Lockdown has seen me – and probably you – spending more time in the kitchen (just a note to say, you are more than likely going to be bombarded with recipes over the next few weeks).
The children have been asking for ages for me to make pizzas again. It was something I did a lot when the three older boys were little, but with working full time and commuting, there isn’t enough time during the week. But I was determined to try them out again.
We FINALLY sourced yeast and bread flour – but then it transpired that Mr Six had thrown the bread maker away. I was
fuming concerned that my fibro would prevent me from kneading the dough effectively, but as we had all the ingredients and nothing else to do, I decided to give it a whirl. Total success.
Buoyed by this, I decided to make bread buns to have with burgers for dinner the following evening. Ambitious? Yes. Another success? Absolutely. And it could not have been easier…
- 500g strong bread flour
- 1 teaspoon salt
- 1 sachet (7g) of fast action yeast
- 350ml of tepid water
Simply mix the ingredients together in a bowl until the dough starts to form, then turn out on to a clean and floured work surface. Knead for 5-10 minutes. I found the easiest way for me was to push the dough to my left with my right hand, pull it back then push the dough to my right with my left hand and pull it back. Whatever method you use, you’ll soon find a good rythm that suits you and away you go.
Once the dough is springy, put into an oiled bowl, cover with oiled clingfilm or foil and leave for and hour or so. Then turn out again on to a floured work surface, give a quick knead and cut into 8. Put on to an oiled tray – I use the grill tray and leave for 20 minutes to rise again. Then bake for around 20 minutes at 190 degrees. The buns should sound hollow when you tap the base.
Do not be put off by making your own bread. It really is that easy. GIve it a whirl and let me know..