Tortano
Ingredients:
500g flour
14g yeast
2 tbsps olive oil
2 tsps salt
350 - 400ml tepid water
1tbsp brown sugar
For the filling:
200g cold meat - salami, ham, smoked sausage etc
200g soft or crumbly cheese - feta, brie, chèvre, mozzarella, cream cheeses - you need to be able to roll it tightly
Chutney - enough to spread thinly across the flattened out dough - 4-5 heaped tablespoons
The above are my choices but there are infinite variations - olives, sun-dried tomatoes, sliced mushrooms (fried), herbs etc - all chopped of course
Method:
Measure the flour into a bowl and add the sugar, yeast and salt. Mix together and make a well in the middle.
Gradually add the water taking flour from the sides to make a soft dough. Don't make this dough too wet or it will be difficult to roll.
Tip the dough out onto an oiled surface and knead for 10 minutes or so until the dough is stretchy and springy.
Mould into a ball and place in an oiled bowl. Cover with a clean tea-towel or put the bowl in a bin bag and tuck the opening underneath leaving plenty of room above the bowl and put it in a warm place for two hours or until doubled in size.
Tip the dough out onto a well floured surface. Using the tips of you fingers knock it back and spread it out to a large rectangle about 1.5 cm thick. Spread your filling over the whole of the rectangle and then, using your fingers, roll the dough up as tightly as you can while tucking the filling under as you go. Form you roll into a circle if you like - I just left it straight this time, halved it and baked it as two loaves - and place on a baking tray lined with baking parchment. Cover it with a tea-towel and leave for another hour or two to prove: if you're lucky, it might double in size again!
While the bread is proving, heat the oven to 200C.
Bake for 30 - 40 minutes until the crust is golden brown. Turn out on to a wire tray to cool. To test whether the bread is cooked, knock on the base of the loaf with your knuckles - it should sound hollow.
This a great video to see the rolling technique: https://www.youtube.com/watch?v=khYZYPLylOw
First made: Bucharest,17th April 2012
500g flour
14g yeast
2 tbsps olive oil
2 tsps salt
350 - 400ml tepid water
1tbsp brown sugar
For the filling:
200g cold meat - salami, ham, smoked sausage etc
200g soft or crumbly cheese - feta, brie, chèvre, mozzarella, cream cheeses - you need to be able to roll it tightly
Chutney - enough to spread thinly across the flattened out dough - 4-5 heaped tablespoons
The above are my choices but there are infinite variations - olives, sun-dried tomatoes, sliced mushrooms (fried), herbs etc - all chopped of course
Method:
Measure the flour into a bowl and add the sugar, yeast and salt. Mix together and make a well in the middle.
Gradually add the water taking flour from the sides to make a soft dough. Don't make this dough too wet or it will be difficult to roll.
Tip the dough out onto an oiled surface and knead for 10 minutes or so until the dough is stretchy and springy.
Mould into a ball and place in an oiled bowl. Cover with a clean tea-towel or put the bowl in a bin bag and tuck the opening underneath leaving plenty of room above the bowl and put it in a warm place for two hours or until doubled in size.
Tip the dough out onto a well floured surface. Using the tips of you fingers knock it back and spread it out to a large rectangle about 1.5 cm thick. Spread your filling over the whole of the rectangle and then, using your fingers, roll the dough up as tightly as you can while tucking the filling under as you go. Form you roll into a circle if you like - I just left it straight this time, halved it and baked it as two loaves - and place on a baking tray lined with baking parchment. Cover it with a tea-towel and leave for another hour or two to prove: if you're lucky, it might double in size again!
While the bread is proving, heat the oven to 200C.
Bake for 30 - 40 minutes until the crust is golden brown. Turn out on to a wire tray to cool. To test whether the bread is cooked, knock on the base of the loaf with your knuckles - it should sound hollow.
