當馬克遇上莎莉

這個食譜來自 Mary Berry's Complete Cookbook

麵包還是手工的好吃, 其實這個麵糰沒有想像中的難揉, 而且非常好吃, 我們一家大小都愛, 每週都會至少來一條

材料如下:

750g strong white flour, plus extra for dusting

 30g butter or margarine

  2 tsp salt

1x7g sachet fast-action dried yeast

About 450ml lukewarm water

Sunflower oil for greasing

1KG(2LB) Loaf tin

Tsp = teaspoon

做法:

1.Put the flour into a bowl, rub in the butter with the fingertips until the mixture resembles breadcrumbs, then stir in the salt and yeast, and make a well in the middle. Add enough water to mix to a soft dough that is quite sticky.

2.Knead the dough on a lightly floured surface until smooth and elastic. Shape into a round and place in a lightly oiled large bowl.

3.Cover the bowl with oiled cling film and leave to rise in a warm place for 1-11/2 hours or until the dough has doubled in size.

4.Turn out the dough on to a lightly floured surface and knock back with your fists. Knead vigorously for 2-3 minutes until the dough is smooth and elastic.

5.Lightly oil the loaf tin. Shape the dough to fit the tin, tucking the ends under to give a smooth top, and place in the tin. Cover loosely with oiled cling film and leave to rise in a warm place for 30 minutes or until the dough reaches the top of the tin.

6.Lightly dust the top of the loaf with flour and bake in a preheated oven at 230℃ for 30-35 minutes until golden. Turn the loaf out and tap the base: it should sound hollow if it is cooked. Leave the loaf to cool on a wire rack.

心得分享

就我正欣賞這道美食後不久,看了某台的料理節目 (一定是我喜歡的主廚,可是現在想不起來是誰) 正好提到麵糰這回事,他說,麵糰一定要讓它好好的醱酵,也就是說,就讓它慢慢的睡....我聽了之後,真是一語驚醒夢中人,醒久一點的麵糰,真的更好吃 - 我是加倍第一段醱酵時間

我沒試過全麥的,所以不要問我全麥的該如何



烤好的樣子,上面都滿出來了



切面圖,上面有酥,麵包體是軟的,好好吃喔

每次烤好後,先生都會先去切一片,微烤後塗上奶油馬上吃,他說,我可以再來一片嗎

{ 他堅持,一定要塗奶油,不然沒那種 Farmhouse 的感覺 }