Can i have a very basic bread mix.

[jellyjelly]

I will be trying to make bread this weekend. I have a strong brown bread flour and i have yeast too.

How much to what pls?

Hmmm - I wouldn't just use brown flour, it will be too strong-tasting - we use a malthouse flour mixed 50/50 with white and that makes a good "brown" bread.

What kind of yeast have you got? If it's a sachet style, then just put it in with the other ingredients; if it's to make up then follow the instructions on the tin/packet.

For a 2lb loaf:

1.5 lbs of flour (as above)
15 fl oz water (warm)
1 tsp sugar
2 tsp salt (even if you never put salt in anything, it is essential in bread, otherwise it tastes foul)
A couple of tbps of olive oil (sunflower oil will do but olive oil is better for the taste)
Yeast as directed on packet.

If you have to prepare the yeast, then do so with the water and sugar as directed. Otherwise, sprinkle the yeast into the flour and add the water, sugar, salt and olive oil. Mix well (we use a kenwood for this bit but a big bowl and a wooden spoon do the job equally well!). Once the mixture starts to come together, get your hands in and knead the dough. Keep kneading until the dough becomes soft and pliable (takes 5-10 minutes). Shape into a loaf or put into a 2lb bread tin (prepare the tin by greasing with olive oil then coating in flour).

Preheat your oven to about 180-200 degrees (depending on if a fan oven or not) and bake for 20-25 minutes. To check if the bread is completely cooked through, take it out of the tin and turn it upside down. Knock on the bread with your knuckles from one end to the other. If it sounds hollow, it's done; if it sounds dull (particularly in the middle) then give it another five minutes in the oven then repeat.

Once cooked, put your bread on a wire cooling rack and cover with a teatowel/muslin square until it has cooled. By covering it you will prevent the bread from developing a really hard crust (leave the teatowel off if you like it hard!).

HTH!

For kneading, stick it in a foodprocessor with a dough hook - much less hassle.

I dont think i have a dough hook. What does it look like.

I have quick yeast and strong brown bread flour. I also have lots of self raising and plain.

If you have quick yeast, just use the amounts it says on the packet.

All brown (do you mean wholemeal?) flour will be fine - if you're used to cheap white bread it will taste 'different' or 'strong' but still gorgeous.

I would give you my basic recipe but I never use quick yeast so wouldn't know the amount to use. I also prefer to let the dough rise twice, gives a much better result.

Porto, do you use fresh yeast? Can you give me your recipe as my local bread shop sells fresh yeast but I can't find a recipe to use it.
I mostly use a breadmaker but sometimes have a good old knead for theraputic reasons!

Dough hook is just a plastic version of the metal blade.

This is my basic recipe - it makes 4 loaves of about 1.5 lb, so halve it if you want.

3 lb flour - any type bread flour, or use a mix of white, wholemeal, rye, granary etc
1 oz fresh yeast
2 tsp salt
approx 1 1/2 pints warm water (one third boiling to two-thirds cold is usually fine)

Mix flours and salt.
Dissolve yeast in a little of the water.
Add yeasted water to flour, then add enough of the rest of the water to bring it all together in a slightly sticky dough. If you want to knead in some olive oil, you can.

Turn onto floured board - knead for about 10 mins or until the dough is soft and glossy and springy. With practise it gets quicker - I only need 5 mins now.

Put dough in bowl, cover with a clean teatowel or similar. Leave to double in size, anywhere from 1 hour in warm to 3 in cool place (or overnight in fridge).

Divide into 4-5 for smallish loaves, 2 for large ones. Put into greased tins and let prove for 20-40 mins. Or divide into rolls and prove on a baking sheet for 15-20 mins.

Cook in a pre-heated oven (225 deg C, 450-ish F) for 30 mins small loaves, about 40-50 large ones. You might need to turn oven down a bit half-way, mine is a fan oven and I have to. Rolls take about 10-15 mins. Cool on a wire rack.

You can add seeds/dried fruit/grated cheese etc to the bread dough or as a topping, or try different glazes.

I buy my yeast in blocks and freeze it in 1/2 oz cubes, wrapped in baking parchment, they keep for up to 1 year or even more, and you can use straight from frozen.