Loaf with honey

Now, 2012 is finally over. It has been a tumultuous year with both positive and negative events and I am confident that 2013 will be a good year. Or that's the way to think about anyway. It actually feels very nice that Christmas and New Year is over so I can finally get back into my routine, several red days in a row is not something that is beneficial to my work Now everything begins to return to its normal trot and I have time to bake and be in the kitchen again.

Loaf with honey

500 g flour

10 g instant yeast

10 g fine salt

1,25 cups water (warm)

2 tbsp honey

 

Dissolve the yeast in the water. Mix in remaining ingredients and work together. When you have a finished dough turn it out on a surface and knead for about 10 minutes. Stretch out the dough well by keeping it at one edge, put down your palm in the other and stretch the dough. This helps to get the gluten working. Put the dough in a floured or oiled container and let rise until doubled in size, it can take between 45 minutes and 1 ½ hours. When the dough has doubled its size, turn it out on the work surface again and deflate it. Shape it to the shape you want and let rise again, until doubled in size. Set the oven at the highest heat, my is 250 degrees C, and set a plate in the oven. Remove the plate when the dough is fermented and ready,  put the loaf on the plate. Spray a little water in the oven just before you put in the bread. When the bread has baked for 5 minutes, lower the heat to 200 degrees C. Let the bread bake another 20 minutes, it's ready when you hear a hollow sound when you tap on the bottom. Remove the bread and let cool on a rack.