Over the past few weeks, I’ve been looking at more of those easy-peasy recipes make-at-home-as-good-as-the-stores recipes. And as the Covid-19 numbers increase drastically over here, I thought it was time to make like a Masterchef and try my hand at homemade bread. My only memory of making bread (shop-type bread, not hand-made bread or rotis) is of my gran’s brief foray into yeasty stuff back when I was about four-years old. Still, Matt Preston’s 2013 recipe made baking bread look sooo easy, surely anybody could do it! And so I did! But not all at once.
No, first I tried the super-easy 2 (or 4) ingredient (if you don’t have self-raising flour) multi-purpose bread dough sans yeast.
Bagels (No Yeast, please!)
The nice and short YouTube video tells you how to prepare the dough and the most crucial bake-time for pizzas, bagels and something else that I forget now. I double-checked the recipe on another YouTube video (so learning it could be a 4-ingredient (and what to substitute) recipe for a healthier base…
If you don’t know the recipe all you need to remember is:
one cup self-raising flour and one cup plain yoghurt, mix till dough-like, shape and stick in the oven for about 45mins (?).
The dough was nice and soft which I shaped into bagels.
They’re far from bagels-bought (bagels or bread) but very nice nonetheless, especially if you’re running low on bread or all out and need a sandwich or two in just over an hour.
Encouraged by the lack of failure, I determined it was time to move into more adult ways of making bread and try a recipe my gran would have loved.
Masterchef’s Matt’s Easiest Bread (Yeast)
I used a 4g packet of instant dry yeast, and remembered (after having to reschedule the first baking day) to make the dough the night before.
Your must-remember for this recipe is: make the dough the night before!
Since it took me less than 20 minutes to gather the ingredients, combine, then stick the dough in the fridge and clean up, the hardest part is remembering to actually do it.
It really was as easy to make as demonstrated on TV and it yields a lovely crusty, ciabatta-style bread.
The ingredients: 1kg flour, tablespoon instant dry yeast, tablespoon salt, 950ml warm water.
Combine ingredients into a bowl that allows the dough to double in size (I used a pot), dry ingredients first, then add the water. Leave overnight in the fridge. Take out and let stand at room temperature for an hour and stick into two pans. I tried making 6 rolls as Matt did on Masterchef, and one large loaf. Bake for an hour.
We had to let the large loaf cool and dry out for a while as it came out a little damp when I cut into it, but it was cooked through and perfect for curry or sopping up gravy.
Will I try these recipes again? Definitely! There’s still a packet of yeast left, and I’ve just gotten more plain yoghurt too!
Let me know how your own bakin’ bread adventures have gone in the comments below.
Stay safe and be well!