The Pink Whisk Guide to Bread Making: Brilliant Baking Step-by-Step (Pink Whisk Guides)

By Ruth Clemens

Ruth Clemens, finalist on BBC's hugely profitable television sequence The nice British Bake Off, stocks her scrumptious bread recipes, becoming for all occasions.

Each of the 30 recipes exhibits you ways to get convinced with trouble-free doughs, to development to pre-ferments and test with extra methods.

Along with transparent step by step directions, the recipes are filled with counsel and tips to make sure that you will be turning out scrumptious do-it-yourself loaves in subsequent to no time.

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The bowl may still then be coated with a fresh dish towel, dangle movie or, when you've got a one, a fresh, dry, disposable bathe cap – the elasticated part holds directly to the bowl and they're sufficiently big to stretch over such a lot rims. The dough may still then be set someplace at basic room temperature, clear of any draughts, and be left to upward thrust till doubled in quantity. The yeast multiplies and because it does so releases carbon dioxide, which motives the increase. heat from a pre-heating oven or in an airing cabinet will inspire the dough to upward thrust extra fast however it isn't really crucial.

It’s top to prevent the salt touching the yeast at this level because it can inhibit its effectiveness. 2 Now for the water and milk. The liquid for dough shouldn’t be chilly, yet lukewarm – this springs the yeast directly into motion. you could hot the liquid via within the microwave however it additionally works good to degree the water sizzling from the kettle after which upload the milk chilly from the refrigerator. Set to 1 part. three Stir jointly the dry parts: you’re going to need to get your fingers in at some point soon so it might probably besides be now!

It’s very important to not under-prove this loaf and to make sure you roll tightly in a different way the swirls won’t be tight and the bread may have plenty of holes among the swirls. elements Bread 300g (101⁄2oz) powerful white bread flour 3⁄4 tsp salt 3⁄4 tsp caster (superfine) sugar 11⁄2 tsp quick motion yeast 185ml/190g (61⁄2fl oz/63⁄4oz) milk four tsp vegetable or sunflower oil Oil for greasing Filling three tbsp BBQ marinade Milk to glaze gear 900g (2lb) loaf tin (pan) Pastry brush 1 To make the dough mix the flour, salt, sugar and yeast.

Elements 110g (4oz) potato, boiled and cooled (approximately 1 medium potato) 375g (13oz) powerful white bread flour 1 tsp salt 11⁄2 tsp speedy motion yeast 150ml/120g (5fl oz/4oz) soured cream 90ml/90g (31⁄4fl oz/31/4oz) water, lukewarm Oil for greasing 125g (41⁄2oz) smoked bacon lardons 50g (13⁄4oz) mature cheddar cheese, grated Oil for greasing gear Frying pan Colander Dish towel Baking sheet 1 Grate the potato or mash approximately and mix in a wide bowl with the flour, salt and yeast.

Makes 1 huge tin (pan) loaf Prep 25 mins plus 2 hours 10 mins proving Bake: half-hour Oven 190°C (fan)/210°C/425°F/Gas Mark 7 Tip Scatter over 100g (31⁄2oz) raisins or sultanas (golden raisins) whilst including the sugar/cinnamon combine to the stretched out dough to create a fruited model. materials Bread 300g (101⁄2oz) powerful white bread flour 1⁄2 tsp salt 20g (3⁄4oz) caster (superfine) sugar 11⁄2 tsp quickly motion yeast 11/2 tsp cinnamon 185ml/190g (61⁄2fl oz/63⁄4oz) milk, lukewarm four tsp vegetable or sunflower oil Oil for greasing Filling 40g (11⁄2oz) darkish muscovado sugar 11⁄2 tsp cinnamon Milk to glaze gear 900g (2lb) loaf tin 1 stick to the recipe for the BBQ Twist & Swirl Loaf yet bring up the sugar during this dough to 20g (3⁄4oz) and reduce the salt to simply 1/2tsp to create a candy dough.

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