26 August 2007

Bread

You remember how I keep saying to save your deep frying oil every time? I wasn't joking, of course. Now you'll see why, I hope. This is a loaf of bread that I just made in my bread maker. It's a standard Okara Bread recipe. I tripled the oil, and used my deep frying oil, which had the spices from bajji, and other yummies I'd made the earlier day. It smells magnificent. Unfortunately, I have to wait for the bread to cool so that it stands up when I cut it up into slices.

UPDATE: The flavour is exquisite. The spices are coming right through, but in a subtle way. I can taste the hints of garlic, from when I made those rice and tomato/garlic cakes. It's very light, though. I can definitely taste the cumin from the bajji. I smell little hints of ajowain from the bajji and the cakes. I'm still savouring the taste of the bread, piled high with some tomato and onion. Lovely stuff. Either way, I do plan on making this sort of bread in the future. In fact, I might even be able to sub out whole meal flour instead of just using bread flour, and make it a twitch healthier. I've got to experiment, but I don't fancy losing that much of stuff in a baking experiment gone awry. Either way, I'm sure I'll figure something out.

EDIT 2:

Apparently, the web site has been taken down. Here's the recipe:

Ingredients:
1 ½ cups warm water
1 tbsp. oil (opt.)
2 tsp. instant yeast
2 tsp. sugar (opt.)
1 tsp. salt
1 cup okara, firmly packed
5 cups unbleached bread flour, approx.
cooking spray

Method:
1. Whisk together water, oil, yeast, sugar, and salt. Add okara. Add flour, one cup at a time, beating after each addition with a wooden spoon. (You’ll need enough flour to make a dough - the quantity of flour is approximate because it depends on the humidity of the day.) When it gets too difficult to beat, use your hands.

Note: I tend to skip the sugar, as I'm using unbleached white, or bread flour, depending on what's on sale. If you need that extra insurance, feel free to use the sugar.

2. Knead by hand on a floured work surface for 8 min., or in the mixer with the dough hook 5 min., until smooth and elastic.

3. Place the dough in a greased bowl, turning dough to grease the top. Cover with plastic, and allow to rise in a warm place until doubled. Knock dough down and divide in two. Form each portion into smooth ovals and place in greased loaf pans. Cover loaves, and allow to prove until they are ¾ of the way to doubled.

4. Place in a COLD oven. Turn oven on to 180oC. Bake loaves 40-45 min., until golden and cooked through (loaves should sound hollow when tapped on the base). Turn out to wire racks to cool.