HOME MADE BREAD

26/07/2015

Loaf dusted with flour after baking

Having bought a new bread tin some months ago I have finally got around to christening it by making some more bread.

The recipe is basically the same as before but with a few little 'tweeks'.

500g (1lb)strong white bread flour.

30g (2oz) butter

1 teaspoon sugar.

1 teaspoon salt

1 teaspoon fast action dried yeast

350ml (12oz) just over1/2 pint of hand-hot water

1. Using the same method as before I put the flour in a large mixing bowl and rub in the butter. Stir in the sugar, salt and yeast. Make a well in the centre, pour the water in all at once and mix well to combine the ingredients. After a little while you may find it easier to use your hands.

2. Turn out the dough onto an un-floured surface and knead the dough for about 10 minutes.

Place the dough back in the mixing bowl (lightly greased with some more butter) cover with a damp tea towel and leave to prove for about an 1 hour (it will double in size).

Grease your loaf tin and dust with flour.

You do not have to do the second kneading you can just go straight to the oven but I did this time for this loaf.

3. Gently knock back the dough for about 2 – 3 minutes (this is to get the air out) the method is as follows:- by putting both hands under the dough furthest away from you and bringing it towards you, folding it over the rest of the dough. 

Now place the dough in the tin, cover with the damp tea towel again and leave for a further 45 minutes.

Pre-heat your oven to gas mark 6/230 C/450 F.

Once the dough has risen again and doubled in size it is ready to go into the oven. Place it on the shelf one level up from the middle and bake for 30 minutes.

Loaf straight out of the oven before being dusted with flour.

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19/04/2015

This loaf has been dusted with flour as soon as it came out of the oven. 

I tried making bread about 18 months ago with some success. As fast as it came out of the oven the family descended on it and it was gone in no time this inspired me to make more.

There is nothing better than the smell of freshly baked bread on a Sunday morning and it’s even better with the smell of freshly made coffee!

This loaf was dusted with flour before it was put into the oven.

Below is the recipe that I have been using.

Basic White Farmhouse Loaf

450g (1lb)strong white bread flour.

25g (1oz) butter

1 teaspoon sugar.

1 teaspoon salt

1 teaspoon fast action dried yeast

300ml (1/2 pint) hand-hot water.

Put the flour in a large mixing bowl and rub in the butter. Stir in the sugar, salt and yeast. Make a well in the centre, pour the water in all at once and mix well to combine the ingredients. After a little while you may find it easier to use your hands.

Turn out the dough onto an un-floured surface and knead the dough for about 10 minutes.

Place the dough back in the mixing bowl (lightly greased with some more butter) cover with a damp tea towel and leave to prove for about an 1 hour (it will double in size).

Grease your loaf tin and dust with flour.

Knock back the dough for about 2 – 3 minutes (this is to get the air out) by putting both hands under the dough furthest away from you and bringing it towards you, folding it over the rest of the dough. Push down to seal the edge nearest you. Give the dough a quarter turn a repeat until you have a smooth shaped oblong. Place it in the loaf tin (seam side down) and again cover it with a damp tea towel, leave to prove for a second time for about 45 minutes (again it will double in size).

Pre-heat your oven to gas mark 6/230 C/450 F.

Using a sharp knife score the length of the dough 1 cm (1/2 inch) cut along the centre.

Dust with a little flour.

Bake for 30 – 35 minutes in the centre of the oven.

Take it out of the oven and tap it out of the tin and stand on wire rack to cool.

If your family is like mine and they cannot wait for it to cool then slice it and spread lots of butter on it and let it melt into the bread!

I have been experimenting with this recipe recently by doubling all the ingredients and making a 2lb loaf, sometimes I do not prove it the second time and I also vary the baking time and sometimes the temperature of the oven…if I bake it on a lower temperature I bake it for about 5-10 minutes longer and if I bake on a higher temperature I will bake 5-10 minutes less. You can dust it with flour either before you put it in the oven or wait until it comes out. Sometimes I even change the shape to round ones or into individual rolls or just don't use a tin!

Experiment and see what happens!

And for my final words, there is nothing like home made bread and a wedge of cheese with your beer at lunch time or just in when you are relaxing in the evening!