Bakers Favorite Breads

BAKER’S FAVORITE
BREADS
( Complete Guide for Easy Baking ) TANAY PRAMANIK
CONTENTS
Country Bread
Poppy-seed Bloomer
Cottage Style Loaf
Onion and Cheese Loaf
12
Dinner Rolls
15
Granary Cob
18
Grant Loaves
21
Irish Soda Bread

23
French Baguettes
25
Split Loaf
27
Dimpled Rolls
30
Ciabatta
32
Pugliese
35
Olive Bread
38
Buchty
40
Pain Polka
43
Pretzels
46
Swiss Braid
49
Sourdough Bread
52
Twelfth Night Bread
55
COUNTRY BREAD
Makes – 1 Loaf
Ingredients
For the Refreshment
150 g ( 5 oz ) wholemeal Bread Flour 230 ml lukewarm Water
120 g ( 4 oz ) white Bread Flour For the Dough
160 ml lukewarm Water
10 g Salt
350 g ( 12 oz ) white Bread Flour Method :
1. At first get a large bowl , place the flour and add water into it and knead
for 5 minutes to form a dough .
2. Cover with clear film and leave in a warm place for 10-12 hours until
double in bulk .
3. Preheat the oven to 230°C / 450°F .
4. Punch down the dough and discard the crust from the surface and take out
the soft portion .
5. To make the final dough , gradually add the lukewarm water into the bowl
. Sift the flour and salt together and add mix well
6. Turn out the dough on to a lightly floured surface and knead for few
minutes until smooth and elastic .
7. Line a 10 cm high and 23 cm round basket with a dishtowel and dust with
flour .
8. Cover with lightly oiled clear film and leave to rise for 2-3 hours until
almost double in bulk .
9. Get a baking tray and gently invert the loaf onto it and sprinkle with flour .
10.
Slash the top of the loaf , using a sharp knife . Four times at right angles to
each other to form a square pattern .
11.
Bake in the preheated oven for 30-35 minutes until the loaf has browned and
sounds hollow when tapped on the base
12.
Transfer to a wire rack to cool .
4
5
POPPY-SEED BLOOMER
Makes – 1 Loaf
Ingredients
680 g ( 22 oz ) white bread Flour 435 ml Water
20 g fresh Yeast
10 g Salt
For the Topping
30 ml Water
3 g Salt
20 g Poppy seeds – for sprinkling Method :
1. Sift the flour and salt together into a large bowl . Mix the fresh yeast and
half of the water in a jug and leave for few minutes to fermentation .
2. Pour the yeast into the flour and add the remaining water .
Gradually mix until the mixture forms a firm dough .
3. Turn out the dough on a lightly floured surface and knead for 10 minutes
until smooth and elastic .
4. Roll out into a rectangle about 1 in thick . Roll the dough up from one long
side and shape it into a square-ended thick baton shape .
5. Get a baking tray and grease it well . Place the loaf on it and keep in a
room temperature for 4-5 hours until doubled in bulk
7. When the loaf is completely proofed , by the help of a sharp knife cut 6
diagonal slashes on the top .
8. Mix the water and salt together in a small bowl . Brush this glaze over the
bread and sprinkle the poppy seeds on top .
9. Bake in the preheated oven for 25-30 minutes until golden .
10.
Then transfer to a wire rack to cool .
7
8
COTTAGE STYLE LOAF
Makes -1 Round Loaf
Ingredients
10 g Salt
25 g ( 1 oz ) fresh Yeast
680 g ( 22 oz ) white bread Flour Method :
1. Put half of the water in a jug and add the fresh yeast until dissolved .
2. Sift the flour and salt into a large bowl . Pour the water and mix well to
firm a dough .
3. Knead on a lightly floured surface for 10 minutes until smooth and elastic .
4. Arrange two baking trays and grease well .
6. Divide the dough into two thirds and one third , shape each to a ball .
7. Place the balls of dough on the prepared tray and leave to rise in warm
place for 1-2 hours .
8. Gently flatten the top of the larger round of dough with a sharp knife and
cut a cross in the centre .
9. Brush with a little water and place the smaller round on top of the larger
one .
9
10.
Carefully press the whole in centre of both of the balls and cut the side of
both rounds a little to get a design . Leave for further fifteen minutes to risen .
