![]() ![]() You can measure 7g/¼oz using kitchen scales, or use measuring spoons and work on the basis that 1½ teaspoons of dried yeast granules equal 7g/¼oz, and 1 tablespoon equals 14g/½oz. ![]() Dried yeast granules are typically sold in tubs. Easy-blend yeast is typically sold in sachets of 7g/¼oz, so one sachet is approximately equivalent to 14-15g/½oz of fresh yeast. When you want to substitute dried or easy-blend yeast for fresh, use half the quantity specified for fresh. Recipes should specify how many grams to use, but it is usually around 14-15g/½oz for one large loaf. As yeast grows, it produces carbon dioxide, which makes the dough expand and rise. Yeast: A raising agent such as yeast is usually necessary for leavened bread. Flour takes time to fully absorb moisture, so leaving the dough for ten to 15 minutes after combining it will help reduce the stickiness. Tip: don’t throw in handfuls of flour to stop the dough from sticking. Spelt (a relative of wheat) produces excellent flour for bread-making and is now available in white as well as wholegrain varieties. Regular plain flour can be used for bread, but the loaf will not rise as well, the crust will be hard and the texture more crumbly than one made with strong flour. It contains a lot more gluten, a protein that makes the dough elastic. Most recipes will stand being covered and refrigerated immediately after mixing, before kneading, and left for up to eight hours.įlour: Bread flour is often labelled as 'strong' flour in the UK. Tip: dough left to rise slowly in the refrigerator overnight, where the 4C chill merely slows rather than halts the action of the yeast, will bake to a loaf with a crumb that stays moist for longer. Often the recipe will ask you to leave the shaped dough to prove again on the baking tray or in the tin before baking. The dough is then lightly kneaded and shaped into the desired loaf. Once the dough has risen, it's 'knocked back', or pushed down into the bowl with the knuckles to dispel the air that has formed in the dough. The amount of time this takes varies according to the recipe and the room temperature, however 1½ to 2 hours is typical. The kneaded dough then needs to 'prove' (or left to rise) until it has doubled in size. The dough must first be kneaded: a vigorous massaging and stretching process that encourages the development of the flour's gluten and makes the dough smoother and more elastic. There are key stages to producing a loaf of bread that apply to most leavened varieties. Small baguettes: 10-15 minutes at 220C/425F/Gas 7Ĥ00g/14oz loaf: 25-30 minutes at 200C/390F/Gas 6Ĩ00g/1lb 12oz loaf: defrost first, then bake for 25 minutes at 200C/390F/Gas 6 to restore the crust do not bake from frozen. Small rolls and bagels: 8-10 minutes at 220C/425F/Gas 7 For part-baked breads refer to the instructions on the packaging.įlatbreads and pitta: 2-3 minutes at 220C/425F/Gas 7 To reheat fully baked frozen breads use the following times and temperatures as a guide, but always make sure the centre of the bread is piping hot when you remove the bread from the oven. If the bread is slightly older then re-bake as follows: If serving bread that was frozen straight after baking and has only been frozen for up to a week, simply defrost it as usual. It won't harm the bread as long as it's been tightly wrapped. Wrap well, and slice first if that's more convenient. Whether it is fully baked or part-baked, freeze baked bread as soon as it has cooled to avoid the crumb drying out. For longer-term storage, freezing is best. Bread loaves can be wrapped and frozen for up to three months. White bread should keep for 3-5 days speciality breads, especially those containing fruit or grains, will go mouldy more quickly. A baked loaf placed in the refrigerator will stale much more quickly than one left at room temperature, so keep bread in a bread bin at room temperature for 1-2 days, wrapped in wax paper. ![]()
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