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Pretty pretty please can I have a wonderful easy bread recipe.............

(10 Posts)
WhereWolfTheWildThingsWere Thu 16-Oct-08 11:43:38

And where is a good spot to leave it to rise in a house where I am trying not to use CH?

phdlife Thu 16-Oct-08 11:57:20

Here's the one I make, from Andrew Whitley's Bread Matters. I have bastardised adapted recipe slightly by making it from memory over a long time.

5 g of dried yeast into about 100mls very warm but not ow! hot water (I make this to be one tsp)
measure out 600g strong flour - I use a mix of white, stoneground and wholemeal
1 tbsp olive oil
1/2 tsp salt - he says more, and it must be sea salt, but ... <shrugs>

top your water up to 400mls, again v warm but not too hot (too hot will actually kill your yeast)

Mix, knead (note: Dan Lepard acolytes believe it's ok not to knead, it's your choice)

Leave 2hrs to rise. Now I haven't turned my GCH on yet and I have a couple windows open. Therefore I just leave it in the warmest part of the house (in our case, on the dining room table or sometimes in the bedroom) for longer. Just until it looks 'risen'.

Brush bottom of baking tin with little oil.

Scrape dough out of bowl onto lightly floured surface, roll into a sausage 2x as long as your tin. Knuckle it flat. Fold ends in towards centre (thirds), knuckle flat again. Roll up along long side, place in tin, leave 1hr (or until risen again - this is presently taking me 2hrs)

Into oven at 230 degrees for 10mins, then turn it down to 200 (gas 6) for 20-25mins.

I always have to get mine out of the tin as the bottom needs 2 minutes to get golden, but the rest of it will be lovely by then.

WhereWolfTheWildThingsWere Thu 16-Oct-08 12:01:36

Thank you very much, any idea what size tin?

phdlife Thu 16-Oct-08 12:13:49

it's a 2lb tin, don't recall the dimensions offhand, sorry

WhereWolfTheWildThingsWere Thu 16-Oct-08 12:53:23

That's fine I've got a 2lb tin, thanks again.

phdlife Thu 16-Oct-08 20:21:20

just fyi - it took me allll day to get my loaf to rise. dunno how much of that was the cold (seem to remember something once about adding an hour for every 5? degrees below 27C) or if I killed my yeast. So it might be worth the CH...

Habbibu Thu 16-Oct-08 20:24:17

PhD - I've just got that book - have you tried any of the more complicated recipes? Am quite interested in having a go.

phdlife Thu 16-Oct-08 20:28:10

Hi Habbibu, no I haven't.

well for a while I was making the Scottish morning rolls, except as bread. Loved that, but am finding ds's schedule too unpredictable now. plus with the moving, yadda yadda yadda...

would love to hear how you get on - do post and let me enjoy your baking vicariously

Habbibu Thu 16-Oct-08 20:31:15

erk - ok - it's a challenge. dd's birthday this weekend, so it won't be that soon, but I will keep you posted. It is a fab book, isn't it? The stuff about coeliacs was interesting.

phdlife Thu 16-Oct-08 20:31:53

yeah - going to try that when I get home. my dsis and both her kids are coeliac.

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