Just out the oven

It’s looking OK. Bread made from a kit, added a few rolled oats and a bit of bran.

I used oats on the outside once it had proved and been knocked back. When I took it out of the bowl to put into a Pyrex flan dish it had trebled in size. It only shrank slightly when I put it in the dish. The kit I had used contained yeast and had mixed seed in it. It was cooked on gas mark eight (high heat) for twenty five minutes. Now it needs to cool. The loaf needs turning ouf of the flan dish but it’s too hot at the moment. I don’t have any oven gloves so will use a tea towel. Will have a bit later on with bread and cheese if it’s OK?

Breadmaking

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When my hubby makes bread,

It’s like an alien invasion.

It’s like the film ‘the blob’

Expanding

Contracting,

Overflowing.

The flour is everywhere,

Brown and white

Two packets of yeast,

Half on the floor.

The biggest pan,

The hottest oven.

Rising up to the ceiling,

Growing  like a balloon.

Cooked

Nice with marmalade.

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Babka rose

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There is a place in Hartshill in Stoke-on-Trent that opens on a Friday and they sell Babka’s.

It’s called Bread in Common and they bake delicious bread but also babka buns, tea cakes and other delights.

I’d never tasted a babka before, they are apparently made in many places, as far apart as Poland and Israel. They are folded in layers and rise because they have yeast in them. The ones we bought have a sweet mixture including poppy seeds folded into them. They are cooked in little tin trays and when they come out of the oven they have swollen and spread out so that they are a spongy, bready consistency. They are delicious.