Sunday, October 7, 2012

Improvised carrot bread

Today we're getting a visitor! My father-in-law is coming to stay with us for a week, to help out now that we're swamped with work on the house and garage. In two weeks it all has to be done!

However, today I just wanted to show you a bit of kitchen craft: bread baking, the Fny way. I bake a lot of bread, but almost never use recipes. Plus I rarely measure anything. This inevitably leads to all batches being different from each other, which I find nice.

Yesterday as I looked in the fridge, I noticed we had some left over carrots. Great, I can use that. From the pantry I got ordinary wheat flour and barley flour, salt and dry yeast. Usually I just use water but since we're having a guest over I decided to go fancy - so I ran out and bought some milk.

I mixed it all together (with the milk heated to approximately 37 degrees C), simply added flour until the dough felt good (mostly wheat, perhaps 3 or 4 dl of barley...), and left it to rest for 50 minutes. Afterwards I cut the dough into 24 pieces and rolled them into round balls, and the left them to rest and rise again for another 30 minutes. After that they went into the oven for half an hour (225 degrees C).

They turned out absolutely DELICIOUS! I can't tell you how pleased I am with the result, but it's probably one of the best I've baked ever! *nomnomnom*

(Written a couple of days ago, but I wanted to wait for the pics, so here it is...)

1 comment:

  1. I never measure anything when I make bread either

    kitty is very handsome (and he knows it)