This a great video to see the rolling technique: https://www.youtube.com/watch?v=khYZYPLylOw
First made: Bucharest,17th April 2012
Buttermilk Bread
Ingredients:
500g white flour
14g dried yeast
2tsp salt
45g brown sugar
1/2tsp bicarbonate of soda
150ml tepid water
60ml sunflower oil
250ml buttermilk
Method:
Combine dry ingredients in a large bowl, keeping the salt and bicarb as far away from the yeast as possible for the moment. Gradually mix in the liquids and knead for 10 minutes or so until the dough is silky and stretchy. Transfer to an oiled bowl, cover and leave to double in size - about an hour. Knock back the bread thoroughly and shape into a sausage - or you could shape it into 12 rolls - and place into an oiled loaf tin. Cover again and let it prove till it is half the size again. Bake at 180C until golden brown and the bread sounds hollow when knocked on the bottom. Cool on a wire tray.
To make brown buttermilk bread: replace some or all of the white flour with brown flour and treat the dough in exactly the same way as the white bread. Again, you can make a loaf or rolls.
First made: Moșna, 27th August 2017
500g white flour
14g dried yeast
2tsp salt
45g brown sugar
1/2tsp bicarbonate of soda
150ml tepid water
60ml sunflower oil
250ml buttermilk
Method:
Combine dry ingredients in a large bowl, keeping the salt and bicarb as far away from the yeast as possible for the moment. Gradually mix in the liquids and knead for 10 minutes or so until the dough is silky and stretchy. Transfer to an oiled bowl, cover and leave to double in size - about an hour. Knock back the bread thoroughly and shape into a sausage - or you could shape it into 12 rolls - and place into an oiled loaf tin. Cover again and let it prove till it is half the size again. Bake at 180C until golden brown and the bread sounds hollow when knocked on the bottom. Cool on a wire tray.
To make brown buttermilk bread: replace some or all of the white flour with brown flour and treat the dough in exactly the same way as the white bread. Again, you can make a loaf or rolls.
First made: Moșna, 27th August 2017
Roasted Butternut Squash and Cranberry Rolls
Ingredients:
800g roasted butternut squash, peeled 120ml warm water 2tbsp olive oil 3tsp salt 3tbsp sugar 700g flour 21g dried yeast - 3 sachets 1/4tsp ground cumin 100g dried cranberries Method: Whizz squash with oil, salt, sugar and water in the food processor. In a separate bowl, combine flour, yeast and cumin then add the purée and mix to soft dough. Tip the dough out onto a lightly floured surface and knead for ten minutes or so till stretchy and springy; form into a ball. Oil the bowl and return the dough to it, cover with cling film or place in bin bag and leave to rise for an hour or until the dough has doubled in size. Flour the surface and turn the risen dough out. Knock it back vigorously to remove any carbon dioxide then form into a large rectangle. Scatter with the cranberries and roll up tightly along the long side. Cut the roll into 14 pieces and place in circles on two baking trays. Cover with a tea towel and leave to prove for 30 minutes. Bake at 200C for 30 minutes. Turn out onto wire racks to cool. |
This is absolutely delicious with goats' cheese or, of course, butternut squash soup or both!
First made: 29th September 2013
First made: 29th September 2013
Burger Buns
Ingredients:
400g white flour
100g wholemeal flour
2 x 7g packets yeast
50g sugar
40g butter, softened
1 egg + 1 yolk, reserve the white for brushing the buns
1 1/4tsps salt
350-400ml tepid water
sesame seeds for sprinkling
Method:
Mix all the ingredients except the sesame seeds until thoroughly combined and you have a fairly soft dough - it should be quite wet.
Turn the dough out onto an oiled surface and knead for ten minutes. Place the dough in an oiled bowl, cover (or put the bowl in a bin bag) and leave to rise until the dough has at least doubled in size - around two hours.
Punch back the dough and divide into eight. Form each piece into a ball and place on a baking tray lined with baking paper. Press down lightly on each ball with the palm of your hand. Cover with a tea towel and leave to prove for an hour or so.
Whisk the egg white and lightly brush it over the buns. Scatter over the sesame seeds and bake in the oven at 180C (fan) for 15 - 20 minutes.
Serve with home-made beef burgers and all the trimmings.
First made: 8th July 2013
400g white flour
100g wholemeal flour
2 x 7g packets yeast
50g sugar
40g butter, softened
1 egg + 1 yolk, reserve the white for brushing the buns
1 1/4tsps salt
350-400ml tepid water
sesame seeds for sprinkling
Method:
Mix all the ingredients except the sesame seeds until thoroughly combined and you have a fairly soft dough - it should be quite wet.
