I've been making some really great breads recently and thought that I would share:-
I've put this and other breads on my Facebook Page. I'm not sure if it's alright to share that page here, so I'll leave it out for now.
This one is Plain White Bread.
Ingredients
330 g water
2 teaspoons dried yeast
600 g bakers flour
1-2 teaspoons salt
1 teaspoon sugar
2 pinches Vitamin C Ascorbic Acid Powder
15 g EVOO (extra virgin olive oil)
Preparation
Place water and yeast into mixing bowl and heat 2 min / 37 degrees / speed 1
Add flour, sugar, Ascorbic Acid, salt and oil.
Knead 6 min / Interval setting dough mode
Place dough in an oiled bowl and cover with cling film.
Place bowl in a warm place and leave until doubled in size. At least an hour to prove.
Once proved, knock down by punching down on the dough.
Turn the dough onto Thermomat or baking paper and give a light knead.
Shape to fit in tin. Or shape into rolls. Once again cover with cling film and allow to prove until dough reaches the top of bread tin or for rolls approximately 20 – 30 minutes
Heat oven to 200 degrees Celsius. Bake for approximately 30 minutes. Bread should be golden in colour and give a hollow sound when you knock on the bottom.
Tip bread out of tin and continue to cook in oven for a further 5 minutes to crisp the outside of your loaf.
For a grainy/seed loaf of bread add 120 g seeds and grains when you add the flour.
