Simple Bread Recipe

An easy bread recipe to start with. It's simple and can be made without too much effort every few days and to get practice before moving on to other types of breads.

Ingredients:

1 kg of  white flour (or 750 gr of plain white flour and 250 gr of wholemeal flour)

20 gr salt (or 10 gr if you want less salt - experiment with the dose to find the best taste for you)

10 gr dry instant yeast

600 gr warm water (not hot - just lukewarm - should feel warm to the touch - about body temperature)

How to make the bread:

1. Mix the ingredients

1. In a large bowl put in the flour, the salt and the yeast. Mix until combined.
2. Slowly pour in the lukewarm water and mix.
3. Keep mixing until it becomes a dough. It should be a bit gooey at first but the more it is worked the easy it is to manage. It should resemble play-dough.

This can be done by hand or by machine. I found mixing it by hand works better. In a machine, I often have to stop and scrape some of the mixture off the sides or push the flour down to absorb the water.

I've been using normal plain white four which I bought in bulk at CostCo and it still turns out okay. However, for a better tasting loaf and more structure it is best to use a strong flour such as baker's flour. I will do some research on local flours available and see how they perform.


2. Knead the dough

1. Lightly flour a bench top - you only need a little space about the size of a dinner plate.
2. Knead the dough for approximately 15 minutes for maximum effect. Push the palms of your hands deeply into the ball of dough, flatten it, roll it, stretch it, bash it, punch it,  throw it on the bench - whatever takes your fancy. Get plenty of air into it!
3. The dough should now feel soft, smooth and warm to the touch.

This is the best bit - truly, it is. Sometimes I pretend it's a mini gym workout for my arms, other times I use it to get frustration or anger out of my system, other times I find kneading relaxing - I let my mind wander and forget what I'm doing, I lose track of time and use it to escape reality , other times I find it quite sensual - the  warm soft dough, the smell of yeast, the ritualistic rocking motion of the kneading, the image of hot bread out of the oven, the smell and the unique taste gives me pleasure.


3. Let the dough rest - First time

1. Put the dough back in the same bowl you mixed it in.
2. Cover the dough with very lightly oiled plastic wrap. (to stop air getting to it and forming a thin crust over the dough)
3. Cover with a clean tea towel.
4. Place in a warm spot in the kitchen (near a window with a bit of sunshine or near the stove -it really doesn't matter if it's not too warm, it'll only take a while longer). Also, make sure there is no draught (no open windows or cross breezes near the dough - it's quite sensitive)
5. Leave to rest for approximately 2-3 hours. (2 hours is quite sufficient. I like to leave mine a little longer).
6. Go and do something else now. Don't watch it rise for the next 3 hours like I did the first time!


4. Knead the dough again

1. Remove the covers.
2. Punch the dough in the middle hard! It should deflate instantly.
3. Remove the dough from the bowl or you can leave it in the bowl and knead it in there.
4. Knead the dough for a couple of minutes. A quick knead suffices. Pull the dough outwards stretching it as you go and then pull the dough back over onto itself. A motion of out, over and  in. I like to think of it as a square - pulling the corners back into the middle. I do this a few times.
5. Shape the dough.

A cob usually works well as also does a free standing rustic loaf (no tin) - you can let your imagination run wild. Make sure you tuck in the dough underneath (give the dough a few strokes down the sides and tuck in underneath)


5. Rest - Second time

1. Cover the dough with very lightly oiled cling film (the same used before) and cover with a tea towel (same one as before)
2. Place on a towel or tray or blanket covered with lightly floured baking paper. (this comes in handy later when you need to transfer the bread to the oven)
3. Leave in warm, draught free place to rest approximately 45 minutes.
4. Wipe any crumbs from the bottom of the oven with a tea towel. Pre-heat the oven to 220'C.
5. Go and do something else.


