Fact: there are not enough hours in a day, days in a week. It’s all a little hectic at the moment, with today being busier than yesterday, and less busy than tomorrow. You get the picture. All work and no fun.
Although we are currently making plans for Easter (Wales), a short weekend break to Nice (any suggestions?), another short weekend to Prague (again, any suggestions are welcome) and finally a longer well-deserved I might add, break to the Marche region. Why? Well, it is time Mark visits his tree. Then, of course, there is Bologna. But more to the point, anything you can suggest food/wine wise in this region will help us tons! It’s all new to us and I know you, as travelled food bloggers, will be a great source of inspiration.
On the other hand one has to eat, so here is the promised bread recipe. The bread is long gone by now, which doesn’t mean we won’t be making another one soon. The question is when is soon?
Perfect Basic Bread
3×7gr sachets of dried yeast
625ml tepid water
1kg strong bread flour
extra flour for dusting
On a clean surface, make a pile of the flour mixed with salt. Make a well in the middle, and add the yeast mixture. Then pour the other half of the tepid water, and gradually incorporate all the flour to make a moist dough.
Knead the bread to develop the gluten – at this stage it is all about finger feeling. If the dough sticks to your fingers, add some extra flour.
Shape the dough into a ball and cover it with a damp towel. Then let the dough rest, till it doubles in size.
Once the dough has doubled in size, knock out the air by bashing it around for a minute.
Bake the bread in a preheated oven, 20 to 30min.