Turn the dough out onto an oiled surface and knead for ten minutes. Place the dough in an oiled bowl, cover (or put the bowl in a bin bag) and leave to rise until the dough has at least doubled in size - around two hours.
Punch back the dough and divide into eight. Form each piece into a ball and place on a baking tray lined with baking paper. Press down lightly on each ball with the palm of your hand. Cover with a tea towel and leave to prove for an hour or so.
Whisk the egg white and lightly brush it over the buns. Scatter over the sesame seeds and bake in the oven at 180C (fan) for 15 - 20 minutes.
Serve with home-made beef burgers and all the trimmings.
First made: 8th July 2013
Artichoke and Rosemary Focaccia
Ingredients:500g flour
2tsp salt
14g yeast
2tbsps olive oil
400ml tepid water
extra olive oil for drizzling
sea salt
290g jar artichokes, roughly chopped - don't forget to keep the oil for salad dressings
large bunch rosemary - keep the tips of the sprigs for the top of the loaf and finely chop up the rest of the leaves.
Method:Mix the flour, salt, yeast and olive oil then add half the water. Working all the time with your hand, add the rest of the water a little at a time. This is a very wet dough anyway and it will take all the water; don't be tempted to leave it out. The advantage here is that by the time you've got all the water worked in, half the kneading is already done.
Oil the work surface and tip the dough out on to it. Knead for 5 - 7 minutes until the dough is smooth and stretchy. Place in an oiled bowl, cover and leave in a warm place to rise for 2 hours.
Knock back the dough, flatten it into a square and spread over the chopped artichokes and rosemary. Fold the corners in to the middle, like an envelope and reform into a ball. Half the dough and, using your knuckles and fingers work each half into a shallow bake tin. Cover and leave to prove for an hour. Poke holes in the top of each bread with your fingers, drizzle with olive oil, grind some sea salt over it and bake for 20 minutes in the oven until it is golden.
Turn out onto a cooling wire to cool.
2tsp salt
14g yeast
2tbsps olive oil
400ml tepid water
extra olive oil for drizzling
sea salt
290g jar artichokes, roughly chopped - don't forget to keep the oil for salad dressings
large bunch rosemary - keep the tips of the sprigs for the top of the loaf and finely chop up the rest of the leaves.
Method:Mix the flour, salt, yeast and olive oil then add half the water. Working all the time with your hand, add the rest of the water a little at a time. This is a very wet dough anyway and it will take all the water; don't be tempted to leave it out. The advantage here is that by the time you've got all the water worked in, half the kneading is already done.
Oil the work surface and tip the dough out on to it. Knead for 5 - 7 minutes until the dough is smooth and stretchy. Place in an oiled bowl, cover and leave in a warm place to rise for 2 hours.
Knock back the dough, flatten it into a square and spread over the chopped artichokes and rosemary. Fold the corners in to the middle, like an envelope and reform into a ball. Half the dough and, using your knuckles and fingers work each half into a shallow bake tin. Cover and leave to prove for an hour. Poke holes in the top of each bread with your fingers, drizzle with olive oil, grind some sea salt over it and bake for 20 minutes in the oven until it is golden.
Turn out onto a cooling wire to cool.
Blue Cheese and Onion Tear and Share Bread
Ingredients:
500g flour
14g dried yeast
2tbsps caster sugar
2tbsps olive oil
300ml warm water
150g hard blue cheese, crumbled - I used Bleu de Graven or 'Delft Blauw' (Dutch and gorgeous!)
1 onion sliced and caramelised in butter
Method:
Mix the dry ingredients in a large bowl and make a well in the centre.
Mix in the water and oil making sure all the dry ingredients are well mixed.
Turn the mixture out onto an oiled surface and knead for 10 minutes orroll so until the dough is stretchy and springy. Form into a ball.
Oil the bowl and place the dough back in it. Cover with a tea-towel (or put it in a bin bag) and leave in a warm place for an hour or two until the dough has doubled in size.
