Hear ye hear ye! Let me start with a common misconception.

"Baking bread is difficult and time consuming."

There! I said it. And for those who are not blessed with the CombiSteam magic I would tend to agree. However, when you get your CombiSteam in on the baking action, it really is simple and relatively quick. So now is the time to give it a go. If you haven't done it before you just have to jump in. I promise you the sense of pride you feel when that first loaf comes out of the oven will make it entirely worth the small amount of effort that you need to go to.

Now this may seem strange, but the reason your CombiSteam can give you such brilliant bread baking results is because of the Steam. In commercial kitchens and bakeries they almost always use a big clunky version of the CombiSteam to deliver the crusty magic. That little bit of steam, when combined with your Convection, Hot Air or Fan Forced heat (depending on the name your brand uses!), helps to create a "coating" on the dough which will eventually create the crust. It also assists with making the inside airy and bread-like. You can also use the Steam by itself to proof the dough first, which for beginners just means getting the dough to puff up and grow by activating the yeast that you put in. This step is what makes your bread light rather than dense and stodgy. 

Now that you understand the "whys" around baking bread with your CombiSteam let's talk about this recipe. It's made with semolina flour rather than normal white bread or plain flour. Usually when you bake bread you should use a special "bread" flour which has more protein in it than normal "plain flour". This helps the gluten (no that's not always dirty word!) do it's thing, giving the bread it's texture. Semolina is another type of flour made from a tougher type of wheat called durum wheat. Semolina has a high protein content and also contains gluten so this bread is not gluten free. Using the semolina gives the bread a slightly "nutty" flavour and a great texture. It also has a gorgeous yellowy glow to it's colour which makes me feel like I'm doing something good when I eat it! I also love that it is higher in protein, because I can usually (not always!) stop at just one slice, as it makes me feel fuller and more satisfied than a slice of white fluff bread. I have added some grated zucchini and parmesan to this for something different but if that doesn't tickle your royal fancy you could most certainly leave it out. It's great, fresh out of the oven with lashings of real butter or warmed and served alongside some soup (like my Roasted Cauli & Fennel or Italian Sausage & Lentil)  for dunking. But, this morning for me it was simply toasted and smothered in butter and good old vegemite - a breakfast fit for a queen! Did I mentioned I toast in my CombiSteam? Find out how to do the everyday food basics here.

Here is the recipe...

Ingredients:
1 large zucchini*
2 tsp salt flakes*
1 kg semolina flour
1 tbs dried yeast
500ml just warm water
1 tsp salt
1 tsp sugar
2 tbs olive oil
2 tbs polenta
1/4 cup + 1 tbs extra grated parmesan*
olive oil spray for greasing
(*optional - if using)

Method:

1. If using the zucchini, coarsely grate it (skin on!). Line a sieve or colander with 3 layers of paper towel. Add the zucchini to the sieve and sprinkle over the salt flakes. Toss gently to combine. Set aside for 10 minutes.

2. Meanwhile spray a large loaf pan with olive oil. Add polenta to the bottom and wiggle the tin around so that the polenta sticks to the oil and coats all the sides. Tip out any excess.

3. Place the semolina, sugar, yeast and remaining salt into a large mixing bowl (use your stand mixer if you have one) and combine. Add the parmesan if using and mix together.

4. Press the zucchini down with a flat palm to help release any extra moisture. Then remove from the sieve and add to the semolina mix. Combine.

5. Gradually pour in the water (I do this while my dough hook is on low speed on my stand mixer but you can just a strong wooden spoon) as you mix together. Then add the olive oil and continue to mix until it comes together into a dough.

6. Knead (again I still use my dough hook to do the heavy lifting - on a low-ish speed - mine is a KitchenAid and I use speed 2 but you can do it by hand) for 10-15 minutes or until it is very springy and smooth.

7. Select Steam on your CombiSteam and set temperature to 38°C (or 30-40%). Place the bowl with the dough in and allow to proof for 30 minutes.

8. After 30 minutes use a rubber spatula to scrape the dough out onto a lightly floured flat surface. Knead if for a minute or two by hand and then shape it into a loaf and place it into the prepared tin.

9. Return to the CombiSteam on the same setting and temp as Step 7 and allow to proof for an additional 15 minutes.

10. Using a sharp knife cut a few slashes across the top of the loaf. Change the oven setting to your recommended bread baking setting (*see below) and set the temperature to 200°C. Bake for 55 minutes.

11. Remove and leave in the tin for 5 minutes before turning up onto a cooking rack.

12. Slice and serve as desired. Store in an airtight container for up to 2 days or slice and freeze as individual pieces for defrosting or toasting.

*For most CombiSteam brands your recommended bread baking setting will be your Combination function which uses Convection Heat & Steam together. If a variable Steam setting is required I recommend 30%. I recommend not pre-heating your CombiSteam when you start as the initial steam build up that occurs as your oven heats up, is actually beneficial in creating crustiness and giving the dough an extra bit of oomph before it starts to cook. You can also refer to your individual brand operating instructions if unsure.

*For V-ZUG & Wolf CombiSteam ovens you have a specific setting called Professional Baking that should be used for baking yeast breads and other yeast based recipes. You do not pre-heat using this function as it is designed to give you a phase of Steam initially and then start heating up. You will also not need to set a variable Steam amount as the V-ZUG and Wolf do this for you using their moisture sensors.

Can't wait to hear how you all go with this one via the Facebook page and don't forget to tag me (@combisteamqueen) on any of your royal foodie pics on Instagram.

Lastly, if this recipe didn't come directly to your inbox via my Royal Mail service, make sure you sign up this instant via the box on the "Meet the CSQ" page of the website so you are always in loyal loop.

That's it from me fabulous subjects.
Til next time, happy Combi-Steaming!

Yours in the kitchen,

The CSQ x