handmade bread

Gingernutmeg

Found this on Dan Lepard's site ... he seems to be suggesting a trip to Paris lol! Think ebay might be the cheaper option!

looby-loo_2

C1aire wrote: »

Out of interest, what size tin are you using for the OPs recipe? I used my usual 1lb loaf tin and like an earlier poster, now have to go clean my oven

It's a 2lb loaf tin. It measures 9 1/4" x 5 1/4" at the top edge, slightly less at the bottom.

Are you putting the bread into a VERY hot oven? The reason for this is that as soon as the yeast hits the hot oven it is killed and the dough will not rise anymore, the heat also sets the gluten in the dough in the shape you intended it to be. If yours continued to grow perhaps have your oven hotter next time but it sounds as if your tin was too small. The dough recipe in the OP only half filled my tin then filled it when it proved.

I've just done another loaf with the last bit of fresh yeast - I though it might not work as I've had it over two weeks but it looks OK. They've been different every time so far, but that's half the fun so long as it's edible!

Sazbo

thriftlady wrote: »

Soft bread rolls -makes about 15

Mix in a large bowl

1½ lbs white bread flour
½ lb wholemeal bread flour
you can use all white flour if you want white rolls
2 tsp sugar
2 tsp salt
4 tsp easy-blend yeast

Stir in

½ pint hand-hot milk
½ pint hand-hot water
I generally use milk from the fridge and then top it up with just-boiled water

Knead the dough for about 4 mins, until smooth and elastic.

Cover with a damp cloth and leave to rise for 1½ hours.

Knock back (give it a good thump all over to knock the air out) and knead again a few times.

Shape into rolls about the size of a cricket ball. Place them on greased baking trays (I get 15 on one very large tray, they spread a bit and join together so you have to tear them apart when baked).

Leave covered with the damp cloth for 25 mins.

If you want flattish bap-like rolls then press them down with your floured palm before putting in the oven.

Bake at 210-220 c for 15-20 mins.

If you want the tops to remain soft then cover the tray with a clean dry cloth as soon as they come out of the oven. Allow to cool.

Rolls freeze well.

I just wanted to say a big thanks to thriftlady. After several failed attempts to make bread rolls this is the first time I have succeeded in making rolls that are good for anything other than firing out of a cannon lol! So many thanks! :j :T

Love,
Sazzy xxxx

victotoro

Hi folks, just wanted to say thanks

Despite being perfectly happy (in fact over the moon) with my (inherited from MIL) Panasonic for the last year, this thread has made me crave uneven, 'holey', slightly sour, yummy, warm, 'artisan' bread. I'm giving the Guardian / Andrew Whitley recipe a bash.

Now got a batch rising from a sponge I started last night (with free ASDA yeast, another first). It smells AMAZING, that lovely sour note is so scrummy. Here's hoping the oven (nothing to do with me, of course) doesn't mess it up.

Next on the list is thriftlady's rolls, then chelsea buns, hmmm... better do an extra few lengths at the pool today.

victotoro

OK, that was definitely worth it. I did 6 rolls (now 5 - had to test to see if it was OK *grin*) and a wee loaf, took longer than I thought to rise, but then my house is cold!

I've put a bit of the dough to one side to be the starter next time - does anybody know how long this will keep in the fridge for?

Oh, and another question - are there any cheap bakeware places for 2lb loaf tins? I only have dinky 1lb ones, and these are a bit too wee for sandwiches.

Sorry for hijacking the thread!

Thanks

HariboJunkie

Sazbo wrote: »

I just wanted to say a big thanks to thriftlady. After several failed attempts to make bread rolls this is the first time I have succeeded in making rolls that are good for anything other than firing out of a cannon lol! So many thanks! :j :T

Love,
Sazzy xxxx

I'll second that. Following this recipe I have just produced my first ever batch of edible bread rolls. Thank you Thriftlady. :T :A

Sazbo

soo

HariboJunkie wrote: »

I'll second that. Following this recipe I have just produced my first ever batch of edible bread rolls. Thank you Thriftlady. :T :A

:D Great isn't it! I had to put all mine in the freezer as soon as they were cool, just to stop me eating them all:o :rotfl:

Sx

Bunny200

thriftlady wrote: »

Soft bread rolls -makes about 15

Mix in a large bowl

1½ lbs white bread flour
½ lb wholemeal bread flour
you can use all white flour if you want white rolls
2 tsp sugar
2 tsp salt
4 tsp easy-blend yeast

Stir in

½ pint hand-hot milk
½ pint hand-hot water
I generally use milk from the fridge and then top it up with just-boiled water

Knead the dough for about 4 mins, until smooth and elastic.

Cover with a damp cloth and leave to rise for 1½ hours.

Knock back (give it a good thump all over to knock the air out) and knead again a few times.

Shape into rolls about the size of a cricket ball. Place them on greased baking trays (I get 15 on one very large tray, they spread a bit and join together so you have to tear them apart when baked).

Leave covered with the damp cloth for 25 mins.

If you want flattish bap-like rolls then press them down with your floured palm before putting in the oven.

Bake at 210-220 c for 15-20 mins.

If you want the tops to remain soft then cover the tray with a clean dry cloth as soon as they come out of the oven. Allow to cool.

Rolls freeze well.

Well I tried again and I made these rolls yesterday and they are delish! I'm so proud of myself!!! Dunno why but its been really important to me to make some bread and now i'VE DONE IT! :T The kids had sausage rolls for brekkie and me and OH had roll and soup for lunch so I'm gonna have to make some more soon! This time I'll make them a bit smaller as 5yr & 2yr will struggle to eat all of a 150g roll regularly, will try 100g next time.

Also made a loaf as well but need to get a proper loaf tin as I made it in a casserole dish and we had funny shaped toast! Tasted good tho

Thanks so much, chelsea buns next!

EmptyPurse

My first ever handmade loaf is currently baking in the oven. It looked really good after the proving so I'm keeping my fingers crossed that it's worked out ok. Have used organic Vectis Malt flour, which I bought from a local farmer's market on the recommendation of a friend. It was a bit more expensive than buying flour from the supermarket but far cheaper than buying artisan bread from the market (which I've done in the past). Which types of flour do people here use on a regular basis - any particular favourites/recommendations?

mophead

I use dove's farm organic strong white normally and find this makes a nice loaf, but i was tempted by the cheap mr t's strong white flour and had a disaster this morning so i think i'll go back to dove's farm i have also just bought myself a new loaf tin on ebay which come with some free improver and fresh yeast so i will see what difference this will make.