11.
Bake in the preheated oven for 35-40 minutes until golden brown and
sounding hollow when tapped .
12.
10
11
ONION AND CHEESE LOAF
Makes – 1 Loaf
Ingredients
180 g ( 6 oz ) Cheddar Cheese – grated 150 ml lukewarm Milk
1 Onion – finely chopped
10 g fresh Yeast
460 g ( 15 oz ) white Bread Flour 5 g Mustard powder
Salt and Pepper – for seasoning
50 g ( 2 oz ) Butter
Method :
1. At first get a frying pan , put half of the butter and onion into it
. Saute the onion until soft and light golden , keep aside to cool
2. Sift the flour , mustard powder , salt and pepper into a large bowl . Add
half of the grated cheese and sauted onion with it .
3. Pour milk and water gradually , not at a time into the mixture and blend to
a soft dough .
4. Turn out to a lightly floured surface and knead for 10 minutes until smooth
and elastic .
5. Meanwhile , arrange a 25 x 10 cm loaf tin and grease well .
12
7. Now divide the dough into 20 equal pieces and shape into small rounds .
8. Place half of the pieces at the bottom of the tin and brush with melted
butter . Again place the remaining half of the rounds and brush with butter .
9. Leave in a warm place for 1-2 hours until the dough reaches the top of the
tin .
10.
When the loaf is proofed , sprinkle with the grated cheese and put in the oven
.
11.
Bake for about 40-45 minutes until risen and golden brown .
12.
Then cool on a wire rack .
13
14
DINNER ROLLS
Makes – 14
Ingredients
250 ml warm Water
1 Egg
10 g Yeast
455 g ( 15 oz ) white bread Flour 3 g caster Sugar
10 g Salt
For the Topping
15 ml Water
1 Egg yolk
20 g Poppy seeds and Sesame seed Method :
1. Arrange a baking sheet , lightly grease it and keep aside .
2. Sift the flour and salt into a large bowl . Stir in the sugar and yeast .
3. Add the butter and rub in until the mixture resembles fine breadcrumbs .
4. Make a well in the centre . Add the milk and egg to the well and mix to a
dough .
15
5. Knead it on a lightly floured surface for 10 minutes until smooth and
elastic .
6. Now place the dough on a lightly oiled bowl and wrap with clear film .
Leave in a warm place for 1 hour until double in bulk
8. Knock back the dough and knead well . Then divide into 14
equal pieces and shape into rolls .
9. To make trefoils – divide the roll into three balls and place together in a
triangular shape .
10.
To make batons – shape the piece into an oblong and cut the surface when it
is completely proofed .
11.
To make knots – shape the piece into a long roll and tie a single knot , pulling
the ends through .
12.
To make cottage rolls – divide the piece into two-thirds and one-third and
shape into rounds . Place the small one on top of the large one .
13.
To make the braids – divide the piece into three equal sausages . Pinch three
strips together at one end then braid them tightly . Pinch the ends together
and tuck under the braid
.
14.
Place the dinner rolls on the prepared tray and spacing them well apart .
Leave to rise in a warm place for 40-45
minutes until doubled in bulk .
15.
Mix the egg yolk and water in a separate bowl and brush over the rolls .
16.
Sprinkle some with poppy seeds and the rest with sesame seeds .
17.
Bake for 15-20 minutes until golden , then transfer to a wire rack to cool .
16
1.
17
GRANARY COB
Makes – 1 Round Loaf
Ingredients
300 ml Milk
10 g Salt
460 g ( 15 oz ) Whole-wheat Flour For the Topping
30 ml Water
3 g Salt
25 g ( 1 oz ) Wheat flakes – for sprinkle Method :
1. Sift the flour and salt together in a large bowl .
2. Mix the yeast and half of the milk in a jug and leave for few minutes for
fermentation .
3. Pout the yeast mixture and gradually rest of the milk into the flour and mix
to a dough .
4. Turn out on a lightly floured surface and knead for 10 minutes until
smooth and elastic .
5. Roll the dough into a ball , making sure the dough looks like a plump
round cushion .
6. Get a baking tray and grease well . Place the dough on the tray and keep in
a proofer or in a warm place for 1-2 hours to rise .