Punch back the dough, knead again lightly. Cut the dough in two. Roll the first half out into a rectangle. Scatter over half the caramelised onions and half the crumbled blue cheese
Roll up tightly along the the long edge and then chop off the ends with no filling and cut the roll into seven equal slices. Place one in the centre of a baking tray covered with baking parchment then place the other six slices around this leaving space between them to allow for further rising. Cover with a tea towel and leave in a warm place for at least 30 minutes to prove. Repeat with the second half of dough.
Bake for 20 minutes or so at 180C (fan) until browned. Cool on a wire tray.
Great as a sandwich with sliced ham, or even just butter.
Enjoy!
First made: 21st April 2013
500g flour
14g dried yeast
2tbsps caster sugar
2tbsps olive oil
300ml warm water
150g hard blue cheese, crumbled - I used Bleu de Graven or 'Delft Blauw' (Dutch and gorgeous!)
1 onion sliced and caramelised in butter
Method:
Mix the dry ingredients in a large bowl and make a well in the centre.
Mix in the water and oil making sure all the dry ingredients are well mixed.
Turn the mixture out onto an oiled surface and knead for 10 minutes orroll so until the dough is stretchy and springy. Form into a ball.
Oil the bowl and place the dough back in it. Cover with a tea-towel (or put it in a bin bag) and leave in a warm place for an hour or two until the dough has doubled in size.
Punch back the dough, knead again lightly. Cut the dough in two. Roll the first half out into a rectangle. Scatter over half the caramelised onions and half the crumbled blue cheese
Roll up tightly along the the long edge and then chop off the ends with no filling and cut the roll into seven equal slices. Place one in the centre of a baking tray covered with baking parchment then place the other six slices around this leaving space between them to allow for further rising. Cover with a tea towel and leave in a warm place for at least 30 minutes to prove. Repeat with the second half of dough.
Bake for 20 minutes or so at 180C (fan) until browned. Cool on a wire tray.
Great as a sandwich with sliced ham, or even just butter.
Enjoy!
First made: 21st April 2013
Brown Bread
Ingredients:
400g wholemeal flour
100g white flour
14g yeast
1tsp salt
3tbsps honey
350ml tepid water
Method:
Mix the dry ingredients in a large bowl and make a well in the centre.
Stir the honey into the water and gradually add the liquid while mixing with your hand until you have a soft dough.
Turn out onto an oiled surface and knead for 10 minutes or so until the dough is stretchy. Form into a ball and place in an oiled bowl. Place the bowl in a bin bag, tuck the opening under and leave in a warm place to rise until it has doubled in size.
Punch the dough back and knead lightly for a couple of minutes.
Form into a ball, place on an oiled baking tray and spread a little extra wholemeal flour over the top. Cover with a tea-towel and leave in a warm place to prove for 30 minutes or so.
Bake in a hot (200C fan) oven for 20 minutes. The bread is ready when it sounds hollow when knocked on the bottom.
Cool on a wire tray.
400g wholemeal flour
100g white flour
14g yeast
1tsp salt
3tbsps honey
350ml tepid water
Method:
Mix the dry ingredients in a large bowl and make a well in the centre.
Stir the honey into the water and gradually add the liquid while mixing with your hand until you have a soft dough.
Turn out onto an oiled surface and knead for 10 minutes or so until the dough is stretchy. Form into a ball and place in an oiled bowl. Place the bowl in a bin bag, tuck the opening under and leave in a warm place to rise until it has doubled in size.
Punch the dough back and knead lightly for a couple of minutes.
Form into a ball, place on an oiled baking tray and spread a little extra wholemeal flour over the top. Cover with a tea-towel and leave in a warm place to prove for 30 minutes or so.
Bake in a hot (200C fan) oven for 20 minutes. The bread is ready when it sounds hollow when knocked on the bottom.
Cool on a wire tray.
Gherkin and Black Olive Focaccia
Ingredients:
500g flour
2tsp salt
14g yeast
2tbsps olive oil
400ml tepid water
extra olive oil for drizzling
sea salt
60g black olives, stoned and chopped
60g mini gherkins, chopped
Method:
Mix the flour, salt, yeast and olive oil then add half the water. Working all the time with your hand, add the rest of the water a little at a time. This is a very wet dough anyway and it will take all the water; don't be tempted to leave it out. The advantage here is that by the time you've got all the water worked in, half the kneading is already done.
