21 Jun 2009


These may not be 'trendy' but I love pulling this bread apart to reveal the fluffiness! Also, I find the poppy seeds and sesame seeds irresistible.......

The dough was made in my Panasonic bread maker and then each piece of dough shaped into a ball. When I attended college, I was taught by a baker how to make perfect dough balls. Firstly, remove your watch and rings, these harbour bacteria! Make sure that your hands are free of any perfume or hand lotion otherwise this will transfer onto the dough. Take the piece of dough and place under the palm of your hand, then grasp the dough ball lightly with spread out fingers and make round movements on the work surface. You should now have a dough ball without any creases underneath!

Below the recipe are a couple of photographs of bread baked in the bread maker. Speedy Sesame Bread and Light Seeded Wholemeal Bread, these recipes came from Bread Machine Easy, also from Sara Lewis.

Another useful book for baking bread by hand or using the bread machine is Bread by Eric Treuille and Ursula Ferrigno.

I came across this very interesting blog which concentrates on bread, called The Knead for Bread, so why not hop over to this website for some wonderful photography and bread recipes.


ISBN 0600607909 - Page 97

You will need: 475g strong white flour (I always use Waitrose Canadian Strong Flour), 2 tablespoons butter, 1 teaspoon salt, 1 teaspoon caster sugar, 1¼ teaspoons fast-action dried yeast, 275ml water

For the glaze and topping:
1 egg yolk, 1 tablespoon sesame seeds, 2 teaspoons poppy seeds

1. Pop the dough ingredients into the bread pan in the order given for your make of bread maker.
2. Set for the dough option. Press start.
3. At the end of the programme, tip the dough on to a lightly floured surface, knead well and then cut into 16 equal pieces and shape each one into a ball. Arrange the dough balls in 2 rings inside a well buttered 25cm spring form tin. Put 10 rolls in the outer ring, 5 in the second ring and the last remaining roll in the centre.
4.Cover loosely with oiled clingfilm and leave in a warm place for 30 minutes until the rolls are well risen and touching.
5. Remove the clingfilm, brush with the egg yolk mixed with 1 tablespoon of water and sprinkle the outer ring and central roll with sesame seeds and the second ring with poppy seeds.
6. Bake in a preheated oven 200°C/400°F/Gas 6 - I cooked mine on Fan 180°C - for 20-25 minutes until well risen and golden and the bread sounds hollow when tapped with the fingertips. Check after 15 minutes and cover with foil if over browning.
7. Loosen the edges of the rolls with a palette knife and then turn them out on to a wire rack or large plate, then turn again onto a wire rack so that the tops of the rolls are uppermost. Leave to cool completely.