Five minute artisan is delicious, versatile and easy to make. The mixture can stay in the fridge for 2 weeks, and you just take as much as you need and cook or bake as required.
It's meant to be baked, and while Mr Beansprout loves the loaves, I find them too heavy, so we generally fry the dough to make a super-tasty accompaniment for soups and stews.
Sometimes we add dukkah to the the mix and serve with olive oil as a starter. You could add all sorts- sun dried tomatoes; garlic and rosemary...
Heat 3 cups of water until lukewarm. Pour into a lidded container and stir in 1 1/2 tablespoons or two sachets of yeast and 1 tablespoon of salt. No need to dissolve: a quick stir is sufficient. Then stir in 6 1/2 cups of plain (not strong) flour.
Put the lid on loosely and leave to ride for 3-4 hours. Then you can put it in the fridge and use as needed, for up to 2 weeks.
The Beansprouts enjoy the measuring and stirring. It's quick and pretty foolproof!
To fry, I just sprinkle extra flour on the top of the dough mixture, on the counter top and on my hands. I take the ball and roll and stretch quite thinly into a pancake shape which I dry fry, on both sides, on a medium heat.
The Beansprouts love shaping their own flat breads and watching me fry them. It makes a pretty big mess, especially when they all pitch in together, but it's really worth doing every so often.
I'll post another time with details of how to bake it.
No comments:
Post a Comment