6. Put the bread in the oven

1. Uncover the bread.
2. With a sharp bread knife, make 3 large and deep incisions diagonally on top of the bread. You can also make another 3 incisions in the other direction to form a criss-cross pattern.
3. Optional - Put a topping on the bread if you want -  mix a teaspoon of salt with a couple of tablespoons of water. Brush the top of the bread with the mixture. The top should then appear sticky and wet. Top with poppy seeds, rolled oats, sesame seeds, etc or leave as is - the salt and water mixture will make the crust thicker and crispier.
4. Slide the bread  with the aid of the baking paper straight into the bottom of the oven.
5. Bake for 25 minutes.
6. Reduce heat to 200'C.
7. Bake a further 20-25 minutes.
8. Take out of oven. Tap bread. Should sound hollow.
9. Allow to cool.

Enjoy!


I was initially put off baking my own bread simply because I though it was too difficult and time consuming. To me, the idea of kneading the bread and waiting hours for it to rise was a waste of precious time and effort when I could drive to the shop and buy a perfect loaf in a matter of minutes or while out shopping.

Now, after having made the effort to make my own bread, I must say, that yes it was hard at first - the kitchen was a mess, flour everywhere, my hair had dough in it, and the bread wasn't always what I wanted it to be. I really wondered why I was bothering. With perseverance, I got better at it - I don't make any mess in the kitchen, I know the amount of ingredients off by heart which makes things quicker, I don't stand around watching and worrying the bread won't rise and I've learnt that bread will never be successful if I use the packet of old yeast I had in the cupboard since last year and thought it was a good idea to use up.

I never expected that having home made bread, the most basic and simplest of things in life, can bring such satisfaction - in the taking on the challenge, in the accomplishment of the task and the enjoyment of a house filled with beautiful baking smells whilst savouring the warm tasty bread lovingly made with healthy ingredients.

Instructions - Cheat Sheet

1. Mix ingredients in a bowl until a dough forms.
2. Knead dough vigorously for approx 15 mins.
3. Place back in bowl and cover with lightly oiled cling film and tea towel.
4. Leave to rise for approx 2-3 hours.
5. Punch in middle to deflate.
6. Knead lightly for a few minutes.
7. Shape bread.
8. Place on tray or tea towel covered with floured baking paper
9. Cover dough with oiled cling film and tea towel.
10. Leave to rise for approx 45 mins.
12. Pre-heat oven to 220'C.
13. Slash top of bread with sharp bread knife.
14. Optional: Top bread with water-salt solution and sprinkle with perferred topping (grains, seeds etc.)
15. Slide the bread into the bottom of the oven.
16. Bake for 25 mins.
17. Lower temperature to 200'C.
18. Bake a further 20-25 mins.
19. Take bread out and tap. Shoould sound hollow.
20. Place on a rack to cool.

Our Daily Bread

Now that I've offered to grow some produce such as the eggplants and capsicums for my dear neighbours, it has dawned on me that I need to find an alternative should I not be successful. In case I am unable to nurture to maturity my vegetables, I've given thought that maybe I should also start developing other skills such as baking and cooking which can serve to produce something else as a substitute.

So hence, I started to bake bread - a first step to enjoying fresh gourmet food. I watched a DVD created by one of the chefs from The River Cottage in the UK on how to make bread. The DVD was given to my by the ESSE wood fire stove agent at Pivot Stoves in Melbourne. After watching the DVD about 20 times and taking notes, I finally felt confident enough to make an attempt at baking my first loaf of bread. It turned out that it wasn't as difficult as I first thought. The divine smell of freshly baked bread permeated throughout the house. I couldn't wait to have a warm slice smeared with fresh creamy butter.

The next time I made bread by following exactly the same recipe, the bread turned out like a Frisbee - flat and hard. A disaster but I  refused to be defeated.

Matthew kindly bought me a book on how to make all breads of the world. A little over zealous but helpful nonetheless. The book served to troubleshoot my bread baking problems and after changing the way I knead and using a better quality yeast, I returned to successfully baking a good loaf.

A little more practice and I'll be able to offer freshly home baked bread to Joe and Lucia if the garden produce doesn't do too well.

Like most things, practice makes perfect and part of learning to bake beautiful bread was to make it frequently. My intention was to no longer have to buy bread but to make it myself regularly. We have toast each morning for breakfast so I need to make a fresh loaf at least every few days. I calculate to make fresh bread while on my rostered days off from work that way I would have enough time to proof the bread and bake it without getting too tired.

