As is the norm for me at Christmas, Birthdays and Mother's Day, I always have a list a mile long of cookery books that I would like to add to my collection and this Christmas was no different, luckily my lovely Husband and Children happily indulged me in my rather large ever growing pile of gorgeous cookery books and Paul Hollywoods '100 Great Breads' was one of the lovely books that made it to my collection.
On New Years Eve I made this delicious Farl, also known as 'oven bottoms' as it was traditionally baked at the bottom of the oven. This is a very traditional English loaf and Hubby said that it was the best bread hat I have ever made. I followed the recipe to the letter, which is most unlike me, because where it normally advises to knead the bread, I always normally use my Artisan, but as this loaf was to be part of the starter for our New Years Eve/Wedding Anniversary meal, I wanted it to be perfect and by kneading it by hand I felt that I was kneading my love and warmth into the dough, maybe thats why it came out so well.
Anyway, I can highly recommend this beautiful book, the photography is gorgeous, the recipes are simple to follow and there is a bread for every occasion and to suit everyones taste. I intend to try and work my way through the book, but the one I am looking forward to baking next is 'Chocolate and sour Cherry Bread', I can not wait.
Buon appetito
(The photo below was taken by Hubby on his iPhone and I am proud to say it looks exactly like the one in the book)
Makes 1 large loaf
500g strong white flour, plus extra for dusting
1 tablespoon salt
30g yeast, if using fresh (22.5g if using dried, not fast acting, follow the instructions on the packet to activate your yeast)
60g butter, softened
300ml pint water
Put all the ingredients into a bowl and mix for about 4 minutes. Tip out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable. Leave in the bowl to rise for 1 hour.
Line a baking tray. Tip the dough out onto a floured surface and shape into a ball, then flatten into a circle about 5 cm/2 inches thick. Put on the baking tray and leave to rise for 1 hour.
Preheat the oven to 220c/425f/ gas mark 7.
Cover the top of the dough with flour and, starting from the middle, make vertical slashes down the dough all the way round. Bake in the oven for 30 minutes, then transfer to a wire rack to cool.
