Wednesday, October 29, 2008
Bread - v. 1.3
My third go at bread last night was better than the other two although I'm still not completely happy with it. I followed Delia more closely this time, even giving it a second kneading, but still not great.§ I probably should have left the dough to prove for longer...or I used too much yeast (see notes in the recipe below). Am planning to give a different recipe a go next time - the one on the Hovis packet of yeast itself. There's no proving stage i1n that recipe - may have more luck??
(Delia - slightly adapted using a kitchenaid)
Ingredients (makes 2 1lb loaves or 1 2lb loaf) :
1lb 8oz strong white flour (700g)
1 tbspn salt or less according to taste
1 teaspoon easy-blend yeast (I have been using a whole packet)
1 teaspoon golden caster sugar
about 15 floz hand-hot water (425ml)
Using the dough hook, mix all the dry ingredients together using the mixer. Then use setting 2 and slowly pour in the water to form a dough. I found that this amount of water tends to make the dough a bit too wet, so for this bread I stopped when the mixer formed a dough ball which cleaned the sides of the bowl.
Knead on setting 2 for 3 minutes.
Place into bowl, cover with oiled cling film and leave in a warm place until doubled in size (about an hour).
Take the dough out, knock back and then knead again for 2 minutes.
Split into 2, form into loaf shapes and place into the tins. Cook at Gas 8 / 350F / 230C for 30-40 minutes for the smaller loaves or 35-45 minutes for the larger until the bases sound hollow when tapped.
Turn out on wire rack to cool