Janet
19-08-2008, 07:23 PM
real bread recipe
4andlearning
can anyone give me a really easy bread recipe.
i want to do bread making with the kids.
i was looking for one that is easy to add things to for experimenting with eg fruit or seeds
thanks :D
Sarah
The easiest one I've got is this
600g flour
1 tbs dry yeast
2 tsp salt
500ml warm water (200ml boiling + 300ml cold)
2 tsp oil (I normally use olive, but any vegetable oil will do)
Mix dry ingrediants, make a well in the middle & add in water & oil. Mix together. Cover with a tea towel & leave in a warm spot until it has doubled.
Pre -heat oven to 210.
Take it out of the bowl onto a floured baord. Knead until smooth. Place in loaf tin, or shape onto tray. Leave to rise until doubled.
Bake in oven for 30 mins or until it sounds hollow when tapped.
To make a fruit loaf add an extra 2 tsp of yeast & about 1.5 cups dried fruit & any spices you want.
My kids love helping with bread. Have FUN!!!
You start by making a Poolish
1/2 cup warm water
1/2 tsp dry yeast
115g plain flour
Mix all together, cover with tea towell & allow to double in size.
Pre-heat oven to 210
When doubled, add in
4 cups plain flour
1 tsp dry yeast
500ml warm water
Mix all together, cover & allow to double.
Empty on to floured board & knead until smooth.
Place in tin or shape on tray, place somewhere warm & allow to double in size.
Bake in oven for 30 mins or until sounds hollow when tapped.
If you want a stroger sour dough taste, leave the Poolish for 2 days. It doesn't matter how much it rises, it gets knocked back when you add the other ingrediants.
Being home made bread they are denser than shop bought bread, but my kids like this better now!
Enjoy!
elfling
I thought I'd share a really yummy recipe we like :)
I've only used it for rolls but of course you could extend cooking time and put in a loaf tin, or turn into a cob or other big shaped loaf on a tray.
Stir together 1/3 cup honey, 3 cups warm water and 1T (or sachet) yeast. Wait for it to get foamy.
Stir in 3 cups of flour (part white and part wholemeal) and let sit for about 45 minutes to rise.
Stir in 3 more cups flour (part white and part wholemeal), 1 T salt and 1/3 cup oil to form a dough (I end up needing to add a lot more flour to make it not so sticky [maybe even a whole cup?] , so just add more until it's a good dough consistency - not too dry and not too sticky).
Sprinkle flour onto clean dry surface and knead the dough until firm.
Form dough into rolls and bake at 180 degrees for approx 15 minutes. Roll should sound hollow when you knock the bottom.
majikfaerie
recipe
Mix together thoroughly (this becomes your poolish {sponge}):
1 & 3/4 cups warm water
1 scant tablespoon salt
1/4 tsp instant yeast (yes, that's all)
1 cup all purpose flour (King Arthur or any unbleached, unbromated all
purp. white flour)
1/4 cup whole wheat flour
Cover loosely & let work overnight (or 4 - 8 hours). Mixture should
be risen and possibly bubbly. It may have risen & fallen and be
sitting on top of a bed of liquid. If you wish & you're able to, you
can go on to the next step as soon as the poolish becomes bubbly, but
it's all right to let it work till it gets to the "sitting on liquid"
stage.
Add & mix well with spatula:
2 cups flour (I use half whole wheat & half white; you can experiment
as you wish)
(At this point you can add any ingredients you'd like:
2-3 TBS fresh rosemary + 2/3 of a med-lg onion sliced thin;
2/3 cup calamata olives cut in halves or thirds;
1/2 to 2/3 cup each craisins & chopped toasted pecans + 2 TBS sugar;
chunks of asagiao cheese in ½ inch cubes (better if you use 2 cups
white instead of part white & part whole wheat);
1 and 1/2 cups crumbled blue cheese + 2/3 cup chopped toasted walnuts;
whatever your creativity suggests
Cover & let work till risen (6-8 hours or over night). At this point
the dough should be doubled in size and you should be able to see
large bubbles just below the surface. You can bake the bread now, or
delay baking by doing the following.
Sprinkle top & edges with 2 TBS flour & fold sides in to center all
the around the bowl. Fold the dough over a few times.
*Set aside for another 3 hours or so.
(If you don't have time to bake the bread at this point, you can
repeat this (*) step. The flavor will develop further if you do, but
will still be good if you don't.
