I love baking, love it love it love it. Actually, I love cooking in general, almost as much as I love eating!
So today I decided was a bread day, with some sausages in the fridge I changed that to rolls and with parmesan winking at me on another shelf in the fridge cheesy topped rolls it was!
Now there is a common misconception that bread making is a long, arduous task requiring lots of skill. Not so, especially when you have great ingredients and a little bit of practice. I’ve had my fair share of non risers but have found upping the quality of my base ingredients with a few tweaks and I have nearly full-proof bread in a couple of hours with only 20 mins prep.
So, my ingredients (plus a little sugar)
The flour is a think what has been the turning point for the quality of my bread, this stuff is just amazing, ordered from Abel & Cole who I get a weekly veg box from too. I also add about a quarter amount extra of yeast to get a quicker rise (wink wink) when I want my bread in a bit of a hurry.
I have also changed my method slightly, when I first started baking I would double prove, knocking back after the first prove. In all honesty I haven’t worked out the benefit of doing this and now I just knead, shape, prove, bake! For a faster proving time I pop my rolls on top of the warming oven where they benefit form the residual heat.
Ready for the oven, cheese now grated on top
I put them in at 180-190 in my non fan assisted oven for about 25 minutes and they are perfect. They are the best bread I have made to date, absolutely delicious, light and fluffy, full of flavour, I’m so proud of myself!
And one of the best things about home baking other than eating them straight from the oven? You know exactly what has gone in, no hidden raising agents or preservatives.
Dig in!
