The recipe below is the one Richie used for his first ever "Bash" at making it
Basic Bread Recipe
60ml warm water
480ml scalded milk (cool to 35–40.5°C)
15g yeast (active dry)
2 tbsps melted butter
2 tbsps salt
2 tbsps white sugar
1.4kg plain flour
Add the water to a bowl then stir-in the yeast until dissolved. Now add the scalded and cooled milk then the melted butter, salt and sugar. Stir to thoroughly mix the ingredients then begin adding the flour abit at a time. Beat until the dough is smooth and elastic (wich knackered richie out, so have a can of beer waiting to chill out afterwards ). Finally mix-in the remaining flour a little at a time until you have a stiff dough.
Sprinkle about 100g flour on a board trip the dough onto this and dust its surface with flour. With well-floured hands fold the dough towards you with your fingers. Then push firmly away with the heel of your hands. Add more flour to board as it kneads into the dough, until the dough no longer sticks. The kneading process is complete when you have a non-sticking dough that's smooth and sitting ( holds its shape). Transfer this dough to a well-greased bowl and lightly grease the top. Cover the bowl and set aside in a warm place to raise. Allow the dough to raise until it almost doubles in size (about 90 minutes, we left it overnight). Test the dough by inserting two fingers into the risen dough. If the indentation remains, the dough is ready to shape.
Knock the dough back and squeeze out any large air bubbles with your hands before shaping into a smooth ball. Grasp the centre of the dough ball and squeeze so that you divide the dough into two equal portions. Form each loaf by squeezing the dough to press out any air bubbles, then shape into smooth ovals. Turn the dough over in one hand and with the other hand pinch a seam in the centre. Turn the ends over to seal.
Put the shaped loaves on a greased baking tray with the seams on the bottom. Cover and set aside in a warm place to raise until almost doubled in size. Transfer to an oven pre-heated to 190°C and bake until the bread is nicely browned and just starting to pull away from the sides of the tin (about 45 minutes). Remove from the oven, put the loaves onto a wire rack and allow to cool before slicing or storing (or not in our case we left them 10 mins & scoffed .)
He's Doin "Spelt" bread next anyone got any other bread recipes to share ?
fish
jeez that sounds good!
Twiggy
My basic recipe is dead quick:
500 grams bread flour (I use 200g stoenground wholemeal, 200g brown, 100g white)
300ml warm water with 2 table spoon olive oil mixed in.
1 tea spoon quick yeast
1/2 tea spoon caster sugar
Dash of salt
Mix all the dry stuff in bowl, then slowly add liquid. Good mix, then knead well (I knead it in the bowl) when it all comes together it will feel springy.
Cover (I use shower caps that people nick from hotels for me!!)
Leave 1-2 hours to rise.
''Knock back'', i.e knead again. The shape and put into bread tin or on sheet. Leave for twenty mins then into pre-warmed oven as hot as it will go for about half an hour - when it sounds hollow when you tap it then it is done.
To stop loaf sticking to tin rub sides and base with oil. I also sprinkle flour over it.
This recipe also makes really good pizza bases. I use just white flour and only give it one rising. Couple of tins of peeled plum tommies, boiled down (add a chunk of plain choccy to stop it tasting bitter) makes the topping then just add whatever else you fancy. Stack of pizzas for a couple of quid.
). Finally mix-in the remaining flour a little at a time until you have a stiff dough.
.)
