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Bread without a breadmaker
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ambergold
Posts: 59 Forumite
I dont have a breadmaker. Do any of you have any easy recipes for making bread in your oven. Ive never made bread so I have no idea of how to work with yeast etc.
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Hi Ambergold,
I don't have a BM either and had a go at making HM bread following Delias recipe, it was lovely bread, but doubt I would do it again myself, it was very time consuming. I'm saving up for a BM xxFebruary Grocery Challenge £250.00
Spend so far £230!! (Ohhh my days HELP) still got almost 2 weeks left!!0 -
There are a lot of recipes for bread on the MEGA index thread, they seem to be for BM, but they might work for hand baking.
Catherine x0 -
Somewhere in the one hundred and ten separate threads we have on breadmaking I'm sure I've seen recipes for hand making bread.
In the meantime - the link below is very good. Full instructions and recipes for hand and machine.
Breadmaking InfoHi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Mrsbojangles wrote:Hi Ambergold,
I don't have a BM either and had a go at making HM bread following Delias recipe, it was lovely bread, but doubt I would do it again myself, it was very time consuming. I'm saving up for a BM xx
The big advantage hand baking bread has over BM baked bread is that you can make more than one loaf at a time.For this reason I find hand baking time saving.I make 3 loaves at a time 3 times a week +rolls for packed lunches and sometimes sweet filled breads like cinnamon rolls.
Here's my recipe(adapted from Delia)
For one 2lb loaf(I always triple up)
1 1/2 lb white bread flour(or 1 lb white and 1/2 lb wholemeal or all granary flour)
1 tsp salt
1 tsp sugar
1 tsp easy-blend yeast(the kind recommended for bms0
3/4 pint(15 fl oz)
hand-hot water
Put all the dry ingredients in a large bowl.
Stir in the water,bring it all together and turn out on a floured board.
Knead for about 3-4 mins.You may need extra flour if it is too sticky.It will start to feel smooth and 'alive'.To knead,push the bread dough away from you,then fold it back on top of itself,turning it on the board(sorry-much easier to demonstrate than describe).
Put the dough back in the bowl,cover with a damp cloth and leave for about 2 hours.You don't have to put it anywhere warm unless you want it to rise quickly.
After 2 hours it will have doubled in size.Punch it down to knock all the air out of it.Give it a few kneads,form it into a rough loaf shape and put it in a greased 2 lb loaf tin.If you haven't got a tin, shape into a round or oval loaf and place on a greased baking tray.
Leave to prove for about 30 mins or until the bread rises above the tin,then bake at 230c for about 40 mins.When the loaf is cooked the bottom should sound hollow when tapped with your knuckles.
You can roll the dough out for pizza(no need for second rise),or scatter cheese,ham,or chocolate over and roll up like a swiss roll and bake.You can pull off small chunks of dough,roll very thin and bake on the oven bars for a few mins and you've got flatbreads.
It's really versatile and easy,I could never go back to bought bread now,nor would my family let me.HTH
edit; I now divide this mixture into 4 loaves in 2lb tins. I find the slightly smaller loaves are easier to cut for sandwiches, and it lasts longer as people still eat one slice IYSWIM. Cost of whole batch at 10/1/07 is 99.4p0 -
I do the same as post 5. The timings are pretty flexible and I sometimes do the first rising in the fridge overnight. I use dried active yeast and bung 2 level teaspoons and the sugar into the 3/4 pint of water. Leave until frothy then mix as above
If I want the dough to rise quicker then I put in a little bit of vit C
I gave my BM to my DD as this is a far quicker way of getting the bread. I did two lots this am and baked both at the same time. I will slice and freeze in bags later0 -
my 13 yr old daughter regularly bakes a loaf for us
I'll get some instructions off her after school as it never seems to take her long and tastes greatI am a Senior Forum Ambassador and I support the Forum Team on the Wales, Small Biz MoneySaving, In My Home (includes DIY) MoneySaving, and Old style MoneySaving boards. Please note that Ambassadors are not moderators. Any posts you spot in breach of the Forum Rules should be reported via the report button, or by emailing forumteam@moneysavingexpert.com.All views are my own and not the official line of MoneySavingExpert.0 -
i have arecipe for Beer Bread if anyone wants it!
1 33cl can of beer
20 grams of yeast
500g of flour
ut the beer in a bowl, then microwave it to get it warm, mix in the yeast and then add on the flour... you can add 2 tsp of salt if you wish. let it raise for 3 hours and cook at 180 deg for 45min (dont forget to check it tho)"Don't cry, Don't Raise your Eye
It's only teenage wasteland"
The Who - Baba O'Riley
Who's Next (1971)
RIP Keith Moon
RIP John Entwistle0 -
The bit I found time consuming was the waiting around for it to "prove" 2 hours with Delias recipe, I'm the kinda girl that likes to make sommat then cook straight away. Plus the mess it leaves behind, I would guess you don't get any of that in a BM! Thats just me though, others may nor find the waiting around a problem, but for me, i'd rather just get it in the oven.
Good luck xFebruary Grocery Challenge £250.00
Spend so far £230!! (Ohhh my days HELP) still got almost 2 weeks left!!0 -
I want to be able to make a basic loaf of white bread ina 2lb loaf tin.
I have a good quality free-standing mixer with a dough hook and an Aga (very hot oven).
There are plenty of recipes around but I wondered if anyone has a tried and tested, guaranteed easy and successful one...
Thanks
cyril x0 -
Try this one, I think it's great -
700g strong plain white flour
2 teaspns salt
1 teaspn castor sugar
1 1/2 teaspns easy blend fast acting yeast
25 g cookeen
450 ml warm water
rub the diced cookeen into the flour (use the cake blade), add the dry ingredients, then add the warm water while mixing with the dough hook. Knead for 5 mins.
The yeast pack will say to just rise it once but I think that a rise, knock back in the bowl then 2 minutes knead then shape works best0
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