Bread

Bread

Basic Bread Making Procedure

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Instructions
 

  • Mix the flour, salt and yeast and any other dry ingredients in a large bowl.
  • Make a well in the centre, then add the water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
  • Tip onto a lightly floured work surface and knead for around 10 mins.
  • Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  • Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
  • Place it on the baking parchment to prove for a further hour until doubled in size.
  • Heat oven to 220C/fan 200C/gas 7.
  • Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
  • Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Seeded Bread

Aaron Daniel Byrne
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Ingredients
  

  • 300 g Strong White Flour
  • 300 g Wholemeal
  • 20 g Sunflower Seeds
  • 20 g Pumpkin Seeds
  • 7 g Fast Action Yeast
  • 350 ml Water
  • 1 tsp Salt
  • 1 tbs Muscovado Sugar

White Poppyseed Bread

Aaron Daniel Byrne
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Ingredients
  

  • 600 g Strong White Flour
  • 30 g Poppyseeds
  • 7 g Fast Action Yeast
  • 250 ml Water
  • 100 ml Milk
  • 1 tsp Salt
  • 20 g Honey

Christmas Bread

Aaron Daniel Byrne
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Ingredients
  

  • 300 g Strong White Flour
  • 300 g Granary Flour
  • 40 g Sauteed Red Onion
  • 5 g Fresh Sage
  • 5 g Rosemary
  • 40 g Dried Cranberries
  • 1 tsp Salt

Dark Irish Soda Bread

Aaron Daniel Byrne
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Ingredients
  

  • 300 g Strong White Flour
  • 200 g Wholemeal Flour
  • 100 g Porridge Oats
  • 12 g Bicarbonate of Soda
  • 250 ml Guinness
  • 100 ml Milk
  • 1 tsp Salt
  • 1 tbs Muscovado Sugar