I have started making bread dough in the bread maker, and finishing it off in the oven. I find the strange shape of the pan tin in the breadmaker a bit disconcerting. The slices don’t fit well in the toaster, and I finish the loaf very quickly.
Here is my recipe for breadmaker dough. Once the machine has made the dough, I kneed it, set it to prove and then bake it. Hello to Ronnie and Peter who were asking about this.
- 1 tsp dried yeast
- 225g strong white bread flour
- 225g strong wholemeal bread flour (or any ratio to total weight 550g)
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp butter or oil
- 330ml water
- Put the ingredients into the bread-maker in the order specified, and set it to the wholemeal dough bread program, or the nearest suitable setting. My machine takes just over three hours for this, including soaking the flour in the water, warming the mixture to the correct temperature, kneeding and resting the dough.
- When the dough is made, remove from the bread maker, kneed it again for around 5 minutes. Try not to add any more flour. If the dough is a bit sticky to start with, try oiling your hands.
- Shape and roll the dough into a loaf shape, and put it in a large, greased, loaf tin. Cover, and set it to one side to rise.
- Meanwhile, heat the oven to 200C. When the dough has risen to double, put it in the hot oven and bake for 33 minutes or so.
As I am the only person who likes wholemeal bread in the house, I put half in the freezer so it doesn’t go mouldy. You can, of course, experiment with the basic recipe to customise it.