Sunday, 24 June 2012

Basic Bread Making

How awful is this weather, instead of sun bathing I've been baking, last week it was cakes, today I decided to make some bread.
Now normally I just use the bread maker and often prepared mixes from Lidl, today I wanted to make some bread rolls.
You can use a mixer with a bread hook or as I did I used the bread maker to mix the dough, so in this order you need.

300ml of cold water
10g Salt
500gm bread flour
2 satchets Levure boulangére (dried yeast)

Mix the ingredients together, then place onto a floured surface and knead well.

Put the dough in a bowl, cover and leave in a warm place, guard dog is optional.

Leave till it doubles in size.

Knock it back on a floured surface.

Put the dough in a tin, or make into bread rolls or a long baguette and put on lightly greased paper or a baking tray, if your doing rolls make sure you leave plenty of room around them.
Like this.

Cover with a clean cloth then put them back in a warm place to double again.

Put them into the oven at 200C till golden brown, about 20mins

Guard dog still optional.

For a loaf like this use the same ingredients but only one satchet of levure, bake in your bread maker on the FRENCH setting.

For 8

1 mug of flour
pinch of salt
1 mug full of eggs (beaten)
Half mug of water, add a little more if needed.

Mix together and let it rest for 30 mins.
Put a little very hot oil from your roast in a non stick tin,either a large one or small ones like these, if you want add sausage.

To making perfect puddings you need;
Very hot oil,
a well rested mix
and a clean oven glass so you see if they are cooked without opening the door.

Cook at 220 - 230c
till brown about 30 mins.
If your baking a large pudding you need to cook it darker and crispier than these otherwise it may collapse when you take it out of the oven.

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