18
8. Mix the water and salt in a small bowl . When the bread is risen
, brush over the bread and sprinkle with wheat flakes .
9. Bake for 20-25 minutes until the loaf is firm to the touch and sounds
hollow when tapped on the base .
10.
Transfer on a wire rack to cool .
19
20
GRANT LOAVES
Makes – 3 Loaves
Ingredients
20 g ( 1 oz ) Muscovado Sugar
1 litre lukewarm Water
15 g Salt
1.5 kg Wholemeal wheat Flour
Method :
1. Get three loaf tins , each about 21x 11x 6 cm and set aside .
2. Sift the flour and salt together in a large bowl . Add the dried yeast and
water , mix for 10-15 minutes until smooth .
3. Divide the dough into three portions and place into the prepared tins . Press
enough to spread well .
4. Cover with clear film and leave in a warm place for 1 hour until the dough
has risen .
6. Remove the clear film and spray the water on top of the loaves
7. Bake for 35-40 minutes until the loaves are crisp .

8. Then turn out on to a wire rack to cool .
21
22
IRISH SODA BREAD
Makes – 1 Round Loaf
Ingredients
230 g ( 8 oz ) wholemeal Flour
5 g Salt
350 ml Buttermilk
10 g bicarbonate of Soda
5 g Caster sugar
230 g ( 8 oz ) plain Flour
10 ml Cream of Tartar
Method :
1. At first lightly grease a baking sheet and keep aside .
2. Sift flour , bicarbonate of soda and salt into a large bowl .
3. Add cream of tartar , butter and sugar , rub the mixture well .
4. Pour the buttermilk to mix a soft dough . Turn into a lightly floured surface
and knead for 10 minutes . Do not over mix or the bread will be heavy and
tough .
5. Shape into a round then place on the prepared baking sheet and mark a
cross using a sharp knife .
6. Leave in a warm place for about 1 hour until proofed .

8. Bake for 35-40 minutes until well risen and the bread sounds hollow when
tapped on the base . Serve the bread warm .
23
24
FRENCH BAGUETTES
Makes – 3 Loaves
Ingredients
120 g ( 4 oz ) French plain Flour 10 g Salt
1. Mix the yeast and half of the water in a jug and keep for few minutes for
fermentation .
2. Sift the flour and salt in a large bowl . Pour the yeast mixture and
remaining water , mix well to form a batter .
3. Then turn out on a lightly floured surface and knead for 10
minutes to form a moist dough .
4. Divide the dough into three equal pieces and shape them into a rectangle
measuring .
5. Stretch each piece of dough lengthways into 13-14 in long loaf .
6. Get three loaf plates and dust with flour . Place the breads between the
pleats of the towel , to help hold their shape while rising .
7. Leave on a warm place for 1 hour to proof .
9. Transfer the loaves onto a baking sheet and spray with water .
10.
Using a sharp knife slash the top of each loaf several times with long
diagonal slits .
25
11.
Bake in the preheated oven for 25-30 minutes until golden .
12.
26
SPLIT LOAF
Makes – 1 Loaf
Ingredients
510 g ( 17 oz ) white bread Flour 20 g ( 1 oz ) fresh Yeast
65 ml Milk
10 g Salt
Method :
1. At first mix the yeast and water into a jug and leave for few minutes .
2. Sift half of the flour and salt in a large bowl . Gradually pour the yeast
mixture into it and mix well to make a smooth batter .
3. Leave in a warm place for few minutes till bubbles appear in the batter .
4. Add milk and remaining flour , then mix to a firm dough .
5. Place on a lightly floured surface and knead for about 10
minutes until smooth and elastic .

6. Grease a 2lb loaf tin and keep aside .
7. Shape the dough into rectangle and place in the tin . Press well to spread
evenly .
8. Leave the loaf in a warm place for 45-50 minutes until nearly doubled in
bulk .
10.
Using a sharp knife , make one deep central slash the length of the bread and
dust with flour .
27
11.
Leave for further few minutes .
12.
Bake in the preheated oven for 35-40 minutes until the bread is golden and
sounds hollow when tapped on the base .
13.
Turn out on a wire rack to cool .
