Given how much I like to cook and eat, it’s quite amazing that I haven’t posted anything about food until now. I know, right? I was surprised myself. My lovely friend Gemma is a bit of a baking whizz and I’ve always been hopeless at making bread so she offered to give me a lesson. My husband bakes gorgeous bread and is a bit too smug about it for my liking so I wanted to give it a go. We decided to make a herby tear and share bread which was a nice easy one to start with and tasted pretty good (you can find the original recipe on Gemma’s blog).
You will need
560g strong white bread flour
1 tsp salt
2 tbsp dried milk
3 tbsp olive oil
2 tbsp sugar
3 tsp of your favourite herbs (we used rosemary and oregano)
2 1/2 tsp quick yeast
330ml of tepid water
Add all the dry ingredients together in a bowl and pour in the water, combine with a fork until it forms a dough.
Gemma’s top tip
“Use digital scales so you can get your measurements exactly right. There’s a bit of a science to bread making and this will give you the best results.”
The dough is meant to be a little sticky/wet. Knead the dough on a surface for at least 10 minutes. If it’s too sticky to knead, add a tiny amount of flour to surface. (The more flour you add the heavier your bread will be so add it sparingly.)
After leaving the bread to proof, knead it again for about 5 more minutes. Cut the dough in half and then each half into 8 pieces. Grease 2 tins and put 8 of the dough rolls in each tin with a small gap between them. Cover and leave to proof for another 30 minutes.
Thanks for sharing, Gemma! Make sure you take a look at Gemma’s Toddler Kitchen for more recipe ideas.
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