basesixty

Tag: bread

  • The best crusty cobs ever

    Ingredients

    • 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting
    • 1 tsp salt
    • 2 tsp dried yeast
    • 30g/1oz butter or lard, softened
    • 75ml/2½fl oz milk, warmed
    • 225ml/8fl oz warm water
    • oil, for greasing
    • rice flour, for dusting
    • butter, to serve

    How-to-videos

    Method

    1. With your fingers, mix the white flour, salt and dried yeast in a bowl.
    2. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
    3. Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
    4. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
    5. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
    6. When the dough has risen, return it to a floured work surface and knock it back.
    7. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
    8. Meanwhile, preheat the oven to 220C/425F/Gas 7.
    9. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.
    10. To serve, separate the rolls and serve warm with butter

    Well done you hairy biker people.

    https://www.bbc.co.uk/food/recipes/basicwhiterolls_89612

  • Pull Apart Cheesy Pesto Bread

    Makes 2 servings

    You will need:

    • 250 g strong bread flour , plus more for dusting
    • ½ teaspoon salt
    • 1 teaspoon yeast
    • 150 ml warm water
    • 1 teaspoon extra virgin olive oil, plus a tiny bit for greasing
    • 150 g pesto
    • 30g shredded cheddar cheese
    • 30g shredded mozzarella cheese

    Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.

    Turn onto a floured surface and knead for 7-10 minutes.

    Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.

    Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.

    Coat each dough ball in a generous helping of pesto.

    Place the dough balls into a large cake tin, cover and rise for another hour.

    Preheat the oven to 350°F (180°C.)

    Cover the dough balls with the cheddar and mozzarella.

    Bake for 20-25 minutes.

    Enjoy!

    Original recipe: Tasty

  • Pizza base

    Ingredients

    • makes 2 large bases or 4 medium pizzas
    • 400 g Tipo ’00’ flour
    • 100g strong white bread flour
    • 1/2 teaspoon fine sea salt
    • 7 g dried yeast
    • 1/2 tablespoon golden caster sugar
    • 2 tablespoons extra virgin olive oil

    Method

    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 325ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge

  • Yeast Conversion

    Yeast Conversion Table

    This is a table to convert fresh yeast to original dry yeast or Quick Yeast. This can be used for making breads and anything using yeast.

    To download or view the table in PDF format click here.

    Fresh Yeast Original Dry YeastQuick Yeast
    3g1.5g1g
    6g3g2g
    10g4g3g
    12g6g4g
    17g7g5g
    34g14g10g
    68g28g20g

  • Pizza

    • 650g/1lb 7oz ’00’ flour (or strong white flour), plus extra for dusting
    • 7g dried easy-blend yeast
    • 2 tsp salt
    • 25ml/1fl oz olive oil
    • 50ml/2fl oz warm milk
    • 325ml/11fl oz warm water
    1. make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
    2. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours, until doubled in size.
    3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
    4. Preheat the oven to its highest setting.
    5. Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
    6. Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

  • Socca Farinata

    One Ingredient Socca! Amazing, crispy, golden brown, flaky flatbread that requires just ONE ingredient. Just mix, pour, bake, and done!

    SCALE1x2x3x

    INGREDIENTS

    • 1 cup chickpea flour (affiliate link)
    • 2 tablespoons olive oil (and extra for the pan)
    • 3/4 teaspoon salt
    • 1 1/4 cups water

    INSTRUCTIONS

    1. Preheat oven to 450 degrees.
    2. Whisk all ingredients until smooth.
    3. Pour 1-2 tablespoons additional olive oil into a large cast iron skillet. Pop the skillet in the oven for five minutes to heat the oil. (See notes on skillet sizing.)
    4. Pour the batter into the hot, oiled pan and swirl to spread evenly across the pan. Depending on pan size, you might want to do this in two batches (see notes). Bake for 15-18 minutes, until golden and crispy around the edges. Annnnd you’re done! Good luck not eating the whole hot, crispy thing in one sitting!

    Pan size: The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. I used a 10-inch cast iron skillet and I actually split the batter in half and made two separate soccas in order to get them extra thin and crispy. In theory, you could pour all of the batter in and cook it all in one shot. But personal preference: those crispy, thin edges are EVERYTHING. So I prefer to split it into two batches when working with my 10-inch cast iron skillet

    From here.

