FOOD & DRINK
- life
The St Helens Restaurant basic
Bread Recipe by Mark Young
I have used this recipe with Matt’s
Wight strong bread flour, Vectis
Malty, Wight Spelt, and wholemeal
spelt and it works equally well with
them all.
Ingredients:
1 kg Stoneground Flour
Company flour
28g dried easyblend yeast
2tsp salt
600ml hand hot water
28g Mary Case honey
To cook
In one bowl combine water, yeast
and honey and leave in a warm place
until foaming.
In another bowl combine chosen
flour, make a well in the centre
and slowly add water and honey
mixture, mixing with your hand,
until the mixture comes together to
form sticky dough.
Turn out onto a floured work
surface and knead for 10 minutes
until smooth and elastic. If the
dough is too wet, add more flour
until right consistency is achieved.
If the dough is too dry, moisten
hands with water and knead into
the dough until right consistency
is achieved. Different flours will
incorporate the liquid differently so
you may need to adjust the flour and
water content as above.
Put the dough into a clean bowl
and cover with a tea towel. Leave in
a warm place to double in size.
Preheat oven to 190˚c.
Knock back dough and knead
again for a further five minutes.
You should now have a smooth,
elastic dough. Divide between two,
2lb loaf tins. Leave in a warm place
until doubled in size, thirty to forty
minutes.
Place in centre of preheated oven
for 15-20 minutes until golden
brown on top and base sounds
hollow when tapped.
Try to wait at least 10-15 minutes
before cutting a thick slice and
slathering it with Queen Bower
butter!
You can use the dough to make any
shapes you want but you will need
to adjust cooking time and proving
times accordingly.
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