The loaves were quite big too, so I decided to bake two smaller ones instead, thereby making the bread last longer before going stale. I eventually became a bit more adventurous and started experimenting with shapes and toppings in preparation for my next more ambitious project of learning to bake the various breads in the 'Breads of the World' book.

A great source of inspiration - The River Cottage in the UK

http:/www.rivercottage.net

Research for Progress

I decided to try and plant something simple to start off with - not too overly ambitious for the novice gardener. Tomatoes seemed like a good choice.

Not knowing which tomatoes to buy and which would do best in my garden or climate, I bought one of each variety I found at the nursery. That way, I thought to myself, I could learn what each variety of tomato looks and tastes like.

I planted each tomato plant near a stake, in neat rows, stapling their identifying label on top of each garden stake.

I also decided to plant leeks - which looked a lot like fine blades of grass. I planted each blade until I completed four perfectly straight rows and placed the label in front of the rows.

Joe and Lucia from next door were watching my progress in the garden plot and asked what else I intended to plant.

I told them about my start on tomatoes, salads and leeks. I told Joe and Lucia that I was experimenting with the varieties and locations of the plants to see which ones would be more successful and produce more abundantly.

Joe commented that the garden resembled somewhat a CSIRO (Commonwealth Scientific and Industrial Research Organisation) research facility.

Okay, so now I'm labelling everything so I know what I've planted and where, so I don't forget what I've planted or get confused with weeds.

I must admit, I have previously attempted to go my own produce. Last year, I planted a couple of plum trees, a couple of cherry trees and a couple of figs with the result of one cherry, one very hard fig and 3 very small plums.

I also bought a packet of what I believed to be mixed French gourmet salad. To be honest, the mixed leaves looked a lot like weeds and didn't taste too good either, not even cooked. They did have pretty flowers though. This year, these 'weeds' have self-sown and are growing rampant around the more sheltered part of the house. I sent Matthew out to do a little weeding an remove some of the bigger weeds. As Matthew pulled out a couple of the weeds, we saw that in actual fact, they were carrots.

So, as you now know, there is good reason for me to be labelling the plants.

Lucia yelled out: " Let's not plant the same things, that way we don't end up with too many of the same thing. I've planted zucchini and cucumbers."
"Good idea", said I. "I'll plant capsicums and eggplant".
What? Me plant capsicum and eggplant? What was I thinking? Why, why, why did I say that?
I have no idea what I'm doing! Now the pressure is on to produce enough capsicums and eggplants for two households.

I got Matthew to quickly clear a spot at the back of the house - a steep sloped area near the back fence which backs onto the nature reserve covered in long grass and rocks (just like the ones in my head).

With a sense of urgency I went to purchase the capsicums and eggplants and more horse manure. I planted them all planted next morning. The kangaroos looked on with curiosity or perhaps with pity at my stupidity.

I placed some capsicums in the plot near the tomatoes (for experimental purposes) together with plants of basil around the edges of the plot to make it look nice and to make its way into pesto and Caprese salad this summer.

Rows of tomatoes and leeks outside the kitchen  

        Matthew pulling out the weeds (carrots)



 

 

Kangaroos observing my progress in the back garden

Intention Meets Action - Getting Started

There is never a right moment to make a start whatever that may relate to. Some things happen by chance, others take a long period of planning and preparation. Generally, it comes down to the fact of just making a start - that particular moment in which intent is coupled with action.

My moment came on the 1st of September 2012. Maybe symbolic of a new life as it was the first day of Spring or perhaps, the warmer weather inspired me to spend more time outdoors. Whatever the reason, I thought to myself: "This is it."

I referred to my Canberra Gardener's book which told me I could now plant silver beet and lettuce. How hard could that be?

My mission was to make greenery grow. Even if I only planted one vegetable, I would look after it to the best of my ability so that I could learn how the plant grows, what care is required and have the satisfaction of seeing it produce.

I went to the local horse stables in Pialago Avenue, Pialago and bought a couple of big white bags of well seasoned horse manure for $5 each. On the way home, I stopped at Bunnings Warehouse and bought a punnet of very colourful rainbow spinach because it looked pretty; a punnet of chicory, because mum suggested it; 4 pots of alpine strawberries (the entire stock) because they reminded me of my youth spent in the Dolomite's, the alps in northern Italy, where these strawberries are abundant; a punnet of rocket and a punnet of cos lettuce.

