MAKING BREAD BY HAND
Making Bread by Hand
This recipe will make a 700gram loaf (Crusty High Tin Loaf)
INGREDIENTS:
600grams of any Bread Mix
1 x Rounded Tablespoon of SNK Dry Yeast.
500mls of Warm Water (200mls boiling, 300mls cold) or enough to make a stiff moist dough
2 x Teaspoons *Cold Pressed Sunflower Oil
This recipe will make a 600gm loaf (Crusty Standard size Loaf)
INGREDIENTS:
500grams of any Bread Mix
3 Teaspoons of SNK Yeast
400mls of Warm Water (150mls boiling,
250mls cold) or enough to make a stiff moist dough.
2 x Teaspoons *Cold Pressed Sunflower Oil
*We use and recommend Cold Pressed Sunflower Oil.
NB: For SWEET BREAD MIX use less of the water to obtain a stiff moist dough.
METHOD:
1. Mix all the dry ingredients together in a large bowl, make a well.
2. Pour in ¾ of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a
stiff moist dough. NOTE: 50 to 100mls maybe left over
3. Cover the dough with CLING WRAP and allow the dough to double in size. (30 minutes)
4. Turn to the dough out onto a well-floured board or flat bench.
5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball.
6. Lightly oil** a 700gram Pre-Seasoned bread tin.
7. Place both halves of dough into the tin, spray with water and sprinkle with Sesame or Poppy Seeds.
8. Allow the dough to double in size.
9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.
10. To clean your bread tins, wait till cool then wipe out with paper towel
11. To make a grain loaf, add 3 to 4 TABS of your favourite grains.
TEMPERATURES:
Electric- 220oC
Fan Forced- 200oC Gas- 215oC
** Olive oil is a viscous oil (becomes sticky when heated) and is not recommended to baste our tins with
before baking your bread. We use and recommend Cold Pressed Sunflower Oil.
VARIATIONS USING THE MIXES:
You may vary the above recipe by using any of the mixes, you can use any proportion as long as the final
weight of the flour is correct. For example-:
- For a HIGH TIN LOAF, use 300grams VERONA and 300grams TUSCANY. To make a RYE loaf use
300grams
of either LIGHT or DARK RYE and 300grams TUSCANY.
- To make a GRAIN loaf use 300grams of either SWISS, GENEVA or SOY&LINSEED and 300grams
TUSCANY
BASIC WHITE BREAD
LOAF
Basic White Bread Loaf
DRY INGREDIENTS:
600grams (or 4 metric cups) No Knead untreated flour
2 teaspoons No Knead natural improver
1 ½ teaspoons salt 2 teaspoons No Knead cold pressed oil
1 ½ teaspoons sugar
1 tablespoons No Knead dry active yeast (slightly rounded)
LIQUID INGREDIENTS:
500mls very warm water (you will probably not use all of this water
METHOD:
1. Mix all the dry ingredients together in a large bowl, make a well.
2. Pour in of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist
dough. NOTE: 50 to 100mls maybe left over
3. Cover the dough with CLING WRAP and allow the dough to double in size. 30 minutes
4. Turn to the dough out onto a well-floured board or flat bench.
5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball.
6. Lightly oil** a 700gram Pre-Seasoned bread tin.
7. Place both halves of dough into the tin, spray with water and sprinkle with Sesame or Poppy Seeds.
8. Allow the dough to double in size.
9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.
10. To clean your bread tins, wait till cool then wipe out with paper towel
11. To make a grain loaf, add 3 to 4 TABS of your favourite grains.
TEMPERATURES:
Electric- 220oC Fan Forced- 200oCGas- 215oC
** Olive oil is a viscous oil becomes sticky when heated and is not recommended to baste our tins with before baking
your bread. We use and recommend Cold Pressed Sunflower Oil.
FRENCH STICKS
French Sticks
This recipe makes 2 large crusty French sticks, using a pre-seasoned French stick tin.
Dry Ingredients
600grams or 4 metric cups No Knead Untreated flour
2 teaspoons No Knead natural improver
1 teaspoons salt
1 teaspoons sugar
1 slightly rounded tablespoon No Knead
dry active yeast
Liquid Ingredients
500mls very warm water
2 teaspoons No Knead cold pressed oil
Method
1.Mix all the dry ingredients together and make a well in the middle.
2.Pour in most of the liquid and oil mix thoroughly, and add enough of the remaining liquid until you have
a moist, stiff dough. Place a piece of cling wrap on the dough or cover the bowl with a tea towel and leave
to double in size.
