further adventures without the bread maker.

2 Dec

Since my fab bread masterclass with Warings I’ve been honing my kneading skills and playing around with different recipes. Recently I picked up some lovely local-ish apple and cinnamon bread mix from the Wessex Mill, down the road in Wantage. I’ve never used a bread mix before and the instructions on the packet were designed for the bread maker but said it could be made by hand without altering any of the amounts so off I went.

Following the instructions on the packet I mixed the ingredients together with 320ml of warm water and kneaded for about 8-10 minutes. At first I was a little worried that the dough would be too wet, the packet says that if  the loaf collapses in the bread maker and to use less water if this is the case, so I was concerned; but the dough came together nicely as you can see.

I left it to prove until it had doubled in size, knocked it back and the left it to rise again in a greased round tin.

As the packed didn’t have any baking instructions (assuming you know or are using a bread maker) so I used my Waring’s instruction sheets and gave it about 25 minutes at 200° ( or until it sounds hollow when tapped which I will admit is a concept I still don’t fully understand). I was pretty pleased with the results.

I even managed to slash the top properly, the structure of the loaf was pretty good too, by my standards anyway.

It rose very well and wasn’t overly cinnamoney (sic) or sweet, I did add sugar which was optional in the recipe and whilst I’m not sure it would work with savory foods it was a lovely breakfast loaf with butter, honey or jam.  I must confess I’m still enjoying making bread by hand when I have the chance, it’s a little bit magical which is a good job as I’ve got to loaves worth of this flour left in the cupboard!

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