As the popularity of bread making conti nues. more and more of us have come to en joy the quality of real homemade bread. Becoming familiar with the basics of bread making is the key to success and this book gives basic recipes for all Allinson strong flours and shows how with a few extra ingredients, you can transform basic loaves into something really special. O nce again in this book we've enlisted the help of Dan De Gustibus who has enthused us all with his knowledge, expertise and passion for bread. By giving some of his favourite recipes for this book, Dan shows us all how to make t he very best loaves. This, together with methods for t raditional hand baki ng and automatic bread makers. means t hat we can all enjoy the finest breads - however we choose to make them. Happy Baking.
BREAD BASICS I Glw.. deug\l1ted to eolll.t:i.l'IM.e
Of a ll sra ple iood s, b re
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t\l1e oleli.ei.ol.otS r-eei.pts; Hle!:j're A A~ i.oleGis t\l1G1t w..GlII\.!:j
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cLpe for evel'"!:j Alli.Y\.soll\. flour:
It wi.lL e....abLe !:j0K to becow..e fGlw..i.l i.GII' wi.t\l1 t\l1e ~Glw..el-'\.tGlLs Gll-'\.d ell\oC.ouY"Clge !:j0U to l.otSe t\l1e bClsi.c e(oug\l1s
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de.usi:jbus ~
hasi cs oi br";! ll making is \'iral fo r succe -s. Take tim ,' ru read
wi ll benefit ,15;1 result. In rhis huok, we' ll ~ h o\\" how ylHI ca n ~et the hest results with Allinson ingredi ents with hasic rccq'c, fm all (lur stwnl! flllurs. \X 'l' rh cn ,ho\\" how th '~c id eas ca n he de\'eloped illtll delicio us di shes I'er fec t f(lr ~1 range of mea l occasions . Once a.l!a in we\-e enlisted the hel~, (Of a\\"i1rd-winn in!.! I'a ker D,ln Ill' Custihu , ,lIld pro\'ided rec ipes "'ith meth(lds for ha nd baking ;lnd hread mal·hines. We hope you enJo), them.
INGREDIENTS FOR BREAD Take a few minutes to read the information below. It'll help you understand how each ingredient contributes to the perfect loaf.
FLOUR Flour used in bread making must be a strong flour. Strung flour is h ig h in protein and .~Iut e n. Gluren is esse ntial for bread m a kin.g as it produces the elastic p rope rties of bread dough, which in turn prov id e the structure th,lt enca ps u lates the carbon di oxide bubbles given off as the bread proves. Thi s evcntually creates the di stin cti \"C te xture of bread.
YEAST Yeast is a living organism and requires food, muisture and warmth to SLJrvi\"C. When dehydrated, however, it will remain dormant until it is reactivated. It is this drying process that fmms the basis of the Allinson yeast range. Allinson provides two Cllllvenient ye ast products: Easy Bake Yeast and Traditional Dried Active Yeast. All in s~m Ea~y Bn kc Yea~r is a
combination of dried yeast and the bread improver Vitamin C (Ascorbic Acid). Ascorbic ~ Acid guaranrees the fast 'j..J.W~JJ !IAn''-_ action of the yeast, allowing YEAST a quick rise and eliminating " the need to 'knock hack' ~.. the dough. Easy Bake Yeast can be added directly to the dr y ing rt di e n t · (there is no need for
...............
2
re-hydration) and the duugh will only require one kneading and one periud of proving. Easy Bake Yeast is available in a 12Sg foil pack and individual 7g sachets. A llinslln T ra,litiu nal DrieJ Actin: Yeast is simply compressed yeast from which the moisture has been removed. It must be activated with water before use and is recummended for traditional baking nor for use in bread making machines.
Yeast Cunversiuns
add sugar as the proving time is strictly regulated by the machine cycle. BEWARE that too much su~ar in a recipe can kill the yeast. Be particularly ca reful when suga r is added in add ition to other sweet ingredienrs e,~. dried and cand ied fru its or sweetened Iiq u ids.
LIQUID Though water is the traditional liquid used in bread making, any liquid can be added ego milk, buttermilk, beer or even cold tea. The essential poinr here is to add the liquid at the correct temperature to ensure activation of the ye;Jst. Body temperature (37"C/98.4"F) is desirable; liquid too cold will inhibit the yeast and liquid too hot will kill it.
Use the followin.g conversion in recipes: 1 oz (Z5g) Fresh Yeast ~ Yr oz (I Sg) Dried Active Yeast ~ Y4 oz (7g/ 1 sachet or 2Yz tsp) Easy B,lke Yeast.
SALT Salt plays a vital role in hread making. Not only docs it improve the flavour and keeping qualities of the finished loaf, it also helps to regubte the action of the yeast a nd strengthens the gluten.
SUGAR Most bread recipes will include some kind of sweetening agenr, whether it's sugar, honey or syrup. Added to kick start the yeast, sugar will help ensure a quick rise. It is possible to omit the sugar, but only if you are bakin,g by hand, when you can allow the hre:1d a very long time to rise. During this time the yeast will evenru,dly break down the starch in the f1uur and feed on the natural sugars found there. If you are using a bread maker you will need to
FATS AND OILS Bread recipes can use a mix of oils, butrer or margarine. DO NOT use low-fat spreads and hutrer substitutes in your bread making. Try using herb flavoured oils like the one below.
To make Sage Scented Oil: Gently fry a handful of sa.ge leaves in IOOml olive oil for 5 minutes. Turn off the heat and leave [(1 infuse for 20 minutes. Strain throu gh a sieve and use the oil as directed above. Any extra oil can be stored in the frid .~ e for future use.
NOTES ON CONVERTING RECIPES Th roug'hout th is book we have given methods for borh traditional hand baking and for using automatic bread makers.
