netbuddy
11-25-2008, 07:41 PM
By Netbuddy.
To make bread it is very very very simple. For best results use bread flour or flour that had a medium protein value as this is important for texture and it won't turn out like pastry!
Prep time...
15 minutes mixing,
10 minutes kneading,
45-60 minutes proving
25-30 minutes baking
60 minutes cooling.
It is best to prep your butter at least 24 hours prior to use as this will allow the THC to bond with the fats in the butter.
28g Butter (your CanaButter mix)
750g Bread Flour
8g of salt
12g of sugar (more sugar = thicker crust and browning)
7g of Fast action bread yeast.
400ml warm water ( made up of equal parts cold & hot water) [or 400g if you weigh it]
baking trays / tins
tea towels
large mixing bowl.
water jug
Scales, pref digital for accuracy.
Throw all dry ingredients in to a large bowl and give it a mix, add the butter and "Rub" in to the mix until you can not feel any butter left then add the yeast, mix and add half the water, mix and them add remainder and continue to kneed for about 10 minutes or until the dough is spongy. When you have made the dough to the right consistency, divide the mix and place in to greased tins.
When mixed you should have about 1.2 kilos of bread dough, enough to make 3 small loafs or 2 medium or 1 large loaf or a batch of bread rolls. The choice is yours.
Start to preheat your oven on low while dough is proving and turn up to Gas Mark 8 (about 450f or 230c) about 15 minutes before you are to put in oven so the oven is hot.
You will need to allow the bread time to rise, it will need to be placed in a warm place and covered with a damp tea towel to stop the dough drying out, leave for about 45 -60 minutes or until the dough has doubled in size.
When the bread has risen, you can flour the bread which makes it look like a shop made loaf! This is best achieved by taking a pinch of flour and throwing it at the bread. This may take some practice to perfect.
It will need to be baked for about 20-25 minutes or until the bottom of the tin sounds hollow when tapped.
When baked, roll out and place on a cooling rack, cover with a damp tea towel that has been well rung out and cover the loafs to have a nice soft crust. Leave uncovered if you want a crispy crust. It will take at least 45 minutes before the bread is cool enough to be consumed but still warm enough so that any butter or spread you put on it melts.
The bread will be good for about 24 hours before it starts to lose its moisture and becomes drier. In my experience it does not make good toast... But still, any left overs can be fed to the pond life and you can sit and have a giggle at seeing all the stoner ducks and other waterfowl fall over.
You can freeze bread but it is best if the loaf has been part baked then finished off in the oven when thawed... unfortunately I can not offer any advise on how to do this as I have never bothered because its so good I will be surprised if you will have any left by next day!
Enjoy. ;)
To make bread it is very very very simple. For best results use bread flour or flour that had a medium protein value as this is important for texture and it won't turn out like pastry!
Prep time...
15 minutes mixing,
10 minutes kneading,
45-60 minutes proving
25-30 minutes baking
60 minutes cooling.
It is best to prep your butter at least 24 hours prior to use as this will allow the THC to bond with the fats in the butter.
28g Butter (your CanaButter mix)
750g Bread Flour
8g of salt
12g of sugar (more sugar = thicker crust and browning)
7g of Fast action bread yeast.
400ml warm water ( made up of equal parts cold & hot water) [or 400g if you weigh it]
baking trays / tins
tea towels
large mixing bowl.
water jug
Scales, pref digital for accuracy.
Throw all dry ingredients in to a large bowl and give it a mix, add the butter and "Rub" in to the mix until you can not feel any butter left then add the yeast, mix and add half the water, mix and them add remainder and continue to kneed for about 10 minutes or until the dough is spongy. When you have made the dough to the right consistency, divide the mix and place in to greased tins.
When mixed you should have about 1.2 kilos of bread dough, enough to make 3 small loafs or 2 medium or 1 large loaf or a batch of bread rolls. The choice is yours.
Start to preheat your oven on low while dough is proving and turn up to Gas Mark 8 (about 450f or 230c) about 15 minutes before you are to put in oven so the oven is hot.
You will need to allow the bread time to rise, it will need to be placed in a warm place and covered with a damp tea towel to stop the dough drying out, leave for about 45 -60 minutes or until the dough has doubled in size.
When the bread has risen, you can flour the bread which makes it look like a shop made loaf! This is best achieved by taking a pinch of flour and throwing it at the bread. This may take some practice to perfect.
It will need to be baked for about 20-25 minutes or until the bottom of the tin sounds hollow when tapped.
When baked, roll out and place on a cooling rack, cover with a damp tea towel that has been well rung out and cover the loafs to have a nice soft crust. Leave uncovered if you want a crispy crust. It will take at least 45 minutes before the bread is cool enough to be consumed but still warm enough so that any butter or spread you put on it melts.
The bread will be good for about 24 hours before it starts to lose its moisture and becomes drier. In my experience it does not make good toast... But still, any left overs can be fed to the pond life and you can sit and have a giggle at seeing all the stoner ducks and other waterfowl fall over.
You can freeze bread but it is best if the loaf has been part baked then finished off in the oven when thawed... unfortunately I can not offer any advise on how to do this as I have never bothered because its so good I will be surprised if you will have any left by next day!
Enjoy. ;)