I decided to fill two wooden vegetable planter boxes located underneath the front stairs with these exciting new berries and salads.

The soil was prepared with the manure, levelled and the plants added in straight rows. I labelled each row using the tags from the punnets and pots so I would remember what I had planted and where. I covered one planter with a mini green house my brother had made good use of and subsequently discarded.

Each morning I watered these two boxes. Even in the still cold weather and occasional frost the plants kept growing at a good pace. In no time, I had a miniature salad garden. No pests, no diseases, just green juicy lettuce and spinach.

I was proud of my achievement and no longer was satisfied at nursing just two planter boxes. I knew I was destined for greater things and was too ambitions for being content with only a few salad leaves. I set off hunting around the house for suitable spots where I could plant other vegetables and found it...

A levelled plot in front of the kitchen. A plot abandoned and overgrown with an old native bush and clay soil. Poor Matthew (my husband, a big tall bloke and dedicated computer gamer), seemed as though he had been sentenced to forced labour. After I cut the ugly shrub, Matt cleared the weeds and turned over the soil with yet another two bags of horse manure purchased from Pialago.

Now, what to plant....?

The Weather

Canberra has a fairly dry climate. Rainfall is low and unpredictable but fairly evenly spread over the seasons. The highest rainfall is in late spring.

 

Summers are warm to hot. Thunderstorms occur mainly between October and April, due to to the effect of summer and the mountains.

 

Winters are cool to cold with heavy fog and frequent frosts. Snow in the city is rare but the surrounding areas get snowfall through winter. The snow-capped mountains can be seen from the CBD.

Generally, it is not very windy in Canberra. Strong winds are rare. Winds are more frequent from August to November.

One of the major considerations I have in starting my garden is the climate. I will need to learn about the local climate and understand when best to plant vegetables, flowers and fruit. This I will have to do through research on the Internet, books and magazines as well as tap into local knowledge: friends, neighbours, colleagues, garden clubs and gardening enthusiasts.



Snow capped mountains around Gordon.

Source of information on Canberra's climate

Reference:
The Horticultural Society Of Canberra, 2012. The Canberra Gardener.

My Town Gordon

GORDON

 

My town near Canberra, Australian Capital Territory

 

Gordon, the suburb I live in, is located approximately 22km south of Canberra, near the banks of the Murrumbidgee River  and is situated in between Mt Tuggeranong (855m) and Mount Tennent (1,375m). 

The peak forms part of the Namadgi National Park and is named after the notorious bushranger John Tennant who lived there in a hideout in 1827.






Namadgi National Park, Bimberi Nature Reserve and Brindabella National Park (New South Wales) surround Canberra. The highest mountain in the ACT is Bimberi Peak (1912m) which lies at the foot of the Snowy Mountains. Cross country skiing is possible in the area and on Mt Gingera (1855m). Snow also frequently falls in the Corin Forest (1200m).










These locations are all near Gordon, distant only approximately 30 minutes drive.







Canberra is the capital of Australia and has a population of 358,000. It is Australia's largest inland city, covering an area of 814.2 square kilometres and is distant approximately 150 km from Australia’s east coast.

Canberra became capital of Australia in 1913 and is situated in the Australian Capital Territory (ACT). 

Canberra is known as the “Bush Capital” due to its extensive areas of natural vegetation and park lands. The city's design was influenced by the Garden City Movement. This movement originated in the United Kingdom in 1898 and sought to create self-contained communities surrounded by “greenbelts” (parks), containing proportionate areas of residences, industry and agriculture.

Canberra is located near the Brindabella Ranges, and has an elevation of approximately 580 metres. The Brindabellas are visible from the Canberra CBD and add to the charm of the city's landscape.

Source of information on Canberra
Information on Gordon surrounds

Visit Canberra - Namadgi National Park and Visitor Centre
http://www.visitcanberra.com.au/Things-to-do-and-see/Outdoor-and-nature/Business-Details-Page.aspx?ID=9000762&Title=Namadgi+National+Park+and+Visitors+Centre


Also worth reading is this great article: 

Canberra - Australia's Bush Capital