If ever given the choice, I will always choose bread over cake. Warm, crisp-crusted and chewy with a slick of butter.
This morning worked out almost too perfectly. I weighed the ingredients out last night and tossed them all into my stand-up mixer with the dough hook attachment when I woke up. 15 minutes of kneading and then I left for my morning run. I cling-filmed the bowl and allowed the dough to raise. An hour later I got back and put the mixture into a greased cake tin and baked it while I readied myself for my day. As I flicked the last lash of mascara, my timer rang to end the 35minute baking time and tada – fresh bread.
I relished the fresh bake with butter and mature white cheddar (followed by yogurt and fruit because we aren’t animals). Because the bread was preceded by an almost-10KM run, I had zero reason to feel guilty. Two things about this subject – people who eat breakfast are more likely to maintain a healthy bodyweight throughout their lives. And 2) eat your carbs earlier on in the day. I’m not sure if a bowl of biriyani or pasta for breakfast quite makes the grade but the earlier the better.
“Eat breakfast like a king, and eat dinner like a pauper”
Use the bread:water ratio of 5:3. Weigh the ingredients
250g flour (I used half white and half brown bread flour)
150-200ml tepid water
7g dry yeast
1,5 T salt (I used the grey, natural salt I bought in Milan. It makes the loaf feel special)
1 tsp jaggery
½ T butter
Before baking at 220C for 35minutes, glaze with milk, sprinkle with sunflower seeds and some Maldon salt flakes.