Real Bread

Last week I came home and the American Vegetarian presented me with a warm slice of bread with some melted butter on top. I took a bite and was instantly transported to a place called bliss. It was pure heaven. She became inspired after watching an episode of The Great British Food Revival and Michel Roux Jr was banging on about how real bread is not only better for you but a much more delightful product to consume. The stuff that is in all supermarkets has so many more ingredients (processing aids, artificial additives, E numbers galore etc) and we (the great British public) are consuming this 'bread' rather then supporting our local artisan bakery or just making it at home. Real bread has only four main ingredients;

Flour, water, yeast and salt.

So feeling inspired myself on this Sunday morning I decided to make my own loaf of wholemeal bread. I used the recipe that is on the back of the Hovis Wholemeal Flour I bought to make the bread. I was surprised at how simple, quick and easy it actually is. Making the dough took me no more than 20 minutes and then whilst it was proving (resting) for 2 hours, I had some tea, chilled out and began writing this blog. Once proved it only takes 30 minutes in the oven before your home starts smelling like a bakery and you have some wonderful bread to devour.

There is something really special about eating warm bread that you have kneaded yourself. Especially with some butter on it. You can taste the love you put in it. I'm not being romantic but bread, as opposed to other home made dishes, just tastes so good. I suppose its because we are so used to what the supermarkets sell us that we've forgotten just how good real bread is .

As a society we've labeled bread 'brown' and 'white'. Brown bread being good for you and slightly more expensive and white bread being cheaper and not as healthy. But there is a lot of misguided information and selling that big brands and supermarkets do in order to make the public believe they are buying  brown bread when in actual fact they are still buying white bread. And this is one of my biggest bug bears!

White bread is any bread which is made using wheat flour, and brown bread is any bread made using whole meal or whole grain. Basically if you want brown bread, look at the ingredients at the back and if it doesn't say 'wholemeal or 'whole grain' then the loaf that you are buying is white. Even though it may look brown and has sunflower grains all over it, if it doesn't say wholemeal or whole grain, then it's not brown. White bread that looks white is white because of the bleach they add to it. This of course should always be given a wide berth.

But this post isn't about shop bought bread, this is about the wonderful home made bread I have just made, and implore you to do the same.

Ingredients:

500g of strong wholemeal flour
25g/1oz of butter
1 1/4 tsp of salt
1 1/2 tsp of bread yeast
350 ml (12 fluid oz) of warm water
2 tsp of agave nectar (The actual recipe calls for sugar, so you can use that, but also adding a sweetener is optional. It just adds to flavour and gives the bread a thicker crust)

Method

Mix together the flour, agave nectar (if using), and salt. Rub in the butter and then stir in the yeast. Stir in the water and mix into a soft dough by hand. Then knead the dough for about 10 minutes by hand. If using an electric mixer fitted with a dough hook, then only knead for 5 minutes. Shape the dough, (after kneading I shaped the dough into two separate balls) then place in a greased loaf tin. (You can also use a baking tray). Cover with a clean damp tea towel (this stops the dough from drying out) and leave in a warm place for 2 hours.

Uncover and bake in a preheated oven at 230C (450 F/Gas mark 8) for 30 minutes. Once ready the bread should sound hollow when tapped underneath.

Serve with butter and love. Enjoy!

Click on The Real Bread Campaign for more information.

The American pancake V the English pancake

As its Pancake day I thought I'd write about pancakes. Now since the American Vegetarian entered my life, I have consumed more pancakes then I ever have done. Before, I only ever had pancakes maybe once every few years on pancake day and then again if I passed a creperie. But I never made them at home.

I was introduced to the American pancake when I spent time in the States. Small, fluffy things stacked on top of each other with fresh fruit and maple syrup. I remember going to Ihop and the choice you had was astonishing. You had the original buttermilk pancake, the 'Harverst Grain 'n' Nut pancake, Strawberry banana pancake, New York Cheesecake pancake(!!!), Cinnamon pancakes, Blueberry pancakes and Chocolate chip pancakes!!! (Wow I'm so hungry now, I actually want to buy a ticket to the US just to go to Ihop).

Now here in the UK and other European destinations, we favour the thinner style pancake, also known as crepes. They taste great with some lemon and sugar or even some Nutella. These pancakes remind me of walking around a market or festival where there would no doubt be a crepe stall and treating myself to a cheeky snack. I love the lightness of these crepes, and I love the combination of lemon and sugar. This combination for me only works on these types of pancakes. I never have lemon and sugar on American style pancakes. My topping of choice would undoubtedly be blueberries.

For me the American pancake wins hands down. I mean what other country has a franchise dedicated entirely to pancakes. I can't think of a chain here in the UK that is renowned for serving English pancakes. I know there is My Old Dutch, but they're dutch pancakes. Also the American pancakes are much more of a breakfast thing. I find the crepe more of a lunch or snack food.

I love the fluffiness of an American pancake, and I love putting different toppings on it like blueberries, strawberries, bananas and yoghurt, but what I love most is relaxing on a Saturday morning whilst the American Vegetarian makes me American style pancakes. Aaahhh bliss.