handmade bread

andygb

Steve059 wrote: »

A bit late to the party, as usual, but I'd just like to say that my first "freeform" loaf looked like a cowpat but tasted fine.

I used to make those in the early days Steve, my OH called them "flying saucers". It happened because I used to leave the second proving too long and they would collapse. As my folding and moulding got better, and I became less greedy about the size, the shape improved.
I have tio say to the OP that I have never used a loaf tim and always "freeform" the dough.

zippychick

Ive merged this with our handmade bread thread

Zip

edinburghlad

Evening all,

I fancy trying to make my own bread, but don't have a bread maker. Does anyone have any quick, easy and tasty bread recipes that I can do by hand?

Thanks :j

Steve059

Yes. Try this ...

BREAD

Makes a 500g loaf, or 8 big, 12 medium or 16 small rolls

INGREDIENTS

2 teaspoons or 1 sachet of yeast
300ml of warm water
500g of strong flour
1 teaspoon of salt
A little more flour
A little olive or sunflower oil
A little more olive or sunflower oil
A little more flour

METHOD

If you are using fresh or dried yeast, activate it according to the instructions on the packet.

Put the flour and salt, water and yeast in a large bowl. Mix thoroughly.

Make a hole in the middle and add the water. Mix thoroughly, until the dough sticks to itself, instead of sticking to you or the bowl. If the dough seems a little stiff, add another 1 tablespoon of water.

Put the bowl somewhere warm for 1 hour or in the fridge overnight until it has doubled in size.

Sprinkle a little more flour onto a clean, dry work surface. Using the heel of your hands, push half of the dough away from you. Turn it over and turn it around a bit. Repeat this for 10 minutes until the dough is smooth, silky and elastic.

Wash and dry the bowl, and rub a little oil around it. Put the dough back into the bowl. Cover it with a clean, damp tea towel, or cling film. Put the bowl somewhere warm again for 1 hour, until it has doubled in size.

Uncover it and hit the top of the dough. It should collapse, as you knock the air out of it.

If you are going to make bread rolls, divide up the dough and roll each bit into a ball or a sausage shape.

Wipe a little more oil over a baking tray or loaf tin. Put the dough on the baking tray or in the loaf tin. Cover it again with the damp tea towel or cling film. Put it somewhere warm again for 1 hour until it has doubled in size.

Dust the dough with a little more flour. Cut slits or a cross into the top with a sharp knife.

Cook in a preheated oven at 220°C, 425°F, gas mark 7 for 25 to 30 minutes until it is golden and sounds hollow when tapped.

Leave to cool, ideally on a wire rack.

ADDITIONS & ALTERNATIVES

Add 1 tablespoon of olive oil to the dough to make the bread softer, like French bread.

TIPS

Putting the dough in the fridge overnight gives the bread a better flavour.

edinburghlad

Thanks Steve059. Will give it a bash :-)