Ok. Here we are. It’s been a while. But, I’m going to do it. I’m moving to WordPress and I’m going to cook and tell you all about it. What fun it will be. Let’s go!
I made some kumara flatbread. It goes really well with soup. The wonderful kind of soup where you roast garlic and onions and chickpeas and add them to tomato, and get some spices all up in there too.
This bread rises quite quickly, so it’s not out of reach to make for dinner once you return home from your day’s activities.
1 1/2 cups warm water
1/12 tsp dry yeast
1 cup cooked mashed kumara
1/4 cup olive oil
4 1/2 cups flour
2 tsp salt
Sprinkle yeast on warm water. Let stand for 2 mins or so for the yeast to froth up. If it doesn’t, abort mission! No froth means that the yeast is dead. Get some new yeast and try again. Once you have nicely frothy yeasty water, add the mashed kumara and olive oil. Combine this with the flour and salt in a bowl until the dough just starts to come away from the sides of the bowl.
Now it’s time to knead the dough. This particular dough can be a little on the sticky side. Try not to add too much flour, this tends to create a dry bread. Not so great. Add enough that you can knead, but keep it a little sticky. Knead your dough for 3-4 minutes, until it takes on a smoother, more silky texture.
Place in a clean bowl and leave in a warm place for 1 1/2 – 2 hours, or until it doubles in size. Overnight is fine too.
When it’s time to bake, preheat your oven to 220° Celcius. Shape your dough into two loaves, top with any herbs you fancy (rosemary, thyme, etc.) and sea salt. If you are super chef and have a baking stone, place your loaves onto your preheated stone. Otherwise, stick them on a tray and get that in your oven for 20-25 mins until golden and lovely.
You don’t have to cook both at once, you can save the other dough for another time if you wish. Gladwrap it.