:( Help me make perfect bread

scaredy_cat_2

hi again, just read a post from above and think i probably am not using enough water -because it also doens't seem to rise enough!!

but was reassured by your comments 'the more you make it...' so i won't give up!! def preferred your recipe to all white

do you have a recipe for pizza dough - i want to make those garlic bread pizza things!

kethry

scaredy_cat wrote: »

hi had a bit of a problem with these - i did use all white flour so that might be it but when i reread your link today i don't think my kneading is too successful

when i leave the dough to rise the first time - it doesn't look glossy and isn't very easy to knead, also it doesn't all go together in one bit but has - so its not so pliable - could it be not enough water? and rubbish kneading?!!

thanks again,

it does sound like you're not using enough water.. if you do find you've used too much water and the dough is all sticky, that's not a problem, just put some flour on the surface (like when you roll out pastry), dump the dough on top, and put more flour on top of the dough and just knead, keep adding flour till you're kneading it without any flour underneath and its not sticking to the surface. If you find you get a bit stuck to the surface, then just rub it and it'll come away and you can gather it up again with the dough - bit like rubbing blutac over blutacked areas to get it off.

it shouldn't be that you're using all white flour - just make sure you're using *strong* white flour, or bread flour, not plain or self raising (for this anyway). If anything, white flour is a little easier to make, as it doesn't have the higher fibre (bran) content that wholemeal flour does, so its a little easier to knead.

as for kneading, its very hard to actually describe how to knead, so i did a quick search on youtube, and found a short clip that (although is rather faster than i do it - as i explained, i do it to Radio Ga Ga, my body moving to the beat of the music, as i use my whole body to push the dough - not that its that hard, but it just feels better to me), does show you the movement. i hope that makes it a bit clearer.

Regarding Pizza dough, its been a while since i made it but this is the last one i did:

12 oz self raising flour
5 oz wholemeal flour
2 sachets dry yeast
1 tsp salt
1 tsp sugar
1 tsp mixed herbs (or more if you like)
1 tsp garlic granules (or more or less if you like)
4 tbsp Olive Oil
11 fl oz warm water

1. Mix dry ingredients in a large bowl. Make a well in the centre, and pour in the wet ingredients. Stir well till you have a dough, then knead lightly for a few minutes. Put back into the bowl and cover with a clean teatowel. (you'll find this quite different to kneading bread dough, much more flexible and smooth, thats okay, its as it should be.)
2. leave it to rise for half an hour to an hour (till doubled in size).
3. knock back the dough, then cut into thirds or quarters (depending on how thick you like your pizza). Dust your worksurface then roll out to fit your pizza tray (whether that's circular or rectangular). Put the dough on the tray, cover and leave for 10 minutes or so while you roll out the other dough pieces (obviously this only works if you have 3 or more trays ready to go - if not, then cover the dough pieces so they don't dry out and just leave the first rolled-out dough piece for 10 minutes.
4. put the sauce ontop (see below for sauce recipe), smoothed with the back of a spoon, then put toppings on (see below). season/add herbs of choice, then put into a preheated 200*C/400*F/Gas Mark 6 oven for 20-30 minutes.

Sauce recipe:

small tin of tomato puree (the little mini tins, asda and tescos sell them, i know)
teaspoon or two of olive oil
teaspoon or so of garlic puree
teaspoon or so of sage and oregano
dash or two of worcestershire sauce
seasoning

the amounts for this are deliberately vague. Just mix the ingredients in a small bowl, and taste to see if you're happy with the taste of the sauce. It shouldn't be overly wet, so don't get *too* happy with the worcestershire sauce or anything else liquid. the oil is just to help it spread more smoothly on the dough. feel free to add any other ingredients to the sauce if you like.

Toppings

you can buy ready grated mozzarella and cheddar.. this particular recipe relies on a flavoursome dough and sauce so you *don't* need as much cheese on top as you get with commercial pizzas, indeed, if you drown the pizza with cheese then it will be more difficult to get the dough to cook thoroughly. think in terms of scattering the cheese on top. you can add other types of cheese - mozzarella doesn't have much flavouring of its own, so feel free to add other, stronger cheeses. You can also buy solid mozzarella and cut it into circles or chunks to lay on the pizza.

in terms of meat, you can add salami, chorizo, pepperoni, ham, chicken, beef, whatever you like. just make sure its already cooked.

veg: slices of onion, peppers, mushroom, olive, chillis. Tomatoes can work but they tend to be rather wet. Whatever you add, make sure its as dry as possible - pineapple chucks, cut smaller than they come out of the tin, and dry off with kitchen towel. also cut them thinly/small pieces.

if you have children (who are old enough) its quite fun to give them 1 pizza each, put all the toppings in bowls on the surface, then let them choose what to put on their pizza and build it, with your help. its a good way to use up leftovers in the fridge.

