After an hour the loaf should have proved (risen again). This is a recipe to save for spring and summer, serving as excellent inspiration for making your own aromatic loaves. Cool. Emily Watkins’ potato bread was inspired by her D-Day research for he appearance on 2014's Great British Menu. Flatbreads and pitta: 2-3 minutes at 220C/425F/Gas 7, Small rolls and bagels: 8-10 minutes at 220C/425F/Gas 7, Large rolls: 10-15 minutes at 220C/425F/Gas 7, Small baguettes: 10-15 minutes at 220C/425F/Gas 7, 400g/14oz loaf: 25-30 minutes at 200C/390F/Gas 6.
The dough is then lightly kneaded and shaped into the desired loaf. New! Grasping the basics of baking bread is something any keen cook should master, whether you're planning to treat yourself to a homemade loaf every week or just want to wow with a speciality bread at your next dinner party. Sprinkle some flour on top and very gently rub it in. Stir all the ingredients with a spoon to combine.
Marcello Tully’s bread recipe is studded with earthy, sweet pieces of beetroot – not only adding flavour but gorgeous colour with the gem-like beetroot cubes. Be sure not to use too much yeast, or the final loaf will have a prominent yeasty flavour. The amount of time this takes varies according to the recipe and the room temperature, however 1½ to 2 hours is typical.
500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing, about 300ml/10¾fl oz tepid water (warm not cold – about body temperature). Bake for about 35 minutes, or until golden. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins.
They are delicious on their own, buttered or with leftover roasted meats and salad. Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore. Turn out your dough onto the greased work surface (make sure you have plenty of space). Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Put an old, empty roasting tin into the bottom of the oven.
You can easily make them ahead and freeze them for a fail-safe snack. Turn onto a wire rack to cool. See how the UK's best chefs bake their own and follow these ten bread recipes for a loaf that's guaranteed to please. https://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe The dough for these cinnamon buns is made in a bread machine before it is shaped into buns and baked in the oven. https://recipes.sainsburys.co.uk/recipes/baking/easy-bread-for-beginners Russell Brown takes the enriched dough of the classic Viennese loaf, but reworks it into delightful dinner rolls – perfect for those that have mastered the basics and want to try something different. Potato bread was widespread due to flour rationing, but the flavour in this loaf is anything but stingy. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Recipes should specify how many grams to use, but it is usually around 14-15g/½oz for one large loaf. Pour 650ml of tepid water into a large bowl. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is. Plus, making bread is a great thing to do with the kids – they'll love it. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place. Now squash, destone and tear over the flesh of a few olives. My name is Monya and I am a chef and culinary consultant based in Berkshire, UK. Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden.
Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Do this several times until the dough is very lightly coated all over in olive oil. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more. Once cooked, place your loaf on a cooling rack and allow to cool. Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds. Mix together then make a well in the centre in which to pour … Knead the bread for 8-10 mins or until smooth and elastic.
White bread should keep for 3-5 days; speciality breads, especially those containing fruit or grains, will go mouldy more quickly.
Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Most recipes will stand being covered and refrigerated immediately after mixing, before kneading, and left for up to eight hours. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.
For part-baked breads refer to the instructions on the packaging. James Mackenzie uses his own brew, Two Chefs Ale, to flavour this homely loaf.
As yeast grows, it produces carbon dioxide, which makes the dough expand and rise. Paul Hollywood shows you how to make this easy white bread recipe that's great for beginners. Or jarred peppers blitzed into a paste with garlic and nuts? Tip out of the tin and tap the base of the loaf. Turn the dough by 90 degrees and repeat. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Carefully remove the hot tray from the oven. It contains a lot more gluten, a protein that makes the dough elastic.
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