Bread

The last couple of days have seen me trying to understand the Aga a bit more. Being limited to using the Aga at work my expirements are designed to be portable, ie I can take them home at the end of the day and do not require to much preparation at work. Fresh baked bread is what I am presently trying to perfect.
We have an old bread maker at work which I use to make the dough as this makes it quick and easy. Instead of cooking the bread in the bread maker I have been putting the dough in a lovely Aga bread tin and cooking it in the Aga. My aim is to get the Aga logo embossed on the side of the bread exactly as shown on the bread tin. Finding the correct baking time was a bit of an expirement but 25 minutes in the roasting oven with the rack on the base of the oven has produced some lovely bread. The other simple trick I found whilst looking through Aga cook books and web sites was to sprinkle a little bit of water on top of the dough before baking as this gives a nice crust.
Time to go and get the latest loaf out of the oven.
The down side of all this is that work now has the lovely smell of fresh bread throughout the building.
Fresh warm bread with lots of butter, what could be better.