HTH - if you have any more Qs, yell!

keth
xx

vivaladiva

Quickie question here - how many teaspoons is 1 sachet of yeast? I use the Doves Farm big packet so save me having loads of half used sachets all over the fridge.:o IIRC a sachet is about 7g, but my scales/eyesight aren't that accurate!

Justamum

Bizzimum wrote: »

Quickie question here - how many teaspoons is 1 sachet of yeast? I use the Doves Farm big packet so save me having loads of half used sachets all over the fridge.:o IIRC a sachet is about 7g, but my scales/eyesight aren't that accurate!

Are you using the Doves Farm instant yeast, the very fine one which you put straight into the flour? If so, that's the one I use, but I only have the small packets. For each 500g of flour you use 1 tsp of yeast, 1 tsp of salt and 1 tsp of sugar, a good tbs of oil and half a pint of warm water. When I've mixed this in if there hasn't been enough water I just wet my hand (under a running tap) and carry on bringing it all together. I cook my bread at 180c for 40 mins as 230c is far too hot.

I've started eating bread (even white) again since making my own - the bought stuff just doesn't compare.

scaredy_cat_2

thanks again kethy - have done pizza with girls before (they are 4 and nearly 2!!!) but used a packet where you just add water! actually for dd2s 4th party we had a pizza party where her and her friends rolled out own dough and put topping on! it was great fun - i shall try again today with bread - i might even split it in two to knead and see if i am more successful - i find it even works my tummy muscles!!!

thanks again

bigpaws23

Bizzimum wrote: »

Quickie question here - how many teaspoons is 1 sachet of yeast?

I was using tsps the other day when I was in 'perfectionist' mode and a sachet was 2 1/2 tsp.

HTH
Bigpaws x

scaredy_cat_2

wow - thanks again kethy - the bread is fantastic - it felt different - looked like cellulite - could have wrapped it around my thighs :rotfl: it was easier to knead, rose much more and then made a different sound when i knocked it back. second rising - i couldn't believe how much it rose

have just tried some - not only does it look good but it tastes great - thanks you are a star :T

Tish207_2

Thanks Kethry. I've been using your bread recipe for the last week or so and its worked perfectly everytime. I had only ever made bread once before years ago and it hadn't worked out very well. The first couple of times I followed it very carefully but after that its become like second nature. Queens greatest hits 2 is permanently in my stereo in the kitchen now. As soon as it gets to kneading time I stick it on. You're right it does help. And everybody has absolutely loved the bread. I've made part wholemeal and white. Both have worked brilliantly.

:T :T :T :T

kethry

scardey cat: you're very welcome, i'm just glad it worked this time!! heh, didn't know they make a sound when you knock them back (I'm deaf).. whatsit sound like? maybe i should be editing my blog entry to reflect the sound oh and just wait till you toast it.. (the first time, for me, say "to hell with a diet", if you are on one, and slather the slice with butter straight from the toaster and eat it, there and then, letting the butter drip down your chin. I promise, you will *never* look at a commercial loaf again.) i should warn you, there'll be fights over the butter in the morning!!

Tish207: you're very welcome, glad you're enjoying! its my grandad's recipe, not mine (although i'll admit to tweaking it a lil over the years ), he passed on a few years back but something tells me he'd be absolutely tickled pink by all these people enjoying "his" bread (its still known as that in the family) and i think my grandmother would enjoy knowing his bread lives on, a kind of legacy, if you like!

keth
xx

Feisty_Fairy

Kethry,

I have been lurking since Saturday afternoon, after seeing your recipe and website (now in my favourites) i rushed to sainsburys to make sure i had all the correct ingredients for a loaf.

My OH does it so i let him carry on, although we use a bread maker for the hard work, we then transfer to a tin and bake in the oven.

All i can say is WOW!! The best loaf i have ever had and its nearly all gone already, (2lb loaf)!!

Thank you so much Kethry!!! We are going to try the rolls next as we always buy rolls for the boys supper or lunches.

Thanks again!!

Feisty!