I got this foolish bread recipe through
British Food which i wanted to try out immediately and prepared making this bread friday, this bread goes for a starter dough which u have to make before a day, this bread turned out super prefect,very much like a bakery bread we get here..This foolish bread turned out dense, slightly chewy with a prefect crust...This bread slices suites awesome to serve along with sounds, ideal for making sandwiches and y not a for a toast..We guys enjoyed having this bread for our breakfast with butter and jam along with a cup of coffee and for snacks with nutella spread..This bread is quite easy to prepare if u have prepared ur starter dough before a day..Also the original recipe says that no one seems to know y this bread is called as Foolish Bread, even i dont care coz we loved this bread, no matter about the name at all na..Sending to
AWED-British guest hosted by Reva, event by
DK and
BBD#37 - Bread With Sponge/Pre-frement guest hosted by Champa,Pari's
Only Cooking With Bread and finally to Akila's
DNSW-F..
Starter:
1+1/2cups White flour
1/2tsp Dry yeast
2/3cup Warm water
Bread:
2cups White flour
1/2cup Luke warm water
1 +1/4 tsps Dry yeast
2tsp Salt
Place the flour and yeast into a large mixing bowl, add the water, stirring until a wet dough is formed. Cover with a lid and leave overnight...
Next day,place the flour in a large mixing bowl..Add the water and yeast and sprinkle the salt around the edge of the flour.Add the starter dough. Stir well all the ingredients until they turns as little bit sticky dough.
Once the kneading is complete,arrange the dough in greased bowl and cover with a towel and leave in a warm place for one hour .Remove the dough from the bowl and shape into a round, flat disc. Place on a greased baking sheet. Cover with a cloth and leave in a warm, but not hot place for another hour. The dough should have doubled in size.
Preheat the oven to 450F..Once the dough is doubled, take a very sharp knife and lightly slash the surface of the dough two or three times diagonally make sure you only slash the surface, not cutting down into the dough. Bake for 15 minutes. Turn the oven down to 425°F and bake for 25 minutes until the crust turns golden brown. The bread is ready when it sounds hollow when tapped on the base.
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