Easy bread making with Jenny Morris

Easy bread making with Jenny Morris

Bread making is nothing new. There is extensive evidence of bread making in Ancient Egypt in the form of artistic depictions, remains of structures and items used in bread making, and unbelievably even remains of the dough and bread itself have been found.

Bread is so portable and compact; it comes in all shapes and sizes and even though it has been condemned around the world because it is a carbohydrate, it is still the most widely consumed food in the world.

As much as I try I cannot and will not give bread up in my diet. OK, so maybe a little compromise: I don’t have my daily bread, but once or twice a week I have my fix of freshly baked bread. I love nothing better than getting my hands into a bowl of flour, yeast, salt and sugar and turning the dry ingredients into a bowl of satiny, elastic dough that will eventually turn into a warm, yeasty loaf of bread. Bread making is so easy and rewarding. If you haven’t already, you should really try it sometime.

Let’s Cook!

Desert bread

I have given this bread the name of Desert bread because when I ate it in Morocco our guide said that they made it in the desert. The bulgur wheat gave it extra body and made it last longer on desert tours. I loved it, so here is my twist on it!


3 ½ cups cake flour or stoned ground flour

1 cup pre-soaked bulgur wheat

10g yeast

10g salt

20g sugar

About 375ml water

Extra flour or ½ cup of polenta, for sprinkling


Preheat the oven to 180°C. Mix all the dry ingredients together in a bowl. Gradually add the water until the mixture is pliable enough to knead into bread dough. Knead the dough until soft and put it in an oiled bowl.

Cover the bowl, put it in a warm place and proof the dough for 40 minutes, or until nicely risen. Gently knead the dough and shape into round, flat breads.

Sprinkle with the polenta and allow the dough to rise again for about 30 minutes, or until nice and puffy. Bake for 25-30 minutes or until golden brown.

Makes 6-8 little flat breads

© Jenny Morris 2014-2017 All Rights reserved

Beat it and bake it bread

A quick loaf to serve with a hearty soup of your choice; I love it topped with a slice of cold butter!


500g self-raising flour

1 packet mushroom soup powder

Freshly ground black pepper

2 cloves garlic, crushed

500ml buttermilk


Preheat the oven to 180°C. Mix together the flour, mushroom soup, pepper and garlic first, then stir through the buttermilk. Spoon into a buttered 1kg loaf tin and bake for 55 to 60 minutes, or until a skewer pressed into the middle of the loaf comes out clean.

Makes 1 loaf

© Jenny Morris 2014-2017 All Rights reserved