BREAD
The Only Bread Mix You Will Need
For a majority of my dough-based recipes, I use the method listed below, as you will find when you take on the challenge to make bread, it often results in the fine-tuning of the method and the ingredients that you use. Some people add an egg for a little more richness but I have found that this mix is so adaptable and thus ideal for bread rolls, sweet buns, savoury snacks and your standard white loaf.
I like to use my bread machine on the dough setting so that every ingredient is properly combined, also the temperature is consistent on the first proving...It makes all the difference.
Cooking Temperature
190ºC - Gas Mark 5 - 375ºF
Ingredients
12 fl oz Tepid Water
4 ½ Cups Unbleached White Bread Flour
1 ½ tsp Salt
2 tsp Sugar
30g Butter
2 tbsp Skimmed Milk Powder
1 1/2 tsp or 7g Easy Bake Yeast (sometimes known as quick yeast)
Glaze
1 Egg, beaten
Method
Put all wet ingredients into the bread machine first.
Add flour.
In separate corners, add the salt, sugar, milk powder and butter.
Make a well in the middle of the flour and pour in the yeast, cover with existing flour.
Use the 'Dough' setting and leave it to do its thing. This takes on average 1hr 30mins.
When the dough setting is finished turn out onto a floured surface and knead for about 5mins.
The dough is now ready for you to use for your very own creations.
Place on a greased baking tray. Note: I use baking parchment in the base so when cooked, they can be easily lifted out.
Cover and leave in a warm place for the second proving, this will take approx 1 to 3hrs or until they have doubled in size.
Now you are ready to glaze with an egg-wash for a lovely golden finish.
Bake in a preheated oven at 190ºC - Gas Mark 5 - 375ºF for approx 15 to 20mins or until the tops are golden brown.
Notes For Different Dough Rising Methods
Cover with a damp tea towel and leave in a warm place.
Cover with oiled cling film and leave in a warm place.
Turn on the oven for 1min, then turn off once warmed. Then cover the dough with a damp towel and leave to rise.
My chosen method is to place a pan of boiled water on the bottom shelf of the oven and put the dough on the middle shelf (this method is the best as it allows the dough to rise in a warm damp environment without the restrictions of the cling film or a damp cloth affecting how much the dough can rise).
Rolls Self Raising
For when you do not have bread flour then this recipe will give you bread rolls that are soft and slightly firmer but a real alternative.
Yield: 8 medium rolls or 12-14 dinner rolls
Bake at 190ºC - Gas Mark 5 - 375ºF
Ingredients
300ml water
1 tbsp Milk Powder
2 tbsp Melted Butter
2 tbsp Sugar
1 tbsp Salt
3 ½ cups (468g) Self Raising Flour
1 ½ tsp Fast Acting Yeast
Ingredients For Glaze
1 Egg.
2 tbsp Milk.
Method
Put all wet ingredients into the bread machine first.
Add flour.
In separate corners add the Salt, Sugar, Milk Powder and Yeast
Use a 'Dough' setting and leave the machine to do its thing.
When the dough setting is finished turn out onto a floured surface and knead for about 5 mins.
Cut into 6 to 8 even shapes and mould into balls.
Place on a greased baking tray (I used baking parchment in the base of the tin as this makes for easy removal when baked).
Cover and leave in a warm place for approx 1 to 3hrs or until they double in size.
Once risen you can whisk together the Egg and Milk to make the glaze mixture.
Generously glaze the tops of the rolls.
Bake in a preheated oven for approx 15 to 20mins or until the tops are golden brown.
Suggestions
If you do not have a bread machine all this can be done by hand.
Remember to keep the Salt, Sugar and Yeast apart from each other when placing in your mixing bowl.
Not using a bread machine means you will just need to knead the dough until it becomes smooth, then let the dough rise for about 1hr or until doubled in size.
Bavarian Apple Bread
Yield: 12 slices
Bake at 190ºC - 375ºF - Gas Mark 5
Ingredients
6 tbsp Milk
2 Cups Unbleached White Bread Flour
1 Egg
1 tsp Ground Cinnamon
1/2 tsp Salt
3 tbsp Caster Sugar
25g Butter, Melted
1 1/2 tsp (7g) Easy Bake Dried Yeast
5 Apples
Method
Pour in Milk and Egg into the bread machine.
Sprinkle over the Flour, ensuring to cover the water and Egg.
Add Salt, Sugar, Melted Butter and Ground Cinnamon in separate corners of the bread pan.
Make a small indent in the centre of the flour (but not down to the liquid) and add the yeast.
Set bread machine to the 'Dough' setting.
When the dough cycle has finished, remove the dough and place it on a lightly floured surface.
Knock it back (punch it down) then gently roll it out to fit the tin and carefully ease it into position trying not to tear the dough.
Cut the fruit into quarters and remove any stones or cores.
Arrange on the dough, you can overlap slightly if you want to.
Cover with a lightly oiled clear film (plastic wrap) and leave in a warm place for about 30-45mins to rise.
Bake for about 30mins or until golden and well risen.
5mins before the end of baking sprinkle generously with raw Demerara Sugar and return to the oven to finish baking.
Dust with icing sugar and serve warm.
Suggestions
Replace the Ground Cinnamon with Mixed Spice.
Replace Apples with Plums or Nectarines.
