Basic white bread: Difference between revisions

From Sam J Wiki
Jump to navigationJump to search
← Older edit

Watkinsj (talk | contribs)

2,726 edits
Watkinsj (talk | contribs)
2,726 edits
Watkinsj (talk | contribs)
2,726 edits
No edit summary
Tag: Manual revert
 
(One intermediate revision by the same user not shown)
Line 1: Line 1:
[[Recipes | Other recipes]] | [[Recipes#Bread. | Bread recipes]]
[[Recipes | Other recipes]] | [[Recipes#Bread. | Bread recipes]]


= Crumpets =
= Home made White bread sans bread maker =
Seems odd for a bread section, but the yeast is my excuse!  My bread maker had a recipe for crumpets, but this is quicker.  Based on [https://www.recipetineats.com/crumpet-recipe/#recipe].  Not tried yet.
Adapted from instruction book from [[A_quick_small_white_loaf]] and [https://www.kenwoodworld.com/en-gb/recipes/basic-white-bread Basic white Bread].
 
This makes 6 crumpets.  They can be kept for a few days in an air tight box or freeze for up to a month.  To reheat, use a toaster.


== Ingredients ==
== Ingredients ==
=== Yeast Mixture ===
* 5ml fast acting, dried yeast.
* 5ml dried yeast.
* 400g Strong white flour.
* 15ml warm water (just tap water).
* 5ml sugar.
 
* 15ml sunflower seed oil.
=== Batter ===
* 5ml salt.
* 150g plain flour.
* 280ml lukewarm water (during proving and baking, the bread will dry out, so it may be worth adding water during the proving stages).
* 200ml warm water.
* 1¼ml table salt.
* 2½ml white sugar.
* 5ml baking powder.


== Directions ==
== Directions ==
# Yeast Mixture: dissolve the yeast in the water.
# Mix batter: place flour, water and salt in a glass bowl and whisk for 1 minute using a stick blender.
# Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 15 seconds with the stick blender.
# Place in 40°C fan oven for 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 – 15%.


=== Fry the crumpets ===
# Place all ingredients into Kenwood Chef - use a metal bowl if possible.
# Grease a pair of steel rings.
# Using the Dough Hook on '''minimum speed''' gradually add the water to a soft dough.
# Brush a saucepan with butter.
# Knead for 1 minute on '''minimum'''.
# Heat pan until butter is bubbling and pour in a ladle of batter mixture.
# Knead for 4 minutes on '''speed 1''', until smooth and elastic. Remove the Kenwood Bowl, cover with lightly oiled clear film and leave to rise in 40°C oven 1 hour, or until doubled in size.
# Cook for 90 seconds or so, tip out and cook next pair.
# Using the Dough Hook on '''minimum speed''' for 30-60 seconds gently knead the dough to knockback.
# Transfer to a lightly floured surface and shape to fit in bread tin - a smaller bread tin should be enough, 500 - 750g. 
# Place back in proving oven and leave to rise for 30 minutes, or until doubled in size.
# Preheat the oven to 220°C/425°F/gas 7.  
# Bake for 25-30 minutes or until golden brown.
# Allow to cool for 5 minutes before knocking out of tin.


I love these as a savoury base for Eggs Royale or Benedict.  With butter for afternoon tea.
''A bread maker is such a civilised machine for doing this!''


[[Recipes | Other recipes]] | [[Recipes#Bread. | Bread recipes]]
[[Recipes | Other recipes]] | [[Recipes#Bread. | Bread recipes]]

Latest revision as of 12:19, 20 June 2026

Other recipes | Bread recipes

Home made White bread sans bread maker

Adapted from instruction book from A_quick_small_white_loaf and Basic white Bread.

Ingredients

  • 5ml fast acting, dried yeast.
  • 400g Strong white flour.
  • 5ml sugar.
  • 15ml sunflower seed oil.
  • 5ml salt.
  • 280ml lukewarm water (during proving and baking, the bread will dry out, so it may be worth adding water during the proving stages).

Directions

  1. Place all ingredients into Kenwood Chef - use a metal bowl if possible.
  2. Using the Dough Hook on minimum speed gradually add the water to a soft dough.
  3. Knead for 1 minute on minimum.
  4. Knead for 4 minutes on speed 1, until smooth and elastic. Remove the Kenwood Bowl, cover with lightly oiled clear film and leave to rise in 40°C oven 1 hour, or until doubled in size.
  5. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knockback.
  6. Transfer to a lightly floured surface and shape to fit in bread tin - a smaller bread tin should be enough, 500 - 750g.
  7. Place back in proving oven and leave to rise for 30 minutes, or until doubled in size.
  8. Preheat the oven to 220°C/425°F/gas 7.
  9. Bake for 25-30 minutes or until golden brown.
  10. Allow to cool for 5 minutes before knocking out of tin.

A bread maker is such a civilised machine for doing this!

Other recipes | Bread recipes

Retrieved from "https://samjwatkins.com/samj/index.php?title=Basic_white_bread&oldid=41988"