Cookbook time

[Mark Hoffmann]

425g - white bread flour
3 tsp. - yeast
1 tsp. - sugar
1 tsp. - salt
50g - sunflower oil
240g - warm water

Mix and knead for 8 mins. Prove in a warm spot for 15 mins.

Gently form into a ball without really knocking back. Then cut off into chunks and form into flat balls. For bigger (or sub rolls), make 5 of 150g each. For medium sized rolls, make 6 of 125g each (in picture.)

Dust tops with plenty of flour and prove in a warm spot for 15 mins.

I bake in the Aga but I estimate about 13-15 mins in a conventional oven at 210 deg (190 deg fan).

[Firefly]

Thanks heaps Mark that will go well in the barbie 

[graphophobia]

Made Gyppo's shortbread, very nice texture (and as it was all gone the next day, I think I'm not the only one who thought so.) Those bread rolls look delicious, I think they'd make good dinner rolls.

[Gyppo]

I'm glad.  There was no reason why it shouldn't work, but it's always good when someone else gets it right.  Did you do biscuits or fingers?

It's certainly not a diet recipe though ;-)

[graphophobia]

I went with the plain fingers. Next batch, I think I'll give rice flour a go. I've used cornflour but never rice flour, so will be interested to taste the difference.

[Mark Hoffmann]

graph

Here's my shortbread recipe.

5 oz Self-raising flour
1 oz rice flour
2 oz caster sugar
4 oz butter
1/2 tsp vanilla essence

Mark

[Mark Hoffmann]

@firefly

This is a loaf I made using the baking method in the vid you posted - though I used my own sourdough recipe. The method works well.

[Firefly]

That really does look nice Mark. Does it make the bread a bit more moist or what was the main difference, if any, you found?

[Mark Hoffmann]

It is almost identical, but I was able to cook it in the Aga rather than faff about with the fan oven. And, although I didn't try it this time, I reckon you could make a wetter dough using this method because the casserole (dutch oven) prevents it spreading. And the wetter dough might give a better crumb.

M

[Firefly]

I have an oven similar to an Aga but a modern version, not wood fired. I would love a wood one mate, the taste of baked goods in them is amazing.

I have the roll recipe printed and in the van for the July trip, I'll let you know how it goes

[graphophobia]

graph

Here's my shortbread recipe.

5 oz Self-raising flour
1 oz rice flour
2 oz caster sugar
4 oz butter
1/2 tsp vanilla essence

Mark

Thanks Mark, I'll make this recipe for my next batch and let you know how I get on. 

[Mark Hoffmann]

I have an oven similar to an Aga but a modern version, not wood fired. I would love a wood one mate, the taste of baked goods in them is amazing.

I have the roll recipe printed and in the van for the July trip, I'll let you know how it goes

My Aga is oil fired and always on. It's brilliant and even if it's off for a day, for cleaning or service, I miss it. I cook most things on it (or more usually in it) even toast.

I'd like a traditional wood-fired pizza/bread oven, though as I'm basically lazy I worry that after the novelty had worn off, I'd finding lighting it too much effort.

[Mark Hoffmann]

Naan Bread

180g      water
6 tbsp.   yogurt
2 tbsp.   olive oil
1.5 tsp.   yeast
2 tsp.   sugar
450g      plain white flour
1.5 tsp.   salt
25g      butter

Extra butter melted with crushed garlic to brush before serving.

Weigh the water then whisk in: yogurt, oil, yeast and sugar. Add the flour, salt, and butter and knead for 10 mins.

Pre heat baking tray in the oven. 220c conventional 200c fan.

Knock back and divide into 6 balls. Flatten and roll into shape. Cook in 2 batches of 3 for 6 minutes (turn after 3 mins if not using fan oven). Then put under a hot grill (grill first batch as second batch is baking) until brown and puffed up.

If not serving immed. Re-heat by spraying with a bit of water and then cook (same temp) for 2 to 3 mins un-covered.

Brush with melted butter/garlic before serving.

[Firefly]

I love this one, try it out this weekend thanks Mark 

[Mark Hoffmann]

I made those last night to have with a vegetable dahl. They are perfect for scooping up mouthfuls of creamy lentils.