I have been cooking and baking and creating new recipes now for a few years and all this time I have never used a set of kitchen scales…until now!
I received the Ozeri Epicurean Digital Kitchen Scales and first tried them out with an olive bread recipe that I’ve being wanting to try for a while. For some reason I have always preferred using cup measurements but have come to realise that sometimes you need to be a lot more precise, especially if you are halving a recipe. What I first noticed about the scale is how attractive it is! Perhaps not an essential feature, but because my kitchen is very small I will be leaving it out as part of the decor, so it’s a bonus that it is so elegant. It is sleek and small enough to fit nicely on my counter top but plenty big enough to weigh any ingredient that I would want to use.
It’s so easy to use as well! You turn it on with the press of a button and the display will read ‘0’. You then place the container (if using) that will hold your ingredients onto the glass plate and press the ‘tare’ button to remove the weight of the container and the display will then again read ‘0’. Now you simply add to the container your ingredients to be weighed. Another great thing about it is that once you take the container off the scale (to place into a mixing bowl etc.) the scale will remember the weight and display it with a minus sign, so when you put the container back to weigh more things, it will automatically tare the weight again. Simples!
When using it for the bread recipe I found it to be very easy to use, easy to clean and the bread turned out wonderful! It also has the option to read in either grams or ounces, so no more translating recipes! Many of my bread recipes do not usually work out just the way I want them and I’m going to say that perhaps this one worked because I was finally using precise measurements! Speaking of! Here’s the recipe:
Makes: 1 x 8″ loaf tin
- 450g strong white bread flour
- 1½ teaspoons salt
- 2 teaspoons sugar
- 1¼ teaspoon easy fast yeast
- 80 – 100g drained black pitted olives
- 200 ml olive brine (from the jar of olives)
- 2 tablespoons olive oil
- 75 ml warm water
- Sesame seeds for topping
Combine in a large mixing bowl the flour, salt, sugar, yeast and olives. Pour the olive brine into a jug and fill with the warm water so you have a total of 275ml of liquid. Pour this into the flour mixture with the oil and combine into a soft dough.
On a lightly floured surface knead the dough for about 10 minutes. Sprinkle the sesame seeds over the bench top. Lay a damp sheet of kitchen/paper towel on the counter and lay the dough on top of it. Peel the towel off and then roll the wet side of the dough into a layer of sesame seeds. Now place dough in the tin and allow to rise until it is double the size. Pre-heat oven to 400°F/200°C/gas mark 6.
Bake in the oven for 30 minutes and remove from oven. Take the loaf out of the tin immediately and let it rest on a cooling rack. Enjoy with olive oil and balsamic vinegar or as an accompaniment to your favourite pasta!