Oil the work surface and tip the dough out on to it. Knead for 5 - 7 minutes until the dough is smooth and stretchy. Place in an oiled bowl, cover and leave in a warm place to rise for 2 hours.
Knock back the dough, flatten it into a square and spread the chopped gherkins and olives over. Fold the corners in to the middle, like an envelope and reform into a ball. Half the dough and, using your knuckles and fingers work each half into a shallow bake tin. Cover and leave to prove for an hour.
Drizzle with olive oil, grind some sea salt over it and bake for 20 minutes in the oven until it is golden.
Turn out onto a cooling wire to cool.
First made: Qatar, 2008
500g flour
2tsp salt
14g yeast
2tbsps olive oil
400ml tepid water
extra olive oil for drizzling
sea salt
60g black olives, stoned and chopped
60g mini gherkins, chopped
Method:
Mix the flour, salt, yeast and olive oil then add half the water. Working all the time with your hand, add the rest of the water a little at a time. This is a very wet dough anyway and it will take all the water; don't be tempted to leave it out. The advantage here is that by the time you've got all the water worked in, half the kneading is already done.
Oil the work surface and tip the dough out on to it. Knead for 5 - 7 minutes until the dough is smooth and stretchy. Place in an oiled bowl, cover and leave in a warm place to rise for 2 hours.
Knock back the dough, flatten it into a square and spread the chopped gherkins and olives over. Fold the corners in to the middle, like an envelope and reform into a ball. Half the dough and, using your knuckles and fingers work each half into a shallow bake tin. Cover and leave to prove for an hour.
Drizzle with olive oil, grind some sea salt over it and bake for 20 minutes in the oven until it is golden.
Turn out onto a cooling wire to cool.
First made: Qatar, 2008
Pitta Bread - adapted from Paul Hollywood
Ingredients:
250g flour
7g yeast
20g poppy seeds
1tsp salt
160ml warm water
2tsp olive oil
Method:
Mix the dry ingredients in a bowl then add the olive oil. Add the water gradually until you get a soft but not sticky dough.
Turn the dough out onto an oiled work surface and knead for five to ten minutes. Oil the bowl, return the dough to it and leave in a warm place until the dough has doubled in size - about an hour.
Tip the dough out onto a foured surface and knock it back to get the air out. Divide the dough into 6 - 8 pieces and, using the tips of your fingers, shape them in to pocket shapes. Cover with a teatowel and leave to rest for 10 - 15 minutes. Bake in a hot (250C fan) oven on a hot floured baking sheet for 5-10 minutes. (I baked these in twos and kept them warm in a teatowel)
First made: 31st March 2013
250g flour
7g yeast
20g poppy seeds
1tsp salt
160ml warm water
2tsp olive oil
Method:
Mix the dry ingredients in a bowl then add the olive oil. Add the water gradually until you get a soft but not sticky dough.
Turn the dough out onto an oiled work surface and knead for five to ten minutes. Oil the bowl, return the dough to it and leave in a warm place until the dough has doubled in size - about an hour.
Tip the dough out onto a foured surface and knock it back to get the air out. Divide the dough into 6 - 8 pieces and, using the tips of your fingers, shape them in to pocket shapes. Cover with a teatowel and leave to rest for 10 - 15 minutes. Bake in a hot (250C fan) oven on a hot floured baking sheet for 5-10 minutes. (I baked these in twos and kept them warm in a teatowel)
First made: 31st March 2013
Naan Bread
Ingredients:
140g plain yoghurt
100ml milk
75ml boiling water
10g dried yeast
1tsp sugar
1/2tsp salt
350g white flour
Method:
Pour the milk, water and yoghurt into your mizxing bowl and mix well. Add the yeast and sugar, mix then cover and leave for 10 - 15 minutes until bubbles begin to form. Mix in the flour and salt gradually until it all forms a soft pliable dough. Cover the bowl again and leave to rise for 30 minutes.