rl·cummended. For you r pa rricu b r Illodel you may need to adjust the recipe slightly; consult the manufacturer's h,lllLi book. When making any recipe there will be influential factors heyond your control ego temperature, humidity etc, so yo u may fi nd that you need to add extra flour or water to your dough to produce the right consistency. This can be done with ease while hand baking as you will have an appreciation of how your dough should feel. It is worth noting, however, that some recipes in this book arc made with a wetter dough to give the required finished texture and so care should be wken nor to over-dry your mix by adding roo much extra flour. In a bread maker it's worth keeping an eye on the dough as it's mixing and then making any necessary adjustments during the second kneading cycle. Yeast quantities in this book are the ide,ll amounts for success in an automatic bread making machine. In a machine perfect condition ' for yeast development are present and the provin!,!/ rising time is controlled so we have no optiun bur to quote the optimum amount of \'l'
Bread maker instructions have been tested in ,1 variety of machines, using the cup and spoon measures where 3
ALLINSON CLASSIC WHITE BREAD
THE ULTIMATE PIZZA DOUGH
extra large
large
extra large
1112 cups (345 ml) 3 tbsp (35g) 2 tbsp 2 tsp 4 cups (630g) 2 tsp'
1 cup (225 ml) 2 tbsp (25g) 1112 tbsp 11/2 tsp 3 cups (450g) 11/4 tsp'
makl'S Jx2Je nl piua ba\cs
large makC5 2x2Jl'm piUil hasts
15116 cups (300 ml) cup (75 ml) 2 tsp 2 tsp 4 cups (630g) 2 tsp'
11/8 cups (260 ml) 1/4 cup (60 ml) 1112 tsp 1112 tsp 3 cups (450g) ]1/2 tsp'
Warm Water Soft Butter Granulated Sugar Salt Allinson Strong White Bread Flour Allinson Easy Bake Yeast
BREAD MAKER METHOD: Put the ingredients into the bread maker baking pan in the order specified for you r particular model (see manufacturer's handbooK). Set to the Normal/Basic White Program for the appropriate size loaf.
TRADITIONAL METHOD: 'If you want your loaf to prove faster, use 21/] tsp (1 sachet) of Allinson Easy Bake Yeast (see page 32). Put the flour, salt, sugar, butter and yeast into a bowl. Mix to a soft dough with the water. Turn onto a floured surface and knead for 10 minutes. Shape as desired and put into an appropriate greased tin. Leave to prove slowly' until double in si ze. Add your chosen topping/gla ze if using (see page 16) and place in an oven preheated to 220·C/425"F/G as Mark 7 and im mediatel turn the heat down to 200°C/ 400' F/Gas Mark 6. Bake for 25-30 minutes. Wh en cooked the loaf shoutd sound hollow when tapped on the bottom .
ALLINSON SOFT GRAIN BREAD
5116
Warm Water Olive Oil Granulated Sugar Salt Allinson Strong White Bread Flour Allinson Easy Bake Yeast
BREAD MAKER METHOD: Put the ingredients into the bread maker baking pan in the order specified for your particular model (see manufacturer's handbook) . Set to the Dough Program for the appropriate quantity of flour.
TRADITIONAL METHOD: 'If you want your dough to prove faster. use 2'/2 tsp (1 sachet) of Allinson Easy Bake Yeast (see page 32) Put the flour, sugar, salt and yeast into a bow l. Mix to a soft dough with th e oil and water. Tu rn onto a floured surface and knead for 10 minutes.
TO FINIS H (for both methods above) Shape the dough into a circle(s) and top with your chosen topping (see our pizza recipes on page 18 Et 19). Bake straight away for thin and crispy base or leave to prove for deep pan pizza. Depending on size, you r pizza will take 15-25 minutes to cook in a pre-heated oven (200°C/400"F/Gas Mark 6).
Follow instructions for the Allinson Classic White Bread (above) replacing the Strong White Bread Flour with Allinson Soft Grain Strong White Flour with kibbled grains of rye and wheat. 4
5
DAN'S QUICK WHI,TE LOAF
DAN'S CRUNCHY COUNTRY LOAF extra large 19"6 ,'ups [360 mil 2 tusp 3 tsp
1'14 cups [285 mil 1'12 tbsp 2 tsp
3I P 2 cups [300gl
2 tsp l'h cups [250g)
2 cups [300g )
1'12 cups (25091
2 tsp'
extra large
large
1'14 tsp'
Warm Water Melted Butter Granulated Sugar Salt ,\lIinson Strong White Bread Flour Allin on Soft Grain Strong White Bread Rour lIinson Easy Bake Yeast
BREAD MAKER METHOD : Put the ingredients into th e bread maker baking flan in th e order specified for your particular model (see manufacturer's handbook) . Se t to th e Basic White Program for the appropriate size loaf.
19( 1G cups (360
mil
large 1'/2 cups (345 ml)
2 2 tbsp 1'/, tbsp 31Sp 3 13/IG cups 1600g)
1 tbsp 2 tsp 3 3/6 cups (500g)
21Sp'
1'/4 tsp'
1 1'12 tbsp
Warm Water Egg Yol k[s) Melted Buller Runn y Honey Sai l Allinson Bakers' Grad Very Strong White Flour Allinson Eas Bake Yeast
BREAD MAKER METHOD: Put the ingredients into the bread maker baking pan in the orde r specified for your particular model (see manufacturer's handbook). Set to the Basic White Program for th e appropriate size loaf.
TRADITIONAL METHOD : TRADITIONAL METHOD: • If you want your loaf to prove faster, use 2'12 tsp (1 sachet) of Allinson Easy Bake Yeast (see page 32). Put the flours, sugar, salt and yeast into a bowl. Mi to a soft dougl1 wi th the butter and water. Turn onto a floured surface and knead for 10 minutes. Shape as desired and put into an appropriate greased tin. Leave to prov slowly' unt il double in size. Add you r chosen topping/glaze if using (see page 16) and plac in an oven preheated to 220"C/425"F/Gas Mark 7 and immed iately turn the heat down to 200"C/ 400"F/Gas Mark 6. Bake for 25-30 minutes. When cooked the loa f sho uld sound hollow whe n tapped on the bottom.
6
• If you lVant your loaf to prove faster, use 2'12 tsp (1 sachet) of Allinson Eas y Bake Yeast (see page 32). Put the flour, salt and yeast into a bow l. Mix to a soft dough with the honey, egg yolk[s). butter and water. Turn onto a floured surface and knead for 10 minutes. Shape as desired and put into an appropriate greas d tin. Leave to prove slow ly' until double in size . Add you r chose n top ping/gla ze if using (see page 16) and place in an oven preheated to 220"C/425"F/Gas Ma rk 7 and imm ediately turn the heat down to 200"C/400"F/ Gas Mark 6. Bake for 25-30 minutes. Wh en cooked th e loaf should sound hollow when tapped on th e bottom .
7
ALLINSON LIGHT WHOLEMEAL BREAD
ALLINSON COUNTRY BROWN BREAD
This lighter version of wholemeal bread uses an equal mix of wholemeal and strong white flour. We find this gives the best results when using a bread maker and feedback from Allinson users says this recipe is a much better option. In a bread maker, 100% wholemeal loaves are much denser and heavier in texture.
