Also - if anyone has any wheat/gluten free bread recipes, they'd also be very welcome indeed.
Thanks in advance!Need a tried and trusted bread recipe?
I have tried this following recipe, tried and true and the result was very beautiful. Ff you follow the url, there was a picture of the step-by-step instruction, but i mistakenly deleted it from Flickr.com--%26gt; but you can see the picture here http://www.flickr.com/photos/indorecipe/鈥?/a>
Never Fail White Bread
* 5 - 6 cups bread flour
* 1 heaping tbsp active dry yeast + 1 scant tbsp active dry yeast
* 2 cups lukewarm water
* 1 tsp salt
* 4 heaping tbsps vegetable oil
* 8 tbsps sugar
- Dissolve yeast in lukewarm water, let stand until foamy. Meanwhile in a separate bowl, mix sugar and bread flour well.
- When water mixture already foamy, mix in salt and oil, mix well. Mix in flour one cup at a time.
- Knead dough on a floured surface. Place in an oil greased bowl, turn dough to coat. Cover with damp towel, place in a warm place for an hour or until doubled in size. Punch down dough.
- Divide in half. Knead each for a bit and shape to loaves, place in loaf pans, let rest for another half hour. Loaves will rise in size again.
- Bake at 350 F for 30 minutes.
* you can also dissolve the sugar in the lukewarm water before dissolving the yeast, either way is fine. If you don't have bread flour, mix half wheat flour and half all purpose flour, this would work as well.Need a tried and trusted bread recipe?
White Bread
Ingredients;
5+ cups bread flour
3 tablespoons sugar
2 tsp. salt
1/4 tsp. baking soda
1 package dry yeast (rapid rise if possible)
1 cup water
1 cup buttermilk
1/3 cup milk
1 egg, beaten
baking pans:
cookie sheets, or 8 1/2 x 4 1/2 inch muffin pans (greased/teflon).
warm milk water and butter in sauce pan to 110 degrees F. It may look slightly curdled, but don't worry. A microwave oven can be used instead. DO NOT OVERHEAT - you will kill the yeast.
by hand/mixer:
mix 2 cups flour with sugar salt soda and yeast. Add the liquids, and mix by hand for 2 minutes. Add 1 additional cup flour and beat until a thick batter (about 2 minutes). Add 1 additional cup flour, then dump out onto a board and start kneading. Add flour as needed to make a nice dough. Knead for about 8 minutes.
by processor:
place 2 cups flour/sugar/salt/soda/yeast in the work bowl and pulse to mix. Add 1/2 the liquid, and pulse mix. Then add 1 additional cup of flour and pulse mix. Add 1 more cup flour and pulse mix. Add flour in 1/2 cup increments until the dough forms a ball. Then knead for 45 seconds.
rising:
place dough ball in a greased bowl and cover tightly with saran wrap. Place in a warm place ( 80-100 F ) and let rise until doubled in volume (1 hour with normal yeast, about 1/2 with rapid rise). You should see respiration products on the saran wrap within 5 minutes. If not, you killed the yeast.
punch down in the bowl, and divide into two halves. Place each half in the loaf pan on or on a cookie sheet. Cover with wax paper and let rise for about 45 minutes (1/2 hour with rapid rise). start preheating the oven 20 minutes (to 375 F) before the rising is done.
Brush the loaves with the egg wash, and bake 45 minutes. A loaf will sound hollow when thumped on the bottom when done. Cool on wire racks.
to freeze:
after cooling completely, wrap tightly in a plastic bag. Will keep frozen for up to two months.
to rewarm/defrost:
place in a 200 F oven for up to 20 minutes.
variations:
sprinkle with sesame seeds
omit egg wash
raisins
let rise a second time in the bowl (3 risings total)
use skim milk instead of water
Whole Grain Wheat Bread
5 to 6 cups fine-ground whole wheat flour
2 tablespoons wheat gluten (optional)
1 teaspoon dough conditioner
1 seven gram packet of instant yeast (or two teaspoons)
2 cups plus 2 tablespoons water
1/2 tablespoon salt
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter
Directions
1. Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
2. Add the salt, sugar, and butter and continue mixing. Add most of the remaining flour, the wheat gluten, and dough conditioner and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 11/2 hours.
6. Preheat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
From the Dinner Co-op
1lb wholemeal flour
1lb granary flour
1 tsp salt
1 tsp sugar
2 tbsp oat bran (optional)
2 tsp dried yeast ( I use Allinsons)
1 pt of tepid water.
1 tbsp sunflower oil
chuck them all into a bread maker and leave to cook- or , if you're feeling energetic, chuck them all into a large bowl, knead for a long time till you've got a nice pliable dough, put into one 2 lb oiled bread tin (or 2 x1lb tins) and leave to rise. When risen, cook in oven (can't remember times or temps, you'd have to check the web for typical 2lb loaf timings)
I'll tell you the best website to get recipes for all sorts of breads with lively pictures of how to make them. The site also has loads of information that you might find useful:
http://www.recipetips.com/kitchen-tips/t鈥?/a>
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