25-05-2006, 10:31 AM
Basic Bread rolls:
Y= 4 large rolls/ 1 medium loaf
375g Strong white bread flour
10g Castor sugar
15g Maldon salt
20g Chopped basil
30ml Olive oil
25g Wet yeast (or 1x7g dried yeast)
210ml Warm water
Method:
Add the yeast to the water and allow reaction (approximately 10minutes). Sieve flour and sugar into an electric mixing bowl. Add the salt and chopped basil.
Mix on low setting until ingredients are spread throughout. Add the olive oil. Slowly incorporate the water mixture and mix until it pulls away from the bowl.
Turn out onto a floured surface and gently knead for a minute. Return to the greased bowl and cover with a damp cloth. Leave in a warm area to prove for approximately 30 minutes.
Divide mixture into 4 equal portions and shape. (Optional: Add any ingredients e.g. Sun dried tomato, olives, cheese etc. into the bread and fold in.
Note: onion or mushrooms should be cooked beforehand and not mixed in raw.) Allow resting on a baking sheet and moistening with a water spritzer at regular intervals. Allow proving for a further 15 minutes.
Sprinkle some rock salt on top and place in a pre-heated (220c) oven for 6 minutes (to colour).
Reduce temperature to 160c and bake for a further 30-35 minutes. (Test whether there is a hollow sound to the bread when you gently tap the base. This will indicate that itÂ’s cooked through.)
Remove from oven and allow cooling. Serve warm with infused olive oil or butter.
Y= 4 large rolls/ 1 medium loaf
375g Strong white bread flour
10g Castor sugar
15g Maldon salt
20g Chopped basil
30ml Olive oil
25g Wet yeast (or 1x7g dried yeast)
210ml Warm water
Method:
Add the yeast to the water and allow reaction (approximately 10minutes). Sieve flour and sugar into an electric mixing bowl. Add the salt and chopped basil.
Mix on low setting until ingredients are spread throughout. Add the olive oil. Slowly incorporate the water mixture and mix until it pulls away from the bowl.
Turn out onto a floured surface and gently knead for a minute. Return to the greased bowl and cover with a damp cloth. Leave in a warm area to prove for approximately 30 minutes.
Divide mixture into 4 equal portions and shape. (Optional: Add any ingredients e.g. Sun dried tomato, olives, cheese etc. into the bread and fold in.
Note: onion or mushrooms should be cooked beforehand and not mixed in raw.) Allow resting on a baking sheet and moistening with a water spritzer at regular intervals. Allow proving for a further 15 minutes.
Sprinkle some rock salt on top and place in a pre-heated (220c) oven for 6 minutes (to colour).
Reduce temperature to 160c and bake for a further 30-35 minutes. (Test whether there is a hollow sound to the bread when you gently tap the base. This will indicate that itÂ’s cooked through.)
Remove from oven and allow cooling. Serve warm with infused olive oil or butter.