09 June 2009

Latest bread update

By Rod

This loaf is an adaptation from a bread made by a foodie friend… Thanks Sue!!.

It is slightly more expensive than the original loaf I posted here, but my goodness it’s a winner for taste and texture. It is a GREAT bread to serve for company, it’s a little sweet and the crumb is wonderful.

1 pound fresh-ground red wheat flour.
1 1/3 cups water
1 tablespoon Lemon Juice.
2 1/2 teaspoons yeast
2 tablespoons honey
1 teaspoon salt
2 tablespoons butter.

While your wheat is grinding, mix the water and lemon juice in a mixing bowl.

Once the flour is done, pour it directly into the water, and mix the dough until it is of even texture. The dough should feel firm without feeling dry, but it should definitely not be sticky.


Leave the dough to ferment at room temperature for 6-8 hours.

Knead in the yeast, honey, salt and butter.

Once the dough is evenly mixed and feeling like a good dough, let it rest for 15 minutes.

Give it a good long knead, the dough will border on sticky at this point. (add herbs here if required.. see below)

Let the dough rise for about 45 minutes or until doubled in size.

Deflate the dough, mold your loaf into the tin, (sprinkle cheese here if desired… see below) and let it rise again, this time check it at 30 minutes, and get your oven warmed up to 350 F. When it springs immediately back when touched, it is ready to bake.

Bake for 35 minutes.

Glaze with butter when fresh out of the oven if desired.

BREAD MACHINE – Place yeast and honey in the bottom of your pan, place the dough on top, make a dent in the dough for the salt, make sure you keep the salt and the yeast apart, and add the butter into the top of the dough, one tablespoon on either side, I usually make a slit in the dough to fit the butter… set your machine to finish 9 or 10 hours later.


Add a few tablespoons of grated cheese to the top of the loaf as you mold it in the pan.. I’d cut the honey back to a tablespoon though

This bread will easily take a tablespoon of chopped rosemary in the dough, I’d add that as I finished the major knead, and knead the herbs in with the last few strokes.…. You might try a bit of basil and thyme as well, making a blend of three herbs.. a tablespoon of one and a teaspoon of the other two, depending on which herb is strongest in your dinner (or which one you like most)… again, I’d cut the honey back a bit

NOTE: I have yet to soak one of these for the full 24 hours, but I’ll keep you posted when I do.


  1. Ok, your bread looks considerably prettier than ours did LOL. I'm not sure if I can share the actual recipe for the 'overnight fig bread' on my blog (is that a copyright thing? I'm sure ppl share published recipes right? lol) I could possibly email it though *gryn* It *was* pretty tasty, but it really doesn't store well at all... went hard as a brick lol. Suppose the ancients wouldn't have complained... we're spoiled though ;)

  2. *laugh* Yeah, well, Rod has been perfecting his technique since he taught himself to bake bread when I was pregnant with Jack -- and it *is* pretty darn near perfect in this eater's opinion.

    Ahh, you're probably right about the copyright issue...and I suppose it's not published on the web. Can you tell me the name of the book?

  3. Yep, the book is called 'Ancient Egyptians and Their Neighbors'.. it's one of the resources to the History Odyssey program I use with the kiddo. Not sure how this link will turn out.. but here goes


  4. woo hoo! Embarrassingly enough, that one is on our shelves...but we haven't gotten there yet. ;) (We're still struggling through the neolithic. Evident;y because they don't do battle sufficiently often in our books, they;re
    "not very interesting". *laugh* Boys.

    I'm looking up the recipe for tonight! Thanks, Caz!


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