- 700g plain strong flour
- 2tsp salt
- 1tsp caster sugar
- 1½ tsp easy-blend dried yeast
- 25g butter sliced
- 150ml warm milk
- 300ml warm water (approx)
- 1 egg
Monday, 9 January 2012
Bloomer - White Loaf
As it's been a while I thought it was time to make some bread, but I didn't want to go out of the house because of a bad bout of insomnia the night before. So after scanning my cupboard I had some strong plain white flour and decided to make a bloomer. Like other baking I'd never made a bloomer and actually wasn't sure how to roll it out, so I found some written instructions which I didn't understand, so I managed to find a video to show me. I have included the written instructions but if you still unsure, you can always play the video below and see how to roll the dough out.
Sift the flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Make a well in the centre and poor in the warm milk and enough water to form a soft dough.
Place the dough on a lightly floured surface and knead the bread for a minimum of ten minutes. Shape the dough and place into a bowl, cover with a damp towel and place in a warm area and let it rise until doubled in size- this takes between 1 and 2 hours.
Knock back the dough and place on a lightly floured surface and knead again for a few minutes, to take out any holes. Make the dough into a rectangular, then roll up the dough like a Swiss roll, to make a short, thick roll, pinching it together along the seam after each roll. On the final seam, pinch the dough together, then tuck the ends under. Place the loaf on a silicone baking sheet (or non stick baking sheet) seam side down, cover and leave until it has risen and doubled in size.
Preheat the oven to 230c/450f/gas 8. In a small bowl beat the egg with a couple of tablespoons of water. Brush the mixture over the top of the dough. Using a sharp knife make 5 or 6 deep slashes diagonally across the top. Brush some more egg in between the slashes.
Bake the bread for 15 minutes, then turn down the heat to 200c/400f/gas 6 and cook for another 25-35 minutes or until the bread has risen and is golden. To ensure the bread has cooked turn upside down and tap the bottom- if it is cooked it should sound hollow. Place on a wire rack to cool.