Yeah we all shine on, like the moon, and the stars, and the sun.
~ John Lennon
Loaf by loaf, life’s riddles are slowly unravelled…
- Honey and oil bread
Recipe adapted from Baker Street – Olive oil bread
2 cups all purpose flour
1 tsp salt
1 tbsp honey
¾ cups warm water
1.5 tbsp yeast
4 tbsp rice bran oil (the original recipe calls for olive oil)
extra flour for kneading
extra oil to brush bowl and bread
In a small bowl combine honey, water, and yeast, stir to combine a bit. Put aside to proof yeast for about 5 minutes, or until yeast begins to foam. In a separate bowl combine the flour and salt. Once the yeast has foamed you can proceed to step 2.
- Make a well in the center of flour bowl. Pour the olive oil, then the water-yeast mixture into the center of flour bowl. Using a wooden spoon stir until a wet dough forms, then switch to your hands for kneading. Depending on how wet the dough is, and the humidity in your kitchen, you will need to add a little bit of flour at a time to form an elastic dough that does not stick to your hands. Continue kneading until a smooth dough is formed, about 10 minutes.
- Remove the dough and set aside, brush or rub a little bit of olive oil inside the bowl. Place the dough back into the bowl, brush with a little oil, cover and leave to rise in a warm place. Leave to rise for about 1 hour or until doubled in size.
- Once doubled, preheat oven to 180°C. and prepare a baking sheet or bread mould. Remove the risen dough from the bowl, gently knead into desired shape or place inside bread mould.
- Leave to rise another 10 minutes. Place bread in center of oven and bake for 30 minutes. Allow to cool before slicing (we ate a few slices whilst they were very warm anyway).