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Bread recipe using a stand mixer
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Can someone just give me a simple white loaf recipe that has ingredients in english measurements. So annoying, all the recipes i seem to find are all american ingredients and measurements.
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Delia
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She uses golden sugar but white granulated works just as well
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She uses golden sugar but white granulated works just as well
Almost anything works with bread as long as you have flour and activated yeast.
The important thing is to use good quality flour and beat the hell out if it. This is best done with a wet mix and the flour added to restore the dough to a workable consistency. Beating the wet mix is ten times more efficient than kneading the whole mix.
Aside from the yeast the main ingredient in making the rising work is a protein called gluten. It is present in high quantities in high protein wheat flour. A little gluten flour thrown into the wet mix can help with consistency with some flours.
A little bit of oil or fat in a bread helps keep it soft for longer. I used to use olive oil in my bread-making days.
The important thing is to use good quality flour and beat the hell out if it. This is best done with a wet mix and the flour added to restore the dough to a workable consistency. Beating the wet mix is ten times more efficient than kneading the whole mix.
Aside from the yeast the main ingredient in making the rising work is a protein called gluten. It is present in high quantities in high protein wheat flour. A little gluten flour thrown into the wet mix can help with consistency with some flours.
A little bit of oil or fat in a bread helps keep it soft for longer. I used to use olive oil in my bread-making days.
500g strong white flour (min 12% protein)
300g warm (to the hand) water.
yeast fresh 5g or dried 2g
level tsp salt
level tsp sugar
2 tsps oil (sunflower is good)
Dissolve salt and sugar in the water, add yeast and whisk with fork as you add it if it is dried yeast. (If the yeast water mix doesn't froth after about 10 mins throw it away and get some really live yeast and try again).
When the yeast begins to froth add it and the oil to the flour in a bowl and mix until all the flour is wetted.
You can now knead the bread however you wish , prove it and bake it. This is enough for 1 large loaf weighing 800g.
300g warm (to the hand) water.
yeast fresh 5g or dried 2g
level tsp salt
level tsp sugar
2 tsps oil (sunflower is good)
Dissolve salt and sugar in the water, add yeast and whisk with fork as you add it if it is dried yeast. (If the yeast water mix doesn't froth after about 10 mins throw it away and get some really live yeast and try again).
When the yeast begins to froth add it and the oil to the flour in a bowl and mix until all the flour is wetted.
You can now knead the bread however you wish , prove it and bake it. This is enough for 1 large loaf weighing 800g.
By far the best recipe to use is the one on the bag of bread flour which you buy. The flour producers want you to make such a good loaf that you will come back and buy their flour again and again. If you follow their instructions, you should get a faultless, tasty loaf. Unless you tinker about with the recipe, the timings or the heat settings.
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