BAKE
YOUR There’s nothing better than the smell of freshly baked bread, and it’s not as tricky as you think either…
SOFT OR CRUSTY ROLLS Ingredients 500g strong white flour 20g caster sugar 10g salt 1 x 7g sachet fast-action yeast 330g milk at room temperature Method In a large bowl, or electric mixer, weight the flour and caster sugar together. Then rub the salt into one side of the bowl and the dried yeast into the other. Don’t let the salt and yeast touch as it can stop the dough from rising. Add the milk to the dry ingredients and mix together until it forms a dough. Cover your bowl with a damp towel and rest in a warm place. If your house is cold, stick it in the oven at 25C with a bowl of boiling water underneath. Once noticeable increased in size, around 45 minutes, kneed the dough. You can do this on a floured surface or by folding the dough in the bowl for five minutes. Cover again and rest in a warm place for another hour or until doubled in size.
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PROPERTY NEWS
OWN BREAD B
aking your own bread is not only healthier for you, but it is a hobby you can really get stuck into. There is nothing better than seeing your dough rise and then finally breaking through the crispy crust to get at the soft, warm bread inside. Here are some simple recipes for you to try at home…
Once risen, scrape the dough onto a floured surface and roll into a sausage shape. Cut the dough into 8 equal pieces and then shape the dough into balls. The trick to a nice round ball is to put flour in one hand and put the dough on a surface without flour. Then cup your hand like your carrying water, turn it upside down over the dough and make big circular movements with the dough. Once you have 8 balls, rest for a final hour somewhere warm until they have doubled in size and are nearly touching. 30 minutes before you’re going to bake, preheat your oven to 210C for fan-assisted ovens or 230C for non-fan ovens for soft rolls, or 180C fan-assisted oven, 200C for crusty rolls. Bake for 10-15 minutes for soft rolls. Don’t worry if they look brown or feel crisp when they come out, they’ll soften up. And for crusty rolls, slash the top of the roll with a serrated knife before baking for 20-25 minutes.
