Crusty bread

Crusty bread

By
From
My Feast
Makes
2 loaves
Photographer
Chris Chen

Growing up in Colombo, we lived next door to the village bakery. I was a friend of the baker’s son and our playground was the store room filled with flour sacks behind the large, very old, wood-fired oven. This is the type of bread you will find everywhere in Sri Lanka — it’s light and crusty and is the perfect bread to have warm with coconut sambal.

Ingredients

Quantity Ingredient
450g baker’s flour
1 teaspoon salt
80g margarine
15g dried active yeast
2 teaspoons caster sugar
250ml warm milk
75ml warm water
coconut oil, for brushing

Method

  1. Place the flour and salt in a large bowl, then rub the margarine into the flour.
  2. Combine the yeast, sugar, milk and water in a bowl, then add to the flour mixture and combine until a soft but dry dough forms — you may need to add a little more flour if the mixture is too wet.
  3. Turn the dough out onto a lightly floured work surface and knead for 5–7 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl, turn to coat, then cover with a damp cloth and set aside in a warm place for 1 hour or until doubled in size.
  4. Preheat the oven to 200°C.
  5. Punch the dough down and shape into two loaves or 12 rolls. Place on a heavy-based baking tray, brush with the coconut oil and bake for 35–40 minutes or until golden and the bases sound hollow when tapped.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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