Bread tins

Kaz2904

Can anyone share a good recipe for bread with me please? I had been using weezles but DH doesn't like it because it's too small. I have another recipe but it's really faffy. I made it yesterday too and guttingly, I was called away at the beginning. The dough looked like it was going fine but after the bread came out of the oven, it collapsed . It's horrible really doughy and bleurgh!

Justamum

Kaz2904 wrote: »

Can anyone share a good recipe for bread with me please? I had been using weezles but DH doesn't like it because it's too small. I have another recipe but it's really faffy. I made it yesterday too and guttingly, I was called away at the beginning. The dough looked like it was going fine but after the bread came out of the oven, it collapsed . It's horrible really doughy and bleurgh!

The recipe is use is

500g bread flour (I use 125g wholemeal and the rest white)
1 tsp salt
1 tsp instant yeast
300ml water

Mix the flour, salt and yeast together, then add the water and knead until it starts to feel less sticky (I don't usually add extra flour as the stickiness goes as you knead and adding extra flour makes a drier bread). Leave it to rise in a bowl until it's doubled, then knock back and whap it into the bread tin. When it's just peeping above the top of the tin turn the oven on to 200c. Bake for 40 minutes.

I usually make 4 times this amount at a time though.

Even though I use the instant yeast (Doves Farm orange packet) I do still do the first rising (which strictly speaking you shouldn't need with this yeast) because I do think it gives the bread a nicer texture.

I do like to whizz up a handful of each of oats, sunflower seeds, linseeds and sesame seeds to each 1 kilo of flour. I haven't been able to do this recently though because my coffee grinder broke.

Kaz2904

Thanks justamum, you're a star. I shall give this one a try tomorrow. My recipe uses a tbsp of yeast which bumps the cost significantly!

I used to use Doves but switched to the Allinsons because I couldn't find Doves a while back and I do like the tin for stopping yeast raining down on my head when it tips over in the cupboard. I love the idea of mixing the grains in the coffee mill, I hadn't thought of that. I do have loads of linseed so may give it a blast too. The kids actually like linseed bread and porridge oats in the mix so I shall try it when I'm happy with the recipe. I just need to get the dough hook for the kenwood now and I'm laughing

Justamum

Kaz2904 wrote: »

I used to use Doves but switched to the Allinsons because I couldn't find Doves a while back and I do like the tin for stopping yeast raining down on my head when it tips over in the cupboard.

I found that our local Tesco stopped stocking the Doves Farm yeast. The only place I can find it now is in our local health food shop. It works out much cheaper than the Allinsons (that's the large granules you have to dissolve in water first isn't it?)

I have an old container (a 'recycled' baking powder one:D) which I pour the yeast into, and I keep it on one of the door shelves in the fridge.

Miss_Ratty

Ooooh! Some good hints and tips. My chums in work bought me a bread making book a while back and in despair I had a look at the trouble shooting bit, and I think I am over proving my loaves in the first instance as they are sinking in the oven. I think I need to also look at the quantity I'm baking...as I think I'm making too little dough and just hoping it will rise up to fill the big tin :-S

I also have my eye on a Kenwood Chef or such like, as I don;t know if anyone else gets awfully painful wrists having to knead for ten minutes!

Justamum

Miss_Ratty wrote: »

I think I am over proving my loaves in the first instance as they are sinking in the oven.

I don't think that would make them sink. I prove my dough for as long as possible, which in winter is overnight. Sometimes I've left them a bit too long in the tin during their second rise so I've just stuffed it all back inside and left it to rise again (so a third rise) and it's still ok, so I don't think that's your problem. If you aren't making enough dough and trying to make it rise more than is really feasible you would just end up with bread with big holes in it. Are you putting too much yeast in?