3.When the dough has doubled in size remove the Glad Wrap turn out onto a floured board and shape
the dough into a smooth ball. Leave to rest for 5 minutes
4.Divide the dough in half, with each half divide into three equal pieces and roll out each piece into a
sausage shape the length of the French stick tin, when you put the dough to one side it will naturally
shrink back. After rolling out the three pieces take the first piece and lay it across the board horizontally.
Take the other two pieces and form a cross on top of the first piece.
5.Commencing with the right side, plait the dough by always taking the outside strand under the middle
strand pulling the strands quite firmly. Once you have finished the right side, start the left hand side the
same way tucking the ends under.
6.Spray with water or coat with an egg glaze, sprinkle with sesame or poppy seeds. Repeat with
remaining dough. You can also use the pizza dough to make cheese French sticks. Place clumps grated
cheese, strips of raw bacon, mixed herbs & garlic flakes along the top of the dough, or even put the herbs
and garlic flakes into the dry ingredients to make a herb and garlic bread.
7.Alternatively each half of the dough can be rolled into a thick sausage and placed into the oiled French
stick tin in the same way.
8.Oil French stick tin, allow the dough in the French stick tin to double in size.
9.Pre-heat oven 210-220*C, when doubled place into the oven and cook for 20-25 minutes or until golden
brown. For softer top place foil cover over rolls for the last 5-10minutes of cooking.
Oven Temperature: Electric 220*C; Fan Forced 200*C; Gas 215*C
Garlic Loaf you can freeze your French sticks, then if you wish defrost and slice through almost but not
quite to the bottom of the stick, butter each piece with garlic butter, wrap in foil and place in a hot oven for
10 minutes. You can open the foil for further 5 minutes for extra crunchy crusts.
SANDWICH LOAF – 600GM TIN
Sandwich Loaf – 600Gm Tin
INSTRUCTIONS FOR MAKING SANDWICH LOAVES USING
THE 600GM TIN AND LID.
DRY INGREDIENTS
500grams No Knead Untreated Bread Flour
1 Teaspoons No Knead Improver
2 Teaspoons salt
2 Teaspoons sugar
3 rounded Teaspoons No Knead Yeast.
LIQUID INGREDIENTS
400mls very warm water
1 Teaspoon Cold Pressed Oil.
1.Mix all the dry ingredients together and make a well, pour in most of the water and all the oil and mix
thoroughly, add enough of the remaining water to make a moist, stiff dough. Place Glad Wrap on top of
the dough and leave to double in size.
2.When the dough has doubled in size remove the Glad Wrap and turn out onto a floured board and
shape into a smooth ball, divide in half and shape each half into a smooth ball. Place both halves into a
Simply No Knead 600gm
Pre-Seasoned Bread tin and slide the lid of the way on. see diagram.
3.Allow bread to rise until almost touching the lid, close the lid and place the
bread in a pre-heated oven and cook for 25-30 minutes.
4.If you find your bread is browning too much then reduce the temp. by 10oC, if
The bread is not brown enough then increase the temp. by 10oC.
5.To keep your tin in good condition, it is essential to wipe it out thoroughly
with a paper towel after each use.
OVEN TEMPERATURES
Electric.220oC Gas.215oC Fan Forced.200oC
NOTE:You will need a lid to slide on your bread tin available from Simply No Knead. When using your lid
for the first time, you might find the top of the bread pale in colour. To overcome this, simply turn the tin
with the lid on over for 5 minutes before the cooking time is up. This should allow the top to brown nicely,
in time the bread will naturally brown on top without having to turn the tin over. Oil your lid using Cold
Pressed Sunflower oil.
BREAD ROLLS
BREAD ROLLS
Makes 8 ROLLS IN OUR Bread Roll Tins. They come in a set of 8 and are perfect for this recipe. Lightly oil the tins.
Olive oil not recommended as it becomes sticky when hot. Place on a large tray for ease of handling.
Dry Ingredients
500grams No Knead Untreated Flour
2 teaspoons of salt
11/2 teaspoons of No Knead NATURAL Improver
2 Teaspoons sugar
3 rounded Teaspoons of No Knead Dry Active Yeast
Liquid Ingredients
400mls warm water 150ml boiling + 250ml cold
1 Teaspoon Cold Pressed Sunflower Oil
Egg Glaze
1 egg beaten with 1 TABS water
Method
1.Mix all the dry ingredients together and make a well in the middle.
