I made bread.
It is the Electric Dough Hook bread recipe from English Food. Yes, right now I am obsessed with this book.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG1c49mRLaZ2s2V9yZADaQe8lzIi6cPxMBhI3PGVYMAxDIPPpT_DsWzkx7rdeHdJ2n08AslCBvCH_9F5wcCBxSEajfw12pTLY7t7piDxTE_xz3rZxFrIgHoHi4VISGAU-B9cw9qIFE1s/s320/winter+december+2008+018.jpg)
On the left are the two loaves, fresh out of the oven. I quickly rubbed them all over with a nub of butter to give them a nice sheen. The fruity loaf on the right is the Fruit Tea Bread, another Grigson recipe. I once had a slice of a fruit tea cake at the Waterford Crystal cafeteria in Waterford Ireland. Ever since then I have often find myself in the kitchen with some mixed peel, a pot of cold black tea and a prayer that THIS time I will finally recreate THAT fruit tea loaf. Not this time :(
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngi1_gxJQQg_ArNDyDIjkEfPBNLDpbsO8_h0SaaG3YDPgkV-YHvzME1dxlwBCpvZQ9txNGQuy9Bp-OaHaOvzG4H3d44nTzclgcUWOIJ5jN2__Yzv3R_h1RRXS93GhjuhkHKuZTuTZB7c/s320/winter+december+2008+021.jpg)
Fresh out of the oven. Wayyyy too hot to cut, but I did anyway.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQviGOFKcWgDpmP2DOm2XIMPHwUWlJX2OZzxz1gq4UdGSQmskZeoDX5FPHpNogDG710E89jloQBpSZwJaK4rMXebZg-g_ugBhyphenhyphenLXeZnVm5-1lEy0kp66AOQiV-zWYP5yNHjXHjEOAYZg4/s320/winter+december+2008+022.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCvgycB-_3SchWhnvksqSCVn_7NyJxLodhGSFVpJPc0efInMiwJ-hrwFc8wojP6qm4D1iKQOlstIP4BafAZ4sVSvatLpdOQK9PGBl67ZOWwKBu2eqhjtmZAU0OP9tUySyRZNfT-49mZM/s320/winter+december+2008+024.jpg)
And well after the loaf cooled down.
I am very happy with how this bread turned out. The crust is crunchy and the crumb is tender, just the way I like it. The recipe was unbelievably easy - I mixed it up and left it to rise this morning. I went out for a few hours and when I came home I punched it down, sorted of kneaded it a little, formed it loosely into roughly two loaves, and then let it rise again for about 45 minutes before popping it in the oven - 450 for 30 minutes.
Easy and good. Just my kind of recipe.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG1c49mRLaZ2s2V9yZADaQe8lzIi6cPxMBhI3PGVYMAxDIPPpT_DsWzkx7rdeHdJ2n08AslCBvCH_9F5wcCBxSEajfw12pTLY7t7piDxTE_xz3rZxFrIgHoHi4VISGAU-B9cw9qIFE1s/s320/winter+december+2008+018.jpg)
On the left are the two loaves, fresh out of the oven. I quickly rubbed them all over with a nub of butter to give them a nice sheen. The fruity loaf on the right is the Fruit Tea Bread, another Grigson recipe. I once had a slice of a fruit tea cake at the Waterford Crystal cafeteria in Waterford Ireland. Ever since then I have often find myself in the kitchen with some mixed peel, a pot of cold black tea and a prayer that THIS time I will finally recreate THAT fruit tea loaf. Not this time :(
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngi1_gxJQQg_ArNDyDIjkEfPBNLDpbsO8_h0SaaG3YDPgkV-YHvzME1dxlwBCpvZQ9txNGQuy9Bp-OaHaOvzG4H3d44nTzclgcUWOIJ5jN2__Yzv3R_h1RRXS93GhjuhkHKuZTuTZB7c/s320/winter+december+2008+021.jpg)
Fresh out of the oven. Wayyyy too hot to cut, but I did anyway.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQviGOFKcWgDpmP2DOm2XIMPHwUWlJX2OZzxz1gq4UdGSQmskZeoDX5FPHpNogDG710E89jloQBpSZwJaK4rMXebZg-g_ugBhyphenhyphenLXeZnVm5-1lEy0kp66AOQiV-zWYP5yNHjXHjEOAYZg4/s320/winter+december+2008+022.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCvgycB-_3SchWhnvksqSCVn_7NyJxLodhGSFVpJPc0efInMiwJ-hrwFc8wojP6qm4D1iKQOlstIP4BafAZ4sVSvatLpdOQK9PGBl67ZOWwKBu2eqhjtmZAU0OP9tUySyRZNfT-49mZM/s320/winter+december+2008+024.jpg)
And well after the loaf cooled down.
I am very happy with how this bread turned out. The crust is crunchy and the crumb is tender, just the way I like it. The recipe was unbelievably easy - I mixed it up and left it to rise this morning. I went out for a few hours and when I came home I punched it down, sorted of kneaded it a little, formed it loosely into roughly two loaves, and then let it rise again for about 45 minutes before popping it in the oven - 450 for 30 minutes.
Easy and good. Just my kind of recipe.
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