Difference between revisions of "Bread"
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| Line 8: | Line 8: | ||
* small amount of olive oil | * small amount of olive oil | ||
* 300ml water | * 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 sugar | ||
* tsp salt | * tsp salt | ||
| 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. | 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. | + | 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. | Add the salt to the dough and knead well for 10 minutes until smooth and elastic. | ||
| Line 24: | Line 24: | ||
Leave the dough covered to ferment until doubled in size. | Leave the dough covered to ferment until doubled in size. | ||
| − | Knead the dough | + | 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. | Place into a bread tin and cover with a damp tea towel to prove for 30 minutes to an hour. | ||
| − | + | 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. | 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. | Turn onto a wire rack to cool. | ||
Latest revision as of 13:51, 24 April 2012
Bread
Simple white bread
Ingredients
- 500g strong white bread flour
- small amount of olive oil
- 300ml water
- Yeast (I used dried active 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. (This is the autolyse phase).
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 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.
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.
