James Martin Bread Recipes

JAMES MARTIN SCONE RECIPE

Steps:

• Preheat the oven to 200C/180C fan, and line the tray with baking paper.
• Mix the flour, baking powder and sugar in a big bowl.
• Add the cubed butter, and with your fingers, rub it into the flour until you have a fine bread-crumb consistency.
• Pour ⅔ (a little more than half) of the milk into the flour mix and gently start combining. Keep adding the rest of the milk in individual steps not to make the dough too wet.Note: Different flour absorbs different amounts of liquid. I usually don't need to use all the recommended milk.
• Tip the dough onto a floured surface, dust some flour over the top, and give it a few more gentle folds. Don't work with the dough too much; it makes the scones' tougher.
• Roll the dough into a 2 cm thick roundish shape.Tip: You can use your hands to pat the dough to the desired thickness.
• Cut out the scones with a round cutter approx 7 cm in diameter, and place them onto a baking tray.
• Give each scone an egg wash (just the top, not the sides).Optional: You can rest the scones for around 15 minutes in the fridge before baking to encourage a better even rise.
• Bake for 10 - 12 minutes or until the scones have risen and their top is golden brown.
• Scones taste the best freshly baked and served with strawberry jam and clotted cream.

EASY WHITE BREAD

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

SIMPLE WHITE CRUSTY BREAD

Steps:

• Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
• Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
• After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
• Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.