Seeking Bread Recipe
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Does anyone have a tried and tested bread recipe that requires no bread machine?
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That's a nice loaf of bread.
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hadouken!
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Ryu or Ken?Originally posted by MooKu:hadouken! -
damn.Originally posted by ^spidee^:Ryu or Ken? 
ermmm. ermmmmm!
RYU!!! -
Ingredients:
225g (1 ½ Cups) Strong plain white flour or plain wholemeal flour
1 level teaspoon salt
1 level teaspoon sugar
15g (1 level tbspoon) soft tub margarine
1 sachet (6g) easy blend dried yeast or fast action easy blend dried yeast
150 ml (2/3 cup) warm water - NOT HOT!
What 2 Do:
Wash your hands thoroughly in soap and water.
Collect all the tools and ingredients together.
Put the flour in the mixing bowl and add the sugar and the salt.
Add the margarine and rub into the flour using your finger tips.
Add the dried yeast and stir into the flour mix
Add all the water at once to the flour mix and stir together using the wooden spoon.
Use your hands as the dough gets tough and when it leaves the sides of the bowl clean (add a little more flour if it is too sticky), put the dough onto a floured surface.
Now the hard work! The dough will feel tight and lumpy and you must 'knead' it to make it smooth and stretchy. Push your hands into the dough, gather it back into a ball, turn it slightly and then repeat. Do this for about 5 minutes until the dough feels smooth.
Shape the dough into your own design and place it on the greased baking tray.
Cover the shape with the oiled cling film to stop it drying out and then put the tray in a warm place so that the yeast can work and make the dough rise. In winter this might be the airing cupboard, or in summer the kitchen itself may be warm enough.
Now set the oven to 230°C/450°F/Gas Mark 8
When the loaf shape has about doubled in size (after about 30 minutes), remove the cling film and place the tray in the centre of the oven.
Bake the loaf for 20-25 minutes. It should be golden brown and sound hollow when tapped underneath.
Put the loaf on a wire rack to cool and the tuck in! -
Focaccia :
Water, warm - 375g
Yeast - 17.5g
Bread Flour - 625g
Salt - 10g
Sugar - 3g
Olive Oil - 30g
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Olives - 30g
Rosemary - 5g
Mixing : Straight dough method. Mix yeast into warm water not hotter then 90 deg F or you will kill the yeast. Mix everything into a mixing bowl and mix.
Fermentation : 1 1/2 hours @ 80 deg F (27 deg C).
Makeup : Oil sheet pans with Olive oil. Roll dough to abt 3/4 inches thick & place in pans. Brush top generously with olive oil. After proofing, press dimples into the dough at app 3 inches intervals. Sprinkle top with chopped rosemary & olives.
Baking : @ 425 deg F (220 deg C). -
ooo thanks!
is the water temperature very very important? how will it affect the bread? -
Sorry , i dunno..I copy and paste from google de
I cannot even cook rice 
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Originally posted by snobbish:Sorry , i dunno..I copy and paste from google de I cannot even cook rice
essssskews me! read my first post!! TRIED AND TESTED!!
if I end up with a rock-hard bread then i feed u ah! hmpf!
erm, by the way is the second recipe tried and tested?
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The enzymes in yeast will 'die'.Originally posted by MooKu:ooo thanks!
is the water temperature very very important? how will it affect the bread? -
trying to feed which beef?
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trying to beef up myself by eating super bread i makeOriginally posted by kopiosatu:trying to feed which beef?
ha no lah. i've always wanted to bake my own! oooooooo imagine having warm and freshly baked bread to eat.
*drools*