How to make a Batch Loaf скачать в хорошем качестве

How to make a Batch Loaf

#BatchLoaf #HomemadeBread #yeastbread Nothing beats the aroma of freshly baked batch loaf straight from the oven! 🍞 Soft, fluffy, and perfect with butter and jam, this traditional bread is a comforting classic. Try baking your own and enjoy a slice of homemade goodness! TIMINGS. • Prep Time: 15 min. • Proofing Time: 2 hours 15 mins. • Baking Time: 45 mins • Total Time: 3 hours 15 min. SERVINGS. 6 INGREDIENTS. • 1 ¾ cups (450ml/15.2 fl oz) Warm Water • 1 tbsp (10g/ ½ oz) Fast-action dried yeast • 5 cups (650g/23 oz) Strown White Flour, plus extra for dusting • 1 tsp Salt • 3 tbsp (40g/1 ½ oz) Rapeseed/Vegetable Oil METHOD. 1. Place the yeast in a bowl and pour in half the warm water. Stiri the liquid and leave to settle for 10 minutes to allow the yeast to activate. 2. Sieve the flour into a large bowl and stir in the salt. 3. Pour the oil into the yeast liquid and add to the dry ingredients gradually add the remaining water mixing well until a smooth dough forms. You may need a little more or less water to bring the dough to a consistency where it just has the slightest stickiness. I add the remaining water a little at a time until I get the right consistency. 4. Tip the dough on a lightly floured surface and use the heel of your hand to knead the dough for at least 8 minutes until silky and smooth. Alternatively, use a mixer with a dough hook. 5. Lightly oil a large bowl, then place the dough in the bowl and cover with some oiled cling wrap or a damp clean tea towel. 6. Leave in a warm place to double in size for 1 ½ to 2 hours. 7. When the dough has risen, punch it to knock the air out, then divide it into four equal pieces and form each into a smooth ball. Check out my video to see how I do this. 8. Line an 8”/20 cm square deep tin with greaseproof paper. Place the dough balls in the tin, close together so they can join snugly when in the oven. 9. Cover the tin with the oiled cling wrap and leave it in a warm place to rise again for around 45 minutes, until doubled in size. (Just be aware once the dough has doubled in size it needs to go in the oven otherwise if left the yeast will stop reacting in the dough and will cause the bread to deflate and won’t rise in the oven). 10. Ten minutes before the dough has finished proofing preheat the oven to the following temperatures: • 240°C/480°F [Fan Oven] • 260°C/520°F [No-Fan] • Gas Mark 10. 11.Check to see if the dough is ready by placing your finger on one of the loaves and gently pressing down and if it springs back up the dough is ready. If the dough doesn’t spring back up then you have overproofed your bread - it can still be baked but won’t rise any further in the oven. 12. Sprinkle the tops of the bread with a little flour. 13. Fill a deep tray with a few cups of boiling water and place it in the oven on the bottom shelf. This will give the bread a nice crunchy crust on top. Place the bread in the oven. 14. Bake for 45 minutes until the tops are dark and crisp and the bottoms sound hollow when tapped. 15. Remove from the oven and allow to cool for 5-10 minutes before removing from the tin and placing on a wire rack to cool completely. 16. When ready to use, tear the bread into individual loaves and cut it into thick slices. Enjoy with butter and jam. 17. Mmm, Scrummy!!!