Thursday, 2 May 2013

Writer bread and recipe

Yes, sometimes it's better to bake than edit. At the end of an hour your accomplishment is far easier to weigh and, more importantly, smell and taste. So here's some bread. It's good bread. The recipe is below. Do yourself a favour and don't use a bread maker. There's a reason bakers use ovens.

Writer Bread*

2 cups hot water
add 1 tablespoon yeast and a spoon of brown sugar
stir. Watch for a second, make sure the yeast is working (it'll make bubbles). Add a pinch of salt, a tablespoon of olive oil, stir.
Stir in 3 cups flour for about 2 minutes.
Add 2 more cups of flour, knead the mess for 10 minutes until it's a smooth, rubbery dough.
Oil the lump, stick it in a covered bowl in a warm place until it doubles.
Punch the dough down, then halve it and make 2 loaves. Lightly brush with oil. Drop them on a floured baking sheet, slit the tops, dust with rosemary and garlic powder and a pinch of salt. Let it rise again.
Bake in a 375f oven for 20-30 minutes, pull them when they reach the desired brown-ness.
Let them rest an hour.
Be a pig and eat them.

*Okay, it's really just french bread.