28
29
DIMPLED ROLLS
Makes – 12 Rolls
Ingredients
410 g ( 14 oz ) white bread Flour 5 g Caster sugar
10 g Salt
125 ml lukewarm Milk
180 ml Water
Method :
1. Grease two baking trays and keep aside .
2. Sift the flour , salt and sugar in a large bowl .
3. Mix the yeast with the milk into a jag and leave for few minutes
4. Pour the yeast mixture into the flour and mix to form a fairly moist and
soft dough .
5. Turn out on a lightly floured surface and knead the dough for 10 minutes
6. Divide the dough into 12 pieces , shape into balls by rolling the dough
under a cupped hand then roll until oval .
7. Lightly roll the side of your hand and press the centre of each roll to make
a deep split .
8. Arrange them on the prepared trays space well apart .
9. Keep in a room temperature for 45-50 minutes until almost double in size .
30
10.
Preheat the oven to 220°C / 425°F .
11.
Bake the rolls for 15 minutes until golden .
12.
Cool on a wire rack then serve .
31
CIABATTA
Makes – 3 Loaves
Ingredients
For the Starter
10 g fresh Yeast
For the Dough
510 g ( 17 oz ) white bread Flour 50 ml extra-virgin Olive oil
10 g Salt
65 ml Milk
Method :
1. To make the starter , cream the yeast with the water in a jug and leave for
few minutes .
2. Sift the flour into a large bowl . Gradually pour in the yeast mixture and
mix well to form a firm dough .
3. Turn out the starter on to a lightly floured surface and knead for 5 minutes
32
4. Return the dough to the lightly oiled bowl and cover with clear film .
5. Leave in a warm place for 8-10 hours until the dough has risen well and is
starting to collapse .
6. Grease two baking sheets and keep aside .
7. To make the dough , mix the yeast with half of the water into a bowl .
8. After few minutes add the yeast mixture with the starter dough with
remaining water and gradually mix in .
9. Mix in the milk , beating thoroughly with a wooden spoon .
10.
Gradually bean in the flour . Mixing the dough will take 15
minutes or more and form a very wet mix , impossible to knead on a work
surface .
11.
Beat in the salt and olive oil , and knead well .
12.
Divide the dough into three portions . Using floured hands shape into rough
oblong loaf shapes about 1 in thick .
13.
Flatten slightly with splayed fingers . Place them on the prepared baking
sheet and sprinkle with flour .
14.
Leave to rise in a warm place for 1.5 -2 hours until doubled in bulk .
15.
16.
Bake for 25-30 minutes until golden brown and sounding hollow when
tapped on the base .
17.
33
34
PUGLIESE
Makes – 1 Loaf
Ingredients
For the Starter
180 g ( 6 oz ) white Bread Flour 90 ml lukewarm Water
10 g Yeast
For the Dough
230 g ( 8 oz ) wholemeal bread Flour 20 g ( 1 oz ) Yeast
5 g Caster sugar
10 g Salt
80 ml extra-virgin Olive oil
230 g ( 8 oz ) white bread Flour Makes :
1. To make the starter , sift the flour in a large bowl .
2. Mix yeast and water into a jug and leave for few minutes .
3. Pour the liquid into the flour and gradually mix to form a firm dough .
35
4. Knead the dough on to a lightly floured surface for 5 minutes until smooth
and elastic .
5. Put the dough in a lightly oiled bowl and cover with clear film .
Keep in a warm place for 8-10 hours until the dough has risen well and is
starting to collapse .
6. To make the dough , mix the flour , salt and sugar in a bowl .
7. Cream the yeast and water together and stir in the starter mixture .
8. Gradually add the flour a little at a time and mix well . Add the olive oil
and mix to a soft dough .
9. Turn out on to a lightly floured surface and knead the dough for 10
minutes until smooth .
10.
Gently pull out the edges and fold under to make a round shape .
11.
Lightly flour a baking tray and place the dough on it .
Leave in a warm place for 1-2 hours until almost double in size .
12.
Meanwhile , preheat the oven to 210°C / 410°F .
13.
Bake for 30-35 minutes until the loaf sounds hollow when tapped on the base
.
14.