This recipe shows the true potential of our Strong Brown Flour producing a lighter loaf with all the texture and the real nutty flavour of traditional brown bread.
extra large
large
1'/2 cups (345 ml) 4 tbsp 3 tbsp 2 tsp 2 eLi ps (300g) 2 cups (300g) 2'/2 tsp
1 cup (225 ml) 3 tbsp 2 tbsp 1'/2 tsp 1112 cups (250g) 1'/7 cups (2509) 1'/2 tsp'
Warm Water Su nfl ower Oil Runny Honey Salt Al linson Bake rs' Grade Very Stron g White Brea d Flour Al li nso n Original Strong Wh olemeal Flour Al linson Easy Bake Yea st
TRADITIONAL METHOD: • If you wanl your loo f to pro e fo ster, use 2\7 tsp (l sachet) of Allinson Eos Bake Yeosl (see page 32) Put the flo urs, salt and yeast 'Il to a bow l. Mi to a soft dough with the hone , oi l and wate r. Turn onto a floured surface and knt'a d for 10 minutes. Sha pe and put into an app ropria te greased t in. Leave to prove slo wly' unti l double In si ze. Add your ch ose n topp ing/glaze if usi ng (see pa ge 16) and pl ace in an ove n prehea ted to 220' C/ 425"F/Gas Mark 7 and immed iately turn th e hea t do wn to 200"C/400 oF/Gas M rk 6. Bake fo r 25-30 minu tes. When cooked the loaf should sound holl ow when tapp ed on the bot am. 8
large
1'/2 cups (345 ml) 3 tbsp 3 tbsp 1'/2 tsp 4 eups (630g) 2 tsp'
1 cup (225 ml) 2 tbsp 2 tbsp 1'/4 tsp 3 cups (450g) 11/. tsp'
Warm Water Sunfl owe r Oil Ru nny Honey Salt All inso n Strong Bra... n Fl our Allinson E8S Bake Yeast
BREAD MAKER METHOD: Pu t the ingredien ts into th e bread maker baking pan in the orde r specified for your part ic ular model (see man ufact ure r's ha ndbo ok). Set to the Basic'/Normal White Prog ra m fo r the ap propr iate size loaf.
BREAD MAKER METHOD: Put th e ing redients in to th e brea d maker bakmg pan in th e orde r specified for your par ticu lar mode l (see manu fact urer 's ha ndbook). Set to the Basic Rapid/Wholemeal Rapid Program for the approprlatc size loa f
extra large
1
TRADITIONAL METHOD: ' If you wont yo ur lo af to pralle fo sler, use 2 '/2 Isp (7 sache t) of Allinson Eos Bake Yeast (see page 32) Pu t the flou r, salt and yea st into a bow l. Mix to a soft do ugh with the honey, oi l and later. Turn onto a fl oured surface and knead for 10 minutes. Shape as deS ired anci put into an ap prop ri ate grea sed tin . Lea ve to prove slo wly' until double in si ze. Ad d yo ur ch osen toppi ng/gla ze if usi ng (s ee pag e 16) and pla ce In an oven prehe at d to 220,lC/42 5°F/G as Mark 7 and immt'diately turn the hea dow n to 200"C/ 400 F/Gas Ma rk 6. Bake for 25 -30 mi nutes . When co oked the loaf should sound hollow whe n tapped on the bottom.
9
ALLINSON MALTED BROWN BREAD
ALLINSON LIGHTER MALTED BROWN LOAF
Deliciously flavoured and slightly moist. this rustic bread is perfect with cheese.
This lighter malted brown loaf is perfec t served in chunks with your favourite soup.
extra large
large
extra large
large
17116 cups (330 ml) 2 tbsp 1 tbsp 2 tsp 4 cups (630g) 21/2 tsp
P /a cups (315 ml) 1 tbsp 112 tbsp 1112 tsp 3 cups (450g) 1112 tsp'
17116 cups (330 ml) 1 tbsp 1 tbsp 1111 tsp 11/4 cups (200g) 2 cups (300g) 2 tsp'
3/4 cup (1 70 ml) 1/2 tbsp 1/2 tbsp 11/. tsp 3/4 cup (100g) 11/4 cups (200g) 11/2 tsp'
Warm Water Sunflower Oil Runny Honey Salt Allinson Country Grain Strong Brown Flour Allinson Easy Bak Yeast
BREAD MAKER METHOD: Put the ing redients into th e bread maker baking pan in th e order specified for you r particular model (s e manufactu rer's hand book). Set to the Rapid/Wholemeal Rapid Prog ram for the appropriate si ze loaf.
TRADITIONAL METHOD: • If vou want your loaf to prove faster, use 2'/2 tsp (1 sachet) of Allinson Eas y Bake Yeast (see po e 32). Pu t th t' flo ur, salt and yeas t into a bowl. Mix to a soft dough with the honey, oil and water. Turn onto a fl oured surface and knead for 10 minutes. Shape as desired and put into an appropriate gr ased in. Lea e to pro e slowly' until double in size. Add you r chosen topping/glaze if using (sec page 16) and pia e in an oven preheated to 220"C/425 F/Gas Mark 7 and immediately tu rn the heat down to 200 C/ 400' F/Gas Mark 6. Bake for 25 -30 minutes. When co oked the loaf should sound hollow when tapped on th e bottom .
10
Warm Water Sunflower Oil Runny Honey Salt Allinson Country Grain Strong Brown Flour Allinson Bakers' Grade V ry Strong White Flour All inson Easy Bake Yeast
BREAD MAKER METHOD: Pu t th e ingredients into the bread make r baking pan in th e order specified for your particula r model (see manu factu rer's hand book). Set to th Rapid/Wholemeal Rapid Program for the appropria te size loaf.
TRADITIONAL METHOD: , If yo u wont yo ur loaf to prove foster, use 2'/] tsp (7 50 h t) of Allinson Easy Bake Yeast (5 e page 32). Put the flours, salt and east into a bo 'JI. Mix to a 50ft dough with the hone, oil and wa ter. Tu rn onto a fl oured surface and knead fo r 10 minu te s. Shape as desi red and put into an appropriate greased tin . Leave to provc slo wl • un til double in size. Add your chose n topping/gla ze if using (see page 16) and place in an ove n preheated to 220"C/425' F/ Ga Mark 7 and imm ed iately turn the heat down to 200' C/ 400°F/Gas Mark 6. Bake for 25-30 minutes. When cooked the loaf should sound hollow when tapped on the bottom.
11
DAN'S HEAVENLY WHOLEMEAL LOAF
DAN'S FRENCH COUNTRY LOAF
extra large large Overnight Sponge
extra large large Overnight Sponge
'la cup 1130g) 1 tsp 1 tsp
'I.
