Friday, 21 October 2011

Chilli Beans on Toast - Granary Bread Recipe

I can hear you say what is hard about making beans on toast? Well first of all it's chilli beans on toast and I do have to open a tin of beans, a bottle of chilli sauce to add to the beans, so you see there’s a lot to it! Oh, okay it's not that hard but I did make the granary bread. This is only the second time I've made bread by hand and I am getting better, although I do need to sort out the timings when it comes to my oven.
  • 450g (1lb) strong granary flour
  • 225g (8oz) strong plain wholemeal flour
  • 2tsp fine sea salt
  • 25g (1oz) butter, diced
  • 2 tsp fast acting dried yeast
  • 150ml (¼ pint) warm milk, plus extra for glazing
  • 300ml (½ pint) warm water (approx)
Put both flours and salt into a large bowl then add the butter and rub it into the flour Make a well in the centre and add the milk and enough water to make a soft dough. You may need to add some more water to achieve this. If you have put too much water into mixture add some more flour.

Put the dough onto a lightly floured work surface and knead until smooth and elastic. When kneading use the ball of your hand, turning the dough around to ensure all of it is well kneaded. You should knead the bread for a minimum of 10 minutes. You can use a food processor, but be careful as you could over knead the bread. (Read the manufacturer’s instructions for more information).

Shape the dough into a round ball, then place into a lightly oiled bowl, cover with a damp tea towel and leave it to rise – It should double in size (this can take up to 2 hours depending on how warm the room is).

Once doubled in size, knock back the dough, take out of the bowl and knead for another 2 minutes, to ensure that you remove all the holes. Place back into the bowl and cover again with the tea towel and leave for about 30 minutes or until it's doubled in size again.
Pre-heat the oven to 230C/450F/gas 8. Place a sheet of non stick baking paper onto a baking tray. Once the dough has doubled in size, place it on the baking paper and with a sharp knife, slash the top of it with a cross shape. Brush with a little milk.

Place the dough in the oven for 10 minutes and then reduce the oven temperature to 200C/400F/gas 6 and bake for 20-25 minutes (maybe longer depending on your oven). Once the bread has risen, lightly browned and sounds hollow when you tap the bottom, it’s cooked. 

Place on a wire rack to cool.

1 comment:

Karen S Booth said...

What a GREAT classic dish pepped up, I LOVE beans on toast and often add Tabasco, so this really appeals to me and your bread looks amazing too!
Karen @ Lavender and Lovage