ARTISAN BREAD – Make Your Own

Visiting an open air food market last weekend, I noticed the range of artisan breads on one stall and was surprised by the price of a cheese and onion loaf at £2.35. What a rip off! One can make two such fresh loaves for a few pence and a little effort. If only more people knew how to and had the confidence to bake their own rustic bread, such artisan bakery stalls would not be able to charge so much.  

 

Here goes:

Ingredients:      
500gms –Strong White Bread Flour (we use Carrs Canadian Flour available in most supermarkets)
1 sachet of Fast Action Dried Yeast (7gms)
1 teaspoon of Sugar
2 tablespoons of Olive Oil
300ml of warm water

Add for cheese and onion bread

2 spring onions finely chopped (including the green storks) or chives
75gms of grated cheddar cheese

Add for olive bread

50gms of sliced and pitted black olives

Add for tomato and cheese bread

50gms of sun dried tomatoes
50gms of parmesan cheese
 
Add for onion bread
50gms of caramelised onion

 Method:

1.       Place all the flour, sugar, salt and yeast in a bowl, food mixer or food processor. Add the olive oil and the onion and cheese (or alternative flavours above).

2.       Using a dough hook in the mixer bowl, turn on the food mixer or if by hand stir in with a fork, the warm water.  If all the flour in not incorporated in the mix then add a little more water.

3.       If using a food mixer and dough hook, mix for 4 minutes. If mixing by hand then mix until the dough is formed.

4.       Turn out the dough from the mixer on to a lightly floured surface and knead for 1 minute. If by hand, turn out and knead for 10 minutes.

 

 

5.       Place the dough in a lightly olive oiled bowl and cover the dough loosely with a lightly oiled sheet of cling film.

6.       Leave the bowl of dough in a warm place for 1 hour for the dough to ‘prove’ and double in size. (warm conservatory, airing cupboard or heated utility room)

7.       Turn out the dough onto a lightly floured surface and ‘knock back’ (i.e. knead for a further 2 minutes).

8.       Cut the ball of dough in half and form into two ‘submarine’ shapes and place them ether together on a lightly greased oven tray with space between them or on separate oven trays.  The dough will expand further.
 

 

9.       Cover the two loaves with  a tea towel and leave for 25 minutes to allow them to double in size

10.   Bake the loaves in a pre heated oven at 200-230 degrees or gas mark 6/7

11.   Bake until golden brown – to check that the bread is cooked, turn the loaf upside down and tap the bottom of the bread. A hollow sound confirms that the bread is cooked

12.   Allow the two loaves to cool on a wire tray.  

 

Let your bread making become a weekly event so you can enjoy a range of freshly baked bread and impress your friends and family. If you cannot eat both loaves within the week, then wrap one loaf in an air tight plastic bag and place it in the freezer for another day or a special occasion. If you freeze the bread as soon as it has cooled,then it will maintain its freshness and taste until you defrost it and enjoy.