9116 cup (130 mil
It. cup (100g)
1 tsp 1 tsp
'116 cup /100 mil
All inson Original Strong Wholemeal Flour Runn y Honey Allinson Ea sy Bake Yeas t W,lrm Water
Remaining Ingredients 15116 ups (300 mil
2 tbsp 2 tsp 1 tbsp
2 cups (300g)
1'116 ups (245 mil 1'h t sp 2 tsp 3(. tbsp 1'12 ups (2 50g)
Warm Wat r
V 9 table Oil S,l t Runny Honey Al linson Bakers'
'la cup (130g)
31. CLIp (100gl
Grade cry
1 tsp
1 tsp 1 tsp
'12 tsp
'12 cup 11 15 ml)
3/a cup (85 ml)
Remaining Ingredients 1v. cups (28 5 ml) 'Ia cup 1200 ml) 2'h [sp 3]/8 cups (500g)
2 t P 2'12 CUllS (400g)
'I. cups (200y)
1 cu p (150g)
'I, tsp
1'14
1
1
ts~
TO MAKE THE OVERNIGHT SPONGE: Mix th e ingredients together into a smooth dough. Cover the bowl with a tea tm'Jel and leave to ferment for 2 hours. Th en co er with film and place in the fri dge overnight. Next morning remove from the fridge 30 minutes before you wa nt to start mak ing your loa f. Th en foll ow th e relevant method below,
BREAD MAKER METHOD: Put th e Ingredients, tog her with the overnight sponge, into the br ad ma ker baking pan in the ord er specified for your particular model (see manufactu rer's handbook) . Set to the Wholemeal Rapid/Rap id Program for the appropriate size loaf.
TRADITIONAL METHOD: Put th flo urs, sa lt and yeast into a bowl. Add the sponge, Mi to a soft dough with the oil, hone and water. Turn onto a flo ured surfa ce and knead for 10 minutes. Shap and put into an appropriate greased tin, Leave to pro ve until doubl e in size. Add your chosen topping/gla z if using (se page 16) and place in an oven preheated to 220 C/425"F/Gas Mark 7 and imm diately turn the hea t down to 200 'C/400' F/Gas Mark 6. Ba ke for 25-30 minutes. Wh en cooked the loa f should sound hollow when tapp d on the botto m. 12
Strong White Flour Runny Honey Allinson Easy Bake Yeast
Warm Water
Warm Water Salt Al lin son Ba~ ers '
Grad' Very
Grade Very Strong White Flou r All inson Or iginal Strong Wholemeal Flour Allinson Easy Bake eas t
Allin on Bakers'
t tsp
3/. tsp
St ro ng White Fl ou r Allinson Easy Bake Yeas t
TO MAKE THE OVERNIGHT SPONGE: Mix the overnight sponge ingredients together until you have a smooth dough, cover the bowl with a tea towel and leave to ferment for 2 hours, Then cover with fi lm and place in the fridge overnight. Remove the bowl from the fridge the next morning 30 minutes before you wa nt to start making your loaf. Then fol low the relevant method below.
BREAD MAKER METHOD: Put th ingredients, togeth er with the overnight sponge, into th e bread maker baking pan in th e order specified for your particular model (see manufacturer's handbook). Set to the French Program for the appropriate size loaf.
TRADITIONAL METHOD: Put the flour, salt and yeast into a bowl. Add the overnight sponge. Mi x to a soft dough Witl1 the wa ter. Turn onto a floured su rface and knead fo r 10 minutes. Shap as desired and put into an appropriate greased tin. Lea e to prove until double in size. Add you r chosen topping/gla ze if using (see page 16) and place in an oven preheated to 220 'C/425' F/Gas Mar~ 7 and immediately turn th e heat down to 200"C/ 400' F/Gas Mark 6. Bake for 25-30 minutes. When oo ked the loaf should sound hollow when tapped on the bottom. 1~
DAN 'S SUPREME WHITE LOAF
DAN'S LIGHT RYE LOAF
extra large large Overnight Sponge
extra large large Overnight Sponge
1/8
cup (130g)
1 tsp 3/4
IP
'/2 cup (115 mil
If. (UP (100g)
1 tsp '/2 bp
5lts cup (7 5 ml)
A ll i n~o n
Bak 'r ' Grade Very Strong While Flour Runn Honey Allin on E Bake Yeast Warm Water
Remaining Ingredients 1'/. cups (285 mil
1 30g 1 tsp 2 tsp 31/8 cups (500g)
'I. tsp
1
1'/16 cup~ [245 ml) 1 259 1 tsp 2 t p 2'12 cu ps (4001))
1'/. tsp
Wa rm Water Egg Yo lk Bu Lter, melted Ru nn Honey Salt Al linso n Bake Grade Very 5tr ng Whi Flo,lr Allin n Eas Bake Yea t
TO MAKE THE OVERNIGHT SPONGE :
1'/. cup (200g) 1 tsp 1sits
cup
(2 15 mil
mil
R e Flour Allin on Easy Bake Y(,ast Warm Wa ter
mi l
Warm Water
1 cup (150g) 3/. t p
"/1s
cup
(160
Remaining Ingredients 1,,,SCUp (2 15ml)
""scup 1 tbsp
(1 0
1'12 tb p 2 lSp 3 ups (4 50g)
2 t P 2'1. ups (350g)
2 tsp
P/'ISp
Runn y H ncy
alt lIins n B ke r~' Grade Very Strong While Flour Allin on E a~y Bake Yeast
TO MAKE THE OVERNIGHT SPONGE : Mix th overnig ht sponge ingr dients toge th er until you have a smooth dough, cover th e bowl with a tea towel and leave in a cool place ove rn ig ht (not in th e fridge) .
BREAD MAKER METHOD:
Mix th e ponge ingredie nts tog eth er to a smooth dough, over with a tea towel and leave to ferment for 2 hou rs. Th en cover with film and plac in th e fridge overn ig ht. Remove from the fridge the next morning 30 minutes before yo u want to start ma king your loaf. Th n follow the releva nt method below.
Put the ingredients, together with th e overnig ht spo nge, into th bread maker baking pan in the ord er specified for your parti ular mod el (see manu ract urer's hand book) et to the Rapid/Wholemeal Rapid Prog ram fo r the approp riate size loaf.
BREAD MAKER METHOD:
TRADITIONAL METHOD :
Put the ingrrdi ents, together with the overnight sponge, into th e br ad ma ker baking pan in the order specified for your particular model (see manufacturer's handbook). Set to the Normal/Basic Wh it e Program for th appropriate siz loaf.
Put th fl ou r, salt and yeast into a bowl. Add the overnight sponge. Mix to a sof t dough with th e hone and water. Turn onto a floured su rface and knead for 10 minut s. Shape as de ired and put into an appropriate grea ed tin. Leav to prove until double in si ze. Add our chosen topping/g laze if using ( e page 16) and place in an oven preheated to 220 'C/42 S"F/Gas Mark 7 and immediately turn the heat dOl' n to 200 C/ 400 'F/Gas Mark 6. Bake for 25-30 min utes. When co oked th e loaf ilould sOllnd hollow when ta ped on th e bot tom.
