{"id":45,"date":"2018-08-10T16:52:03","date_gmt":"2018-08-10T16:52:03","guid":{"rendered":"http:\/\/blog.pajh.org\/recipes\/?p=45"},"modified":"2018-08-10T16:52:03","modified_gmt":"2018-08-10T16:52:03","slug":"fast-bread-recipe","status":"publish","type":"post","link":"https:\/\/blog.pajh.org\/recipes\/2018\/08\/10\/fast-bread-recipe\/","title":{"rendered":"Fast Bread Recipe"},"content":{"rendered":"<p>Quick loaf, not outstanding in quality, especially once cooled, but can be made in around an hour.<\/p>\n<p>Ingredients;<\/p>\n<ul>\n<li>500g Strong white bread flour<\/li>\n<li>1 dtsp dry, easy, quick acting yeast<\/li>\n<li>1.5tsp white sugar<\/li>\n<li>pinch of salt<\/li>\n<li>dash of dried ground ginger<\/li>\n<li>2 tbsp oil (preferably olive)<\/li>\n<li>330ml (ish) luke warm water<\/li>\n<\/ul>\n<p>Method<\/p>\n<ul>\n<li>In a jug, measure the warm water and add the yeast and a dash of ginger to this. Add the sugar and stir well to dissolve. Leave to activate, in around 7-10 minutes the mixture should have a frothy top.<\/li>\n<li>Measure dry ingredients into a bowl, then add the liquid mixture to this to form a dough.<\/li>\n<li>Knead together well for around 5 minutes, then cover and leave to prove for around 20 minutes.<\/li>\n<li>Knock back the dough, and put into a well-oiled loaf tin. Leave in warm place to rise for another 20minutes.<\/li>\n<li>Score the top, then bake in a pre-heated oven at 210 degrees C for 20 minutes.<\/li>\n<li>Remove from oven and allow to cool for a few minutes before turning out. Best served warm with a meal.<\/li>\n<\/ul>\n<p>Variations:<\/p>\n<ul>\n<li>Add a dash of DRIED garlic powder (never fresh garlic) and a pinch of oregano.<\/li>\n<li>Add rosemary or other herbs.<\/li>\n<li>Add bacon and\/or cheese.<\/li>\n<li>Bake rustic style, make rolls, or baguettes.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Quick loaf, not outstanding in quality, especially once cooled, but can be made in around an hour. 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