I am going to call it Muesli Bread because the ingredients are what i use for my breakfast. in my home made muesli.
And to be quite honest I thought with all that heavy ingredients in it, it would not rise so high but already 1/2 hour into the rise its already half way up the bowl, so I think I may have hit on a winner.
I'll post the bead rising up and them later another of it cooked and ready to eat with my pasta lunch.
I let my bread rise in the lounge, on the dinning table because in Malaysia its so hot each day, Proving the bread is so easy.
Today I will punch it down the reshape it to fit a 2lb Loaf tin and let it rise again. before cooking it at about 12.30. then about 40 mins cooking should be just right by the time my lunch is ready yum yum,
Nothing beats fresh baked bread with a meal.
It also reminds me of the UK when we used to go to the pub in Didsbury for cheese and pate, but I not kid you, it was really a feast every day and if you did not get in before 12 noon you could not find a seat.
You got about 1lb of cheeses and a very big slice of pate, so much that most people took home the Doggy bag.
|bread risen in the tin, Ready to bake|
Ok the smell of the bread cooking is driving me nuts. I am really hungry now but i wont rush the cooking process.
I always cook my bread very high first ten mins then drop temp to 180 and cook further 30 mins, I find that this gives me the crunchiness on the outside but the inside is well cooked.
Ok it's now cooked and I will let it cool a little before i cut into it then smother with super cold butter, when these two meet it's a match in heaven - I just love the heat and cold at the same time - For me it just improves the buttery taste so much.
Wow it was so good, I know lots of butter but its cut thick so the butter will soak into the hot bread.
and with the garlic pasta it was so good.