Keep going until the mixture forms a rough dough. Meanwhile, pre-heat the oven to 230°C, gas mark 8. We did this by flattening it into a rectangle then folding the ends under. Do not be intimidated if your dough is quite wet.
Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. Put the greased tins near the Aga to warm (without an Aga, just basically find somewhere warm – I put my tin in the top oven to warm, as it retained residual heat from the bottom oven in which I was cooking the kids’ supper at the time), knock back the dough and knead again for 2–3 minutes then divide in half if making two loaves. It’s easy and kneading bread is a fantastic tactile experience which kids don’t always get to experience with food.
The loaf is cooked when it’s risen and golden.
Thanks for linking up to #cookblogshare. 500g Bread flour (white or wholemeal) 7g (One sachet) Fast-action yeast 1 1/2 tsp Caster Sugar 2 tsp Salt 300ml Luke warm water 3 tbsp Olive oil Plus extra flour for dusting. Make a well in the centre, crumble in the yeast and then pour in the water. Brush lightly with water and place in the oven for 20 minutes until golden brown.
It’s so nice to eat when its still a little warm from the oven and they were so proud that they’d made it themselves. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Keeping this cookie enabled helps us to improve our website.
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I like this recipe as it’s worked three times in a row, plus it doesn’t really require much effort. Recipe by Mary Berry with notes by The One-Handed Cook in italics. Cover it with cling film so no air can escape then leave it in a warm place to rise. After that, punch out all the air, then knead lightly and shape the dough into an oblong, then roll it up and place it into the buttered tin, sprinkle with a dusting of flour. Return the dough to the bowl, cover with loosely oiled clingfilm, or an oiled polythene bag, and leave to rise near the Aga – or any warm place – for 1–1½ hours until double in size. Turn the dough out on to a floured work surface, and get your kids to knock it back. Dominic Chapman's white bread recipe is perfect for beginners. Stir all the ingredients with a spoon to combine. If you’ve never baked bread before you should be pleasantly surprised at just how easy it is.
Family food, baby, cooking, recipes, advice, Mackerel Pate (or how to get lunch - or tea - ready in minutes), 3 genius gadgets you need to make life easier. The only downside to making your own bread is that no matter how simple your bread recipe is for kids, you’ll still need a lot of patience as you wait for it to prove. I’m now going to try this but putting 225g of white and 225g of wholemeal to see how that turns out. If using dried yeast, combine with the water and add to the flour in the next step, Add the salt to the flour, followed by the water in small amounts, mixing as you go. Kids can help measure and mix all the ingredients together.
Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics.
Following the success of Loaf 2, I made Loaf 3 on Friday – without an Aga, back in London – and not only did it work, but I found it really easy to fit around my day – I made the dough after school pick-up and let it rise for a couple of hours, then kneaded for a couple of minutes and let it prove for another half an hour or so while the littles were in the bath, and then baked it when it suited me. Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. We sometimes use our mixer to make the kneading process a bit quicker but always give my kids the chance to at least do some of the kneading by hand. Click here to opt-out of Google Analytics. This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages. We then turned the dough round, trying to smooth the top by tucking the ends under. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. And it’s nice to bake something with kids that doesn’t involve things like sugar or butter.
A good, old-fashioned, English, white, crusty loaf, soft inside and lightly textured, is still hard to beat - it's my favourite for soldiers to go with softly boiled eggs, and the next day or the day after it always makes divine toast. Good Food Deal
Basically you need to knock the air out of it by folding it in on itself and bashing it. Once the dough has doubled in size scrape it out of the bowl to shape it.
So after the success of my first white loaf, I decided to turn my hand to granary bread, having discovered Wessex Mill Six Seed Bread Flour in my mum-in-law’s local health food shop – where I also found poppy seeds and fresh yeast (I was very excited). We then turned the dough round, trying to smooth the top by tucking the ends under. 1½lb (675g) strong white, granary or wholemeal flour (plus extra for flouring work surface and hands) 2 tsp salt.
