bread

Bread recipes

White bread

700g strong white flour

2 tsp salt

1 tsp yeast

1 tsp brown sugar

425ml warm water

 

Wholemeal bread

570g wholemeal flour

2 tsp salt

2 tsp yeast

1 tsp brown sugar

400ml warm water

 

Focaccia bread

500g strong white flour

2 tsp salt

1 i/2 tsp yeast

300ml warm water

3 tbls olive oil

 

All breads mix all dry ingredients and oil together then add warm water and mix together and need for 10 minutes and leave to prove until double in size

Then bake at 180oC for 15 mins and check.

 

With permission of www.catering4kent.co.uk 

 

Tear and Share Bread

Ingredients

 

150ml/5fl oz whole milk, plus extra for glazing
400g/14oz strong white flour, plus extra for kneading
7g/¼oz sachet fast-action dried yeast
1 tsp caster sugar
1 tsp fine sea salt
15g/½oz butter
1 tbsp sunflower oil, plus extra for greasing
1 large onion, peeled and chopped
1 garlic clove, crushed
15-20 sage leaves, chopped, plus extra for garnish
freshly ground black pepper

 

 

Preparation method

1. Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm.
2. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt.
3. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather
     into a ball then turn out onto a lightly floured surface and knead
4.Place the dough in an oiled bowl and cover loosely with oiled clingfilm. Leave to rise in a
    warm place for 45-60 minutes or until doubled in size.
5.Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic
    over a very low heat for 10 minutes, or until softened.
6.Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from
    the heat, season with lots of freshly ground black pepper and set aside to cool.
7.When the dough has doubled in size, tip it back onto a floured surface and flatten with the
     palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly
     incorporated. Sprinkle with a little extra flour if it becomes sticky.
8.Divide the dough into eight and shape into neat balls by pulling the dough from the outside
    of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle
    on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover
    loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size.
9.Preheat the oven to 180C/350F/Gas 6.
10.Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more
      milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown.

 

 

 

 

With permission of www.catering4kent.co.uk

Easy Ciabatta Bread

Ingredients

Ovenight preparation

250g/9oz Italian type ’00’ bread flour
190ml/7fl oz water
15g/½oz yeast

 

To finish the bread

250g/9oz Italian type ’00’ bread flour
10g/½oz yeast
190ml/7fl oz water
12g/½oz salt

Preparation method

1.For the overnight preparation, mix the flour with the water in a large bowl and add the yeast.
    Whisk for three minutes and leave to rise overnight (or at least eight hours).
2. To finish the bread, add the remaining flour and yeast to the bread mixture and mix well.
3. Gradually add the rest of the water to the bread mixture. When nearly all of the water has
     been added, add the salt to the remaining water and mix together for a further five minutes,
     until a sticky dough is formed.
4. Transfer the dough into a large oiled bowl and leave to rise for one hour.
5. Transfer the dough to a heavily floured work surface and leave to rest for a further 30
     minutes.
6. Preheat the oven to 240C/465F/Gas 8.
7. Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes.
8. Place onto a baking sheet lined with baking paper and leave for ten minutes.
9. Transfer the dough to the oven to bake for 25 minutes, or until risen and golden-brown.
10. Remove from the oven and transfer to a wire rack to cool.

 

 

With permission of www.catering4kent.co.uk