National Bread Making Week

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National Bread Making Week

It’s National Bread Making Week on 16th April so why not fill your house with the most inviting smell in the world…freshly baked bread! Hot from the oven and smothered in butter, dunked in delicious soup or turned into a satisfying sandwich, there really is nothing quite like it!

 

If like us, you’ve been inspired by master baker Paul Hollywood on his new bread making series and want to ‘dough’ it yourself at home, it really is easier than you think and can be very therapeutic.

 

Despite the fact that making bread does require a little bit of effort it can be great fun and the delicious smell (and taste) of freshly baked bread makes it all worthwhile. Once you’ve got the hang of the basics you can branch out and give artisan and speciality breads a go. The possibilities are endless.

 

Bread has been part of our staple diet for over 5,000 years so it’s hardly surprising that it’s still enjoyed all over the world in one form or another. In fact, the UK has well over 200 varieties of bread including your basic white, wholemeal and granary loaves to speciality breads from ciabatta and chapatti to brioche and bagels.

 

To help you get started, we’ve shared a few of our hints and tips:

 

  1. Mixing dough by hand can make the mixture quite sticky. To stop it from sticking to your hands simply coat them with a small amount of flavourless oil (like olive or sunflower). Then simply keep mixing away until the mixture comes together.
  2. Kneading the dough properly is key to creating a successful loaf so this will need a little bit of time and effort. We suggest you knead for at least 10-15 minutes.
  3. It’s better to have a dough which is slightly too wet than too dry, so don’t be afraid to add more water if necessary. Too much flour can make the bread tough inside, so try and avoid over-flouring the surface. Again, rubbing oil on the surface instead of flour will help.
  4. In order to prove, the dough will need to be left in a warm place and covered either with a damp clean cloth or Clingfilm. This will prevent air from getting to the dough and allows it to rise effectively.
  5. Half fill a loaf tin with the dough and leave it to rise again in a warm place. It is ready when the dough has filled about two-thirds of the tin.
  6. To stop your knife pulling the dough mixture when making slits, simply add a little oil to the knife first.
  7. Placing ice cubes in the bottom of the oven will produce steam to help the crust from hardening too quickly, allowing the bread to rise more evenly.
  8. You’ll know when your loaf is cooked when you tap the bottom of the load and it sounds hollow. If the loaf shrinks away from the sides of the tin it’s also cooked.

 

Check out what tasty little morsels we baked on our Facebook page!

 

However you celebrate we hope you enjoy National Bread Week and above all enjoy bread making!

 

Related Links

Home made Stoneware 2lb Loaf Pan

Master Class Stainless Steel Dough Cutter

Master Class Non-Stick 1lb Box Sided Loaf Pan

Kitchen Craft Set of Four Non-Stick Mini Loaf Tins

Kitchen Craft Pack of Forty 1lb Loaf Tin Liners

Master Class Non-Stick Double Layered Baking Sheet

Traditional Stoneware 26.5cm Mixing Bowl