For so long now I have been not been able to make bread for love nor money. The flavor is always fine but inside it’s just a big old mess. For the past week I have been obsessed with The great British Bake off and every night after I watch I have been dying to knock up some goodies. I refused to believe I was incapable of making bread, I just wasnt exactly sure where I was going wrong.
A fellow food blogger I’m friends with is always banging on about Bob Red Mill flour, so I popped down to the local foreign food mart to pick up a bag. I followed the recipe she uses for whole wheat rolls and they came out pretty good although a bit bland. Now I had the formula I decided I was ready to mix it up, I made the same recipe again but used the white bread flour this time plus a bunch of herbs . The rolls came out amazing, we were hoping to save them for breakfast but they were too good to resist.
Lastly I made the roll recipe again but decided now was the time to make a loaf of bread and it worked, I finally made sliceable bread. The loaf may be a little short and fat (looks aren’t everything you know) but I’m not using it for sandwiches so I’m pretty damn chuffed. The taste and texture if perfect and it slices like a dream. If you have had problems baking in Korea I would certainly urge you to give this baby a go, it’s so simple. The other great thing is you can get all of the ingredients at your local korean supermarket. It goes perfectly with my pumpkin soup.
260g of white bread flour (the buksul brand with bread of the front)
8g package of yeast (it’s the bobbai brand found in korean supermarkets, the pack is red,blue and very small)
1 tablespoon of white sugar
1 tablespoon of rosemary
1 tablespoon of mixed dry herbs
1 tablespoon of garlic powder
1 teaspoon of salt
3/4 – 1 cup of warm water
2 tablespoons of olive oil
Mix up all the dry ingredients in a bowl. Start to add the warm water and mix together. After you have added a third of the water, stir in the oil. Continue to add the water bit by bit until a dough has formed. You may find that you do not need all of the water, stop as soon as you have enough. Once the dough has formed knead for 6-8 minutes. You may need to flour your hands several times during this to stop the dough becoming too sticky. When the dough has had the crap beaten out of it, place it in a bowl with a damp towel over it in a warm place. I’ve had my heating on lately so I just put it on one of the hot spots on the floor, I find this does the job well. Leave it to rise for one hour. The dough should have risen nicely. Punch the dough back down and shape into your desired loaf shape or you can rip it into pieces and make 8 bread rolls. Cover the loaf or rolls back over with the damp towel and leave to rise again for another 30 minutes. Once they have risen again pop them in the oven at about 200 degrees celsius for 20 minutes (the loaf) or 10 minutes (the rolls) turn the tray around halfway through cooking to produce a more even rise. Check your bread is done by tapping it, if it doesn’t give a good knock, flip it over to do the other side. When the bread it done slice and slather with butter and enjoy. Voilá easy to make bread in Korea.