Country loaf

Country loaf might be just the side dish you are searching for. For 19 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 15g of fat, and a total of 311 calories. This recipe serves 10. A couple people made this recipe, and 63 would say it hit the spot. Head to the store and pick up salt, oil, yeast, and a few other things to make it today. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Country Herbed Meat Loaf, Ackee and Cod Stewart Loaf (Ackee-Saltfish-Codfish-Bacalao Loaf), and Country salad.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First, make the starter. Tip the flourand yeast into a bowl. Pour over 200mlwarm water, use a wooden spoon tomix together, then cover the bowl witha piece of oiled cling film. Leave in thefridge overnight, after which the doughshould look fairly frothy and bubbly, witha sweet yeasty smell.Now make the bread. Tip the flour intoa bowl along with the yeast and salt.Pour 150ml warm water and the yogurtinto the starter mixture, stir until wellcombined, then pour this into the bowlwith the flour. Use a spoon to bring themixture together into a ball – this willtake a couple of mins as the flour needsto absorb the water. Add another 50mlwater if the dough feels tight.Tip out the dough onto a surface lightlydusted with flour. Push down and away,using the heel of your hand to stretch outthe dough, then fold the outside edgeback over itself to make a ball again.Twist the dough round a bit and startagain. Keep kneading like this for about10 mins, depending on how vigorous youare. When it’s ready, the dough shouldfeel slightly springy when touched andhave a smooth surface when shaped intoa ball. Alternatively, you can knead thedough for about 5 mins in a table-topmixer or food processor with a doughattachment.Lightly oil a large bowl and place thedough inside. Oil a piece of cling film, laythis loosely over the top, then leave ina warm, draught-free place until nearlytrebled in size – this can take from45 mins to about 1½ hrs. Remove thecling film and punch down the airy doughwith your hand. Tip out onto your flouredsurface, knead a couple of times untilsmooth and the air has been knockedout, then lightly oil a large baking sheet.Shape the dough into a round ball andplace on the sheet. Re-cover with theoiled piece of cling film and leave untildoubled in size, about 1 hr.Heat oven to 230C/210C fan/gas 8.Place a roasting tin on the bottom shelfof the oven and carefully half-fill withboiling water from the kettle. Leave in theoven for 10 mins so it gets steamy. If yourdough has spread, gently tuck the endsunder to make a neat ball, then use asharp knife to make a few slashes acrossthe bread before lightly dusting with flour. Place the baking sheet on the topshelf of the oven and bake for 20 mins.Turn the heat down to 220C/200C fan/gas 7, bake for 25 mins more, then takeout of the oven. Tap the bottom of theloaf – it should sound hollow. Returnto the oven for another 10 mins if not.Leave to cool on a wire rack. Great witha bowl of soup, as a chunky sandwichor, best of all, lightly toasted with somebutter and jam.

 

Step by step:

1. First, make the starter. Tip the flourand yeast into a bowl.

2. Pour over 200mlwarm water, use a wooden spoon tomix together, then cover the bowl witha piece of oiled cling film. Leave in thefridge overnight, after which the doughshould look fairly frothy and bubbly, witha sweet yeasty smell.Now make the bread. Tip the flour intoa bowl along with the yeast and salt.

3. Pour 150ml warm water and the yogurtinto the starter mixture, stir until wellcombined, then pour this into the bowlwith the flour. Use a spoon to bring themixture together into a ball – this willtake a couple of mins as the flour needsto absorb the water.

4. Add another 50mlwater if the dough feels tight.Tip out the dough onto a surface lightlydusted with flour. Push down and away,using the heel of your hand to stretch outthe dough, then fold the outside edgeback over itself to make a ball again.Twist the dough round a bit and startagain. Keep kneading like this for about10 mins, depending on how vigorous youare. When it’s ready, the dough shouldfeel slightly springy when touched andhave a smooth surface when shaped intoa ball. Alternatively, you can knead thedough for about 5 mins in a table-topmixer or food processor with a doughattachment.Lightly oil a large bowl and place thedough inside. Oil a piece of cling film, laythis loosely over the top, then leave ina warm, draught-free place until nearlytrebled in size – this can take from45 mins to about 1½ hrs.

5. Remove thecling film and punch down the airy doughwith your hand. Tip out onto your flouredsurface, knead a couple of times untilsmooth and the air has been knockedout, then lightly oil a large baking sheet.Shape the dough into a round ball andplace on the sheet. Re-cover with theoiled piece of cling film and leave untildoubled in size, about 1 hr.

6. Heat oven to 230C/210C fan/gas

7. Place a roasting tin on the bottom shelfof the oven and carefully half-fill withboiling water from the kettle. Leave in theoven for 10 mins so it gets steamy. If yourdough has spread, gently tuck the endsunder to make a neat ball, then use asharp knife to make a few slashes acrossthe bread before lightly dusting with flour.

8. Place the baking sheet on the topshelf of the oven and bake for 20 mins.Turn the heat down to 220C/200C fan/gas 7, bake for 25 mins more, then takeout of the oven. Tap the bottom of theloaf – it should sound hollow. Returnto the oven for another 10 mins if not.Leave to cool on a wire rack. Great witha bowl of soup, as a chunky sandwichor, best of all, lightly toasted with somebutter and jam.

Nutrition Information:

covered percent of daily need