Breads & Savoury Dishes

Equipment for baking bread and other savoury dishes is shown here.

There are loads of variations of course, but to get you going our recipe for a straight forward and delicious homemade loaf is here:

A Good Simple Loaf of Bread

There are loads of styles of bread to make but if you are just getting started then this is a good recipe to kick-off and get a lovely everyday loaf. I know this looks like a nuisance but there is more waiting than doing in bread making and the loaf you get really will be better than supermarket stuff. 

Makes: 2lb loaf 

Ingredients:

675g / 1 ½ lb of strong white, granary or wholemeal flour as you prefer

2 teaspoons of salt

20g / ¾ oz of butter

20g / ¾ oz of fresh yeast (or dried yeast – just check the packet for the quantity)

¾ pint of hand-hot water

Method:

1) Grease the loaf tin

2) Put the flour into a large bowl and rub this together with your thumbs and fingers with the salt and butter until you get something resembling bread crumbs

3) Make a hole in the middle of the mixture and put the yeast in before pouring in the water

4) Mix together into a ball in the bowl (you can use a food mixer if you want)

5) Turn the ball out and knead* for 5 minutes (if you’re lazy like me then just leave in the food mixer a bit longer)

6) Put the dough back into the bowl, cover with clingfilm and leave somewhere warm for 1-½ hours. When you come back it should be about twice the size

7) Tip the dough out again onto a floured work surface (to try and stop it sticking to your worktop) and “knock-back” (bash about) until back to its original size

8) Flatten with your hand and fold two ends over then roll up the dough. Put into the loaf tin with the fold on the bottom

9) Put the oven on to 220 degrees (gas mark 7) now

10) Cover with cling film (wipe a little vegetable oil on the cling film on the side going towards the dough to prevent everything sticking together) and leave for about another ½ hour

11) Now bake for 35-40 minutes (If you have an AGA then just stick in the roasting oven on the grid shelf on the oven floor). When its ready you should see an evenly browned top and if you tap on the base it should sound hollow (but you can only check this when turned out of the tin of course)

*Tip: Knead

This is all to do with the chemical reactions that make bread. All we need to know is that you push with your palms and pull back together again with your fingers until you get a springy, smooth and elastic dough. Or, just leave in the food mixer with the dough hook until you get the same result with less effort. Kneading can be stress-relieving if you are in the mood so consider trying it by hand and see if you enjoy it or not.

Set Descending Direction

Breads & Savoury Dishes

Grid  List 

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
Set Descending Direction

Breads & Savoury Dishes

Grid  List 

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

Our products are innovative, vibrant and practical this sections shows you what we have on offer.

We also stock other food related products in ToolsMeasuringDecorating and Accessories.

Copyright © 2017

Tapsells Limited | Company Registered No. 7408508 (England) | Registered Address: Unit 3, The Old Dairy, Glynde, East Sussex, BN8 6SJ | Vat Reg. No. 130 0461 74

Tel: 01273 858656 | Email: shop@bakestore.co.uk