Tag Archives: Bread

Brilliant ‘No Knead’ Bread

I caught up on the Finals week of Masterchef Australia 2013 last night.

Six episodes straight culminating in the Grand Finale. It was nail-biting drama. The angst, the sweat, the tears (theirs and mine!) I’ve been a Masterchef fan for many years but this year just didn’t capture me as much as the last few seasons. I watched a few early episodes, then our T-box gave up for a bit so we missed a huge chunk in the middle, but came back to watch the Finals week.

One thing I did enjoy this year was Matt Preston’s segment in the Masterclasses. Gary and George gave a great performance, upholding their legendary chef status, while dear old Matt presented us with the “Cheat’s Way” of cooking a variety of easily achievable meals. I liked it! Quick, simple and easy cooking producing delectable gourmet results. A perfect fit for those of us ‘non-chefs’ out there, who work, have kids and a million other things that prevent us from spending as much time as we would like in the kitchen.

So during the last Masterclass, Matt made bread with homemade butter and raspberry jam. The bread looked amazing so I decided to give it a go this morning.

Just four simple ingredients. Mix, leave, bake, eat. It couldn’t be easier, but I’m always a bit skeptical about things that appear easy on TV.

So I got a big bowl, mixed together a tablespoon of sea salt flakes, a kilo of Baker’s Flour, a tablespoon of dried yeast and 950ml of lukewarm water. Cover it with cling wrap and place in the fridge. Leave overnight, or in my case, leave while I went to work for the day. (I guess it depends when you begin!) Anyway, roughly 6-8 hours more or less.

When I came home from work, it looked like this.

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Whoopie! Looking good! So I preheated my oven to 220C while allowing the dough to get to room temperature. Prepared 2 baking trays with baking paper and heavily floured them as the dough is very wet. Dollop half the mixture on one tray for a big loaf and I made rolls with the second half of the dough. You can’t mould this dough. Just drop it in lumps on the tray as best you can. You know, in true non-chef’ style.

They took about 45 minutes to an hour to bake. Give them a knock on the base to check if they are cooked through. If they sounds hollow, you are done.

And here they are.

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I was pretty thrilled. They looked just like Matt’s and tasted unbelievable! The middle was soft and had lots of air bubbles which I love. The crust was crisp and chewy all at once.

I have renamed it ‘Brilliant Bread’. Nothing better than fresh, warm bread with butter. I polished off two rolls before you could say “no carbs after lunchtime”. Oh well. Just between you and me, it was so worth it!

I think everybody should have a go at making this bread. It was so easy, so delicious and so gourmet!

 

 

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Herb and Garlic Pull Apart Bread

There really is nothing better than making your own bread. It smells delicious when you pull it out of the oven and it’s hard to resist letting it cool down before having a piece.

I’ve just made the Herb and Garlic Pull Apart Bread from the Everyday Cookbook. What a fantastic recipe! It is nice to eat at anytime really but how perfect to take to a picnic, or to a BBQ with friends.

Like most doughs made in the Thermomix, it took only 2 minutes and then I wrapped it up in my Thermomat to rise. Thanks to the gorgeous warm winter weather we are having, it rose beautifully in 30 mins and was ready to prepare for baking.

I only had garlic and parsley on hand today, so chopped those up in the Thermomix and rather than making my own butter from scratch, I cheated. I chopped up half a block of unsalted butter and blended it with the garlic and herbs until it was spreadable. I also added a little sea salt to the butter mixture.

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The dough gets rolled out into a rectangle, spread with the herb butter and cut into 3-4cm strips. The strips are then concertinered up and placed into a greased cake tin side by side. Bake for 40 mins and you have a large scrumptious loaf ready to share!

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The bread itself is soft and perfectly golden on the crust.

I think having basil in your herb mixture would be an excellent addition, as the recipe states.

It’s a great one to share with a neighbour as I have just done – share the Thermie love!

Here’s the recipe for Herb and Garlic Pull Apart Bread

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