TRADITIONAL METHOD : Put th e fl ou r, sal t, egg ol k and a t into a bowl. Add th e sponge. Mix to a dough with th e wa rm butter, honey and wa ter. Turn on to a floured surfa c and knead for 10 minut s. Shape and put into an approp riate greased tin . Leave to prove until double in si ze. Place in an oven preheated to 220·C/425· F/Ga Mark 7 and immed iat Iy turn the hea t down to 200"C/ 400"F/Gas Mark 6. Ba ke for 25 - 30 minutes. Wh n cooked the loaf should sound hollow when tappe d on th e bottom. 14
Variation: Th is loaf is deli cious wh en made with the addition of carawa y seeds, add 2 tbsp to eit her recipe above.
15
GLAZES AND TOPPINGS Try the following toppi ngs and glazes to add even more variety to yo r homemade breads.
GLAZES Glazes will help vary both t he tl?xtllTe ,lnd t;!ste of your I()a\ 'e~ hy providing a variety o f fini shes to thl? crust. They can be ;!pplied gently with a ,oft pa,rry brush eith er hefore or after b'lk in g. In a bread maker ~lpp ly I..:\'lzes quickly just before the baking cyc le beg i ns (see yuu r manufact urer" handbotlk) it's helpful to set a kitchen tim er as a reminderl
Egg Wash Sim pl y whisk tog ther ne egg, 1 tbsp wa ter and a pinch of salt. Brush a cr pro ed dough just efo r baking fo r a sh iny, golden crust. You can in tensify th e effec t by letting th e first coa t dry and applying a second brushing of egg wa sh im mediately before the bread go 5 in to the oven. 16
Milk
wash I Mix soya powder with wa ter and brush onto pro ed dough before baking.
apricot jam after it' been remo ed from the a en. For tra fla ou r try adding a little cinnamon to the ja m.
Seeds
Polenta Ap pl a sprink ling of pole nta ( ornm eal J over proved doug h brushed with a li ttl e wate r to giv a crisp, golden topping.
To give sweet bread a 50ft and sticky crust brush the baked br ad while still warm wi th run ny honey, maple yru p, go ld en sy rup or e en molasses.
Perfect for toppin g both sweet and savoury breads. Use individual va ri eti es or creat your own house mix. There's a larg select ion avai labl in mos t supermarke ts, tr y poppy, pumpkin, sesame nd caraway. Seeds are b st applied aft r a glaze of egg wash.
Brush your dough with some dark al b fo re ba ki ng and again 5 mi nutes after the bread has been removed fro m th e oven.
TOPPINGS
Add tex ture to th e crust by gen tl pressing wh at or other grains in 0 th e pro ed doug h.
Water
Olive Oil
Use toppings to add even
Bran
For a Fr nch -s t Ie finish brush you r loaf with water be fo re putting it into th e oven and ca refull y continue spra in g it with water throughout th e baking process. A pl ant mi ter arks wonders for th is ta sk.
Brushing with oli ve oil immediately before and again after baki ng ill gi e a subtl e flavo ur and a ri ch, sh iny crust.
more va riety ttl you r i()a\'es. Th ey ca n be added hef()re or after baking. Either use a to l' l'i ng ttl en ha nee the fia\·uurin!.;s used in rhe bread ()r ch(lll,e ingrl' dients thar will complem ent rhe taste or texture. Below are so me of our favourites . Fm hest results 'lPp ly th e topping immedi arely 'lfrer your cho-e n glaze.
Bran wi ll not on ly improve the fi bre con tent but also pro ide a won erful textur .
Brushing wi th a li ttle milk just b for baking will also gi I.' a gold n cru t. For swee t doughs a li ttle suga r can also be added to warm milk and us d as a gla ze.
Hot Water Fo r a cracke d, shiny topping ca refully brush th e bread with hot wa te r 5 minu tes before taking it out of th e ove n. Repea t th is st p for an even crisper finish.
Salt Water To give a hi ny surface and a crisp crus t, brush the proved dough with lightly sa lted ater im mediately befo re baking .
Soya Powder and Water An egg - free alternati e a egg
Cornflour and Water Mix a little cornflour with some water and cook over a low hea t until tra nslucent. Coo l sl igh tl y. Bru sh this onto dough b fore baking for a shiny, chewy cru t.
Dark Ale
Butter Melt a little bu tter or margarine in the microwave (or over a low heat) and brush over the crust of a co oked loaf (whil still hot) to produce a ri chly fl avoured cru st with a softer t xture.
Apricot Jam For weet recipes, brush the bread with smooth, mel ted
Honey
a Syrup
Wheat/Grains
Oats Rolled oa ts are available in a varie ty of textu res from fine oa tmea l to rolled porridge oats, choose th e textu re you prefer.
Flour For a dusty, golden finis h sift flou r a er th e shaped d ug h before proving and again before baking.
Sugar Fo r swee t bread apply an gg glaze and sprinkle with ugar.
Salt Fi nish savou ry breads \ ith a sprinkling of s a salt aft r prov ing.
Ch
se
Appl our favo urite crumbled or gra ted che ese 5 minut .s befo re rem ovi ng the bread fro m the oven, or simply spri nkle it ove r the hot fre Sh ly bak d bread . Parmesan is par ticularly good appli d before bak ing ove r a glaze of egg wash or water.
Herbs Don't res ric t ourself to dried herbs ; baked fresh he rbs will prod uce a lovel fin ish and add bo th lavour and texture to th e finish ed bre d. Our favou ri tes are rosemary and thyme.
1;
DAN'S CINNAMON SWIRLS
CHOC CHIP AND WALNUT BREAD
10 swirls
7 swirls
extra large
large
19116 cu ps [360 ml) 2
1112 cups (345 ml)
11/a cups (2 50ml ) 4 tbsp 1 2 tsp 11/2 tsp 4 cups (63 0g) 2 tsp 1/2 CU P (100g) '/2 cup (75g)
cup (200mI) 3 tbsp 1 11/2 tsp 1 tsp 3 cups (450g) 11/4 tsp 3/S cup [75gJ 3/B cup [55gJ
2 tbsp 1 tbsp 3 tsp 3 '3116 cu ps (6009) 2 ts p' 2 tsp 3 tbsp
1 11/2 tbsp 1 tbsp 2 tsp 33/s cups (500g) 11/4 tsp'
1 tsp 2 tbsp
Warm Water Egg Yolk(s) Melted Butter Ru nny Ho ney Salt Allinson Ba k rs' Grade Very St rong White Flour Allinso n Easy Bake Yeast Cinn amo n Demera ra Sugar
BREAD MAKER METHOD: Pu t the ingredients (exce pt cinna mon and demerara sugar) into the bread make r baking pan in th e orde r specified fo r , our particula r mod el (s ee manufa cturer 's handbook) Set to th e Dough Program for the approp riate size . Rem ove the dough fro m the machi ne and rollo ut into a re ctangle. Spr inkle over the ci nn am on an d suga r and the n rol l up li ke a Swiss roll. The n either tuck under the ends to make a loaf shape and ret urn the dough to the clean bread maker bucke t and ba ke on the Bake Program or, shape and bake as in the tradi tional meth od below.
