Simple Bread with secret ingredient. Many recipes for milk bread call for an ingredient called "bread improver" which is very difficult to find in the US. The secret ingredient really enhances the flavor. Reviews for: Photos of Great Nana's Secret Ingredient Date Nut Bread.

All my life I've also dreamed of being able to bake amazing bread. So with this move to country living, with no access to good local bread, the time was right. My first port of call was the wonderful Bourke Street Bakery cookbook to get my sourdough culture going. You can cook Simple Bread with secret ingredient using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Simple Bread with secret ingredient

You need 500 g of flour +extra for dusting.
Prepare 7 g of sachet of easy bake yeast.
You need 300 ml of warm water.
You need 3 tbsp of olive oil.
It's 1 pinch of salt.
You need 1 pinch of sugar.

I have been told by many of my readers that they are intimidated by working with yeast. But yeast bread is one of those things in baking that can range from being incredibly simple to being very complicated. No-knead bread is the easiest yeast. For bread with a spongy holes (all the better for catching ricotta) and crackly-crisp, dark brown crust (the kind that splits apart with such a creak, you'd Why is steam such a powerful ingredient?

Simple Bread with secret ingredient step by step

In a large bowl combine the flour, salt, yeast and sugar. Make sure you don't put the salt directly on the yeast..
Make a well, into this add the oil and mayo. Then add the water, a tablespoon at a time. You're aiming for a sticky dough, but not wet, you might need to add more water, you might need to add less..
Tip the dough onto a floured surface. Knead the dough by pressing the flat of your hand into the dough, pushing away from yourself at a 45 degree angle. Swap between hands (I will post a kneading recipe soon.) Be quite forceful whilst kneading the dough- it's a good work-out! Knead for 10 minutes, until the dough is smooth and elastic, you will be able to tell the difference..
Put the dough in a clean, large bowl which is lightly greased with olive oil. Cover with clingfilm and leave to prove for at least an hour, or until doubled in size. We do this to stretch out the gluten and make a finer gluten structure, resulting in bread which has smaller bubbles and is lighter and fluffier..
Knock back the dough on a floured surface- this means kneading it again to knock all the air out. This seems counter-productive, but this stretches out the dough again and will really make a difference to your final loaf! After about 5 mins of kneading form the dough into a large ball and place on a baking tray lined with paper. Cover and leave to prove for another hour at least- until it is doubled in size..
Pre-heat the oven to 190 degrees. Slash the proved dough in a cross patten on the top. Dust with flour and bake in the oven for about 25-30 mins until golden brown. You can tell it's done if you knock on the bottom of the loaf and it sounds hollow..

In the first part of the baking process, the yeast grows like crazy and the bread expands (this frenzy is called. Without the benefit of time, this deceptively simple Italian-style bread would not have the correct flavour, texture and. It's also free of refined sugars and oils…which is pretty You can substitute with another Non-Dairy milk of your choosing, but the final bread will not be as fluffy. I used this Gluten Free Flour Blend for this. Chicken Caprese Skewers - The Secret Ingredient Is.