Easy White Bread

Ingredients

500g strong white bread flour
2 tsp salt
7g sachet of easy yeast
3 tbsp olive oil
300ml water

Method

Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water and mix well. If the dough seems a little stiff, add 1-2 tbsp water then mix well. Tip onto a lightly floured surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

Line a baking tray with parchment, Knock back the dough, then gently mould into a ball. Place it on the parchment to prove for a further hour, until doubled in size again.

Heat the oven to 220c/fan 200c/gas mark 7. Dust the loaf and cut a cross into the top with a sharp knife. Bake for 25=30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Basic Granary Bread

It’s the third day of the summer holidays and it’s baking hot outside, what to do, what to do? Naturally, the thing to do is to turn on the oven, bake bread, and heat the kitchen up even more. With this recipe it’s not as mad as it sounds – sure, the kitchen gets a bit warmer but the children get to have great fun kneading, it’s really easy to find a warm place for the bread to prove (pretty much anywhere will do!) and you end up with amazing granary bread to eat with butter and honey in the sun.

h4>Ingredients

225g strong white flour
AND
225g malted granary flour
OR
450g Norfolk Crunch flour (for a light granary bread)
1 tsp salt
1 tsp caster sugar
7g sachet of easy yeast
150ml warm milk
1 egg beaten
1 tbsp Olive oil
100-150 ml warm water

Method

Mix the flour and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg olive oil and enough of the water to form a soft, wet dough

On a lightly floured surface, knead dough for 10 minutes until smooth. Put dough in a lightly oiled bowl and cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.

To make 12 rolls divide into 12 pieces and shape into rolls. Lightly flour baking sheets. Place rolls on the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.

If for a loaf leave covered in a loaf tin for an hour or until doubled in size.

Heat oven to 200c/fan 180c/gas mark 6. Brush bread with beaten egg and sprinkle with seeds if desired.

Bake rolls for 15-20 mins until a deep golden brown

For the loaf heat oven to 190c/fan 170c/gas mark 5 . Brush it with the beaten egg and sprinkle seeds if desired. Bake for 45-50 mins then take out and place on a wire rack to cool.

Beer and Cheese Bread

Ingredients

4 tsp sugar
2 tsp dried yeast
450ml/16fl oz brown ale at room temperature
520g/16 ½ oz strong white bread flour plus a little extra for dusting
320g/11oz wholemeal flour
200g/7oz grated cheddar cheese
75g/2 ½ oz grated parmesan
50g/2oz powdered milk
1 ½ tsp salt
1 ½ tsp mustard powder
2 free range eggs and an extra 1 for the white only for glazing
2 tsp fennel seeds

Method

In a bowl dissolve the sugar and yeast in the brown ale, and set aside for 5/6 minutes.

Mix all the dry ingredients and two of the free-range eggs in another bowl and then add the ale and yeast mixture to it. Mix well with your hands until the mixture forms soft dough.

Using floured hands knead the dough for twenty to twenty five minutes until smooth and elastic. If the mix becomes dry, add a little water. You can use a bread machine but keep checking the dough as it will not take as long to become the right consistency.

Divide the dough into two loaves and place on a baking tray. Mark the tops with a sharp knife in a criss-cross pattern. Cover with a clean damp tea towel and leave in a warm dry draught free place until they have doubled in size.

Pre heat the oven to 200c/400f/Gas Mark 6 and cook for 25/30 minutes or until the bread is cooked through and the crust is golden brown.

Serve with home made soup or as part of a plough-mans lunch.

Lemon Poppy Seed Bread

Ingredients

195g bread flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon grated lemon zest
2 ½ tablespoons poppy seeds
170g unsalted butter
150g granulated white sugar
Teaspoon vanilla extract
3 large eggs
60ml milk

For the Glaze

3 tablespoons lemon juice
50g white sugar

Method

Preheat oven to 360f/180c and place oven rack in the centre of the oven

Butter and flour the bottom and sides of a loaf tin, then line the bottom of the tin with parchment paper

In a bowl whisk together the flour, baking powder, salt, lemon zest and poppy seeds.

In another bowl (or the bowl of your electric mixer) beat the butter until soft, about 1-2 minutes.

Add the sugar and continue to beat until light and fluffy

Add the eggs one at a time beating well after adding each.

Scrape down the sides of the bowl as needed

Beat in vanilla extract

With the mixer on low add the flour mixture in 3 lots and then the milk.

Do this alternately starting and ending with the flour

Mix until well combined.

Scrape the batter into the prepared tin smoothing the top with the back of a spoon.

Bake for 50 -60 minutes or until bread is golden brown and a toothpick inserted in the centre comes out clean

While the bread is cooking make the glaze combine the sugar with the lemon juice and heat until the sugar is dissolved.

When bread is done remove from oven and place on a wire rack. Immediately brush the top of the bread with the hot glaze

Cool loaf in the tin for about 30 minutes and let cool on the rack

This bread is best stored over night to allow the glaze to be absorbed into the bread.

Spelt Bread

Ingredients

500g spelt flour white or brown to your taste
½ tsp salt
1 tsp quick yeast
1 tsp sugar
300ml warm water
1 tbl Veg Oil

Method

1. Preheat Oven to 220c/fan/200f/gas 7
2. In a large bowl mix together the flour, salt, quick yeast and sugar
3. Carefully measure the water and thoroughly mix it into the flour
4. While the dough is still claggy add the oil and knead well until it feels smooth and pliable
5. Leave the dough in a bowl covered with a cloth in a draught free place, to double in size (about an hour) To make a quick bread omit this stage and proceed straight to step 6
6. Turn the dough out onto a floured surface and knead the dough firmly for several minutes
7. Shape the dough and put it into an oiled 1kg/2ib bread tin.
8. Cover and leave dough to rise for about 25 minutes in a warm place.
9. Bake in a preheated oven for 35/40 minutes.