Tip the dough out onto a floured surface and knead for 2-3 minutes, return to the bowl and leave to rise for a further hour or the dough has doubled in size.
Knock back the dough and turn out onto the floured surface. Press the dough out and cut into eight. Using your fingers, flatten out each portion to about 1/2 cm thickness then cook on a hot pancake pan or hotplate for 2 1/2-3 minutes each side. Keep warm in a tea-towel.
Serve with curries.
First made: 30th March 2013
140g plain yoghurt
100ml milk
75ml boiling water
10g dried yeast
1tsp sugar
1/2tsp salt
350g white flour
Method:
Pour the milk, water and yoghurt into your mizxing bowl and mix well. Add the yeast and sugar, mix then cover and leave for 10 - 15 minutes until bubbles begin to form. Mix in the flour and salt gradually until it all forms a soft pliable dough. Cover the bowl again and leave to rise for 30 minutes.
Tip the dough out onto a floured surface and knead for 2-3 minutes, return to the bowl and leave to rise for a further hour or the dough has doubled in size.
Knock back the dough and turn out onto the floured surface. Press the dough out and cut into eight. Using your fingers, flatten out each portion to about 1/2 cm thickness then cook on a hot pancake pan or hotplate for 2 1/2-3 minutes each side. Keep warm in a tea-towel.
Serve with curries.
First made: 30th March 2013
Oaty Bread - pictured above on the banner
Ingredients:
250g white flour
250g oatmeal (oat flour)
14g active dried yeast
1 1/2 tbsps brown sugar
1/2 tsp salt
500ml warm water
2 tbsps rolled oats
Instructions:
Mix the dry ingredients in a large bowl and make a well in the centre.
Gradually mix in the water making sure all the dry ingredients are thoroughly mixed.
Turn the mixture onto an oiled surface and knead for 5 minutes or so until the dough is soft and stretchy. Form into a ball.
Oil the bowl and return the dough to it.
Put the whole thing in a bin bag, wind the bin bag closed and tuck the opening underneath then leave in a warm place for an hour or two until the dough has doubled in size.
Punch back the dough and knead very lightly for a minute or so.
Roll the dough into a sausage, tuck the ends under and place in a floured loaf tin.
Wet the top slightly and press in the rolled oats.
Cover with a tea towel and leave to prove for an hour or so.
Bake in the oven preheated to 180C (fan) until the loaf is golden and sound hollow when tapped on the bottom.
First made: 18th February 2013
250g white flour
250g oatmeal (oat flour)
14g active dried yeast
1 1/2 tbsps brown sugar
1/2 tsp salt
500ml warm water
2 tbsps rolled oats
Instructions:
Mix the dry ingredients in a large bowl and make a well in the centre.
Gradually mix in the water making sure all the dry ingredients are thoroughly mixed.
Turn the mixture onto an oiled surface and knead for 5 minutes or so until the dough is soft and stretchy. Form into a ball.
Oil the bowl and return the dough to it.
Put the whole thing in a bin bag, wind the bin bag closed and tuck the opening underneath then leave in a warm place for an hour or two until the dough has doubled in size.
Punch back the dough and knead very lightly for a minute or so.
Roll the dough into a sausage, tuck the ends under and place in a floured loaf tin.
Wet the top slightly and press in the rolled oats.
Cover with a tea towel and leave to prove for an hour or so.
Bake in the oven preheated to 180C (fan) until the loaf is golden and sound hollow when tapped on the bottom.
First made: 18th February 2013
Scottish Morning Rolls
Ingredients:
500g White Flour
2 tsps salt
350ml warm water
14g dried yeast
2 tsps brown sugar
2 tsps sunflower oil
Instructions:
Mix the dry ingredients in a large bowl and make a well in the centre.
Mix in the water and oil making sure all the dry ingredients are well mixed.
Turn the mixture out onto an oiled surface and knead for 10 minutes or so until the dough is stretchy and springy. Form into a ball.
Oil the bowl and place the dough back in it. Cover with a tea-towel (or put it in a bin bag) and leave in a warm place for an hour or two until the dough has doubled in size.
Punch back the dough, knead again lightly and form into 8 balls. Place each ball on a baking tray covered in baking parchment and press down very lightly. Cover with a tea towel and leave to prove for an hour - the dough should rise to almost double again.
