I love bread. I love all carbs really, but especially bread. When I was about 15, I tried many times to make bread. Each attempt it turned our raw inside, no matter how hollow it sounded. So I admit, I gave up.
I decided to overcome this decade long fear and have another go. It was a lot of fun. I love the texture of the dough after it has risen, fluffy but heavy, moist yet pliable. The smell of yeast through the house was enough to make the boy think I was having an early beer.
This simple Women’s Weekly bread recipe must be foolproof as it worked splendidly. It looked, tasted and felt like bread. It was less sweet than that from a shop, also a little less moist, but I can experiment with that. If you’ve tried and failed at making home-made bread, I would strongly suggest you try again with this recipe.
dissolve 10g yeast ad 2 tsp of sugar in 1/2 cup warm water, and stand until frothy (10 minutes).
Mix 30g melted butter, 1/2 cup warm water, and yeast mixture into 2 1/2 cups plain flour, with 1 tsp salt. Knead until smooth. Stand in greased bowl for 1 hour until double in size.
Knead and shape for type (segment for rolls, roll into rectangle then up like a swiss roll for loaf). Sit to rise for another 20 minutes.
Bake in moderate oven for 20 to 40 minutes, depending on size.
I don’t have any projects to share this weekend for two reasons; I have a post-grad assignment due Monday and have been completing some mending tasks I’ve been putting off for a while.
I think mending has become a forgotten task in today’s world where everything is cheap and interchangeable.
I tend to spend a bit of extra money on fewer unique items, instead of many cheap trendy ones. So when something become worn and torn, I’ll fix rather then toss it. It saves money in the long run and the environment, so even if you could replace that black T with another, why would you?
Mending I do includes: redying – expecally faded black, replacing buttons to brighten up old cardigans and dresses, tossing stretched items into a hot dryer, shaving ‘pilling’ sweaters, re-heeling or dying shoes, and good ol’ stiching.
Figs are present in the stories and iconography of every major religion, but I adore them for their sweet sweet jam.
Figs are in season here in Australia, so I picked up a few to experiment with. I quickly realised that this jam tasted so good and was so simple that it would be a definite repeat this season, and my first batch may not make it to the jars.
1. Combine 6 coarsely chopped ripe figs and ½ cup water in a saucepan. Simmer, stirring occasionally, for 30 minutes until tender. Cool slightly.
2. Blend in food processor until smooth.
3. Combine purée and sugar in heavy-based saucepan over medium-low heat. (same weight sugar as purée). Cook, stirring until sugar dissolves. Reduce heat and cook, stirring occasionally, for 2 hours until mixture is thick.
4. Cool off heat for 30 minutes before refrigerating.
Fresh Fig Jam