There’s nothing very clever about this loaf.
I like it because it looks impressive with very little effort.
I just make a standard ‘read it off the back of the yeast packet’ bread recipe, although I have tweaked it a bit.
I make up the water amount to include an egg yolk and some milk. The egg makes it rich, and a nice colour and the milk keeps it soft crusted.
I let it have a good first prove, then I divide up the dough into 7 or 8 balls and throw them into a big springform cake tin.
Once it’s been left in a warm place for a bit it ‘puffs up lovely’ and satisfyingly bulges from the tin, so I brush it with egg white and sprinkle it with all manner of seedy things.
Recognise those granola ingredients?
It’s a big loaf with great big slices for sandwiches and it also gives good toast.
If you give it a go post your results and let me know how it went.
Happy baking.
Quantities and stuff
- 1lb 5oz Strong white flour, or a mix of this and some wholemeal
- 1.5tsp salt
- 2 tsp sugar
- 1 tblsp dried yeast
For the liquid I put an egg yolk in a jug, then a splash of milk and a glug of olive oil, then I top it up to the 350ml mark with warm water.
Mix this into the dry ingredients, adding more water if needed to form a soft dough.
Knead for 10 minutes, prove in a covered bowl in a warm place for an hour or so. Shape into the balls and place in a 20cm Springform non-stick pan like I said above. Prove again with a large bowl covering it for another hour. Brush with the leftover egg whites, sprinkle with seeds. Bake at 200c for 25 minutes then remove from the tin and give it another 5-10 minutes baking ‘naked’ until hollow sounding when tapped on the bottom.
Sarah, Maison Cupcake
May 9, 2010
*repeats self for umpteenth time* “I really must get around to making some bread”!!!
Does a seedy loaf need to be hidden in a brown paper bag when you leave the shop?
thingswemake
May 9, 2010
Yes – and I found it hanging round the side of the house looking shifty earlier. Now go make some bread, girl!
Memoria
May 9, 2010
What a LOVELY, PERFECT-LOOKING bread!! Wow. And you just used a springform pan! Cool! I’m going to make this for my mom soon.
Marlis
May 13, 2010
I am baking this right now. Actually it’s rising for the second time. I added some wholewheat. We are all dying to tuck into this bread. Thanks for a great and easy recipe
Marlis
May 14, 2010
I received your comment. Thanks so much for your kind words. He was and still is deeply loved.
Meanwhile we baked the bread and half of it is already gone. I staged it and took some pictures which I’ll post on my site. I’ll let you know when the post is there. Of course I’ll be including a link to your post with it. Any readers are sure to drool and I can’t have them not be able to find your site. I didn’t have a small 20 cm springform and therefore had to use my 9 inch (24 cm) form. It therefore didn’t fluff up as much as yours. Also the fact that I used a ratio of 1 cup wholewheat flour to scant 3 cups unbleached all purpose flour may have had something to do with it too. All I can say to your readers is — MAKE IT TODAY! It was so easy and low fuss and divine. My 4½ year old isn’t much of a bread eater and even he loves it. My 10 year old daughter ate herself to almost a stomach ache when I serve this for dinner with some tilapia, cucumbers and apples. She never had REAL bread before. Just the storebought stuff.
Thanks for posting this and insipiring me. I can’t wait to try out your other recipes.
Marlis
Sarah
May 14, 2010
looks yummy! and just so you know, the term is to “proof” bread, not “prove” :] happy baking
Katie
May 21, 2010
Hello! I’ve read a few of your posts and so far I’m a big fan! I just started a blog (yesterday haha) and I can only hope it turns out looking as good as yours. I especially love your photographs… it’s something I’m wanting to get more “in to”, but I’ve no idea where to start. I imagine it starts with a decent camera. Would you mind sharing some tips/secrets with me? I’d appreciate it more than you know!
Thanks and keep up the good work!
thingswemake
May 21, 2010
Hi Katie, Thanks for your lovely comment. I just checked out your new blog. It’s a good start! Where are you in the world, I can’t quite work out whether you are UK or not.
A good camera helps, but is by no means essential. The macro button on a point and shoot camera can get you some good shots. There are lots of tips on the web that you can find via Google and I would recommend getting a book on general photography to help you understand things like Depth of Field and exposure etc. Scott Kelby’s books are good and easy to understand. If you are planning on getting a camera you would do well to get an SLR (Single Lens Reflex) which allows you to see what the camera sees rather than through the viewfinder. We are a Nikon family and if you decide to go that way Ken Rockwell has the best advice on the web.
With regards to actual food shots I am still learning too but its mainly about focus and composition. Try different angles, get down level with the food, use white paper or foil to reflect light and reduce shadows.Try different coloured backgrounds and surfaces. Shoot by a window that has light but not direct sunlight or allow it to filter through a thin curtain. So many things to try! Perhaps I will write a post about what I have learned so far. Also check out http://mattikaarts.com/blog/ and Pioneer Woman for good resources.
Good luck with your blog and keep checking mine and I will try and add some tips soon.
Claire🙂