Bloomer Bread Recipes
PAUL HOLLYWOOD'S WHITE BREAD
Fresh from the oven with a sliver of butter melting into it, or the next day as toast with anything from marmalade to pâté spread on top, there's no beating a homemade white loaf.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water.
- Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
- Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
- Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
- To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
- Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.
- Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.
- Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack.
BLOOMER BREAD
Bloomer Bread is not really a type of bread as much as it is a shape. It is cylindrical with a flat bottom, and has several diagonal slashes across the top. It's a British "style" of baking bread. The slow rising means the yeast does the work and develops a rich flavor.
Provided by ddav0962
Categories Low Cholesterol
Time 1h
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the dry ingredients, except for the yeast, in large mixing bowl.
- Mix the yeast with the warm milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes until smooth and elastic. Roll the dough in flour, put in a warm bowl and leave at room temp for 4 hours.
- Punch down dough, knead it again, roll it in flour and let rise again another 2-3 hours.
- Punch down the dough, give it a final kneading, shape into a baguette shape, cut slashes across the top with a sharp knife, brush with water and let rise another 30-50 minutes.
- Bake in preheated 400F oven for 20 minutes.
- Reduce temp to 325F and bake for another 20-30 minutes until brown and loaf sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 310.6, Fat 3.5, SaturatedFat 1.6, Cholesterol 8.5, Sodium 420.7, Carbohydrate 60.1, Fiber 6.6, Sugar 0.3, Protein 11.8
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- Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other, pour in the oil and 240ml cool water and use the fingers of one hand to mix together.
- Once you’ve got going, add another 80ml water, a little at a time, until you have a soft, sticky (but not soggy) dough and you’ve picked up all the flour from the sides of the bowl.
- Pour a little oil onto a work surface. I use oil rather than flour to stop the dough sticking to the surface as it keeps the dough soft and does not alter the balance of flour to water.
- Put the dough in a large, lightly oiled bowl. Cover with cling film or a tea towel and leave to rise until tripled in size – at least 1 hour, but it can take up to 3 hours depending on the temperature.
- Put the risen dough on a lightly floured surface; you now need to knock back the dough. Fold it in on itself several times to push the air out with your knuckles and the heels of your hands until the air is all knocked out and the dough smooth.
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- To check when the bread is ready to bake, gently press it with your finger: the dough should spring back. While the bread is proving, preheat your oven to 220°C, gas mark 7, and put a roasting tray on the bottom shelf to heat up.
- Lightly spray or sprinkle the bread with water. Dust with a handful of flour, smoothing it all over the top of your loaf with the palm of your hand.
- Just before you put the loaf in the oven, pour about 1-litre water into the roasting tray on the bottom shelf. This will create steam when the loaf is baking and give it a crisp crust and a slight sheen.
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