How to make bread without bread maker?!
How to make bread without bread maker?
Answers:
Here is a basic recipe for making bread, I hope you enjoy making your own bread.
White Bread
Ingredients
15 g (? oz) fresh yeast or 7.5 ml (1? level tsp) dried yeast and a Pinch of sugar
450ml (? Pint) tepid water
700 g (1 ? lb) strong white flour
10 ml (2 level tsp) salt
Knob of lard, butter or block margarine
Method
Grease a 900 g (2Ib) loaf tin, or two 450 g (I lb) loaf tins.
Blend the fresh yeast with the water. If using dried yeast, sprinkle it into the water with the pinch of sugar and leave in a warm place for 15 minutes until frothy.
Mix the flour and salt in a large bowl and rub in the lard. Make a well in the centre of the dry ingredients and add the yeast liquid. Stir in with a fork or wooden spoon.
Work it to a firm dough using your hand, adding extra flour if the dough is too slack, until it leaves the sides of the bowl clean. Do not let the dough become too stiff as this produces heavy "close" bread.
Turn the dough on to a floured surface and knead thoroughly for about 10 minutes, until the dough feels firm and elastic and no longer sticky. Shape it into a ball and place in a large mixing bowl.
Cover the bowl with a clean tea towel to prevent a skin forming and allow to rise until it has doubled in size and springs back when pressed gently with a floured finger.
Turn the dough on to a lightly floured surface and knead well for 2-3 minutes, flattening it firmly with the knuckles to knock out the air bubbles.
Stretch the dough into an oblong the same width as the length of the tin, fold it into three and turn it over so that the "seam' is underneath. Smooth over the top, tuck in the ends and place in the greased loaf tin.
Cover the tin with a clean tea towel and leave to prove for about 30 minutes or until the dough comes to the top of the tin and springs back when pressed gently with a lightly floured finger. If you want to glaze your bread do it now.
Place the tin on a baking sheet and bake in the oven at 230°C (450°F) mark 8 for 30-40 minutes, until well risen and golden brown. When the loaf is cooked it will shrink slightly from the sides of the tin.
Turn out the loaf; it will sound hollow if you tap the bottom of it.
Leave to cool on a wire rack.
There are many recipes on making bread without an electrical bread maker.
Try: http://www.foodnetwork.com/
Lots of different recipes. I was going to tell you one of them that i have used in the past, but I can't remember it... and now i can't find the bit of paper i wrote it on sorry!
But just search bread recipe in google or something and i am sure loads will come up! Good luck, hope it's tasty xx
Erm with your hands... Actually you can buy some ready mixes in the supermarket and you don't need a bread maker for those. They are next to the flour.
The easiest way is to purchase frozen bread dough , thaw and bake according to directions. This dough can also be rolled out and used as pizza dough. All you need to do is dress it the way you like it. We start by brushing the dough with olive oil and fresh garlic after rolling but prior to adding the sauce etc...
Bread made in the oven is fabulous I never use my bread maker its far more enjoyable to DIY !
Here are the things I have learned in the process of moving from making bullets of dough to tasty breads.
the ingredients are best measured quite accurately
veg oil makes a lighter bread than butter, although butter tastes lovely in bread
seasoning is a personal taste and can be varied
fresh yeast is a key to success, I go and ask the people behind the bread bit of the local supermarket for some every time i am making bread or if i have run out and they are usually happy to give me a 100g - all the dry fast yeasts i have tried tend to have a little yeasty residual taste to them I find
For receipies and there are hundreds start by making simple bread and you are as safe to use the recipe on the bag the flour come in as any off the Internet. I am using allinsons for normal white bread and its very tasty.
quite a few books tell you to knock back the dough after the first proving - i have found that this is not often necessary and tend to put the dough straight into a bread tin cover with very loose cling film and let the bread rise in the tin it will be cooked in - whack it in a really hot oven and you get a nice light loaf.
when you put the bread into the oven put a ranekin of water in the oven at the same time - stops the crust getting too hard and thick and seems to add a better brown colour
if the bread cooks too fast on the crust and you dont hear the nice hollow knock give the bread a spray with water and whack it back in the oven. - i bought a 90p water spray that i use just for bread now.
dont over kneed, even if it is good fun! you need to get the bread to the point where the glutins are all forming nice stretchy chains of molecules but you can go too far and they get tough and the bread doesnt rise, 9 minutes seems to be the magic time when i am doing it
dont over flour the work surface you are working on as the dough can pick up a lot of flour and eventually it just dries as you work the dough it will pick up the stray sticky bits or you can scrape them away when you clean down.
dont forget to cut the top of the bread just before you put it in the oven to get a nice fluffy top!
good luck its great fun, search uktvfood website for paul hollywood's receipies too hes a great bread maker
Go to the frozen foods isle in your favorite store. They sell excellent brands of frozen dough. Follow the directions on the package and your friends will never know our secret.