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1 Mix the dry ingredients together in a big bowl. Stir in the liquid, using more or less liquid as required to make a soft dough. If you add too much liquid, you can knead in extra flour.
2 Turn the dough onto a floured bench and knead well, stretching and turning the dough for 5-10 minutes until it becomes smooth, elastic and satiny. Add flour as required during kneading to prevent the dough sticking. Less and less will be needed as the dough is worked.
Traditional Challah Recipe
3 Place the dough into a clean greased bowl, flip it over once to grease the top surface of the dough, cover and leave it to rise. I usually place the bowl in a plastic bag, which acts like a greenhouse by trapping warm moist air around the dough, keeping it at the optimum temperature to promote rising. If you have a microwave you can speed the process along by giving the dough 1 minute on low power (10-20%) then allowing it to rest for 10 minutes before repeating with 1 minute on low power. If you don’t have a microwave, set the dough aside in a warm place until doubled in size. When the dough has risen to double its bulk, knead it lightly and shape as required.
4 For loaves, divide the dough in 2, roll or press the dough into rectangles slightly longer than the tin. Roll up tightly from the long edge (like a Swiss roll), tuck the ends under and place, with the seam side down, into a well-greased loaf pan. Cover loosely with a clean cloth (or return to its plastic bag).
6 Leave until doubled then bake at 200°C for around 30 minutes, until golden and sounds hollow when tapped on the bottom.
The Art Of Baking Bread 2021: Secret Recipes Of The Masters Of Bread (paperback)
Some flours absorb more water than others – in other words, use your judgement when adding liquid. The flour may respond differently from batch to batch and variety to variety. A soft, moist dough is easier to work with than a hard, dry one.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to © Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.Is there anything better than the smell of freshly baked bread coming out of the oven? You’d be hard-pressed to find one. That signature toasty aroma is enough to make even the most hardened carb-curser quake at the knees.
Bread Baking Master: Homemade Handcrafted Illustrated Bread Recipes With No Fuss Guides By Catherine West
Baking bread is an art form that requires a little practice and patience but this shouldn’t put you off baking your own. It takes a bit of planning and effort but the results are totally worth it.
That first bite of a warm, crusty slice (that you’ve lovingly kneaded and shaped) slathered in melty butter, will be enough to make you rue the day you ever gave up carbs.
Togareti Mabharani is a Zimbabwean-born artisanal baker and heads up bread baking at the Belmond Mount Nelson Hotel. He shares five of his top artisanal bread recipes with us and trust us, once you’ve made your own, you’ll never look at a commercial loaf in the same way ever again. This is real bread and it’s amazing.
Introducing My Master Recipe
A ciabatta is an Italian white loaf and it believed that it was created due to the popularity of the French baguette. It is characterised by three things, it’s crusty outer shell, its flavour, which comes from using a starter and probably most recognisable, it’s holey interior, a mark of good air pockets from folding. The name is derived from the Italian word for slipper because its shape reminded its creator of his wife’s shoe.
The French baguette is probably one of the most recognisable breads out there. It’s a favourite for picnic baskets and can be found in a long and short version. A slice of baguette is perfect with your favourite cheese, a great relish and a glass of your favourite wine.
This beautifully knotted bread will definitely take a little concentration to make. It comes in a few different forms – it can be round or long and made up of varying amounts of plaited pieces. This traditional Jewish bread is enriched with egg, sugar and butter, which gives it a lovely golden colour. Making the dough takes work but the real challenge will be when it comes to plaiting. For help, see this video that explains how to get it right.
Artisanal Bread Recipes To Master
This bread is really versatile and if rosemary is not your thing, change it up for a herb or flavour that you prefer. The potato gives the bread a great texture and adds a yummy roasted flavour. Shape the dough into a round, a loaf or individual dinner rolls.
This loaf is a classic and is perfect for a weekend morning. It doesn’t need kneading and can be made with minimal effort. Use your favourite combination of seeds and even a little fruit such as raisins. Top with your favourite jam and serve with a good coffee. Sounds like the perfect way to start the day.
This is another French classic – a Pain d’Epi is a bread shaped and cut to look like a sheaf of wheat. The cutting gives the bread great surface area making it super crusty and yum! Break off a piece and enjoy with farm butter or your favourite cheese.
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