    One Ingredient Socca

  • Flatbread

    Makes around 10

    You will need:

    • 300g plain flour
    • ½ tsp salt
    • 4 tbsps olive oil
    • 200ml hot water

    Mix the flour and salt in a large bowl and make a well in the centre.

    Put the oil in the well and then pour in the hot water. Stir the mixture with a spoon until it is cool enough to bring together with your hands. Leave the mixture to stand for between 10 minutes to half an hour.

    Divide the dough into 10 balls (roughly 50g each). Without using flour to dust, roll the balls out as thin as you can – you should be able to see your hand through them.

    Heat a non-stick frying pan on a medium-high heat. Cook each flatbread in the pan for about 30 seconds on each side.

    TIP: You can flavour the flatbread with seeds (e.g. nigella seeds or poppy seeds). To do this, add a teaspoon or 2 of seeds into the flour before any liquid is added to ensure even dispersion.

    TIP: Make sure you use a non-stick pan. This is essential, else you will burn the pan, and the bread, and it will take forever to clean.

    Original Recipe: Nadiya Hussain – Instagram Stories

  • Halloumi Souvlaki

    Serves 2

    You will need:

    • 1 block of halloumi (225-250g)
      For the marinade
    • 2 tbsp olive oil
    • 1 tsp dried oregano
    • ½ tsp dried mint
    • ½ tsp ground cumin
    • ½ tsp coriander
    • ½ tsp sweet paprika
    • ¼ tsp ground cinnamon
    • zest and juice ½ lemon, plus ½ lemon cut into wedges to serve
    • 2 garlic cloves, crushed
      For the pitta wraps
    • 250g strong white bread flour
    • 7g sachet fast-action dried yeast
    • 1 tsp golden caster sugar
    • 2 tsp olive oil, plus a little for greasing
      For the tzatziki
    • ¼ cucumber
    • 100g Greek yogurt
    • small bunch mint, finely chopped
    • 1 small garlic clove, crushed
    • juice ¼ lemon
      To serve
    • 1 butter or round lettuce
    • 4 large tomatoes, seeds removed, chopped
    • 1 red onion, halved and thinly sliced

    Halloumi prep: Cut the halloumi into cubes, roughly 2cm. Tip the halloumi into a bowl and add the marinade ingredients, along with plenty of black pepper. The marinade does not need salt as the halloumi is already salty. Mix well, ensuring each cube is well coated. Cover and chill for at least 3 hrs, or overnight if you have time.

    Pitta wraps prep: A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.

    Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.

    Tzatziki prep: To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.

    Meal cooking: Heat a large non-stick frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the halloumi. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.

    Heat the halloumi and the remaining marinade in a non-stick pan on a low heat while regularly turning for around 20 minutes until golden on all sides. You do not need any oil for this.

    Take the halloumi out of the pan and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

    TIP: Can use fresh herbs instead of dried if you have them, just double the amount stated in the recipe.

    Original recipe: Cassie Best – BBC Good Food

  • Wheatflour bread

    Recipe

    Ingredients

    400g wholemeal (or brown) bread flour

    100g strong white flour

    10g salt

    15g fresh or 10g instant dried yeast

    40g unsalted butter, softened

    320ml water

    Method

    Put the flours into a large bowl and either rub in the fresh yeast or sprinkle in the dried. Add the butter in little pieces and the salt and mix.

    Add the water and mix to a dough.

    Tip out onto a surface and knead for 5-10 minutes, until the dough feels smooth and silky.

    Put it into an oiled bowl and cover with a tea towel or oiled clingfilm. Leave for at least an hour or until doubled in size.

    Tip the dough out onto a floured surface and knock the air out by folding it inwards repeatedly.

    Roll it up into a sausage and then roll it with your hands until it is about 30cm long:

    Put the bread onto an oiled baking sheet, cover and leave again for around an hour, or until doubled in size.

    Set the oven to 210ºC. For a lighter crust you can put a roasting tray into the bottom of the oven and fill it with water when you put the loaf in but I didn’t do this.

    Rub flour gently over the loaf and bake for around 30 minutes. Check it is done by tapping the base: it should sound hollow.

    Allow to cool on a wire rack.



    Recipe unapologetically stolen from here.
    https://lovinghomemade.com/2014/03/19/homemade-brown-bread-its-almost-wholemeal/