Monday, 24 October 2016

The Daily Bread

Making our own bread was one of the first skills I learned many many moons ago, when the kids were still in nappies it was terry nappies then, 

  over the years I perfected my bread, I did for several years try bread makers when they first came out, back then they produced house bricks, I ended up using the machines for kneading the dough as the bake was terrible, as the machines improved I tried them again with very mixed results once again relegating them to dough kneading and proving, when the last one stop working about 6 years ago it was never replaced, I have trouble kneading by hand I would get a lot of pain and stiffness in my fingers and wrists, 
I went to use the dough hook on my kenwood, this is now my preferred way of doing bread. 
Recently I have switched yeasts 
 From the green tin
To the yellow tin and the results have been fantastic a much lighter loaf. I also use a good quality strong bread flour, I have tried the cheaper brands but personally I do think you get what you pay for, 
My basic bread recipe
500g strong bread flour
1tsp salt
300ml warm water
1tbsp of yeast 
1tsp of sugar
Activate the yeast with the sugar in the water, leave until frothy,
meanwhile pop the flour and salt into the mixer and mix well together with the dough hook.
once the yeast is frothy, stir it and while the mixer is going on a slow speed slowly add the liquid, once it it all added increase the speed, knead for about 5 mins, until it is smooth and stretchy if it is to wet add a small amount of flour if it looks very dry and heavy not binding add a small amount of water, different brands of flour need different amounts of water but the variation is only a small amount, while the dough is kneading, grease and flour a bread tin, once the dough is kneaded shape it pop it in the tin, I then put my tin with dough inside a big plastic bag, inflate the bag put a clip on the end and leave to rise in a warm place,
 mine goes on the shelf above the Rayburn,

time varies just keep checking, I don't bother with knocking back and setting to rise again, when ready remove from the bag and pop into a hot oven, my oven can vary in heat anything from 160- 200c I just adjust the time according to the temperature, 35 - 45 mins. 

The other day I made these dinner rolls
 I came across a recipe on the Internet, tried it and
yes they are lovely soft tasty bread rolls easy to do 
I now have several bags in the freezer and its a recipe I will do again and again.

I also like to do flat breads 
 and a nice crusty Tiger loaf
 
Crumpets are next I am trying out various recipes to see what works for me.

 
 

28 comments:

  1. I love my bread machine :D Especially for banana bread.

    My only whinge is that as RMan and I are the only ones who eat the bread, and we can't polish off a loaf a day, it doesn't stay "soft and fresh" for long enough... :[ I know this is due to there being no ?preservatives" in the flour, but I just wish that I could find someway of keeping it fresher for longer...

    How long do your rolls stay fresh?

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    1. The rolls were still good on day 5, I keep my bread in a plastic bag, I find they helps to stop it drying out.

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  2. I've never used a bread maker. The photos I've seen of finished results have never apppealed to me. Oh and I've made those easy dinner rolls before. I have made them when on the day we were having Burgers With Everything which is one of the boys' fav meals but I now make bread every other day and decided to stick to my usual recipe. I think making your own bread is one of the most satisfying things you can do. I love having a slice of toast, now and then not just now, with some of our own eggs scrammbled. Mmmm. I don't often freeze bread as I make two loaves or 1 loaf and 6 rolls every other day and love that it is always fresh. I, too, made flat breads and I did freeze those, the kids loved them.

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  3. Looks amazing.
    I must get back into making my own bread-x-

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    1. I really enjoy home made compared to the shop stuff that leaves me bloated

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  4. It all looks absolutely delicious. A generous dollop of butter.............heaven.

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  5. Just realised why my last lot of bread was not good - old cheap flour. When we move and I get back to making I shall start buying Allinsons flour again

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  6. Looks delicious, especially the flat breads and dinner rolls. We had a go at crumpets but we couldn't master them. My potato cakes go down very well and are very filling.

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  7. I haven't tried the yellow tin of yeast, thank you for sharing your recipe. I noticed you don't use butter or oil, can't wait to try it out xx

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    1. I came across the yellow tin a few months back and love it

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  8. Thanks for sharing the recipe, looking forward to having a try at the weekend xx

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  9. I admire your energy and enthusiasm, but I have never managed bread making successfully - just prefer to buy it - but always good bread, never the old sliced stuff.

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    1. If I ever buy bread it has to be proper good stuff,

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  10. I use a bread machine but lately have had poor rise to my loaves. I've been thinking it may be the yeast. Or it may be the flour - home ground can be heavy! I need to put my thinking cap on and get to the bottom of it.

    I love your plastic bag idea for keeping the bread tin while the doe rises! I need to try that.

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    1. I find the plastic bag stops the stop drying out

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  11. the dinner rolls look amazing, I think Carly showed me the recipe for them the other day, I've finally found somewhere to get yeast now so hoping to get a lot more baking done :)

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    1. Yes baking a banquet for the reunion I hope

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  12. Love the first shot of the bread being displayed by your assistant :)

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