Basic bread recipe?

[Paddy]

Dill Bread

500g Strong White Flour
1 tsp Dry Fast Action Yeast
2 tsp Sugar
1.5 tsp Salt
350ml water
20g of chopped Dill.

Mix the above ingredients and add the Dill.
You then knead the Dill Dough.

[TimberWolf]

Yummy

Made a small loaf. Hot, soft and fluffy inside and crusty on the outside. Tasted pretty good, despite my using 52p/1.5kg flour. I had it with some meat slices and finished with jam.

Cost:
5p Flour (150g, or 1/10th packet)
10p Leccie (guess, 3/4 hour on lowish leccie setting)
5p Butter, jam (small amount)
10p Meat
30p Total

I also made some cake mix the other day, but didn't cook it.

[doodab]

1 cup in ounces

8 ounces in grams

You do need to be careful typing one cup into google at work though.

[Freamon]

I prefer mass over volume too as it's easier to measure, and definitely want unit consistency, not a mixture of pounds, grammes and cups. Anyone got a link?

1 cup in ounces

8 ounces in grams

[wobbegong]

I was making a pizza base, for which the prices have recently gone stratospheric. Used to be something like 2 for 50p and are now £1, and they go dry quickly in the fridge. They don't take long to make, although I didn't give mine much time to rise when I made one yesterday and the result wasn't fluffy. Wasn't ill though, so a result. Takes almost as long to walk to the shops.



Bread next.

Thin, plain naan bread makes an excellent pizza base (our local Asian shop sell packs of three bigger-than-a-dinner-plate sized ones for about £1.50).

[norrahe]

Sounds quite runny, as the other two recipes posted here are around the 1.6 flour to 1 part water mark (yours 225/100 = 2.25)

I do sometimes see oil or butter mentioned. Might give that a go, but I find butter a pain in the arse to knead, and oil a bit messy too.

I'll check the recipe (Leiths recipe), but I generally go by look of the dough, as long as its pretty wet, it should be ok. Often you might not use all the water.

[Pondlife]

Sounds quite runny, as the other two recipes posted here are around the 1.6 flour to 1 part water mark (yours 225/100 = 2.25)

So less runny surely? I mean Norrahes

[TimberWolf]

If you want a pizza base recipe, use a focaccia recipe

225g strong flour or tipo "oo", 1 tablespoon olive oil, 1 sachet dried yeast (7g) and 100ml warm water (not too warm or you will kill the yeast). 1 tsp salt.

Knead for a good 10 mins and it only needs one proving.

Sounds quite runny, as the other two recipes posted here are around the 1.6 flour to 1 part water mark (yours 225/100 = 2.25)

I do sometimes see oil or butter mentioned. Might give that a go, but I find butter a pain in the arse to knead, and oil a bit messy too.

[norrahe]

If you want a pizza base recipe, use a focaccia recipe

225g strong flour or tipo "oo", 1 tablespoon olive oil, 1 sachet dried yeast (7g) and 100ml warm water (not too warm or you will kill the yeast). 1 tsp salt.

Knead for a good 10 mins and it only needs one proving.

[TimberWolf]

My favourite loaf recipe is:

1 x pair of shoes
1 x vehicle
1 x 1 pound coin
1 x Sainsburys


Hope this helps...

I was making a pizza base, for which the prices have recently gone stratospheric. Used to be something like 2 for 50p and are now £1, and they go dry quickly in the fridge. They don't take long to make, although I didn't give mine much time to rise when I made one yesterday and the result wasn't fluffy. Wasn't ill though, so a result. Takes almost as long to walk to the shops.

I'm afraid it's a myth that bread making takes time. True, the bread itself needs its own time, but it will only take about 6-10 minutes of your actual time. I have come to the conclusion that it takes me less time than travelling to a really good baker and back.
How to make white bread - from Delia Online

Bread next.

[ChrisPackit]

My favourite loaf recipe is:

1 x pair of shoes
1 x vehicle
1 x 1 pound coin
1 x Sainsburys


Hope this helps...

[Scrag Meister]

The recipe I use in my breadmaker is

550g Strong White Flour
1.5 tsp Dry Fast Action Yeast
2 tsp Sugar
1.5 tsp Salt
25g Butter or Utterlybutterly type stuff
360ml water

Recently tried thrid white, 3rd wholemeal, 3rd granary flour, increased water by 20mls, was great.

Got one of these
Panasonic SD257-WXC

Never made a bad loaf, has a great recipe book for some variety. Savoury loafs, sweet, cake recipes, dough only for croissants etc..

[Fishface]

If you have all the standard ingredients -

kneed it properly for a full 10 to 12 minutes - its hard work if you do it properly.

a 'wetter' dough is better for a lighter result.

don't 'knock it back' if you want a rustic type of bread.

[TimberWolf]

Ah found one, which is close enough.

1 loaf =

700g flour
1 level teaspoon salt, yeast and sugar
425 millilitres water.
http://www.deliaonline.com/how-to-co...ite-bread.html

[TimberWolf]

What are the relative proportions of ingredients? I've looked at dozens of websites and they come up lacking. I just want the mix proportions, by weight. No cups, tablespoons or drizzles, just normal mass units. I prefer mass over volume too as it's easier to measure, and definitely want unit consistency, not a mixture of pounds, grammes and cups. Anyone got a link?

There is no internationally-agreed standard definition of the cup
Cup (unit) - Wikipedia, the free encyclopedia

ffs, but hardly a surprise.