Help please - how to make bread

EvieSaver

gibson123 wrote: »

Put music on when kneading bread, it's raining men following by I will survive, is just about the right amount of time for kneading and knocking back, do not over-flour your board.

Ha ha! This made me laugh - and I guess a good tip too!. I'll give this a try.

EvieSaver

Sooki wrote: »

This time of year is difficult as you need a warm draft proof place for the yeast to work effectively, I find using cling film instead of cloth over the bread helps.

I've resorted to easy bake yeast at the moment as my normal yeast isn't doing what it's meant to.

Make sure you are kneading the bread well this is hard work but very necessary, have you got a hand mixer with some dough hook attachments I find starting it of with the dough hooks is more efficient and less messy.

Are you using luke warm water, sugar & salt to activate the yeast?
Off the top of my head
Most recipes are
500 of strong flour
Little Packet of easy bake yeast
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of olive oil
Mix together

350 luke warm water added gradually mix in bowl with hand blender & dough hook attachments until all mixed well then try for about 4 minutes.

Tip onto a floured surface a knead for a least 6 minutes more, put back in bowl cover it in cling film and leave to rise at least double the size in a warm place ( not the oven) for about an hour.

Knead it again for 4 or 5 minutes on a floured surface.

Leave to rise for about 20 minutes - again covered in a warm place - in whatever your going to be cooking it in.

Stick in a preheated oven on 220 for about 35 minutes.

Thank you, We'll have a try of your recipe. We really hope it works for us, home bread is something we dream about.

EvieSaver

Thank you all for your tips, recipes and replies. We really appreciate your help. :beer:

Tillytrotter1

honeythewitch wrote: »

What does kneading it by hand do that the Kenwood doesn't? Could it be the warmth of your hands that makes a difference?

To be honest I just like to knead it at the end as I can then tell if the yeast has truly come to life. I just like to know that the springyness is there. I'm not sure if it adds to the bread or not but seems to work well so I'm going to stick with it.