Easy Bread Recipe using a Stand Mixer
This Easy Bread recipe makes 2 standard size loaves, simply chuck the ingredients into a Stand Mixer bowl and let the mixer do the work.
You will need:
560g of Strong White Flour (or if doing a 50/50 mix use 280g of Strong White flour and 280g of Brown Flour of your choice)
10g Rock Salt (or 20g table salt)
10g of Fresh Yeast (or dried yeast equivalent)
300ml/300g of Very Warm Water
20ml/20g of Oil (Use any oil of your choice eg Olive, Rapeseed, Sunflower etc)
Helpful Extras
Scraper, water spray, oil spray
Place all the ingredients above in the order listed into the mixing bowl..
So, add Flour first, then Salt, Yeast, Water and Oil
Place the bowl in the Stand Mixer with the dough hook attachment and mix on the lowest setting until all ingredients have combined.
Then turn the speed up a notch to around speed 4 and leave the mixer to knead the dough for at least 10 minutes.
After the 10 minutes is up the dough should be clumped around the dough hook and not be stuck to the bowl.
If it is too wet then add a spoonful of flour 1 at a time and keep mixing until the dough is formed around the hook.
Spray Oil on a clean surface (or use flour if you prefer)
Remove the dough with a scraper or a metal spoon onto the oiled surface
Shape the dough into a ball and place it back into the bowl
Place cling film over the top and leave in a warm place until doubled in size. This usually takes 30 - 60 minutes.
Now you are ready for the second prove
Remove the dough from the bowl onto an oiled surface.
The dough will be full of air and you will need to use your fingers to knock the air out.
Bash the dough flat with your fingertips and form a rectangle shape
The dough will be full of air and you will need to use your fingers to knock the air out.
Bash the dough flat with your fingertips and form a rectangle shape
Cut the dough into 2 using the scraper or a dinner knife. You should have 2 flat rectangles with finger marks all over.
You need to roll the dough towards you to form a sausage shape. You should be left with a long crease at the bottom.
You need to roll the dough towards you to form a sausage shape. You should be left with a long crease at the bottom.
You now need to fold the ends under (crease side) so they touch in the middle
Then you repeat the bashing with your fingertips until you form a flat rectangle dough again.
Again roll the dough towards you to form a sausage shape, then tuck the ends under (crease side) so the ends touch.
You can now carefully squash the dough to make it look like a small loaf and then place it into your loaf tin.
Then you repeat the bashing with your fingertips until you form a flat rectangle dough again.
Again roll the dough towards you to form a sausage shape, then tuck the ends under (crease side) so the ends touch.
You can now carefully squash the dough to make it look like a small loaf and then place it into your loaf tin.
Do the same with your second piece of dough.
Put both tins with dough into a warm area to rise (i use a large plastic box with a lid to prove mine)
Put both tins with dough into a warm area to rise (i use a large plastic box with a lid to prove mine)
You can leave them overnight or for a few of hours. The dough needs to rise to just above the tin but if you leave them longer and they are quite tall it doesn't matter. You’ll just have larger loaves!
Time to Bake!
Preheat Fan Oven to 180c degree
Make sure the shelf is in the middle
Pour very cold water into an ovenproof dish and place in the bottom of the oven just before putting your loaves in.
If you have a water spray, spray the top of the dough as this help give them a nice crust.
Pour very cold water into an ovenproof dish and place in the bottom of the oven just before putting your loaves in.
If you have a water spray, spray the top of the dough as this help give them a nice crust.
Place your dough in the oven and set your timer for 30 minutes.
Voila! Beautiful home baked loaves
Voila! Beautiful home baked loaves
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