Читать книгу The Official Narnia Cookbook - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 12

Almost every country in the world has some form of bread. When Jack was a child, bread was made in the home. There are two kinds of bread that Jack loved: yeast bread (as in this recipe) and Irish soda bread, which is made without yeast. Making bread at home is good fun and, when you get it right, provides you with beautiful, fresh, rich-tasting loaves. It is also very healthy because, like Narnia bread, it has no chemical additives. When making bread, it is best to keep your ingredients, implements, and working surfaces warm. You should also remember that for best results you must knead the bread firmly. The only problem with homemade bread is that people eat it as fast as you can pull it from the oven. In Narnia, it is the Dwarfs and Fauns who are the best bread makers.

Meanwhile the girls were helping Mrs. Beaver to fill the kettle and lay the table and cut the bread.

—THE LION, THE WITCH AND THE WARDROBE

3 LOAVES

5 cups unbleached all-purpose Hour, plus more if needed

1 tablespoon salt

6 tablespoons (¾ stick) butter, room temperature

1 packet or 1 tablespoon active dry yeast

1 teaspoon granulated sugar

1 cup lukewarm water (110–115 degrees F)

1 cup lukewarm milk

1. In the bowl of a heavy-duty mixer, combine 5 cups of the flour and the salt. Cut the butter into small pieces and rub into the flour with your fingers until well combined.

2. In a cup or small bowl, stir the yeast and sugar into the water until they dissolve. Let stand for 5 minutes until the mixture is creamy in appearance and forms small bubbles on top. This is called proofing and shows that the yeast is active.

3. Use a dough hook on the mixer,* and set the mixer at the lowest speed. Gradually pour the yeast mixture and milk into the flour, and mix until combined. Increase speed somewhat and knead the dough for about 5 minutes, adding more flour a tablespoon at a time until the ball of dough clears the bottom and sides of the bowl. Remove the dough from the bowl. Clean the bowl and spray with oil, or grease it lightly.

4. Return the dough to the bowl, and turn the dough over a few times to cover it with oil. Cover the bowl with plastic wrap and a clean dish towel, and place the bowl in a draft-free place until the dough has doubled in size, about two hours.

5. Turn the dough out on a lightly floured surface; punch down the dough to flatten it, cover it with a towel, and let it rest for 10 minutes.

6. Grease three 8" x 4" x 2" loaf pans.

7. Divide the dough into three portions. Knead each portion a few times, and then form into loaves. Place each loaf in a greased 8" x 4" x 2" loaf pan. Cover each pan with plastic wrap and towel, and let the dough rise in a draft-free place until almost doubled in size, about one hour.

8. Preheat the oven to 400 degrees F. Bake the bread for 35–40 minutes or until browned and hollow sounding when the bottom of the loaf is tapped. If you have an instant-read thermometer, the interior temperature should be about 190 degrees F.

This versatile dough may be wrapped in plastic wrap after the first rising and refrigerated for a day or two, or frozen for later use.

* If kneading by hand, follow steps 1 and 2, using any large bowl for step 1. After proofing the yeast, gradually add the yeast mixture into the flour and knead the dough, adding more flour a tablespoon at a time until the ball of dough clears the bottom and sides of the bowl. Remove the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Return the dough to the greased bowl, and continue with step 4.