REAL BREAD WEEK – FUN AND HEALTHY BAKING
10 May 2017 | PI Sales
REAL BREAD WEEK - BAKING FUN!
Every year Real Bread Week is celebrated to support your local, independent Real Bread bakery and baking your own.
Before you start reading this article a few quick reasons why everyone should bake their own bread: it`s healthier as it has no additives, it`s cheaper, it`s fun and the smell of bread coming from the oven is just amazing!
How to make your own bread
Home bread baking is not only a healthy habit but also a fun and bonding activity! Whether you involve your partner on a lazy Sunday or your kids for enjoyable, quality family time the results will be beneficial! There`s only one risk: it might become addicting!
We gave you motivation so now you just need the right ingredients. The essentials for a plain loaf are: flour, yeast, water and salt (healthy life tip: check the labels of the products to make sure there are no additives).
Bread Fun Facts
Did you know how much does the largest ever made loaf of bread weigh?
- The largest loaf of bread was made in Brazil in 2008 and it weighed 1,571 kg!
- The Egyptians valued bread so much that not only they used it as a currency, it was also placed in the tombs of their dead
- An old superstition affirms that placing a loaf of bread in your baby`s cradle will keep him healthy
- In the UK nearly 12 million loaves of bread are sold daily
- A Swiss proverb says: “Avoid those who don`t like bread and children”
Our pick for `Real Bread Week`: Irish Soda Bread
This is our recipe to make a delicious version of the Irish Soda Bread with dried cherries and golden raisins. You’ll need to gather the following…
- 3 cups of all-purpose flour
- ¼ cup light brown sugar
- 3 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 4 tablespoons cold, unsalted butter, diced into pieces
- 1¼ cups buttermilk
- 1 large egg
- ¾ cup of golden raisins
- ¾ cup of dried cherries
- A little extra flour for dusting & kneading
Once you’ve gathered all your items…
1. Position a rack in the middle of the oven. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine flour, sugar, baking powder, baking soda and salt. Give it a couple of pulses, then add the butter pieces; pulse until butter is incorporated and small crumbs are formed.
3. Pour flour/butter mixture into a large bowl and make a well in the center. Add buttermilk, egg, and egg yolk, stirring just until moist. Then stir in the raisins and cherries.
4. Turn the dough out onto a lightly floured surface and knead gently 5 to 10 times (dusting flour lightly onto dough if it’s too sticky). Knead just until the dough comes together and is smooth. Divide dough in half and shape each half into a round. Stud a few extra raisins and cherries into the tops of the loaves. Dust the tops of the rounds lightly with a little flour.
5. Transfer rounds to prepared baking sheet, leaving about three inches between them. Place another baking sheet of the same size underneath to prevent burning. With a sharp knife, slash the tops with a large X about 1/2-inch deep.
6. Bake until dark brown and crusty, 35 to 40 minutes, or until toothpick inserted into the center of the X comes out clean. The loaf will sound hollow when tapped on the side.
7. Serve warm or at room temperature with that lovely butter and delicious honey!