2.Pour in most of the liquid and oil mix thoroughly, and add enough of the remaining liquid until you have a moist,
stiff dough. Place a piece of cling wrap on the dough or cover the bowl with a tea towel and leave to double in size.
3.When the dough has doubled in size remove the Glad Wrap turn out onto a floured board and shape until smooth.
Divide into quarters and then cut each quarter in half. You will have eight approximately equal pieces of dough.
4.Oil Roll Tins.
5.Roll out each piece of dough like a thin sausage, tie a knot and place in the centre of the oiled roll tin. Repeat for
each piece of dough.
6. Brush with egg glaze, sprinkle with sesame seeds, poppy seeds or kaipseed mix, set aside to double in size.
7.Pre-heat oven 210-220*C, when doubled place into the oven and cook for 20-25 minutes or until golden brown.
For softer top place foil cover over rolls for the last 5-10minutes of cooking.
NOTE: The rolls may be topped with cheese and bacon after the glaze has been applied. You may add herb flakes,
grains or finely chopped olives to make various tasty rolls. If you find these rolls too large divide the dough into 10
pieces and use two more roll tins. You can use our bread mixes to make rolls as well. If you use a bread mix you will
not need to add in salt, sugar or bread improver to the recipe. Try our Tuscany Bread Mix to make crusty rolls or our
Siena Bread Mix to make extra soft bread rolls. You can mix and match our bread mixes to make a variety of
delicious rolls. Eg Light Rye & Sourdough; Tuscany & Swiss or Geneva.
NO KNEAD BAGELS
NO KNEAD BAGELS
Makes 12 bagels
DRY INGREDIENTS
800grams No Knead untreated flour
3 teaspoons salt
1 tablespoon No Knead natural improver
1 tablespoon caster sugar
1 tablespoons No Knead dry active yeast
LIQUID INGREDIENTS
500mls milk
100grams butter
2 egg whites unbeaten
GLAZE
2 egg yolks
1 tablespoon water
METHOD
1.Bring the milk to the boil either in the saucepan or in the microwave, remove from the heat and add butter. Set
aside until temperature reduced to quite warm.
2.Mix all the dry ingredients together thoroughly, make a well.
3.Pour in the unbeaten egg whites, add of the cooled milk and butter mixture, mix thoroughly, add enough of the
remaining liquid until you have a moist stiff dough. Place a piece of cling wrap on the dough and allow to rise.
4.Turn out onto a floured board and shape until smooth, cut into quarters and then cut each quarter into three
pieces this will give you 12 bagels.
5.Roll out each piece to approximately 300mm or 12inches in length. Join together to form a circle and pinch ends
together, place on a tray lined with Gladbake. Do not allow the bagels to touch one another. Brush with egg glaze,
sprinkle with sesame seeds, poppy seeds and give them a grind of rock salt, set aside to double in size.
6.Pre-heat oven, when well doubled place into oven and cook for 20-25 minutes or until golden brown.
OVEN TEMPERATURE
Electric 200oC Fan Forced 180oC Gas 195oC
ENGLISH SPLIT MUFFINS
ENGLISH MUFFINS SPLITS
DRY INGREDIENTS
LIQUID INGREDIENTS
450 grams Simply No Knead Bread Flour
350ml warm milk
1 Tablespoon No Knead Yeast
1 Teaspoon Non-diastatic malt dissolved in the milk
1 Teaspoons salt
1 ½ Teaspoons No Knead Improver
Fine semolina for dusting
1 crumpet ring-available from S.N.K
METHOD
1.
Mix all the dry ingredients thoroughly and make a well.
2.
Pour in the warm milk and malt and mix thoroughly
3.
Cover bowl with tea towel or glad wrap and allow to double in size.
4.
When doubled, shape into a smooth ball, divide in half and shape each half into a smooth ball, allow dough to rest
for a few minutes.
5.
Roll out each half and cut into 8 pieces with a crumpet ring. This will give you 16 pieces.
6.
Cover a large tray with glad bake.
7.
Spread out the 8 pieces evenly on the tray.
8.
Lightly dust with fine semolina.
9.
Place the other 8 pieces on top. Dust tops with fine semolina. Muffins should be quite floury in appearance.
10. Allow to double in size.
11. Place into a pre-heated oven for 12-15 minutes or until light golden brown.
12. Place on a cooling rack. When cool split open and toast or use as a fresh roll.
13. For a delicious variation add 1 cup of fruit- currants, sultanas or fruit medley to the dry ingredients and proceed as
above.
Oven Temperature: Electric 210*C; Fan Forced 180*C; Gas 190*C