4andlearning
can anyone give me a really easy bread recipe.
i want to do bread making with the kids.
i was looking for one that is easy to add things to for experimenting with eg fruit or seeds
thanks :D
Sarah
The easiest one I've got is this
600g flour
1 tbs dry yeast
2 tsp salt
500ml warm water (200ml boiling + 300ml cold)
2 tsp oil (I normally use olive, but any vegetable oil will do)
Mix dry ingrediants, make a well in the middle & add in water & oil. Mix together. Cover with a tea towel & leave in a warm spot until it has doubled.
Pre -heat oven to 210.
Take it out of the bowl onto a floured baord. Knead until smooth. Place in loaf tin, or shape onto tray. Leave to rise until doubled.
Bake in oven for 30 mins or until it sounds hollow when tapped.
To make a fruit loaf add an extra 2 tsp of yeast & about 1.5 cups dried fruit & any spices you want.
My kids love helping with bread. Have FUN!!!
You start by making a Poolish
1/2 cup warm water
1/2 tsp dry yeast
115g plain flour
Mix all together, cover with tea towell & allow to double in size.
Pre-heat oven to 210
When doubled, add in
4 cups plain flour
1 tsp dry yeast
500ml warm water
Mix all together, cover & allow to double.
Empty on to floured board & knead until smooth.
Place in tin or shape on tray, place somewhere warm & allow to double in size.
Bake in oven for 30 mins or until sounds hollow when tapped.
If you want a stroger sour dough taste, leave the Poolish for 2 days. It doesn't matter how much it rises, it gets knocked back when you add the other ingrediants.
Being home made bread they are denser than shop bought bread, but my kids like this better now!
Enjoy!
elfling
I thought I'd share a really yummy recipe we like :)
I've only used it for rolls but of course you could extend cooking time and put in a loaf tin, or turn into a cob or other big shaped loaf on a tray.
Stir together 1/3 cup honey, 3 cups warm water and 1T (or sachet) yeast. Wait for it to get foamy.
Stir in 3 cups of flour (part white and part wholemeal) and let sit for about 45 minutes to rise.
Stir in 3 more cups flour (part white and part wholemeal), 1 T salt and 1/3 cup oil to form a dough (I end up needing to add a lot more flour to make it not so sticky [maybe even a whole cup?] , so just add more until it's a good dough consistency - not too dry and not too sticky).
Sprinkle flour onto clean dry surface and knead the dough until firm.
Form dough into rolls and bake at 180 degrees for approx 15 minutes. Roll should sound hollow when you knock the bottom.
majikfaerie
recipe
Mix together thoroughly (this becomes your poolish {sponge}):
1 & 3/4 cups warm water
1 scant tablespoon salt
1/4 tsp instant yeast (yes, that's all)
1 cup all purpose flour (King Arthur or any unbleached, unbromated all
purp. white flour)
1/4 cup whole wheat flour
Cover loosely & let work overnight (or 4 - 8 hours). Mixture should
be risen and possibly bubbly. It may have risen & fallen and be
sitting on top of a bed of liquid. If you wish & you're able to, you
can go on to the next step as soon as the poolish becomes bubbly, but
it's all right to let it work till it gets to the "sitting on liquid"
stage.
Add & mix well with spatula:
2 cups flour (I use half whole wheat & half white; you can experiment
as you wish)
(At this point you can add any ingredients you'd like:
2-3 TBS fresh rosemary + 2/3 of a med-lg onion sliced thin;
2/3 cup calamata olives cut in halves or thirds;
1/2 to 2/3 cup each craisins & chopped toasted pecans + 2 TBS sugar;
chunks of asagiao cheese in ½ inch cubes (better if you use 2 cups
white instead of part white & part whole wheat);
1 and 1/2 cups crumbled blue cheese + 2/3 cup chopped toasted walnuts;
whatever your creativity suggests
Cover & let work till risen (6-8 hours or over night). At this point
the dough should be doubled in size and you should be able to see
large bubbles just below the surface. You can bake the bread now, or
delay baking by doing the following.
Sprinkle top & edges with 2 TBS flour & fold sides in to center all
the around the bowl. Fold the dough over a few times.
*Set aside for another 3 hours or so.
(If you don't have time to bake the bread at this point, you can
repeat this (*) step. The flavor will develop further if you do, but
will still be good if you don't.