Ready to rise homemade bread

GRAHAM HAWKES

It seems like centuries ago when we would walk to the local grocery shop to obtain our daily bread.

In our case it was a loaf of steam pan from Grocer Griffins, just a short walk when we cut through the back neighbour's fence from Harvey St to Tanner St and down to the store.

Customary back then was to ensure the loaf accidentally split open on the way home exposing the centre, which would allow us to peel off the layers of fresh bread to feast on during the short walk home. When challenged, as the bread would now require cutting with considerable loss, it was always "sorry mum but that's the way Mr Griffin gave it to us". Mum, of course, knew better.

Anyway, enough reminiscing. These days we can identify different types of bread from all corners of the world through a visit to most bakeries or even the supermarket. Many people have taken on using their breadmaker, baking fresh loaves on a daily basis at home.

While a major part of our staple diet, bread is far from challenging to make and baking your own bread gives you the opportunity of adding your own flavour or, if you prefer, shaping it rather than simply baking it into a loaf.

It is easy to add sauteed onions, spring onions, a little curry powder, parmesan cheese, olives or to a sweeter dough raisins, currants, sultanas, mixed fruits, peel and all sorts of other delicious titbits to the original dough before it is baked, giving you the opportunity to show off what you can make and really enjoy the fruits of your labour.

Parmesan and Cornmeal is a favourite of ours and takes very little effort. I am sure you will enjoy it either fresh from the oven or it is delicious when toasted and a wonderful base for bruschetta. It can also be used effectively when turned into croutons and tossed into a tasty salad.

PARMESAN AND CORNMEAL BREAD

Ingredients (makes one good-sized loaf or two smaller loaves)

1 1/2 cups warm water

1 tsp brown sugar

2 tsp dried yeast

350g of extra strong flour plus a little extra for dusting

150g fine cornmeal plus a little extra for dusting

1 tsp salt

1 tsp chopped, fresh thyme

2 Tbsp olive oil

1 cup freshly grated parmesan cheese

Method: Place the warm water into a bowl with the sugar and stir.

Sprinkle the dried yeast over the top and leave in a warm place for about 10 minutes or until it becomes frothy.

Mix the flour, cornmeal and salt in a warm mixing bowl, making a well in the centre of the dry ingredients and when ready pour in the yeast liquid.

Add the chopped fresh thyme and olive oil and mix thorough with a wooden spoon, gradually drawing in the dry ingredients until they are fully incorporated.

Add a dash more warm water if necessary to make a soft but not sticky dough.Knead the dough on a lightly floured work surface (or using a dough hook on your cake mixer) and work until it becomes smooth and elastic, about 5 minutes.

Place in a clean, lightly oiled bowl and cover with wrap. Set aside in a warm place for 1-2 hours or until it has well risen.

Brush a baking sheet (or loaf tin) with olive oil in preparation to bake the bread. Now turn out the dough on a lightly floured work surface and gently knead in the parmesan (add some chopped black olives if you like).Sprinkle a little cornmeal on the work surface and roll the bread in it, then place on a prepared baking sheet (or loaf tin). Make several slits along the top.

Cover the baking sheet with oiled clear film and leave to rise in a warm place for about 1 hour or until it has well risen (doubled in size).

Bake in a pre-heated oven at 200C for 30-35 minutes or until the bread sounds hollow when tapped on the base.

Once cooked allow to cool on a wire rack.

- © Fairfax NZ News