handmade bread

milosmum59

Thanks Count - you have changed my life with your wonderful bread recipe :j
It really does work. You are right- butter reallly is the baking tin no stick miracle :T

thriftlady_2

milosmum59 wrote: »

:j
It really does work. You are right- butter reallly is the baking tin no stick miracle :T

I agree, nothing works better than butter for greasing bread tins.

Penelope_Penguin

thriftlady wrote: »

I agree, nothing works better than butter for greasing bread tins.

Why not use nothing then :rotfl:

I'll get me coat on the way out

keza

woohoo made my first loaf of bread last nite and really enjoyed it! have it for my sandwiches for today! done it on a baking tray so its wide and flat haha! i used greaseproof paper and it stuck to the bottom of the bread......butter next time? xx

SEK_2

Gigervamp wrote: »

Hi Claire.

The recipe I use is this:
500g bread flour
1 Tbsp olive oil
1 Tsp sugar
1 Tsp salt
1 Tsp yeast (I use doves farm, comes in an orange packet)
300mls warm water

Mix them all up and knead for about 10 minutes. If you have a stand mixer like a kenwood chef or kitchen aid, use that and it'll save your arms! You want it to feel stretchy and smooth.

Pop it into a bowl and cover with cling film and leave to prove for about an hour until it's doubled in size.
Push you hand into the dough to squish the air out and knead it again, then put it into a greased bread pan, or shape into an oval or round shape and put on a baking sheet.

Cover with some kitchen towel or a tea towel for about 1/2 an hour, then bake in a hot oven (220C) for 30-40 minutes.

To test if it's done, tap the bottom of the loaf, it should sound hollow.

Enjoy!

I have just made this and it's yummy:j Kids love it aswell. It came out round & a bit flat. I want to try it in a loaf tin next could you tell me what size loaf tin I need to buy please.

erichamster

keza wrote: »

woohoo made my first loaf of bread last nite and really enjoyed it! have it for my sandwiches for today! done it on a baking tray so its wide and flat haha! i used greaseproof paper and it stuck to the bottom of the bread......butter next time? xx

I prove and cook mine in my biggest saucepan (must have a metal handle) to get a better, albeit round, but more breadlike shape. Also as its proved in there it means you avoid knocking the air out before baking. Plus it saves on buying a loaf tin.

Gigervamp

SEK wrote: »

I have just made this and it's yummy:j Kids love it aswell. It came out round & a bit flat. I want to try it in a loaf tin next could you tell me what size loaf tin I need to buy please.

I'm glad you like it. When I put it in a tin, I use a 2lb loaf tin.

That amount of dough also makes 6 large rolls or 4 large pizza bases.

When I make pizza bases, I just use white flour, but for bread and rolls I use about 250-300g of wholemeal and the rest is white.

If you like walnut bread, just use all wholemeal flour, swap honey for the sugar, use walnut oil instead of the olive oil and chuck in a handful or two of chopped walnuts when mixing the dough.

Danigrace

Hello Everyone. Can I ask the people who increase the quantities to make multiple loaves, do you bake more than one at a time too, and if so do you increase the cooking times?

Thank you

Gigervamp

I often bake rolls and bread at the same time. It makes more sense to fill up the oven if it's going to be on, rather than just having it on for one item.

I don't increase the cooking time.

Justamum

Danigrace wrote: »

Hello Everyone. Can I ask the people who increase the quantities to make multiple loaves, do you bake more than one at a time too, and if so do you increase the cooking times?

Thank you

I usually make up 2kg of flour at a time (in two batches - makes kneading much easier ) and make 4 loaves in 2lb tins - they fit nicely in the oven. I cook them at 180C (in my fan oven if that makes a difference .) for 40 minutes, then when they are cooled I slice them and freeze them.