bowl, cover with a Sarah wrap and a dish towel, and wait until it has reached double size in the bowl. Pounch it down with your hand, to let the air out. Form into three balls (3 because I feel like 3 today…), place in a well greased baking dish, cover with a plastic wrap again and let it rise a second time, until double in size. Remove the plastic and bake at 375F, 45 minutes or until golder brown.
Yeast spotting : a great place to learn and read about breads from around the world.