green onion and yoghurt bread
Haven't felt much like sweet stuff since Christmas so thought I'd try this recipe from the news feed. Of course I tinkered a bit ... mostly with the method as I have been reading Floydm's comments about liquid and the article on autolyse.
Anyway, this is my take on it and I am VERY pleased with the outcome. I will post a picture in the gallery just as soon as I can work out how (again)!
This bread is really light and moist with a good open crumb and decent crust. It has a really savoury smell - a delicate cream cheese and chive tang and is perfect with butter.
1/2 cup yoghurt (I used home-made low-fat bio)
1 1/4 cups warm water
1 7g packet quick yeast
1 tsp sugar
2 tsp salt
3-4 cups flour (I used unbleached white organic strong spelt flour)
1/2 cup green onions/scallions, finely chopped
Combine liquid and yeast, sugar, salt in a large bowl.
Stir in 2 cups flour till smooth.
Add onions, mix and then add about another cup flour in 2 or 3 goes until a very slack but just workable dough is formed. This takes some doing.
Flour work surface liberally and knead dough lightly for 2/3 minutes (ordinary wheat or wholemeal four may need a little longer) BUT keep it sticky!
Scoop dough back into bowl and leave covered for 20 minutes or so. It will spread our rather than up!
Fold dough by scooping outside to middle on all four sides (sounds silly in a round bowl but...)
Repeat after another 15 minutes or so and leave a little longer till dough looks firmer and springier - but still soft.
Turn out onto well floured surface and fold/shape gently.
I put loaf into an oversized 2lb loaf tin and left to rise for 40 minutes or so until it was pushing over the top well.
Pop into a 200c preheated oven for 25-30 minutes (mine is a convection oven and cooks hot and fast).
PS I am still really nervous about slashing the top of loaves when they are about to go into the oven as I always fear they will instantly deflate but have made a resolution to try next time.