The Easy Kitchen: Bread

Š Rylandthe Peters Small 2014 easy& kitchen

bread

simple recipes for delicious food every day

© Ryland Peters & Small 2014

contents introduction 7 • flour and yeast 8 • techniques 10 everyday loaves 12 • rolls 36 • rustic loaves 56 flatbreads and breadsticks 78 • breakfast bakes 104 buns and sweet breads 126 • index 142 • credits 144

175g/1½ cups plain/all-purpose white flour 175g/1½ cup wholemeal/ whole-wheat flour 1 teaspoon salt 1 teaspoon bicarbonate of soda/baking soda 50 g/½ cup porridge/rolled oats 50 g/3½ tablespoons butter 285 ml/1¼ cups buttermilk a handful of mixed seeds and flour, for topping

Makes 1 loaf

Soda bread is quick and simple to make, and a welcome treat served as an accompaniment to homemade soup. It can be ready in as little as 30 minutes and makes your kitchen smell wonderful, which is a bonus!

simple soda bread Preheat the oven to 200°C (400°F) Gas 6.

Sift the flours into a bowl and add the salt, bicarbonate of soda/ baking soda and oats. Stir the dry ingredients until they are well combined.

Melt the butter and add it to the buttermilk. Make a well in the centre of the dry ingredients. Pour in the buttermilk and butter mixture, and stir with a wooden spoon until all of the dry ingredients are fully incorporated. Bring the dough together with your hands, then turn it out onto a floured work surface.

Knead the dough for 1–2 minutes and then use your hands to form it into a round on a baking sheet. Cut a deep cross in the top with a sharp knife, then sprinkle the top with some mixed seeds and flour.

Bake in the top of the preheated oven for 20–25 minutes, until the loaf is well risen and golden. Tap the bottom of the loaf – if it sounds hollow, it is done. Set the loaf on a wire rack to cool.

16 everyday loaves

Š Ryland Peters & Small 2014

© Ryland Peters & Small 2014

Mediterranean bread 400 ml/scant 1¾ cups hand-hot water 2 7-g/¼-oz. packets instant easy-blend/rapid-rise yeast 625 g/5 cups white strong/bread flour 50 g/1⁄ 3 cup dried milk powder/ non-fat dry milk 1½ tablespoons sugar 1 egg, beaten 2 good pinches of sea salt 180 g/1 cup pitted black olives, roughly chopped a handful of fresh rosemary or basil, roughly chopped 1 large dried red chilli, chopped 200 g/7 oz. drained sun-blushed/ half-dried tomatoes, roughly chopped 1 tablespoon olive oil 200 g/7 oz. feta cheese, crumbled large baking sheet, greased and lined with parchment paper

Makes 2 loaves

The bitterness of olives combines with the creamy feta and sweet sun-blushed tomatoes in this delicious loaf. Start this bread the night before you plan to bake it.

Combine the water and the yeast in a large mixing bowl then sift in the flour followed by the milk powder, sugar, beaten egg and lastly the salt. Using a spatula, mix the ingredients together well.

Add the chopped olives, herbs, chilli and sun-blushed/half-dried tomatoes, mixing well. Place a clean tea towel/kitchen towel over the bowl and allow the dough to rest for about 15 minutes.

Turn the dough out onto a floured surface and knead gently for 10 minutes. Drizzle the olive oil into the mixing bowl, greasing it all over, then return the dough to the bowl, cover and leave to rise for 8 hours or overnight.

Turn the dough out onto a floured surface, and punch it down gently, to release the air. Knead a few times, then cut the dough into 2 equal portions and return one of them to the mixing bowl.

Sprinkle half of the crumbled feta cheese onto the dough in front of you and really work it into the dough. Flatten the dough out into a rectangle and cut it in half lengthways. With the palm of your hand, roll each half into a long sausage, about 55 cm/22 in. long and 5 cm/2 in. thick, then twist the 2 sausages together while also coiling the dough around into a tight circle. Repeat this process with the other half of dough in the bowl.

Lay the loaves onto the baking sheet, cover with parchment paper, then a tea towel/kitchen towel. Leave to rise for 1 hour.

Preheat the oven to 180°C (350°F) Gas 4.

Bake the loaves for 25–30 minutes, until golden brown. Tap the bottom of a loaf – if it sounds hollow, it is done. Cool on a wire rack.

rustic loaves 69

300 g/2½ cups plain/all-purpose flour 1.5 g/¾ teaspoon instant easy-blend/rapid-rise yeast, 3 g/1 teaspoon dried/active dry yeast, or 6 g/2 teaspoons fresh yeast 50 g/¼ cup sugar 200 ml/¾ cup milk, heated up to just below boiling point, then cooled to room temperature 1½ teaspoons salt 50 g/3 tablespoons butter Filling 75 g/½ cup dried fruit, such as (dark) raisins, sultanas/golden raisins or Zante currants, or a mixture 25 g/2½ tablespoons dried mixed peel, chopped 50 g/¼ cup soft light brown or demerara/raw sugar 2 tablespoons melted butter, cooled Glaze 2 big spoonfuls of clear honey, melted 2 baking sheets, greased and lined with parchment paper

Makes 8–12 buns

132 buns and sweet breads

This is another favourite sweet bread recipe in the UK. Enjoy these delicious sticky buns with a cup of strong tea for a truly English experience!

Chelsea buns Put the flour into a big bowl and make a well. Sprinkle the yeast and sugar into the well and pour over the milk. Flick some flour over the surface of the milk to close the well, cover and allow to rest for 1 hour.

Add the salt, mix with a wooden spoon and then your hands to form a dough.

Turn the dough out onto a floured surface. Knead for 10 minutes, until the dough is smooth and elastic. Add the butter and knead for another 10 minutes. Put the dough back into the bowl and cover. Allow to rest for 2 hours.

Meanwhile, mix the dried fruit, peel and sugar for the filling.

Turn the dough out onto a floured surface, and punch it down gently, to release the air.

Roll the dough into a rectangle about 30 x 23 cm/12 x 9 in. in size. Brush it with the cooled melted butter and sprinkle the sugar and fruit mixture evenly on top to coat it. Roll the dough up, tugging it gently towards you at each roll to achieve a tight sausage. Cut the sausage into 8–12 slices. Place the slices on the prepared baking sheets and lightly flour the tops. Cover with a tea towel/kitchen towel and allow to rest for 1 hour.

Preheat the oven to 220°C (425°F) Gas 7.

Bake the buns in the preheated oven for 15 minutes, until golden brown. Remove from the oven and brush with melted honey while they are still hot. Set on a wire rack to cool.

Š Ryland Peters & Small 2014

FOOD & DRINK

Bread, with its host of different ingredients, shapes and styles, must be one of the world’s most varied and exciting food types. Whether you’re pressed for time or looking to commit to a sourdough, this book provides the ideal recipe.

You’ll find all you need to start your own home baking revival.

www.rylandpeters.com UK £9.99 US $19.95 Priced higher in Canada

Printed in China

Front image: Dark Rye Bread Back image: Buttermilk Cornbread