Bread Recipe

bread_rolls.txt

Makes 6 regular or 8 smaller, takes about an hour or 40 mins if in a hurry.

For flour you can use white, wholemeal or my favourite: 50% untreated strong white flour (from Garboldisham mill) and 50% Hovis granary.

Even when I make wholemeal I use 50% white or they come out too heavy.

    * 500g flour
    * 280ml warm water
    * 1.5 tsp yeast (like Allinson Dried Active Yeast)
    * 1 tsp salt
    * splash of olive oil

The water quantity is critical, 5ml makes or breaks the recipe, so I use a tall measuring glass that only goes to 400ml.

If using wholemeal flour add 5ml extra water for every 250g of wholemeal.

Warm the water (40 seconds max in microwave) to a little above body temperature, it must not be hot to touch. Dissolve in the sugar, then dissolve in the yeast.

Cover water with a tea-towel for 5 mins. It will foam if the yeast has worked.

Measure out the flour in to a large bowl, mix in salt. Just before you pour the yeast mix in add a couple of splashes of olive oil. To mix I start with a spoon and then finish with one hand.

When mixed the dough needs to be tacky, not dry, just dry enough to not stick to your fingers. Even finger sticky will be okay - dryness ruins the bread.

Originally I used a bread machine, but that broke recently so I started kneading it manually which was no big deal and much quieter.

Surprisingly little kneading is required, a couple of mins to begin with and two or three more times (ready to use in 15 to 30 mins) - I just fold the sides in twice and turn over and rest again. In winter I leave it near the fire with a wet tea-towel on top and in summer near a window. The dough needs to be used within an hour or it gets smelly.

Lightly butter a tray, not too much, just a smear or you fry the rolls.

Squeeze the dough in to 6 or 8 balls, don't stress about getting them perfect. I have a small pile of white flour on my board and dip the tops of rolls in before putting on the tray. Leave about 2cm between each roll.

Place in to the middle of a preheated oven at 200C (not fan assisted), bake until browned and put on a cooling rack as soon as they come out - if they are stuck together don't split until you need to use them.

If you want crispy rolls spray some water in to the oven halfway through (or put a bowl of water in the oven as you bake them), you may need to add less olive oil too.

Key to getting them perfect:

   1. Get your flour/water mix wetter than dryer
   2. Get your water temperature warm not hot
   3. Ensure the oven is hot enough before baking
   4. Don't put them in too soon or too late - dough is ready in 30 to 45 minutes

Variations include adding cheese and caraway seeds, same mix can be used for pizza dough and naan bread:

Pizza dough:

Add a bit more oil (I use ghee for this) and make the mixture a little drier, also use 50% strong white, 25% 00 flour and 25% coarse semolina

Naan bread:

Use less water (190-200 ml works for me), add two tablespoons of plain yogurt and lots of ghee