The current Kent Recipe
can be found here.
The Recipe Directory is here.
Home
Baked Bread Recipes
Home Baked Bread Preparation Time: 45 Minutes
Cooking Time: 1 Hour
What is nicer than the welcoming smell of home made bread? Baking your
bread at home may take a little time, but it is well worth the effort, and
there is something unmistakable about the taste of fresh baked bread.
Remember if you make a big batch of dough you can freeze part of it for
later use. Put the dough in loaf size pieces, cook what you need on the
day, then freeze what you don't need for later use. You freeze the dough
after the first proving and continue the second process after the dough
has thoroughly defrosted. This recipe will make three loaves of wholemeal
bread.
Ingredients: Three loaves
1.5kg (3lbs) wholemeal bread flour
75g (3ozs) fresh yeast or 3tsp dried yeast
3tsp brown sugar
2tsp salt
50gs (2ozs) lard or fat
825m warm water (hand hot)
Cooking Instructions:
1. Cream the fresh yeast and
sugar together in a basin, add about half of the warm water cover with a
tea towel and leave for 10-15 minutes until the yeast has fermented (you
will see bubbles appearing on the surface).
2. Mix the salt and flour and
rub in the fat or lard, pour the yeast mixture onto the flour, mix well
with your hands then gradually add the rest of the warm water until the
dough is firm (you don't have to use all the water) don�t let the dough
get soggy.
3. Cover and put into a warm
place until the dough has doubled its size an airing cupboard is the ideal
place. Turn the dough out onto a floured board, kneed well to get plenty
of air into it.
4. Divide into 2 or 3 lots and
put each into a well greased bread tin, leave in a warm place for a
further 20-30 minutes.
5. While you are waiting for
the dough to prove put the oven on high and make sure the oven is hot
before the bread goes in.
6. Cook on 220c/425f/Gas 7,
bake for 1 hour reversing the position of the loaves after 30
minutes.
7. Turn out on to a cooling a
rack, the bread should have a hollow sound when you tap it on the
bottom.
8. If you are using dried
yeast you can add it to the flour and salt before adding all the water;
there isn�t any need to let it ferment.
9. Note it is important that
all the ingredients are room temperature and the water is hand hot.
