Ulaanbaatar, Mongolia Sunday, January 31, 2010
Baking bread is ultimately about having time at home, something which Mongolian winters provide in abundance. As I made another batch of bread this weekend, I found myself thinking (again) of Betty Jane and her famous bread. Simple, delicious stuff.
2 & 1/2 cups of warm water
2 & 1/2 cups of warm water
1 tablespoon yeast
1 tablespoon salt
flour
Dissolve yeast and some flour in the warm water. Add flour until dough is stiff enough to knead. Knead for 5-10 minutes until the bread springs back. Put some oil in a bowl and let the dough rise until doubled (covered). Form 2 loaves on a greased pan and let rise again (covered). Bake about 30 minutes at 375 F (about 190 C). To make an especially nice crust, put a pan of water in the oven on the lower shelf (or next to the bread pan).
Betty Jane, I miss you.
