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1 2 3 4 bread by hand or in a mixer recipe
1 2 3 4 bread by hand or in a mixer recipe from Elegran |
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Ingredients1 pint warm water (3 minutes in microwave, or mix 1/3 boiling water + 2/3 cold)While the water is warming, assemble the other ingredients:- 1 sachet easy-bake yeast 900g (2lb) strong bread flour (no need to sieve) 3 tsp salt 4 tablespoons sunflower or vegetable oil |
Handy HintVARIATIONS (you will probably need a little more water with wholemeal flours as they absorb more) Use wholemeal flour or half white, half wholemeal.. Use half and half rye flour and white, or one part rye to three parts white, or as you fancy. Use one pound wholemeal, half-a-pound each of rye flour and white bread flour. Replace a quarter or half the wholemeal flour with granary flour for really chunky bread. Use walnut oil in place of vegetable oil, and add chopped walnuts during re-kneading at stage 3. Use olive oil and add chopped olives. When shaping loaves at stage 3, flatten the piece of dough into a rectangle about 7”- 8” square, smear it generously with marmite and sprinkle on plenty of grated or cubed cheese. Roll it into a swiss-roll shape and put it into the tin with the seam down. Bake as usual. This is marvelous sliced and toasted under the grill. Do the same with a jar of sundried tomatoes in olive oil, with a sprinkling of chilli powder and/or other flavourings or herbs. The drained olive oil can replace some or all of the oil mixed in at stage 1 to add flavour (and save throwing it out – waste not want not!). |
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Method1. Mix them together and make a hollow in the centre. Pour in the hot water and mix all together with wooden spoon (or preferably your floured hands) until you can form the mixture into a rough ball. Turn this on to a floured surface and knead for 10 minutes, until it is smooth and elastic. A mixer with a dough-hook does the work effortlessly in three minutes, but to do it manually just think of play-dough. Flatten it out, roll it up, make a ball, punch it flat again etc etc. Great aggression release!2. Put the kneaded dough into an oiled bowl, covered with oiled cling-film, and leave it somewhere warm for an hour, until it has doubled in size. One way is to fill a washing-up bowl or sink with hot water, put an oven shelf over it and stand the bowl of dough on that, covered with a clean towel. 3. When it has risen enough, turn it out onto a floured surface and with floured hands knock it back - knead it briefly to get rid of the extra air and force it to start again. Cut the lump in two, and shape each half into a loaf. Put them into two well-oiled loaf tins or on to an oiled oven tray, re-cover with the oiled cling-film (pleat it to allow for expansion) and set to prove in warmth for about half-an-hour, until they are doubled in size again. 4. Bake at 220 C for 25 to 30 minutes. They are ready if they make a hollow sound when you rap on them underneath. If not, put them back in for a few minutes more, possibly without the tins. Taking them out of the tins 5 – 10 minutes early and putting them back in the oven will make all the outside crustier if you prefer. Cool on a rack. If they are wrapped or put away before they are quite cool the steam will make them heavy and doughy. | |||||||||||||||||||
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