Basic granary bread dough (for rolls or a large loaf)

Need a lacto ovo vegetarian bread? Basic granary bread dough (for rolls or a large loaf) could be an awesome recipe to try. This recipe serves 12 and costs 13 cents per serving. One serving contains 162 calories, 5g of protein, and 2g of fat. Head to the store and pick up milk, olive oil, salt, and a few other things to make it today. This recipe from BBC Good Food has 105 fans. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 53%, this dish is solid. Similar recipes include Extra Large White Loaf Bread, Basic Meringues With Variations or a Large Pavlova, and Basic Banana Loaf.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

225g strong white flour

225g malted granary bread flour

1 tsp salt

1 tsp caster sugar

7g sachet easy-blend yeast

150ml warm milk

1 egg, beaten

1 tbsp olive oil

100-150ml warm water

Equipment:

bowl

baking sheet

oven

baking paper

pot

wire rack

Cooking instruction summary:

Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough. On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped. To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size. Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen. To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size. Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.

 

Step by step:


1. Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.

2. On a lightly floured surface, knead dough for 10 mins until smooth.

3. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.

4. To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets.

5. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.

6. Heat oven to 200C/fan 180C/gas

7. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds.

8. Bake for 15-20 mins until deep golden brown and well risen.

9. To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.

10. Heat oven to 190C/fan 170C/gas

11. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden.

12. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.


Nutrition Information:

Quickview
162k Calories
5g Protein
2g Total Fat
29g Carbs
6% Health Score
Limit These
Calories
162k
8%

Fat
2g
4%

  Saturated Fat
0.59g
4%

Carbohydrates
29g
10%

  Sugar
1g
1%

Cholesterol
14mg
5%

Sodium
205mg
9%

Get Enough Of These
Protein
5g
11%

Selenium
15µg
22%

Vitamin B1
0.23mg
16%

Folate
56µg
14%

Manganese
0.28mg
14%

Vitamin B2
0.17mg
10%

Vitamin B3
1mg
8%

Iron
1mg
6%

Phosphorus
59mg
6%

Fiber
1g
4%

Copper
0.07mg
4%

Vitamin B5
0.35mg
3%

Zinc
0.43mg
3%

Magnesium
10mg
3%

Calcium
22mg
2%

Vitamin E
0.3mg
2%

Potassium
66mg
2%

Vitamin B6
0.03mg
2%

Vitamin D
0.24µg
2%

Vitamin B12
0.09µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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