My Recipe for bread

This is a recipe that I have used for many years. It is one that was taught to me when I was sixteen and working in my local village pub in the kitchens. It is a quick recipe and any strong flour can be used according to taste. I have used half whole meal and half white flour as I think it gives a nicer result in the flavour and texture departments. It is not suitable for gluten free flour. I have made these rolls by hand to show you the process but it can be made in a mixer with a hook attachment if desired. Follow the same steps as below. I must admit I always use a mixer.

I have been trying to do more baking with Arran as part of his schooling for life skills and he seems to enjoy making these

INGREDIENTS

10oz 275g Strong white bread flour
10oz 275g strong brown flour such as wholemeal.
2 x5g sachets of dried yeast
1 tsp 5ml sugar
1 tsp 5ml salt
2oz 50g butter
10oz 275g warm water

NOTES

STRONG FLOUR- This is used as it is made from a strong wheat which can be worked so a strong structure can be formed to hold the shape of the bread. Other flours are not suitable as they will not hold the structure and the result will be heavy.

DRIED YEAST- I use this for convenience but fresh yeast can be used if desired.

SUGAR- This does not add any sweetness to this partucular dough as it is in such small quantities. It is added to feed the yeast and to kick start the fermentation process that happens when the water is added.

MATERIALS

2 BAKING TRAYS GREASED
MEASURING JUG
TEASPOON
SCALES
LARGE BOARD

MIXER IF USING WITH HOOK ATTACHMENT


METHOD

• PUT THE OVEN ON 180Ooc, 350f Gas Mark 4
• WEIGH OUT THE FLOURS AND PUT THEM ON A WORK TOP OR LARGE BOARD

MAKE A WELL IN THE CENTRE AND ADD THE YEAST, SALT,SUGAR AND BUTTER

COOL YOUR HANDS UNDER THE TAP. WITH YOUR FINGER TIPS RUB THE FAT INTO THE FLOUR UNTIL IT RESEMBLES BREAD CRUMBS

MAKE ANOTHER WELL IN THE MIDDLE AS PICTURE. ADD HALF THE WARM WATER

USING YOUR FINGER TIPS PUSH THE FLOUR INTO THE CENTRE OF THE WELL AND START TO MIX.BE CAREFUL NOT TO BREAK THE WALL OF THE WELL. SLOWLY ADD MORE AND MORE SO A THICK SOUP IS MADE. MAKE ANOTHER WELL AND ADD THE REMAINING WATER. REPEAT THE SAME STEPS BUT PUSH IT TOGETHER AS YOU ARE TRYING TO MAKE A ROUGH DOUGH. CARRY ON UNTIL ALL THE WATER IS GONE AND IT HAS FORMED INTO A ROUGH MIXTURE

THE ROUGH DOUGH. LIFT IT UP AND ADD A LITTLE STRONG WHITE FLOUR TO STOP IT STICKING. THE DOUGH SHOULD BE FIRM BUT PLIABLE NOT WET. IF THIS DOES HAPPEN KNEAD WITH A LITTLE MORE FLOUR BUT BEWARE IT COULD CHANGE THE TEXTURE OF THE BREAD IF TOO MUCH IS ADDED.

NOW THE FUN PART BEGINS. THIS IS CALLED KNEADING. IT DEVELOPES SOMETHING IN THE FLOUR CALLED GLUTEN WHICH FORMS THE STRUCTURE OF THE BREAD. IT CAN BE VERY THERAPEUTIC KNEADING BREAD BY HAND

USING THE HEAL OF YOUR HAND STRETCH THE DOUGH AS THE ABOVE PICTURE.

FOLD IT OVER AND PREPARE TO REPEAT THE PROCESS. YOU NEED TO WORK HARD ON THIS. DO NOT BE DELICATE. REALLY GIVE IT SOME WELLY AND STRETCH THE DOUGH.

YOU CAN SEE FROM THE PHOTO ABOVE THAT THE STRUCTURE IS DEVELOPING. CARRY ON FOR ABOUT FIFTEEN MINUTES BUT IF THE FAMILY WANT TO JOIN IN CARRY ON UNTIL EVERYONE HAS BUILT UP THOSE MUSCLES. ADD A LITTLE MORE DUSTING FLOUR IF NEEDED.

THE FINISHED DOUGH. TRY TO GET IT MOULDED INTO A SMOOTH DOUGH. COVER THE DOUGH WITH A TEA TOWEL AND LEAVE FOR HALF AN HOUR. ON THE WORK TOP IS FINE.THE DOUGH WILL DOUBLE IN SIZE. THIS IS PART OF THE PROVING PROCESS TO DEVELOPE THE TEXTURE OF THE BREAD. AFTER HALF AN HOUR KNEAD AGAIN. THIS IS CALLED KNOCKING BACK, REMOVING ALL THE GAS FROM THE DOUGH CAUSED BY THE YEAST WORKING. MAKE BACK INTO A SMOOTH DOUGH

CUT INTO TWELVE EVEN AMOUNTS

WITH YOUR HAND CUP OVER THE DOUGH MOVE IN A CIRCULAR MOTION TO CREATE A SMOOTH ROUND BALL, PRESSING DOWN SLIGHTLY. REPEAT THIS WITH THE OTHER DOUGH.

THE MOULDED DOUGH

USING A ROLLING PIN LIGHTLY DUSTED WITH FLOUR. ROLL EACH DOUGH BALL OUT SLIGHTLY. EACH ONE SHOULD BE THE SAME SIZE.

EACH ONE SHOULD BE ABOUT 8cm IN DIAMETER

PLACE ON THE GREASED BAKING TRAY EVENLY SPACED TO ALLOW FOR EXPANSION. YOU WILL PROBABLY NEED TWO TRAYS.

COVER WITH A TEA TOWEL AND PUT SOMEWHERE WARM AS ON TOP OF THE OVEN. THIS IS THE NEXT PROVING PERIOD WHEN THE YEAST WILL MAKE THE DOUGH RISE FOR THE FINAL TIME.

AFTER 30 MINUTES THE ROLLS SHOULD BE WELL RISEN. WHEN PRESSED LIGHTLY THEY SHOULD SPRING BACK INTO SHAPE. THEY ARE READY TO BE BAKED

THE ROLLS SHOULD BE IN THE OVEN FOR APPROX 30 MINUTES. TO CHECK WHETHER THEY ARE BAKED. LIFT ONE OFF THE TRY WITH A TEA TOWEL AND TAP THE BOTTOM. IT SHOULD SOUND HOLLOW. THEY SHOULD ALSO BE GOLDEN BROWN.

THEY SHOULD BE WELL RISEN

IT SHOULD HAVE A SOFT SPRINGY TEXTURE WITH AN EVEN TEXTURE.