Our household works pretty well domestically – and my boyfriend is a star at taking care of the jobs I hate, like hoovering and doing the washing for example. So it’s my pleasure to do most of the cooking, as many meals become a bit of a mini-project, involving cooking, photographing and eating the food, then writing a recipe.
But there are some things in the kitchen that he’s just better at. These include; cooking pasta, roasting potatoes, making the best coffee and hot chocolate you’ve ever tasted and a recent addition – making bread.
It’s not really come as that much of a surprise about the bread. His mother is a master. Her inspiring kitchen is never short of a perfect loaf or two rising on the Stanley.
Although he will say he semi-cheats by using our bread machine, I don’t think it really matters for us. Over the last couple of months, he has perfected baking some the nicest, moist and substantial bread I’ve ever tasted. A few tweaks of a basic recipe and some improvisation along the way, has led to batch after batch of boyfriend bread wonder.
I recommend investing in one (lovely boyfriend or bread machine) if you have a busy life/small kitchen and find manually kneading and rising a bit much.
Here’s his recipe.
Makes 1 medium loaf
Preparation/cooking time 3 hours
300g/11 oz strong white flour
100g/3.5 oz brown bread flour
1 ½ tsp easy-bake yeast
2 tsp salt
1 tsp sugar
1 ½ tsp seeds, eg fennel, sunflower, poppy, linseed or caraway
2 tbsp oil, either olive or a nut oil
11 fl oz/325ml water
1. Measure out all your ingredients and place them in the bread machine, then follow the manufacturers instructions for what setting to put it on. We use the second setting for a large white loaf, which takes about 2 hours 45 mins. Make a cup of tea.