Bake in a 180C (fan) oven for 20 minutes or until the rolls are lightly golden and sound hollow when knocked on the bottom.
Cool on a wire rack.
These rolls should be soft on top, not crispy. They will soften more as they cool.
First made: 27th January 2013
500g White Flour
2 tsps salt
350ml warm water
14g dried yeast
2 tsps brown sugar
2 tsps sunflower oil
Instructions:
Mix the dry ingredients in a large bowl and make a well in the centre.
Mix in the water and oil making sure all the dry ingredients are well mixed.
Turn the mixture out onto an oiled surface and knead for 10 minutes or so until the dough is stretchy and springy. Form into a ball.
Oil the bowl and place the dough back in it. Cover with a tea-towel (or put it in a bin bag) and leave in a warm place for an hour or two until the dough has doubled in size.
Punch back the dough, knead again lightly and form into 8 balls. Place each ball on a baking tray covered in baking parchment and press down very lightly. Cover with a tea towel and leave to prove for an hour - the dough should rise to almost double again.
Bake in a 180C (fan) oven for 20 minutes or until the rolls are lightly golden and sound hollow when knocked on the bottom.
Cool on a wire rack.
These rolls should be soft on top, not crispy. They will soften more as they cool.
First made: 27th January 2013
Home Baked Bread
Ingredients:
500g plain flour - I use 000 or just plain flour, I don't find strong flour makes a great deal of difference
2 tbsps dried yeast - that's about 14g the equivalent of two sachets (or 21g of fresh yeast)
1 tbsp sugar
1/2 tsp salt
425ml warm water
Cooking Instructions:
Measure the flour into a bowl and add the sugar, yeast and salt. Mix together and make a well in the middle.
Gradually add the water taking flour from the sides to make a soft dough. This needs to be wetter than you might think but not too wet.
Tip the dough out onto an oiled surface and knead for 10 minutes or so until the dough is stretchy and springy.
Mould into a ball and place in an oiled bowl. Put the bowl in a bin bag and tuck the opening underneath leaving plenty of room above the bowl and put it in a warm place for two hours or until doubled in size.
Knock the dough back and tip it out onto the oiled surface. Work it for a couple of minutes then shape it as you want on a floured baking tray or split it between two greased loaf tins. Cover it with a clean tea-towel and leave for another hour to prove: it should rise again but not so much as before.
Heat the oven to 200C and have a roasting tin on the bottom. Put the baking sheet in and fill the roasting tin with cold water - the steam will help the crust to form without becoming too hard.
Bake for 30 - 40 minutes until the crust is golden brown. Turn out on to a wire tray to cool. To test whether the bread is cooked, knock on the base of the loaf with your knuckles - it should sound hollow.
500g plain flour - I use 000 or just plain flour, I don't find strong flour makes a great deal of difference
2 tbsps dried yeast - that's about 14g the equivalent of two sachets (or 21g of fresh yeast)
1 tbsp sugar
1/2 tsp salt
425ml warm water
Cooking Instructions:
Measure the flour into a bowl and add the sugar, yeast and salt. Mix together and make a well in the middle.
Gradually add the water taking flour from the sides to make a soft dough. This needs to be wetter than you might think but not too wet.
Tip the dough out onto an oiled surface and knead for 10 minutes or so until the dough is stretchy and springy.
Mould into a ball and place in an oiled bowl. Put the bowl in a bin bag and tuck the opening underneath leaving plenty of room above the bowl and put it in a warm place for two hours or until doubled in size.
Knock the dough back and tip it out onto the oiled surface. Work it for a couple of minutes then shape it as you want on a floured baking tray or split it between two greased loaf tins. Cover it with a clean tea-towel and leave for another hour to prove: it should rise again but not so much as before.
Heat the oven to 200C and have a roasting tin on the bottom. Put the baking sheet in and fill the roasting tin with cold water - the steam will help the crust to form without becoming too hard.
Bake for 30 - 40 minutes until the crust is golden brown. Turn out on to a wire tray to cool. To test whether the bread is cooked, knock on the base of the loaf with your knuckles - it should sound hollow.