TRADITIONAL METHOD: • If au want our loaf to pro ve foster, use 21fl tsp (l sachet) of Allinson osy Bake Yeas t {see page 32}. Put the fl our, honey, sa lt an d yeast into a bowl. Mix to a sof t do ugh With the egg , butte r and water Turn onto a flou red surface and knea d until smoo t h, Roll out into a rectangle. Spr inkle over the cinnamon and demerara sugar and th en roll up li ke a Swiss roll. Then cu t into th ick 2.5cm slices and leave 0 pro e slo wl • unti l double III size Gla ze and place in an oven prehea ted to 220"C/425' F/G as Mark 7 and im mediately tu rn the hea t down to 200-C/40 0"F/Gas Ma rk 6. Bake for 20-2 5 minutes. 20
7/S
Semi Skimmed Mil Mel ted Butter Egg, beaten Sugar Salt Alli nson Strong White Bread Flou r Allinson Easy Bake Yeast Choco la te Ch ips Roug hly Chopped Waln uts
BREAD MAKER METHOD: Put th in gredien s (I' cept chocolate chips and walnuts) into the bread maker baki n pa n in the orde r specified for our particula r model (see manufacturer's handbook) . Set to the Normal/Basic White Prog ram for the appropriate size loaf Add the ch ocola te ch ips and wal nu ts at the time for added ingredients as direc ted by th e manufactu rer of you r machille.
TRADITIONAL METHOD: • If you wont you r loaf to prove foster, use 2112 tsp (l sachet) of Allinson Eosy Bake Yeast (see page 32) Pu t the flou r, suga r, alt, ch ocolate Cllips, waln uts and yeast into a bowl. Mix to a soft dough with the egg, but ter and milk . Tu rn onlo a flou red surfa ce and knead fo r 10 min ute s, Shape as desired an d put inlo I n appropriate grea sed lin , Lea e to prove slowl • until double in size, Ad our cho sen toppi ng/ glaze if using [see page 16) and place in an oven preheated to 220 C/425 F/ Gas Mark 7 and immedi ately turn the heat dOl' n to 200' C/4 00"F/ Gas Mark 6. Bake fo r 30-3 5 minutes. When cooked the loaf should sound hollow when tapped on the bo lom 21
Try the sweet and savoury va riations of our fougasse recip e for eve n more variety. Don't worry if yo u don't want to go to the trouble of maki ng th e traditional ladder shap e as both rec ipes will rise to make a traditionally shaped loaf.
FOUGASSE WITH FRAGRANT HERBS extra large cups (300 ml) 1/2 cup (100 ml) 11/1 tbsp 2 tsp 2 tb p WIG
large 1 cup (225 ml) cup (80ml) 1 tbsp 2 tsp 11/2 tbsp
J/8
4 cups (630g)
3 cups (450g)
2 tsp'
11/4 tsp'
Warm Waler Oli ve Oil Granulated Sugar Sa lt Dried Herbs de Provenc Allinson Bake rs' Grade Very Strong White Brea d Flour Allinson Eas Bake Y ast
BREAD MAKER METHOD: Put th e ingredients into the bread maker baking pan in the order speci fied for your particular model (see manufacturer's handbook) Set to the Basic White Program for the appropriate size loaf
TRADITIONAL METHOD: • I you want your loof to prove faster, use 211; tsp (1 sachet) of Allinson Easy Bake Yeast ( ee page 32). Put the flo ur, herbs, suga r, salt an d Yl"Js t into a bo wl. Mix to a so ft dou gh with the oil and wat er. Turn onto a fl oured sur face and knea d for 10 minu tes. Shape as desired and leave to prove slow ly' unt il doubl e in size. Ad d your cho en topp in g/glaze if u ing (see page 16) and place in an ven prehea ted to 220' C/425 'F/Gas Ma rk 7 and immediatel turn th e heat down to 200'C/400 F/Gas Ma rk 6. Bake for 30 - 35 minutes for a loaf and 15-20 minutes fo r a fla t bread. When cooked the loa f shou ld sound hollow I' hen tapped on th e bottom.
HONEY 8: RAISIN FOUGASSE Omi t the h rbs and, for a la rge loaf, rep lace the ol ive oi l with 25g butter (m elted). th e sugar with 1 tbs p runny honey Add ' Is cu p (100 g) raisins either hen mixing to a dough or, in a bread make r, at the tim e for add ed ing redi ents as directed b th e particular man ufaclur r. NOTE. For an extra large lo af the quantities above should be in creoseo to 35g butter (m elled), 2 lbsp run n honey and 1 cup (1 50g) ra isins.
23
DAN'S PRUNE 8: ALMOND LOAF A delicious variation of our Crunchy Country Brea d.
extra large
large
17116 cups (3 40 ml) 2 tbsp 3 tsp 3 tsp 2 cups (30 g) 2 cups (300g) 2 t p. 1 cup (170g) ~/8 cup (70g)
1'116 cu p (280 ml) 13/4 tb sp 2 tsp 2 tsp 11/2 cups (250g) 1th cups (250g) 11/4 tsp· 3/. cup (120g) 112 cup (50g)
Warm Water Melted Bu tte r Granulated Sugar Salt All inson Strong Wh it Bread Fl our All inson Soft Grain Strong Wh ite Bread Flou r All inson Easy Bake Yeast Ready 0 Eat Pru ne , quar ered Flaked Almonds
BREAD MAKER METHOD: Put the ingredients (except pru nes and al monds) into th e bread maker baki ng pa n in th e order specified for you r particular model (see man ufactu rer's handbo k). et to the Basic White Program for the ap propriate size loaf. Add the prunes and al monds at the time for adde ingredien ts as directed b the manu fa turer of our ma chine.
