Plain Bread
Written by: adekun on 2 February, 2007 4:32 pm - Filed under: baking ?
Bread is quick and simple to make. What does take time, is the proofing especially during the winter here in Japan. Here’s how to make plain bread.
Plain bread
- 750 g plain flour
- 1 tbsp easy blend yeast
- 2 tsp salt
- 450 ml warm water
Mixing
Sift the flour, yeast and salt into a large mixing bowl. Mix to combine them. Make a well in the centre and pour in the warm water.
Fold over the flour from the edges to form a dough.
Kneading
On a floured surface begin kneading. Using your fingers hold one end of the dough, stretch it with the palm of your other hand.
Fold the furthest end back over and give it a quarter turn. Keep stretching and turning, dusting flour as needed for ten minutes and no more.
Proofing
Place the dough into bowl and cover with a damp cloth or oiled cling film. Leave in a warm place for a couple of hours or until the dough has doubled in size.
A finger should leave an impression when it is ready.
Shaping
Punch down and knead for two or three minutes. Divide as needed, fashion in to plaits, rolls, rounds etc. Allow at least half an hour to rise again.
For loaves, make an oblong shape and tuck the ends underneath - about a third of the way. Place into floured or buttered tins. After rising, the tins should be three-quarters full.
Glazing
Milk, flour, butter, egg, olive oil.
Baking
Bake at 220ºC for 40 minutes or for two small loaves…
Bake at 220ºC for 20 minutes, reduce to 180ºC for a further 15 minutes.
Rolls take about 20 minutes at the same temperature.
adekun’s japan blog » Blog Archive » Rye Bread
24 May, 2008 #
[...] will have to do for the meantime. Substitute a third of the flour from the plain bread recipe with rye flour. Resist the temptation to add extra flour early on when kneading. Stick with [...]