Bread Mix Recipe Guide
TRADITIONAL ARTISAN WHITEÂ (HAND METHOD)
INGREDIENTS:
1 pack Artisan White bread mix
270ml water
2tbsp olive oil
YOU WILL ALSO NEED:
A stand mixer with a dough hook/ or a mixing bowl Proving basket or loaf tin
Optional: Cast iron baking dish
- Add your ingredients to a stand mixer fitted with a dough hook or a bowl if kneading by hand. TOP TIP: Add the wet ingredients to the bowl first.
- Mix on a slow speed for 3 minutes then a fast speed for 7 minutes, by this time the dough should be smooth and shiny.
- Tip out and fold the dough under itself to form a smooth ball. Place back into the bowl and cover with cling film. Leave to rise for 1 hour. Tip the dough out and ‘knock back’
TOP TIP: Knocking back gets rid of any oversized air pockets which could collapse in the oven. - Shape into a loaf either by folding in on itself as before to create surface tension.
- Place either in a loaf tin or in a proving basket – you can use two loaf tins if they are on the smaller side. Cover with a tea towel and prove again for 1 hour.
- While the loaf is proving, pre-heat the oven to 210°C and place a baking sheet or cast iron baking dish (if you have one large enough) into the oven to heat up – you can leave the oven empty if you used a loaf tin.
- Place the loaf into the oven once an hour is up and the loaf is double the size.
TOP TIP: Pop a few ice cubes in the bottom of the oven to get a nice crust on your loaf! - Turn the oven down to 190°C and bake for 45 minutes, or until golden brown.
- Remove from the tin after 10 minutes and place on a wire cooling rack. Leave for at least 1 hour before slicing!
TRADITIONAL ARTISAN WHITE (BREAD MACHINE METHOD)Â
INGREDIENTS:
1 pack Artisan White bread mix
270ml water
2tbsp olive oil
- Add all ingredients to your bread maker.
TOP TIP: add the wet ingredients to the bowl first. - Select the white setting (or the rapid white setting if you’re tight on time!) If you have options for size and crust, please select 700g loaf size and medium crust.
- Once done, remove from the bread maker and cool on a wire rack. Leave for at least 1 hour before slicing!
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ANCIENT COTSWOLD CRUNCH -Â (HAND METHOD)
INGREDIENTS:
1 pack Cotswold Crunch bread mix
310ml water
2tbsp olive oil
YOU WILL ALSO NEED:
A stand mixer with a dough hook/ or a mixing bowl
Proving basket or loaf tin
Optional: Cast iron baking dish
- Add your ingredients to a stand mixer fitted with a dough hook or a bowl if kneading by hand. TOP TIP: add the wet ingredients to the bowl first
- Mix on a slow speed for 3 minutes then a fast speed for 7 minutes, by this time the dough should be smooth and shiny.
- Tip out and fold the dough under itself to form a smooth ball. Place back into the bowl and cover with cling film. Leave to rise for 1 hour.
- Tip the dough out and ‘knock back’
TOP TIP: knocking back gets rid of any oversized air pockets which could collapse in the oven). - Shape into a loaf either by folding in on itself as before to create surface tension. Place either in a loaf tin or in a proving basket – you can use two loaf tins if they are on the smaller side. Cover with a tea towel and prove again for 1 hour.
- While the loaf is proving, pre-heat the oven to 210°C and place a baking sheet or cast iron baking dish (if you have one large enough) into the oven to heat up – you can leave the oven empty if you used a loaf tin. Place the loaf into the oven once an hour is up and the loaf is double the size.
TOP TIP: pop a few ice cubes in the bottom of the oven to get a nice crust on your loaf!) - Turn the oven down to 190°C and bake for 45 minutes, or until golden brown
- Remove from the tin after 10 minutes and place on a wire cooling rack. Leave for at least 1 hour before slicing!
ANCIENT COTSWOLD CRUNCH (BREAD MACHINE METHOD)
INGREDIENTS:
1 pack Cotswold Crunch bread mix
310ml water
2tbsp olive oil
- Add all ingredients to your bread maker.
- TOP TIP: add the wet ingredients to the bowl first.
- Select the wholemeal setting. If you have options for size and crust, please select 700g loaf size and medium crust.
- Once done, remove from the bread maker and cool on a wire rack. Leave for at least 1 hour before slicing!
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HERITAGE BIBURY BARLEYÂ (HAND METHOD)
INGREDIENTS:
1 pack Heritage Bibury Barley bread mix
330ml water
2tbsp olive oil
YOU WILL ALSO NEED:
A stand mixer with a dough hook/ or a mixing bowl
Proving basket or loaf tin
Optional: Cast iron baking dish
- Add your ingredients to a stand mixer fitted with a dough hook or a bowl if kneading by hand. TOP TIP: add the wet ingredients to the bowl first.
- Mix on a slow speed for 3 minutes then a fast speed for 7 minutes, by this time the dough should be smooth and shiny.
