Easy Bread making for Baking Beginners
Learning to make your own bread can be one of the most rewarding baking techniques which you can master. Shop bought bread will be a thing of the past as the aroma of homemade bread fills your kitchen! Perfect for beginners in baking, baking with kids or those looking for a quick bake.
No Knead Tear and Share Bread Rolls
- 500g Strong White Bread Flour
- 1tsp active dry yeast
- 1tsp salt
- 1 1/2 tsp granulated sugar
- 300ml warm water
- Mix together the flour, dry yeast, salt and sugar. Slowly pour in the water and use a spoon to mix the dough until combined.
- Bring the dough together to form a ball, place in a bowl and cover with a slightly oiled piece of clingfilm or beeswax wrap. Leave for 5 hours to rise in a warm place.
- When the dough has doubled in size after 5 hours, lightly push the dough back then pull orange sized pieces of dough roll into a ball and place on a lined baking tray. Repeat with the remaining dough. Leave the dough to rise for a further 30 minutes covered with clingfilm or beeswax wrap. Meanwhile preheat the oven to 180 degrees.
- Remove the wrap, brush the top of the bread rolls with milk and bake for 35 -45 minutes until golden brown and well risen.
Small French Baguettes
- 375ml warm water
- 2 1/4 tsp active dry yeast
- 1tsp salt
- 500g strong white bread flour
- 2 tbsp olive oil
- Mix the warm water with the dry yeast until the yeast has dissolved. Gently stir in the salt and flour until the mixture forms a soft dough which can be kneaded.
- Tip the dough onto a lightly floured surface and knead the dough for 5 minutes.
- Put the kneaded dough into a bowl and cover the bowl with lightly greased cling film or beeswax wrap and leave to rise in a warm place for an hour.
- When the dough has doubled in size, punch back the dough then replace the cover and leave to rise for another hour.
- Knock back the dough, turn out onto a lightly floured surface and knead for a further 5 minutes. Then shape into 6 rolls, place onto a greased baking tray and leave to rise for another hour.
- When risen, shape the rolls into small baguettes and using a knife make 3 slash marks in the top of the baguettes. Leave to rise for a further 30-40 minutes until they have doubled in size.
- Preheat the oven to 200 degrees and when the baguettes have doubled in size bake for 20-25 minutes until they are golden brown.
