Another day, another dollar as they say. I worked at my paid job today, I neglected my webpage and social media because of it (oh dear), so I need to play catch up now. However,
Another day, another dollar as they say.
I worked at my paid job today, I neglected my webpage and social media because of it (oh dear), so I need to play catch up now. However, I always find time to bake as you see below.
The children are busy revising and doing exam practice these days, which gives me extra time in the kitchen. I am able to set them an exam paper and that gives me two or three hours to bake; they are at the big table right next to the kitchen so I can supervise them as I need to. Another six weeks and things will ease off, their exams are in the third week of May then finish in the early part of June. I am sure they will appreciate a well deserved rest for a short while till it’s back into the books.
They say hard work pays off, I agree with that as we are very lucky to be planning a few breaks away this summer, we going to travel Northern Ireland and Southern Ireland. We have accommodation booked up near the north coast of Northern Ireland and today someone has given us use of their holiday home in Southern Ireland as a base which we have enthusiastically accepted. We are excited! We are also flying off to Turkey for the very first time later on in the year, I cannot wait to see some historical places, though I am a little nervous about the journey itself as we have a very long road trip once we land in Turkey. Lots of planning and thinking for this trip. If anyone is from turkey or has been there please holler, I’d like to chat with you.
I have to say I have been seeing lots of great pages here on WordPress lately, it’s hard finding time to get round them all. Lots of WordPress users have followed me, the quality of their pages put me to shame. I try to make a real effort to visit everyone so please bear with me if I haven’t pooped in to say hello, I am heading your way. That said I’d like to spend some more time reading the blogs and perhaps getting ideas for my hobbies, I especially like crochet, paper crafts and art.
I made tiger bread today. I don’t know why it is called tiger bread because it is not striped. I think it should be cheetah bread, or if you shop in Sainsbury’s, they call it giraffe bread. Regardless I loved it, the family did too, the top had the best crunch ever plus it was pretty easy to make.
750g strong flour (26.5oz)
1 sachet instant yeast or 7g of dry yeast
1 teaspoon caster sugar
525ml warm water (18.5oz)
50ml milk (1.7oz)
2 teaspoons salt
1/4 teaspoon salt
5g dried yeast
65ml warm water (2.3oz)
1.5 teaspoons sesame oil (alternative is olive oil)
60g rice flour (2.1oz)
Take some of the warm water, dissolve the yeast and sugar into it.
Put the flour and salt into a large mixing bowl. Pour on the yeast mix, milk and the rest of the warm water.
Use your dough hooks and mix the ingredients into a sticky dough.
Once a dough is formed, tip it onto a floured board and knead until smooth.
Once the dough has been kneaded leave it to rise in an oiled bowl, cover with a clean tea towel.
After one hour take the dough, stretch and fold it two or three times. The action of stretching it out and folding it will deflate it.
Leave the dough to sit in the bowl again for another 30 minutes.
After the 30 minutes flatten the dough a little out and divide it into two.
With each dough piece stretch and fold a few times and shape as desired. (See my photos for what I did). I made two oval shaped loaves.
Place the loaves onto a non stick parchment or baking mat. I have two black silicone like mats that I just slide into the oven onto my pre heated baking stones.
Mix the tiger crust ingredients in a bowl, the paste will be very thick and you will probably need to use a spoon and a knife to spread it onto the loaves. Spoon the paste onto the two loaves.
Leave the bread to rise for an hour, the crust will crack into that familiar tiger bread look as it rises.
After the hour, preheat your oven to 200C/390F.
Bake your loaves for approximately 30 minutes at 200C/390F.
Your tiger crust will go dark, just like you get in the supermarket (but tastes much nicer).
When your bread is done baking it will sound hollow when you tap the base. Allow to cool fully on a wire rack before slicing.