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.

  • 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

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.

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