NO FUSS EASY BREAD DOUGH TO KEEP IN THE FRIDGE
Welcome to my kitchen. Scared to bake your own bread? Don’t be!
Our Guests in the guest house love our fresh bread for breakfast with different toppings and it is an easy recipe with no frills.
You can keep this mix in the fridge for up to 7 days and the longer it stands the more prominent the yeast taste will come into play. Mix in cheese, slightly cooked bacon, or raisons before putting it into your bread baking pan and allow to rise.
It’s best to use one plastic bowl and not glass or a tin, and that’s all you need. There’s no dishes after mixing this.
- 7 cups cake flour (900 g)
- 1,5 tablespoon instant dry yeast (15 g)
- 1 tablespoon salt (10 g)
- 3 cups lukewarm water (680 g)
- 4 tablespoons sugar (40 g)
Add all the ingredients in a plastic bowl and stir with a spoon to mix then use a hand beater to make sure all ingredients are mixed properly.
Now split the dough into two separate bowls because this mix is enough for 3 breads and when it rise it needs space. Cover with Glad wrap. Even split it into 3 containers.
Allow the mix to stand for two hours at room temperature in a nice warm spot in your kitchen. The dough will rice to double or more in volume during this time.
This mix can now be stored in the fridge until you need to bake your bread.
When you want to bake your bread, remove from the fridge and let it stand, until room temperature. (about 1 hour)
Preheat your oven to Gas setting 7 or 220 ºC.
Grease a baking tin of your choice.
Sprinkle some flour on a prep surface and take out the amount of dough needed.
At this point you would add your choice of additional ingredients such as bacon (slightly cooked, cheese, finely chopped olives, green or red pepper (slightly cooked).
Put flour on your hands and make a long roll or round ball, depending on what baking tin you using, and drop the dough in the pan.
Don’t stress about getting it perfect because it will rise and fill the tin properly.
Sprinkle some flour on the top to prevent the dough from drying out.
Leave in a hot place in your kitchen and let it rise. Once it doubled in volume, bake it for 30 min until golden brown.
Note:
When you remove it from the oven turn it out onto a wire rack to cool down and wrap in glad wrap until ready to use.
The crust of the bread will be very hard when you remove it from the oven but once wrapped it will become soft and easy to slice.
Just some tips:
I serve the bread with homemade butter and homemade jam. It’s very tasteful to use as an open sandwich with different fillings such as scrambled eggs or savory mince or just cheese and tomato.
Bon Appétit!
Recipe and photo: Johan De V Swanepoel
