It’s hard to imagine anything more mouth-watering than the smell of warm, freshly baked bread. You have to be really lucky to find a loaf that just came out of the oven at supermarkets, so knowing how to make your own is definitely worth it if you want to enjoy a slice of comforting, fresh bread from time to time. Here’s a recipe to help you get started – on the occasion of the Day of the New Bread, celebrated on 20 August.
500 g flour (BL55)
25 g fresh yeast
200 ml water
2 tbs oil
½ tsp sugar
1 tsp salt
Sift flour into a bowl, crumble yeast into it, sprinkle in sugar, and let it sit for 10 minutes. Add oil and salt. Gradually add water and make a soft batter that can be shaped easily. Once the batter sets, knead for 10 minutes to make an elastic dough. Put it into a loaf pan and smear the top with water.
Preheat the oven, but only to around 35-40°C so the dough rises but does not get baked, and place the dough into the oven. Let it rise for 60 minutes, until it doubles in size. Set the oven to 220°C and bake until golden brown, for about 30 minutes. Put a bowl of water in the oven next to it. Occasionally sprinkle the top with water for a thicker and crunchier crust.
If you feel like you’re starting to get the hang of it, try adding chopped olives or sundried tomatoes or even spices to the batter. Your bread will taste heavenly warm and fresh, buttered or topped with a pâté, with fresh vegetables on the side. Or, if you want to go full Hungarian, top it with körözött, the traditional spiced cottage cheese spread.
To make körözött, combine 250 g cottage cheese (túró), 150 ml sour cream, 1 red onion (or 2-3 stalks green onions), ½ tsp salt, ½ tsp pepper, ½ tsp ground cumin and 1 tsp ground red paprika (mild) in a bowl, and let sit in the fridge for 30 minutes. You can easily make körözött while you’re waiting for the bread to rise. When the bread is nicely browned and the körözött chilled, all you need is some fresh tomatoes and a good spritzer for a perfect, traditional snack. via funzine.hu