Bread Maker Recipe

Crusty bread fresh from the oven

I know bread makers are a bit 'Marmite' but I wouldn't be without mine and it doesn't matter whether the bread is being made from start to finish or it is simply being used to make dough, the results are always foolproof.  It's easy peasy adding a load of ingredients into the pan, set the menu, leave it for a couple of hours knowing that it's working for you and return to a pan of glorious dough that only needs shaping, proving and baking. It always works for me.......

This crusty bread has a light crumb and texture, it is ideal for sandwiches, eat with cheese or place on the griddle pan.

The recipe can be made in a food mixer or by hand but the amount of water may need adjusting. Also if using organic flour this can take more water.

To ensure a crusty loaf - place an old tray close to the base of the oven, preheat the oven, place the risen loaf on a tray on the middle shelf, pour cold water into the tray below and this will create steam. Close the oven door and voila a crusty loaf of bread.

Recipe:
1 tsp Easy Bake yeast
500g strong white bread flour
1 tsp salt
3 tbsp extra virgin olive oil
350ml water

You will need: A large baking tray sprinkled with flour and semolina

1. Add the ingredients to the bread pan in the order as outlined in your manufacturers instructions.
2. Set the dough setting.
3. When the machine has finished tip the dough from the pan carefully onto a floured baking tray.
4. Flour your fingers and gently shape the dough trying not to knock the air out, Flour the top of the dough and leave to prove uncovered until doubled in size. Sprinkle semolina over the bread and slash the dough several times with a sharp knife being careful not to deflate the dough.
5. Preheat the oven to 220ºC.
6. Bake for 30-40 minutes until golden brown.
7. Leave to cool on a wire rack.

You may like:
Tomato and Caramelised Onion Focaccia
Goat's Cheese and Rosemary Buns
Apple and Ginger Buns

Malted and White Bread Rolls

Salmon and Rocket Bread Roll

I'm in bread making mode at the moment and for me it doesn't matter a jot whether the dough is made in my breadmaker or in the food mixer, there's one thing for sure it won't be me kneading the dough for 10 minutes my arms just aren't strong enough!

I bought an artisan malted wheat flour from one of the discount stores, it was an amazing find, a bag of artisan 'OO' flour found it's way into my trolley too and I'm feeling pretty chuffed with my supermarket finds.

The baked rolls

The recipe I've used is for a breadmaker but it can be followed and adapted for a mixer using the dough hook. Just be sure to give the dough a first rise until doubled in size before shaping the bread rolls.

A reusable non-stick tray liner, also a find at the discount supermarket, is really useful it saves greasing an oven tray and then the dreaded washing up.

Makes: 12
1 tsp easy blend yeast
350g strong white bread flour
150g strong malted bread flour
1 tsp sea salt
15g butter
300ml water

1. Place the ingredients into the bread pan as per the instructions for your breadmaker.
2. Select the white dough option.
3. When the dough is ready turn out onto a silicone mat and knead to knock out the air.
4. Cut the dough into 12 pieces and shape into rolls.
5. Place them onto either a greased, floured or lined baking tray to prove.  I like to place mine fairly close together so they join up when they bake.

6. Cover the rolls with oiled clingwrap and leave to rise until double in size.
7. Preheat the oven to 220oC.
8. Remove the clingwrap and sprinkle some malted flour over each roll.

  9. Bake for 15 minutes until golden brown.
10. Place the rolls onto a wire rack to cool.

More bread inspiration:
Sunburst Rolls
Feta, Tomato and Rosemary Flowerpot Breads
Italian Style Bread

Italian Style Bread Recipe

I've never had anything other than success making dough in the breadmaker and find most recipes work out absolutely fine, I just keep an eye out to see if the dough needs more water adding.

If you've not used your breadmaker for a while, I guarantee this is a recipe you will make time and again. It's a delicious soft bread for sandwiches, has a good crust, can be toasted on the griddle pan, eaten with butter or spread, keeps well, can be frozen and defrosts perfectly - what's not to like.

Recipe:
1 tsp Easy Bake yeast
500g strong white bread flour
1 tsp salt
3 tbsp olive oil
350ml water

You will need:  A large baking tray lined with baking paper and floured

1. Place the ingredients into the bread pan in the order as outlined in your manufacturers instructions.
2. Set the dough setting.
3. When the machine has finished making the dough, tip the pan to one side and carefully remove the dough directly onto the floured baking tray.
4. Flour your fingers and roughly shape the dough ensuring the air isn't knocked out of it.  Flour the top of the dough and leave to prove uncovered until doubled in size.
5. Preheat the oven to 220ºC.  Bake for 30-40 minutes until golden brown.
6. Leave to cool on a wire rack.
7. Once cool the bread can be sliced and frozen.

Recipe taken from Fresh Bread in the Morning From Your Bread Machine by Annette Yates.