bread recipes please(10 Posts)
for my own fair hands and not a bread maker please
here are some i have tried, if you click on breadmaker awards the breafast bread is delicious! plus it varies the recipie for you depending on your make of bread maker!
1lb white bread flour
1/2 lb granary/wholemeal/your choice!
15 fl oz water (1 part boiling, 2 parts cold)
2 tsp salt
1 tsp sugar
1 sachet dried easybake yeast (allinsons)
2 tablespoons olive oil
1. Put flour in a bowl. Add the dry ingredients and stir in with hands or a wooden spoon. Add oil then water. I usually dump all the water in at once but you can do a bit at a time if you prefer.
2. Mix together. I tend to use a big wooden spoon to start with, then my hands once it gets too hard. I find if I stick my hands in straightaway they get so "glued up" I have to stop and wash them!
3. Once the mixture is fairly well sticking together, turn it out onto a clean work surface. At this stage I don't flour it, until/unless the mixture starts to stick to the worktop. You need to be able to apply downwards pressure onto the dough, so stand on a telephone book if you are little like me!!!!
4. Begin to knead the dough. With your right hand palm up, place it under the dough at the side and pull it up and over into the centre of the dough, pressing down hard. Turn the dough 90 degrees and repeat. Keep turning the dough and pulling the outside into the centre. As you continue to knead, you will notice the dough changing consistency - it will become more pliable and have a smoother surface. Timing - put on a CD and knead for three songs!!!!! About 10 mins should do it if you are kneading efficiently.
5. Shape your dough to go in your tin. Try not to stretch it to fit the shape as it will just spring back. I tend to roll it into a sausage-ish shape. You don't have to use a tin btw, you can just cook it on an oven tray.
6. Make sure your tin is well-prepared. I use a bit of olive oil, wipe it round the tin (making sure it goes in the corners and right up the sides), then use a flour shaker to completely cover the oil. Make sure there are no "gaps" or your bread might stick.
7. Put your bread in the tin and press down into the corners. It should be level all the way round. Use a flour shaker and generously cover the top of the bread.
8. Bake in a gas oven at no.7 ish for 25 mins. We used to heat the oven to 7, turn it down to six, bake for 15 mins, then turn it round for the last 10 to ensure even cooking. However every oven varies and it's really a case of trial and error as to whether it's cooked all the way through or burnt on the top .
9. Turn out your bread onto a cooling rack, right way up. Put a teatowel over the top and leave to cool completely (or until you can't ignore the smell of lovely fresh bread any longer and just have to have a slice )! The teatowel will help hold in some of the moisture so that you have a softer crust, without making it soggy.
10. Any questions, feel free to ask
Forgot to add, if you are not sure if the bread is fully cooked, take it out, turn it upside down and tap on the bottom. It should sound hollow, rather than dull, if it is cooked. However it takes a bit of practise to know the difference!
Also should have said , this recipe makes 1 2lb loaf. You could make 2 llb loaves with it but would need to reduce the cooking time.
I have an Alinsons hand and machine recipe booklet I never used, if you CAT me I'll pop in post if that will help, some nice recipes but I am now (typically) allergic to flour.
Miaou, do you leave the dough to rise before cooking? Sorry if I missed it!
same question as gill96 do you have to let it rise and then knock it back ive always had to do this with bread ive made before just wondering ?
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