Bread - Revision history

Ian at 13:51, 24 April 2012

2012-04-24T13:51:07Z

Ian at 13:50, 24 April 2012

2012-04-24T13:50:58Z

Ian at 13:48, 24 April 2012

2012-04-24T13:48:59Z

Ian at 13:47, 24 April 2012

2012-04-24T13:47:51Z

Ian at 13:47, 24 April 2012

2012-04-24T13:47:17Z

Ian: Created page with "== Bread == === Simple white bread === ==== Ingredients === * 500g strong white bread flour * small amount of olive oil * 300ml water * Yeast * tsp sugar * tsp salt === Me..."

2012-04-24T13:46:57Z

Created page with "== Bread == === Simple white bread === ==== Ingredients === * 500g strong white bread flour * small amount of olive oil * 300ml water * Yeast * tsp sugar * tsp salt === Me..."

New page

== Bread ==

=== Simple white bread ===

==== Ingredients ===

* 500g strong white bread flour
* small amount of olive oil
* 300ml water
* Yeast
* tsp sugar
* tsp salt

=== Method ===

Activate the yeast in the water with the sugar. (I use 200ml cold, 100ml boiling), leave to stand until a foam appears.

In a bowl (or a food processor with a dough blade) add the flour, oil and water and mix to a dough.

On a floured work surface knead the dough for a couple of minutes, then cover and leave for 20 minutes.

Add the salt to the dough and knead well for 10 minutes until smooth and elastic.

Leave the dough covered to ferment until doubled in size.

Knead the dough gentally for another 30 seconds or so.

Place into a bread tin and cover with a damp tea towel to prove for 30 minutes to an hour.

Heeat an oven to 230 deg or so.

Place the bread in the oven to cook for half an hour or so, until it sounds hollow when tapped on the base.

Turn onto a wire rack to cool.

@@ Line 18: / Line 18: @@
 In a bowl (or a food processor with a dough blade) add the flour, oil and water and mix to a dough.
-On a floured work surface knead the dough for a couple of minutes, then cover and leave for 20 minutes. (This is the autolyse phase.)
+On a floured work surface knead the dough for a couple of minutes, then cover and leave for 20 minutes. (This is the autolyse phase).
 Add the salt to the dough and knead well for 10 minutes until smooth and elastic.

@@ Line 8: / Line 8: @@
 * small amount of olive oil
 * 300ml water
-* Yeast
+* Yeast (I used [http://www.amazon.co.uk/Allinson-Dried-Active-Yeast-Pack/dp/B0062KH98S/ref=sr_1_fkmr0_2?ie=UTF8&qid=1335275292&sr=8-2-fkmr0 dried active yeast]).
 * tsp sugar
 * tsp salt

@@ Line 24: / Line 24: @@
 Leave the dough covered to ferment until doubled in size.
-Knead the dough gentally for another 30 seconds or so.
+Knead the dough gently for another 30 seconds or so.
 Place into a bread tin and cover with a damp tea towel to prove for 30 minutes to an hour.
-Heeat an oven to 230 deg or so.
+Heat an oven to 230 deg or so.
 Place the bread in the oven to cook for half an hour or so, until it sounds hollow when tapped on the base.
 Turn onto a wire rack to cool.

@@ Line 3: / Line 3: @@
 === Simple white bread ===
-==== Ingredients ===
+==== Ingredients ====
 * 500g strong white bread flour
@@ Line 12: / Line 12: @@
 * tsp salt
-=== Method ===
+==== Method ====
 Activate the yeast in the water with the sugar. (I use 200ml cold, 100ml boiling), leave to stand until a foam appears.