Artisan Breads Class Recipes – Plaited, Soda & Olive Breads
Artisan Bread Making – Recipes
Our baking classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.
You Baked:
- 6 strand Plaited Bread
- Soda Bread
- Flavoured Bread
6 Strand Plaited Bread
Ingredients:
- 500g strong white bread flour, plus extra for dusting
- 70g caster sugar
- 7g sachet fast-action dried yeast
- 1 egg, beaten
- 70ml sunflower oil, plus extra for the bowl
- 1 tbsp poppy seeds or sesame seeds (optional)
Method:
- Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
- Meanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl. Make a well in the centre, then add 1 beaten egg, the yeast mixture and the oil.
- Pour in lukewarm water (it should feel slightly warm to the touch) then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water.
- Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour – as little as possible. A dough scraper is useful if the dough is sticking to the work surface.
REFER TO HELP SHEET TO MAKE PLAIT
6. Line a baking sheet with baking parchment. BAKE 200`C APPROX 25 MINS
6 Strand Plait Method
- Keep these instructions within easy view, as you shape your braided loaves.
- Spread the strands, so they all have some space between them, staying connected on top. Number the position of each strand from 1 to 6, starting at the far left. (No matter how the strands are arranged the numbers stay the same.)
1) Take strand #6 and bring it over to become #1.
2) Strand #2 goes over #6 and becomes #6.
3) Strand #1 goes across and over strand #3, and becomes #3.
4) Strand #5 goes over #1 and becomes #1.
5) Strand #6 crosses over #4 and becomes #4.
6) Repeat steps 2 through 6 (not # 1) until you reach the bottom of the strands.
3. When you reach the bottom of the braid, pinch the ends together to secure them. Tuck the ends on both sides, underneath the braid, plumping it nicely. Place the braid on one of the baking sheets and cover it with a clean kitchen towel. Let the dough rise for 20 minutes. (If working with a double oven, repeat this same procedure with the remaining half of dough. If not, wait until the first loaf enters the oven to remove the second half from the refrigerator and shape that braid.)
Soda Bread
Ingredients:
- 250g plain white flour
- 250g plain wholemeal flour
- 100g porridge oats
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 25g butter, cut in pieces
- 500ml buttermilk
Method:
- Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
- Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
- Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.
- Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour.
Basic White Bread Dough
Ingredients:
- 500g Strong Flour
- Pinch of Salt
- 100g Fat / Butter / Shortening
- 15g Fast Action or 30g Fresh Yeast
- ¼ Litre Warm Water
Method:
- Mix flour, milk powder, salt together.
- Rub fat into flour.
- Add small amount of water to yeast, mix well.
- Pour yeast mix into flour, combine.
- Add rest of water and knead well, until smooth and pliable.
- Cover with a cloth and leave to double in size – prove (approx 20mins)
- Gently knead (knock back) do not use flour.
- Shape into desired shapes.
- Prove until double in size.
- Bake for approx 10 / 12 min depending on size until golden 200`c
- Bread shapes should sound hollow when tapped.
- If making a bread loaf it usually takes approx 30/40 mins.
We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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