- Tip out and fold the dough under itself to form a smooth ball. Place back into the bowl and cover with cling film. Leave to rise for 1 hour.
- Tip the dough out and ‘knock back’
TOP TIP: knocking back gets rid of any oversized air pockets which could collapse in the oven). - Shape into a loaf either by folding in on itself as before to create surface tension. Place either in a loaf tin or in a proving basket – you can use two loaf tins if they are on the smaller side. Cover with a tea towel and prove again for 1 hour.
- While the loaf is proving, pre-heat the oven to 210°C and place a baking sheet or cast iron baking dish (if you have one large enough) into the oven to heat up – you can leave the oven empty if you used a loaf tin. Place the loaf into the oven once an hour is up and the loaf is double the size.
TOP TIP: pop a few ice cubes in the bottom of the oven to get a nice crust on your loaf!) - Turn the oven down to 190°C and bake for 45 minutes, or until golden brown
- Remove from the tin after 10 minutes and place on a wire cooling rack. Leave for at least 1 hour before slicing!
HERITAGE BIBURY BARLEYÂ (BREAD MACHINE METHOD)
INGREDIENTS:
1 pack Heritage Bibury Barley bread mix
330ml water
2tbsp olive oil
- Add all ingredients to your bread maker.
- TOP TIP: add the wet ingredients to the bowl first.
- Select the wholemeal setting. If you have options for size and crust, please select 700g loaf size and medium crust.
- Once done, remove from the bread maker and cool on a wire rack. Leave for at least 1 hour before slicing!
COTSWOLD SPELT & RYEÂ (HAND METHOD)
INGREDIENTS:
1 pack Cotswold Spelt & Rye bread mix
320ml water
2tbsp olive oil
YOU WILL ALSO NEED:
A stand mixer with a dough hook/ or a mixing bowl
Proving basket or loaf tin
Optional:Â Cast iron baking dish
- Add your ingredients to a stand mixer fitted with a dough hook or a bowl if kneading by hand. TOP TIP: add the wet ingredients to the bowl first.
- Mix on a slow speed for 3 minutes then a fast speed for 7 minutes, by this time the dough should be smooth and shiny.
- Tip out and fold the dough under itself to form a smooth ball. Place back into the bowl and cover with cling film. Leave to rise for 1 hour.
- Tip the dough out and ‘knock back’
TOP TIP: knocking back gets rid of any oversized air pockets which could collapse in the oven). - Shape into a loaf either by folding in on itself as before to create surface tension. Place either in a loaf tin or in a proving basket – you can use two loaf tins if they are on the smaller side. Cover with a tea towel and prove again for 1 hour.
- While the loaf is proving, pre-heat the oven to 210°C and place a baking sheet or cast iron baking dish (if you have one large enough) into the oven to heat up – you can leave the oven empty if you used a loaf tin. Place the loaf into the oven once an hour is up and the loaf is double the size.
TOP TIP: pop a few ice cubes in the bottom of the oven to get a nice crust on your loaf!) - Turn the oven down to 190°C and bake for 45 minutes, or until golden brown
- Remove from the tin after 10 minutes and place on a wire cooling rack. Leave for at least 1 hour before slicing!
COTSWOLD SPELT & RYE (BREAD MACHINE METHOD)
INGREDIENTS:
1 pack Cotswold Spelt & Rye bread mix
320ml water
2tbsp olive oil
- Add all ingredients to your bread maker.
TOP TIP: add the wet ingredients to the bowl first. - Select the wholemeal setting. If you have options for size and crust, please select 700g loaf size and medium crust.
- Once done, remove from the bread maker and cool on a wire rack. Leave for at least 1 hour before slicing!
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SICILIAN COTSWOLD PIZZAÂ (BREAD MACINE METHOD)
INGREDIENTS:
1 pack Sicilian Cotswold Pizza mix
275ml water
2tbsp olive oil
- Most bread makers will have a setting for mixing dough – this is sometimes called ‘leavened dough’. Add all your ingredients to the bread maker.
TOP TIP: add the wet ingredients to the bowl first.
Press start and wait for the bread machine to stop mixing. - Put the dough into a bowl and cover with clingfilm and leave in the fridge for 8 hours.
TOP TIP: the longer you leave the dough in the fridge at this stage, the better the pizza crust will taste! You can leave it for up to 24 hours) - After resting in the fridge, tip the dough out onto a floured surface and use a floured knife to cut the dough into three equal portions. Fold the dough in on itself to create surface tension and a nice smooth ball, with the seams on the underside. Set onto a floured chopping board or tray and cover gently with clingfilm. Leave on the counter for a further 4-6 hours to rise
- On a well floured surface, gently stretch out each doughball to make your pizza base! Add your favourite toppings and bake either in a pizza oven or on a preheated baking tray in a very hot oven
TOP TIP: If you don’t have a pizza oven, a pizza stone will give great results and can be very affordable – just make sure to heat it up enough before you start!)
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