MAKING BREAD WITH OUR FLOUR
RECIPES
Soda Bread
A simple quick dense nutty bread. Just add butter!
Ingredients
225g Stanway Wholemeal flour
225g Stanway Finest Sifted flour
1 teaspoon Bicarbonate of soda
1 teaspoon salt
25g butter
320ml semi-skimmed milk
70ml water
Method
In a large bowl, mix flours, bicarbonate of soda and salt. Melt butter gently in a saucepan, then add milk and water. Heat until bubbles start to appear. Add slowly to flour mixture, stirring constantly. When thoroughly mixed, turn onto a greased baking tin and bake in the centre of an oven at 200C for 25 minutes. Allow to cool on a grid.
Basic real bread
Ingredients
250g Stanway Wholemeal flour
250g Stanway Finest Sifted flour
340g hand warm water (about 25 deg C)
10g fresh yeast or 5g dried active yeast
10g salt
1 tsp oil or butter (for baking tray)
Method
Dissolve salt in the water in a jug. Put flour in a bowl, crumble yeast in and rub into flour. Add liquid and stir with fingers or spoon. Cover bowl and leave for 10 minutes. Work the dough by stretching and folding it over itself until smooth and stretchy. Put dough back in bowl, cover with cloth and leave for approx 1 hour or until dough has doubled in size. Oil a baking tray. Wet the work surface and hands and scrape dough out of bowl. Press gently until it forms a square then pull each corner in turn into the centre and press in the middle to make them stick. Flick the ball over, tuck in any corners and round with your hands until it forms a smooth ball. Place dough on baking tray and cover with mixing bowl. Leave to prove for approx 1 hour. Meanwhile pre-heat oven to 230C. Uncover dough, dust with flour and place in oven. Bake for 10 minutes and then reduce heat to 200C, continue to bake for another 25-30 minutes. Remove loaf and allow to cool.
A simple quick dense nutty bread. Just add butter!
Ingredients
225g Stanway Wholemeal flour
225g Stanway Finest Sifted flour
1 teaspoon Bicarbonate of soda
1 teaspoon salt
25g butter
320ml semi-skimmed milk
70ml water
Method
In a large bowl, mix flours, bicarbonate of soda and salt. Melt butter gently in a saucepan, then add milk and water. Heat until bubbles start to appear. Add slowly to flour mixture, stirring constantly. When thoroughly mixed, turn onto a greased baking tin and bake in the centre of an oven at 200C for 25 minutes. Allow to cool on a grid.
Basic real bread
Ingredients
250g Stanway Wholemeal flour
250g Stanway Finest Sifted flour
340g hand warm water (about 25 deg C)
10g fresh yeast or 5g dried active yeast
10g salt
1 tsp oil or butter (for baking tray)
Method
Dissolve salt in the water in a jug. Put flour in a bowl, crumble yeast in and rub into flour. Add liquid and stir with fingers or spoon. Cover bowl and leave for 10 minutes. Work the dough by stretching and folding it over itself until smooth and stretchy. Put dough back in bowl, cover with cloth and leave for approx 1 hour or until dough has doubled in size. Oil a baking tray. Wet the work surface and hands and scrape dough out of bowl. Press gently until it forms a square then pull each corner in turn into the centre and press in the middle to make them stick. Flick the ball over, tuck in any corners and round with your hands until it forms a smooth ball. Place dough on baking tray and cover with mixing bowl. Leave to prove for approx 1 hour. Meanwhile pre-heat oven to 230C. Uncover dough, dust with flour and place in oven. Bake for 10 minutes and then reduce heat to 200C, continue to bake for another 25-30 minutes. Remove loaf and allow to cool.