TRADITIONAL METHOD: ' If yo u w nt your loaf to prove foster, use 2' tsp (I sachet) of Allinson Easy Bake Yro t (see page 32). Put th e fl ours, su gar, salt, pru nes, almond and yeas t into a bowl. Mix to a soft dough wi th th e butter and wa ter. Turn onto a floured su rface and knead for 10 minu t s. Sha pe as desired and put into an appropriate greased tin . Lea e to pro e slo\o\ I • until dou ble in size. Add our cho en topping /glaze if using (see page 16) and place in an oven preheated to 220 C/4 2 ' F/G as Mark 7 and imm ediatel y turn th e heat d wn 0 200"C/400-'F/Gas Mark 6. Bake fo r 25-30 minutes. When cooked the loaf shou ld soun d hollow wh n tapped on the bo tt om. 24
DAN'S SAGE SCENTED MUSHROOM BREAD xtra large 25g 1 h cups (34 5 ml) 4 bsp 3 tbsp 2 tsp 2 cups (300g) 2 cu ps (3 Og) 21/2 tsp
large 20g 1 cup (225 ml) 3 tbsp 2 tbsp 11/2 tsp 11/2 cups (2 50g) 1'/2 cups (250g) 11/2 tsp·
Dried ushrooms soaked in Boi li ng Water Sage Scented Oil (5 e page 3) Ru nny Honey Sal t Alli nson Bakers' Grade Very Stro ng White Bread Flour All inson Original Strong Wholemeal Flour All inso n Easy Bake Yeast
BU ORE YOU fARl (fur holh n1('lholl\ hdnw) Pour th e boiling water over the mushrooms and leave for 30 minut es. Strain , reserving th e liquid, and finely chop the mushrooms. Wh en rea dy to make your lo af, pour the Illushroo m stock into a measuring cup (discard the sediment) and top lip with warm water to give the original amount of water required for your size of loaf.
BREAD MAKER METHOD: Pu t th e mushro om stock, mushroo ms and rem ai ning ingredients into the bread maker bakin g pan in th e order specified for your particular m del (s e ma nu fa tur er's handbook). Set to the Basic Rapid/ Wholemeal Rapid Prog ram for the app ropriate size loaf.
TRADITIONAL METHOD: • If you lVant your loaf to pro I" faster, use 2'/2 t p (I achet) of Allinson Eo Bake Yea·t (s ee page 32). Put th e flo urs, mu hrooln s, sal t and east into a bowl. ix to a soft do ugh with the mushroom stock, honey and oil. Knead for 10 minutes. Shape and pu t into an appropri ate reased tin. eave to prove slowly' until double in size. Ad d yo ur hosen toppi ng/glaze if uSi ng (see page 16) an d place in an oven prehea ted to 220 C/425 , /Gas Mark 7 and immed iatel tu rn th e h at down to 200 C/400 F/Gas Mark 6. Bake fo r 30 - 35 minuLes. Wh n cooke d the loaf should sound hollow hen tapped on the bottom 25
OLIVE BREAD
CRUNCHY CARROT LOAF WITH MUSTARD & THYME
Make th is bread either on the dough programme and shape into the traditional focaccia flat brea d, or use the miX on a comp lete bread maker cycle for a normal shaped loaf.
extra large
large
17116 cups (330 ml) 2 tbsp 1 cup (80g) 4 tbsp 2 tsp 3 tsp 3 tsp 2 cups (300g ) 2 cups (300g) 2 tsp'
11/a cu ps (260 ml) ]3/4 tbsp 3/4 cup (60g) 3 tbsp 1 tsp 2 ts p
extra larg 19116 cups (3 60 ml) 21/2 tbsp 21/2 tsp 2 tsp 4 ups (630g) 2 tsp' '/a cup (80g)
large Pli 6 ups (275 ml)
2 tbsp 2 tsp 11/2 tsp 3 cups [450g) 11/, tsp' 1/2 cup (60g)
Warm Wat er Oli ve Oil Gra nulat d Sugar Salt Allinson Bakers' Grade Very tra ng Bread Flou r All inson Ea y Bake Yeast Green or Black Olives, rough ly chopped
BREAD MAKER METHOD:
2 ts p 11/2 cu ps (250g) 11/2 ups (250g) ]1/4 t p'
Wa rm Water Mel ed Bu lter Grated Carrot Bl ack Mustard S ed s Dried Th yme Granulated Suga r Salt Alli nso n Strang White Bread Flour Al linso n Soft Grain Stro ng White Bread lour Alli n on Ea y Bake Yeast
BREAD MAKER METHOD:
Put the ing r dients into the bn.' d maker baking pan in the ord er speci led fo r ou r pa rticula r mode l (see manufacturer's handbook) . et to either th Basic Whi te Program for the appropriate size loaf, or the Dough prog ramme, if au wa nt to shape the bread and bake in the t raditional way.
Put th e ingr dients into the bread maker baking pan in the ord er specified fo r your particu lar m del (see ma nufacturer's handbook). Set to th Basic White Program fo r the approp ria te size loaf.
TRADITIONAL METHOD:
TRADITIONAL METHOD:
. If you IVOnt your loaf lo pro e (o sler, use 2112 tsp (1 sochet) of Allin on Eo' Bake Yea 1 ( ee poge 32) Put the fI ur, sugar, salt, ol ive and yea st into a bowl. Mi to a sof dough with th e oil an d wate r. Turn on to a floured surface and knead for 10 minu tes. For a fl at br ad , pre s the dou h out in to a fla t round and dimple the su r ace with yo ur fi ngertips. For regula r loa f put into an appropri a e greased tin. Leave the doug h to prove sl owly' until dou ble in size. Add your hosen topping/g laze if usi ng (see pag 16) and 1'1 c in an oven preheated to 220" /425 'F/ Gas Mark 7 and immedia tely turn the heat down 0200 C/ 400 F/Ga Mark 6. Bake fo r 15-20 minutes for fla t bread and 30 - 35 minutes for a loaf. When cooked th e loaf should sound hollow when t pped on th e bottom. 26
. If all wa nt your 10 f to prove fa ler, lise 2112 tsp {1 sachet} of Allin on Eas y Bake Y, t (s e page 32J Put th e fl ou rs, ca rrot, mustard se ds, til me, sugar, salt and ea st into a bowl. Mi to a soft dough with the but er and ater. Turn onto a flou r d surface and knea d for 10 min utes. Shape as desire d and pu t into an appro priate greased tin. Leave \0 prove slowly' until double in ile. Add you r chosen top ping/ glaze if usi ng (see page 1 ) and place in an ove n preheated to 220 C/425 'F/Gas M r 7 and immedia ely turn th e heat dow n to 200"C/400 F/Gas Mark 6. Bak fo r 25 -30 minutes. Wh en cooked the 10 f sh ould sound hollow when apped on th e bottom.
CORN BREAD
SODA BREAD
See for yourself how polenta can add a subtle, grainy texture to a traditional white loaf.
