Here's something special for you, our very own bread recipe for you to try at home, from Head Chef, Martin. This is the same recipe we use here for all of our weddings and events.
Martin has a huge amount of experience in events and restaurants around the country, including the prestigious The Savoy, London.
Martin, Head Chef
Freshly baked bread is a delight for the senses!
It's a warm hug for the taste buds, a dance for the nose with its intoxicating aroma, and a visual treat with its golden crust.
Basically, it's love at first bite!
Love at first bite!
Here is what you will need...
This recipe makes 1 round loaf
500g strong white flour
100g strong whole meal flour
10g salt
10g fresh yeast or 5g dried yeast
400g warm water
Method
For the best results use an electric stand mixer with the dough hook attachment.
1. Place the white flour, whole meal flour and salt in the mixing bowl.
2. Place the yeast in a separate bowl and pour over the warm water and mix to dissolve the yeast.
(Make sure the water is not to warm as this may stop the yeast from working).
3. Add the yeast and water to the dry ingredients and place in your mixer.
Start with a slow speed to allow all the ingredients to come together.
Once they have come together turn the speed up and allow the dough to knead until it is coming away from the side of the bowl and looks smooth. This will take approx. 5 minutes.
4. Once the dough is ready remove from your mixing bowl and place in a larger clean bowl and cover with cling film or a lid and allow to prove for approx. 1 hour. The dough needs to double in size.
5. Once the dough has doubled in size turn out onto your table top and dust lightly in flour and knead to knock the air out of the dough.
With the palm of your hand flatten the dough slightly and roll up in to a loaf tucking the ends underneath.
6. Place the loaf on a lightly greased and floured tray, dust with more flour and leave to prove again for approx. 1 hour or until the dough is double in size.
7. 10 minutes before you are ready to bake turn the oven on to 200c and place a tray of water in the bottom of the oven. This water will create steam in the oven which is essential to getting a good crust on your bread.
8. When the bread is ready to bake, score the bread with a sharp knife with one large incision from end to end. Place in the oven and bake for approx. 30 minutes. The bread should be nicely golden and sound hollow when tapped on the bottom. If you feel it is not coloured enough or does not sound hollow when tapping then keep cooking and checking every 5 minutes or so.
9. Once cooked remove from the oven and place on a wire rack to cool. After 30 minutes of resting your loaf is ready for you to enjoy.
What to do with leftover bread
Fresh bread does not stay as fresh as bread you buy from the supermarket as it does not contain any preservatives. Homemade bread will always be at it’s best on the day it was baked, however that doesn’t mean you can’t use it after its prime.
Below are some tips that you can do with your left over bread to ensure you get the maximum from it.
Toast
Toasting your bread brings it back to life the day after you made it. Have it for breakfast with butter and/or your favorite preserve or a nice topping (mushrooms, avocado, your favorite egg), delicious.
Croutons
As the bread get’s older it is simple to dice your homemade loaf into cubes. Toss with some olive oil, sea salt, black pepper and any dried herbs or spices you fancy. Bake in the oven till golden and crisp and use in salads or to add to a lovely bowl of soup.
Bread and Butter Pudding
For those of you who like a good pudding this is just for you. Older bread is the best bread you can use for bread and butter pudding as it can absorb more of that lovely custard filling.
Just use it in your favourite recipe.
Get in touch
Do let us know if you try this brilliant recipe and how you get on! Or tag us on your Instagram posts using @manorbarn
Get baking!
Paula