How to bake war time bread!

Описание: Cooking with The Do Try This at Home School

Good morning everyone, welcome to day one of our war time rations cooking week. Today we are making a basic war time bread, following a recipe from Carolyn Ekins, combined with some tips from Jamie Oliver!

Here’s what you need:

600 ml (1 pint) of warm water
1 sachet of quick rise yeast
couple pinches of sugar
2 lb of bread flour
1.5 teaspoons salt
1 tablespoon rolled oats (for top)
spoonful or butter or margarine (or a drizzle of vegetable oil to grease the tray
*baking trays/ bread tins


Method

Pour your warm water into a large bowl and add the yeast and sugar. Mix with a fork. It should start to make bubbles!

Add the flour and salt to the liquid. Mix with a fork until it starts to form a dough, then use your hands.

When you have a ball of dough, knead it on a floured surface for five minutes.

Place the dough back in the bowl, cover with a damp cloth and put it somewhere warm for an hour or until it has doubled in size.

Tip your dough back onto a floured surface and knead for a second time.
Grease and flour your bread tins of baking trays.

This much dough can easily make two loaves. So we cut ours in half and made one loaf and a batch of rolls to have with our soup tomorrow.

Knead the dough again, place in tins or on trays. Sprinkle some water on the top and add some porridge oats for extra war time flavour!

Leave to rise for around 30 minutes and preheat the oven to gas mark 6, 180 0C .

Bake your bread for 30-40 minutes. We add a tray of water to the bottom of the oven when baking bread, this seems to keep the bread moist.

Remove from oven and cool for at least 15 minutes before cutting.

Enjoy your bread with some real butter and a nice bowl of soup!



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Here is the link to Carolyn’s website for lots more recipes!

https://the1940sexperiment.com/100-wa...