Recipe by Mary Berry with notes by The One-Handed Cook in italics, Makes 2 x 1lb (450g) or 1 x 2lb (900g) loaf, 1½lb (675g) strong white, granary or wholemeal flour (plus extra for flouring work surface and hands).
Mix everything together until it comes together into a soft sticky dough. Turn the dough by 90 degrees and repeat. This reasy bread recipe for kids is the perfect activity to get busy in the kitchen with.
Alternatively, use your mixer with the dough hook for 4-5 minutes.
Which we like. Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough. Finally, add the water – it should be warm, but not too hot. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight.
Basically you need to knock the air out of it by folding it in on itself and bashing it.
New! Alternatively, use your mixer with the dough hook for 4-5 minutes. This recipe is from Delia's Complete How to Cook.
Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. Add the yeast and the salt to separate sides of the bowl. If you have made your dough in the evening then you can leave in the fridge overnight. Yes, please. Cover again and leave to prove in a warm place until the dough has doubled in size, Brush lightly with water and place in the oven for 20 minutes until golden brown. Measuring spoons Top Five Tips for a Successful Christmas Day! Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. You can now watch how to make Easy White Loaf, and other White Breads, in our Cookery School 'Bread for Beginners' Term White Breads video lesson below. It couldn't be easier, and the pleasure of eating it is difficult to match. Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years. If you use wholemeal flour, it can be a little drier – if it feels too dry when you’re kneading it add an extra splash of water. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
I like knowing exactly what is in our bread, and I highly recommend trying it. We did this by flattening it into a rectangle then folding the ends under. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Baking tray Nothing makes her happier than eating her own little bread! Alternatively, shape into small rounds and place on a baking tray.
450g (3 1/2 cups) strong white bread flour 7g sachet fast action yeast 40g (3 tbsp) butter
Please enable Strictly Necessary Cookies first so that we can save your preferences! Thanks, it’s a really simple recipe, but that can be the easiest for kids sometimes.
Pop the round dough on a baking tray and cover loosely with either a large plastic bag or cling film and leave it in a warm place for 45 minutes or so until it's doubled in size again. In a large mixing bowl, stir together the flour and ground spices. With the fold underneath, put in the loaf tin, or tins, cover with oiled clingfilm (I reuse the bit from last time) and leave to prove for about 30 minutes. Now cook your rolls in the oven for 10-15 minutes. If you have an Aga, put in the Roasting Tin with the grid shelf on the floor of the oven and bake for 20–30 minutes for two tins, 35–40 mins for a 2lb loaf until evenly browned and when the loaf is turned out a hollow noise is made when the loaf is knocked on the base.
Once your dough has formed, you need to knead it until it forms a soft, sticky ball of dough – it'll take around 5-10 minutes.
This entry was posted in Kim's cake challenge and tagged Baking and Confections, Baking Bible, Bread, Bread machine, Cook, Great British Bake-Off, Home, kims cake challenge, Mary Berry, Mary Berry's White Cottage Loaf, white cottage loaf by kimsideas.
Thanks! You can find out more about which cookies we are using or switch them off in settings. I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. Cover with a clean tea towel when cooling.
Line a baking tray with baking or silicone paper (not greaseproof). Once your dough has formed, you need to knead it until it forms a soft, sticky ball of dough. Measure out the flour and add it to a large mixing bowl or freestanding mixer.
Bake your bread in your oven for 20-25 minutes. My daughter loves making bread. I’ll start using our mixer so it can do most of the hard work and then let the kids finish kneading the bread by hand. Classic lemon tart 1 hour Seed-Topped Banana Bread 30–40 minutes Coffee and walnut battenberg cake 45 minutes Coconut Meringue Slices 35 minutes The ultimate chocolate roulade 30 minutes Classic Special Scones 10 minutes Sachertorte 1 hour Victoria Sandwich 45 minutes Carrot Cake with Mascarpone Topping 1 hour 15 minutes Easter Simnel Cake 1.5 hours Lemon Drizzle Traybake 40 …
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