Soldato
- Joined
- 23 Dec 2009
- Posts
- 18,216
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- RG8 9
Fresh Ruis bread. I love my bread, but nothing else comes close.
Best tasting bread
- Thread starter Jay794
- Start date
A good cheese topped baguettes does it for me, if I can't get my hands on that a tiger bread variety is call of the day.
,all this said a good danish bacon sarny is home cooked door stop white, most normal cold are wholemeal, I guess what I'm saying is I love bread and don't care what it does for my waist!
,all this said a good danish bacon sarny is home cooked door stop white, most normal cold are wholemeal, I guess what I'm saying is I love bread and don't care what it does for my waist!
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no of course you are correct and that was her other point.
but being in the food forum i would have expected that as given knowledge.and Olive Ciabatta aswell, still warm. Deffo going shopping tomorrow now.
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Fixed
So true. when I read the story I went straight to Tesco to buy some, sorry Sainsburys.
On topic Parmesan and sun dried tomato bread.
Soldato
- Joined
- 26 Dec 2003
- Posts
- 6,848
- Location
- Cambs UK
spelt + rye from morrisons is really nice
Jingo's Simple Homemade White Loaf:
600g strong flour + a little extra for dusting (plain flour can be used but it will be significantly more dense, and less tasty!)
Tablespoon of sugar
1/2 tablespoon of salt
20g dried yeast
300ml warm water
[flavourings if desired; herbs, seeds, chili, cheeses, marmite etc]
1. Combine the flour and salt in large mixing bowl and give it a mix. Some people like to give the flour a kickstart by popping it in the oven for 5 minutes, but I've personally not noticed any difference and so don't like to waste energy
2. Pop the yeast, sugar and warm water in a jug and give it a stir; the warm water will activate the yeast, and the sugar gives it something to feed on - you may notice it thickening and giving off a strong smell- just let it rest for 5 minutes or so and give it another stir before the next step.
3. Create a well in the middle of your mixture of dry ingredients and pour in a quarter of the mixture. Begin mixing by 'circling' a fork or spoon around the perimeter of the bowl, gradually adding more wet mixture until you have combined all of the contents of the bowl.
4. Flour a clean surface/board and add your lump of dough. With dusted hands start to knead your dough for 3/4 minutes until it is smooth, blisters when stretched and bounces back when you poke it a little
5. Pop it in your bread tin/cake tin and sprinkle a tiny amount of flour over the top before popping the whole thing within a carrier bag you can seal tight. (some people clingfilm wrap the tin but I've found this constricts the bread proofing/expanding as much, resulting in a denser bread).
6. Leave it alone until it has doubled in size - usually this takes about 45 minutes for a loaf this size, but it's dependent upon your room temperature and type of flour / yeast etc. You can pop it on a radiator if you're impatient, but some things aren't meant to be rushed
6b. This is a step not necessary but something some people swear by it: a double prove is meant to improve flavour but I haven't noticed much difference. However, it is required if you want to add additional ingredients or flavourings - if you try to add additional ingredients at the start, it can often kill / hinder the yeast.
Remove the mixture and knock all the air out of it by giving it a knead. Add your additional ingredients to the dough and knead whilst making the shape you wish your bread to be (i.e. a round, square loaf etc). Once you're happy with the shape and extras, pop it back into the baking tin and repeat steps 5/6. [note: black onion seeds in a plain loaf are delicious and give a hint of plain naan bread. To achieve a tigerbread taste, brush the top of the loaf with marmite! Other good combinations are sundried tomato and parmesan, honey and oat flakes, mixed seeds
)
7. Remove the bag, lightly slash the top of the dough (pretty patterns don’t make you less manly) and pop in a preheated oven (190c) for 20 minutes.
8. Check the bread by removing it from the tin and tapping on the base - if it sounds hollow then it's ready, if not, pop back in for another 5/10 minutes.
9. I usually turn the oven right up high and pop the loaf back in, without the tin, for a further 4/5 minutes - simply because I like an additional crunch to my crust.
10. Remove from oven, tin and leave to cool on a wire rack/item that allows air circulation around the whole loaf inc. the underside.
11. See how long it lasts This kind of bread doesn’t last long due to its size and tastiness, but also, it’s not packed full of preservatives or e-numbers like your hovis favourites, but it makes cracking toast and is really delicious with a smear of butter and poached egg.
600g strong flour + a little extra for dusting (plain flour can be used but it will be significantly more dense, and less tasty!)
Tablespoon of sugar
1/2 tablespoon of salt
20g dried yeast
300ml warm water
[flavourings if desired; herbs, seeds, chili, cheeses, marmite etc]
1. Combine the flour and salt in large mixing bowl and give it a mix. Some people like to give the flour a kickstart by popping it in the oven for 5 minutes, but I've personally not noticed any difference and so don't like to waste energy
2. Pop the yeast, sugar and warm water in a jug and give it a stir; the warm water will activate the yeast, and the sugar gives it something to feed on - you may notice it thickening and giving off a strong smell- just let it rest for 5 minutes or so and give it another stir before the next step.
3. Create a well in the middle of your mixture of dry ingredients and pour in a quarter of the mixture. Begin mixing by 'circling' a fork or spoon around the perimeter of the bowl, gradually adding more wet mixture until you have combined all of the contents of the bowl.
4. Flour a clean surface/board and add your lump of dough. With dusted hands start to knead your dough for 3/4 minutes until it is smooth, blisters when stretched and bounces back when you poke it a little
5. Pop it in your bread tin/cake tin and sprinkle a tiny amount of flour over the top before popping the whole thing within a carrier bag you can seal tight. (some people clingfilm wrap the tin but I've found this constricts the bread proofing/expanding as much, resulting in a denser bread).
6. Leave it alone until it has doubled in size - usually this takes about 45 minutes for a loaf this size, but it's dependent upon your room temperature and type of flour / yeast etc. You can pop it on a radiator if you're impatient, but some things aren't meant to be rushed
6b. This is a step not necessary but something some people swear by it: a double prove is meant to improve flavour but I haven't noticed much difference. However, it is required if you want to add additional ingredients or flavourings - if you try to add additional ingredients at the start, it can often kill / hinder the yeast.
Remove the mixture and knock all the air out of it by giving it a knead. Add your additional ingredients to the dough and knead whilst making the shape you wish your bread to be (i.e. a round, square loaf etc). Once you're happy with the shape and extras, pop it back into the baking tin and repeat steps 5/6. [note: black onion seeds in a plain loaf are delicious and give a hint of plain naan bread. To achieve a tigerbread taste, brush the top of the loaf with marmite! Other good combinations are sundried tomato and parmesan, honey and oat flakes, mixed seeds
)7. Remove the bag, lightly slash the top of the dough (pretty patterns don’t make you less manly
) and pop in a preheated oven (190c) for 20 minutes.8. Check the bread by removing it from the tin and tapping on the base - if it sounds hollow then it's ready, if not, pop back in for another 5/10 minutes.
9. I usually turn the oven right up high and pop the loaf back in, without the tin, for a further 4/5 minutes - simply because I like an additional crunch to my crust.
10. Remove from oven, tin and leave to cool on a wire rack/item that allows air circulation around the whole loaf inc. the underside.
11. See how long it lasts
This kind of bread doesn’t last long due to its size and tastiness, but also, it’s not packed full of preservatives or e-numbers like your hovis favourites, but it makes cracking toast and is really delicious with a smear of butter and poached egg.
