Making an Experimental Pan Bread

While making bread is not a priority for our home, I do experiment with bread making occasionally.

The art of making a well-risen bead that is soft with thin crust still escape me. So this time we were determined to tackle this hurdle and also cut-down baking time.

It is about conserving the time and energy (see resources) which is a good preparedness practice every time.

 The Recipe and its Timeline

Time line indeed.

In the family recipe book there is a recipe for a “spongy” pizza dough. Other than flour and water it uses baking powder, oil and Greek yogurt. Which is not much different from the Bread Biscuit recipe you have in the US.

I really wanted to cut down on the oil cos there is a whole cup of in a family sized pizza.

So one day I cut the oil used in half, and added crushed feta cheese and ham in the dough making what we call CheeseBread over here.

For this bread I also excluded the yogurt and what I was left with was:

1 kg of All-Purpose Flour
Half a cup of Oil
7 grams of Dry Yeast (some people use twice as much in their bread)
A heaping table spoon of Baking Powder
Some salt
Water

which is not far from a rusk recipe.

I cheated a bit and used a mixer to knead the dough. No hand work this time, I wanted to make it happen. And have the dough rise to satisfaction.

And I have never seen such streaks before!

After the dough was transferred to the baking pan (sized big enough to have a finger high dough) I baked for 30 minutes on 180 deg celcious while sprinkling the rising bread with water from time to time.

The result is pleasing.

 It’s gonna be better next time!