handmade bread

gillian62

Have a look on internet - Good Food website is a good allrounder. See if some of the bread flour producers have any recipes online or even on the packets of their flour or the yeast.

angeltreats

Visit your local library and see if they have a copy of the River Cottage Bread Handbook. It's fantastic and is packed with recipes from the very easy to the really elaborate, all of which work perfectly.

skintbint_2

on the back of the wrights flour it tells you how to do by hand. better still if you have a food mixer or handheld mixer with dough hooks. i bought the bread mixes yesterday and made two loafs in no time at all, parmesan and sun dried tomatoes is absolutely gorgeous and wholemeal did consider going to buy a bread maker but i could get four 2lb loaves baked in one go if i just use the oven.

Penelope_Penguin

angeltreats wrote: »

Visit your local library and see if they have a copy of the River Cottage Bread Handbook. It's fantastic and is packed with recipes from the very easy to the really elaborate, all of which work perfectly.

I'll second that recommendation :T

Delia's recipe is a good one.

There's more in this thread for you; I'll merge this later to keep ideas together.

v8monkeyboy

My standard recipe for handmade bread is:

500g flour - 50% white, 50% wholemeal, or a wholegrain mix
10g fresh yeast
280ml warm water
a good sprinkle of salt
a pinch of sugar

Dissolve the yeast into the water, then pour into the dry ingredients. Mix together until it forms a loose ball, then tip put and knead until it's smooth and springy.

Leave for about 1-2 hours until it's doubled in size (you can also leave it in the fridge overnight), then knock down and shape. I always use a tin, but you can make it freeform. Leave to rise again (usually about 1/2 to 1 hr), then bake for 30 mins at 180*C.

I always add in a seed mix, but have also added pine nuts, walunts, anything which take my fancy really.

Hope this helps

Tracy xx

deborah64

Thanks all for your replies, i think on-line will be best, my library selection of books is really poor, such a shame too.
Tracy going to give your recipe a try too,
Thanks again x

JulieGeorgiana

I want to use this recipe:

http://www.cheap-family-recipes.org.uk/recipe-breadofheaven.html?opt=p1m1

But I only have 1 loaf tin... do you think the batter would be okay left while I cook them 1 at a time?

Or can I freeze this type of dough? As it seems different from what I am used to!

Also where could I find cheap loaf tins so I can make this recipe using the over just once?

Penelope_Penguin

JulieGeorgiana wrote: »

I want to use this recipe:

http://www.cheap-family-recipes.org.uk/recipe-breadofheaven.html?opt=p1m1

But I only have 1 loaf tin... do you think the batter would be okay left while I cook them 1 at a time?

Or can I freeze this type of dough? As it seems different from what I am used to!

Also where could I find cheap loaf tins so I can make this recipe using the over just once?

Why not shape the rest of the dough into a rond loaf, or rolls, and bake on a sheet

Doom_and_Gloom

JulieGeorgiana wrote: »

I want to use this recipe:

http://www.cheap-family-recipes.org.uk/recipe-breadofheaven.html?opt=p1m1

But I only have 1 loaf tin... do you think the batter would be okay left while I cook them 1 at a time?

Or can I freeze this type of dough? As it seems different from what I am used to!

Also where could I find cheap loaf tins so I can make this recipe using the over just once?

Not too sure of that recipe (I've looked at it before but I don't understand the use of self raise flour in bread!) so I don't know if you could freeze the dough. However you can usually freeze dough - I remember a cooking class I had that was two singles with enough time to do the dough in one and cook it in the other and it was frozen between lessons :rotfl:(teacher defrosted it for us so it was ready for second lesson).

However I can help you with cheap bread/loaf tins/pans as the 99p store sell them . If you can't find them there the £1 store also do them.

Farway

Could you not just divide recipe by 4?

Near bottom is does mention this, but warns against using not enough yeast

"NB if you are cooking fewer than 4 loaves, always use at least 10g yeast even if you reduce all the other quantities. i.e if you try to quarter all the measurements, don't go lower than 10g of yeast."