....for all the new folk who have joined recently....
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....please see pinned message at the top to take you back to the start of the channel....
Thanx. 🥃🔥🥃
....please see pinned message at the top to take you back to the start of the channel....
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....going for the medieval pageant vibe....
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🏴☠️🏴☠️🏴☠️🏴☠️
❤12🔥4👌3👏1
No knead bread.
(The easiest bread in the world!)
Ingredients:
500 grams strong bread flour
1 sachet dried yeast
1 1/2 tsp salt
1 tsp sugar.
Warm water (approx 250-300ml)
Greaseproof paper
Method:
STEP 1: Mix all dry ingredients together in a large mixing bowl. Fill a jug with warm/ hot water. This is my guessing part! Test the water with your fingertips, it should feel in between warm (tepid) and hot. Too cool and yeast will take too long to become active, and too hot, yeast will be killed off and the dough won't prove.
Pour water into bowl with dry ingredients, and stir, make it fairly sloppy. There's no need to Knead! At this point cover with damp cloth and leave in a warm place, to double in size. This should take an hour approx.
STEP 2: Next, find a pot to cook the bread in and line it with greaseproof paper (a must imo). I use a cast iron, oval or round, but anything can be used, often loaf tins are too small, for a large loaf!
Knock the dough back to it's original size, then take out of the bowl and put into the cooking vessel, put back into warm place and prove again. This is the second proving. In an hour, your dough should be doubled in size and reach the top of the pot.
Dough doesn't rise when baking, unlike cakes. All the rise happens in the proving, so this second prove is crucial to the final outcome.
STEP 3: Once the dough has doubled, pre heat oven. I use a gas cooker, gas mark 4.
Bake on low shelf for 40 minutes to an hour.
STEP 4: Take out and put on a cooling rack straight away, taking off the grease proof paper. VOILA!
NOTE : the cast iron pot, can then be used as a storage bread bin, including the lid.
Perfect.
Let me know how you get on.
Red. ⭕️
(The easiest bread in the world!)
Ingredients:
500 grams strong bread flour
1 sachet dried yeast
1 1/2 tsp salt
1 tsp sugar.
Warm water (approx 250-300ml)
Greaseproof paper
Method:
STEP 1: Mix all dry ingredients together in a large mixing bowl. Fill a jug with warm/ hot water. This is my guessing part! Test the water with your fingertips, it should feel in between warm (tepid) and hot. Too cool and yeast will take too long to become active, and too hot, yeast will be killed off and the dough won't prove.
Pour water into bowl with dry ingredients, and stir, make it fairly sloppy. There's no need to Knead! At this point cover with damp cloth and leave in a warm place, to double in size. This should take an hour approx.
STEP 2: Next, find a pot to cook the bread in and line it with greaseproof paper (a must imo). I use a cast iron, oval or round, but anything can be used, often loaf tins are too small, for a large loaf!
Knock the dough back to it's original size, then take out of the bowl and put into the cooking vessel, put back into warm place and prove again. This is the second proving. In an hour, your dough should be doubled in size and reach the top of the pot.
Dough doesn't rise when baking, unlike cakes. All the rise happens in the proving, so this second prove is crucial to the final outcome.
STEP 3: Once the dough has doubled, pre heat oven. I use a gas cooker, gas mark 4.
Bake on low shelf for 40 minutes to an hour.
STEP 4: Take out and put on a cooling rack straight away, taking off the grease proof paper. VOILA!
NOTE : the cast iron pot, can then be used as a storage bread bin, including the lid.
Perfect.
Let me know how you get on.
Red. ⭕️
❤14👍5