All You Knead Is Bread: Over 50 Recipes from Around the World to Bake & Share
Format: PDF / Kindle (mobi) / ePub
You don't have to have made bread before to start creating delicious loaves. In this book, photographed by Peter Cassidy, Jane aims to inspire you to start baking by explaining the basic techniques, demystifying the process and showing you, with step-by-step photography, how simple it is to make a huge variety of breads. The recipes come from the four corners of the globe, but they all have one thing in common - they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and cornbread. Spanning wheat and the myriad other grains used from country to country, this book will teach how to make bread and understand its unique ability to bring people together to celebrate, share and enjoy it.
do not grated or crumbled, cut an ‘X’ into it, the inside will not or mixed seeds, or bake. Bake in the preheated oven for dried fruit like 10 minutes, then lower the oven raisins or dates or temperature to 200°C (400°F) Gas 6 apricots, or nuts like and bake for another 15–20 minutes. walnuts or hazelnuts Remove from the oven and transfer to a wire rack. prepared baking sheet (see page 17) To make a square loaf, spoon the dough into a small, well-greased MAKES 1 BIG baking pan. Wet the end of a
don’t worry – optional extras: 1 what is important is to dissolve the teaspoon cumin, yeast. Add the rest of the ingredients coriander, caraway, (except the cumin seeds) and mix. dill fennel or any other seeds of your You don’t have to knead this dough choice, either mixed but stir it well to ensure the yeast and into the dough, salt are evenly mixed in. It will be sprinkled on the like stirring porridge or mud pies: bottom of the loaf satisfying and messy. Add more water pan, or on top of the if
32 ii) Fold that pinched bit right back over the blob and gently lay it down. Repeat this action all round the blob of dough, essentially stacking it on itself. As you do it, you can turn the blob of dough, or move yourself around it. A scraper helps. At this point you may be asked to make a loose or a tight ball, or a loose or a tight sausage. To make a loose ball, simply flip the dough over so the folded bits are on the bottom and tuck the edges in all around the blob to make a ball. To make
a tight ball, flip the dough over as above. Then, place your hands gently on the dough and tuck the edges in firmly by moving your hands down the surface of the dough and right underneath it so that your little fingers actually touch underneath the dough, pinching some dough between them. Repeat this action, turning the dough blob after each tuck. You are effectively pulling the skin of the dough around itself. Once you have done it several times – and remember your little fingers should actually
fat to grease the container. Oil does not work as well. If you are baking on a baking sheet, grease it, line it with non-stick parchment paper or sprinkle coarse cornmeal (polenta) or coarse semolina over it. Baking Times and temperatures are given with every recipe. Do get an oven thermometer to make sure your oven is doing what it should! 35 Before you pop your loaf in the oven, you may want to make a few slashes on its top with a sharp knife, blade or some scissors. You can do this for