This yeast free alternative may involve a little trial and error in a bread maker - but it's well worth the effort.
extra large
large
1112 cups (345 ml) 30g 2 1/~ tsp 2 tsp 3'12 ups (540g) 3/4 cup (120g) 2 tsp'
11/4 cups (285 ml) 25g 2 tsp 2 tsp 2112 cu ps (400g) '12 cup (85g) 1'/4 tsp'
Warm Water Soft But t r Granulated Sugar Salt lI in so n Ba kers' Grade Very Strong Wh ite Bread Flour Instant Polenta Allinson Eas Bake Y ast
BREAD MAKER METHOD: Put the ingred ien ts into th e re d maker ba king pan in the order specified for your particular model (see man ufa urer's hand book). Set to the Basic White Progra m for the ap propriate size loaf.
TRADITIONAL METHOD: • If vou Ivont our loaf to prove fos ter, USe 2'/] tsp ( , aeil t) of Allinson Ea Bake Yea t (see page 32). Pu t th e flou r, pole nta , sugar, salt and east into a bo' I. Mi to a soft dough with the but ter and ater. Turn on to a flo ured sur face and knead for 10 minutes. Leave to pro e sial' I • until double in size. Add our ch osen topping/glaze if usi ng (see page 16) and place in an oven preheated to 220' C/425"F/Gas Mark 7 nd immediatel urn th heat down 0 200 C/400 'F/Gas Mark 6. Bake for 30 -35 minutes. When cooke d the loaf sho uld sound hollow when tapped on the boltom.
30
1 loaf Pia cup (335 ml) II. cup (60 ml)
25g 1 tsp 1t P 2 cups (250g) 2 cups (250g)
Buttermilk Wa rm Water BuLt r, melted Salt Bi ca rbonate of Soda ' lI inson Plai n Wholemea l Flour All inson Organic Plain Flour
BREAD MAKER METHOD: (usc either I ht Cilke or Bake prngr:11ll - Sl'e he low) Si ft the nours, salt and bicarbonate of soda ogether in a sepa rate bo I. Put the buttermilk, water and melted butler into the bread maker bakin p n. Place th e pan in Ihe machine and se t to the Cake Progra m. Once the paddle star ts mixi ng, slowly spoon in th e r ingredients 0 that a smooth dough is for med. "Two minutes before th e end of the mixi ng ti me spri nkle in a second tsp of bicarbo nate of soda. Close th lid and leave to ba k . (Che k th mixing tim for th app ropriate c ele in our manufacturer's ha ndbook. If th e mi in g ycie is too long til bicarbonate of soda v ill be inacti e befo re baking. In thiS eas mix as In th e traditio nal method elow and use th e Bake Prog ram of you r machine). TRADITIONAL METHOD: Sift th e flou rs, bica rbonate of soda and sal t in a a bowl. In a jug stir t gether the 111 Ited bu tte r, water and buttermilk. Make a well in the c ntre of th dry ingredient and add the liquid to fo rl11 a smooth dough. Knead ligh tly and shape into a round loaf. Cut a cross in the top and put onto a grca ed baking sheet. Bake in a pre heated oven at 200 C/400 F/Gas Mark 6 for 30 minutes. 31
RECIPE NOTES: CONVERSION TABLES Either lise metric or c up measures when following a recipe , Never mix the tWO,
15 25 50 75 100 150 200
250 27 5 300
450 630
Create exciting h'lfm:made speciality breads with NEW JUSt for Bread - sachets o f pre-meas ured fI",'uuring ingredients that will rran sfurm yo ur re,gular humemad~ breads into something rea lly exotic. C hu ose from C hee 'e, Garlic & Italian Herbs; Sun-Dri ed TomatlJ & Ba sil; Cheddar Cheese, Onion & Chi\'es; or, 5 Seed - a ru stic cnmhinati u n of sunfl ower, lin seed, poppy, caraway and pumpkin seed s, Just fo r Bread is quick and cas)' to u se, simply add one sachet o f flavo uring to the normal lo ugh mixture; or, in a bread maker, add Yllur chosen fia""ur towards the end of the kneading cycle, Fu r hest re ' ults u 'C one s
In thi s hook all "p(lOn measures are le vel ,1nd a II eggs ,\ re ]a rge ,
Convl'rsions - Flour Metric (g)
RIP 'N' TIP FOR TASTIER BREAD
for acc urate results, A guod se t of sca les ,H e a good investment fll r the seriuus bake r!
Cups 111 6 118 1
112 3,4
1 cu p 1114 11(2 13/4
2 cups 3 cups 4 cups
We have pruvided in .g redienrs fllr two sizes o f IO:lf in thi s b(;ok, extra la rge loaves use a round 4 cups/ 630g flour and large loaves 3 cup / 450g f1uur. In a bread m a ker chouse th e al'prOI'riate 'et of ingredients for the capacity of yu ur particular mac h ine (sec manufacru re r's hand book), For traditi o nal ha king, the oven shou ld ,1 Iwa"., be preheated tll the correct tem peratu re bl'lore ha k ing,
NOTE: YEAST Conversions - liquid Metric (mil 15 35 60 115 170 225 28 5 345 400 460
Cups 1116 118 1/4 112
3,4
1 up 1114 11/2 1314
2 cups
NOTE:We recum mend rh a t when usi n,l; th is boo k tsp and tbsp ml'a ' ureS arc ma de using proprietary men suring spuo ns, not table c urlerI', ns th e~e ca n "nry hugely in s ize. W e have used th e c up and spoon me:lsurc - pro\'ided with Il1 l1st bread mnkers for :I II cup and SpUUIl m eas ures in thi s l llo k. If vuu d ,ln't (l\\' n a bre, d maker th e,e Illl"ls~lres can he purcha 'ed fro m gllod kitchc' ll shops, Similarly, w he n m eas uring in .g redie nrs convcntionally a .l;oo,l set of kitchen scales (idea lly digiral scales rhat Ill ' as ure Iiqu ill a nd dr y i ngred ie n ts) ,H e essenti
All recipes in t hi ~ bo"k are t~lr Allinson Easy Bake Yeast. DO NO T use Traditio nal Dried Active Yeast or h e' h yea -t in you r bread m ake r. Yeas t quantities in thi s hOl)k a re the id ea l .1mounts fo r succ ess in an aurllmati c bread making m ac hin e, In a m ac hin e the per fect L'u ndi tillns for yeast devel op m e nt are prese nt and the pro\'in ~ ' ri s in ,g time is Ctll1 tn)ll ed so we have nil option hur to quote rh l' l)ptimum am l'unt 01 yea ' t for th l'~e fa cwrs. W hen usi ng th e sam e il1,l!redknts a nd (o()king hy traditional meth ods, be aware that your b read will take longer to rise. Fur hes t re sults, we re ' ,)m mend leavi ng yo ur , lough ina draught free rlace a nd gh'i n,l( it pknty (If time to slo wly douhl e in size, If yuu are in a particular hurry you can s pec I up the proce's wh e n bakin
!
,~rltJ
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