36
37
OLIVE BREAD
Makes – 1 Loaf
Ingredients
120 g ( 4 oz ) Black and Green olives – chopped 55 g ( 2 oz ) wholemeal

bread Flour 10 g dried Yeast
5 g Salt
280 g ( 9 oz ) white bread Flour 20 ml extra-virgin Olive oil
Method :
1. Arrange a baking sheet , grease well and keep aside .
2. Mix the flour , salt and dried yeast in a large bowl and pour the water into
it .
3. Add olive oil and mix to a soft dough . Knead on a lightly floured surface
for 10 minutes until smooth and elastic .
4. Flatten out the dough and sprinkle over the olives . Fold up and knead to
distribute the olives and shape into an oval loaf .
5. Place the loaf on the prepared baking tray . Using a sharp knife
, make six deep cuts in the top of the loaf and gently put the sections over .
6. Leave the tray in a warm place for 1 hour until double in size .
8. Brush the bread with olive oil and bake for 30-35 minutes .
9. Transfer to a wire rack to cool .
38
39
BUCHTY
Makes – 18
Ingredients
3 Eggs
55 g ( 2 oz ) Caster sugar
460 g ( 15 oz ) white bread Flour 45 g ( 1 oz ) melted Butter
25 g ( 1 oz ) Yeast
5 g Salt
30 g ( 1 oz ) Icing sugar
125 ml Milk
Method :
1. Grease a 20 cm square loose-bottomed cake tin and keep aside
2. Stir the yeast into the milk and leave for few minutes until it has dissolved
.
3. Sift the flour , salt and sugar in a large bowl and pour the milk into it .
4. Now melt the butter and add with the mixture .
5. Stir the beaten eggs and knead well to form a soft smooth dough .
6. Turn out the dough on a lightly floured surface and knead for 10-15
minutes .
40
7. Divide the dough into 18 equal pieces and shape into rounds .
8. Roll the rounds into the remaining butter and place slightly apart in the tin .
9. Keep in a warm place for 1 hour until doubled .
10.
11.
Brush the melted butter over the rolls and bake for 25-30
minutes until golden brown .
12.
13.
Dust with icing sugar before separating it into rolls .
41
42
PAIN POLKA
Makes – 1 Loaf
Ingredients
For the Starter
10 g fresh Yeast
230 g ( 8 oz ) French baguette Dough 125 ml lukewarm Water
For the Dough
455 g ( 15 oz ) white bread Flour 15 g Salt
10 g fresh Yeast
Method :
1. To make the starter , mix the yeast with the water in a large bowl .
Gradually stir in the flour to form a batter and knead to make a soft dough .
2. Place in a bowl and cover with clear film . Leave in a warm place for 5-6
hours until risen and starting to collapse .
3. Lightly flour a baking tray and keep aside .
4. To make the dough , Sift the flour and salt in a large bowl . Add the yeast
and gradually mix the water .
43
5. Add the starter dough with it and stir well . Turn out onto a lightly floured
surface and knead for 10-15 minutes until the dough is smooth and elastic .
6. Shape the dough into a round ball . Flatten slightly and place on the
prepared baking tray .
7. Leave to rise in a warm place for 1 hour until almost doubled in size .
9. Dust the top of the loaf with flour and using a sharp knife , cut the top
fairly deeply in a criss-cross pattern .
10.
Leave to rest for further 15 minutes and put in the preheated oven .
11.
Bake for about 25-30 minutes until browned .
12.
Keep on a wire rack to cool completely then serve .
44
45
PRETZELS
Makes – 14
Ingredients
For the Yeast Sponge
20 g plain Flour
10 g fresh Yeast
80 ml Water
For the Dough
30 g ( 1 oz ) melted Butter
80 ml Milk
10 g Salt
410 g ( 14 oz ) white bread Flour 10 g fresh Yeast
For the Topping
20 ml Milk
1 Egg Yolk
30 g ( 1 oz ) Sea Salt
46
Method :
1. To make the yeast sponge , first cream the yeast with water in a jug for few
minutes . Sift the flour in a bowl and add the yeast mixture .
2. Blend well , cover with clear film and leave to stand at room temperature
for 2 hours .
3. To make the dough , mix the yeast with water until dissolved .
Sift the flour and salt into a large bowl and add the milk .
4. Pour the yeast and mix well . Add butter and yeast sponge mixture and mix
for five minutes .
5. Turn out onto a lightly floured surface to make a medium firm dough .
6. Divide the dough into 14 equal pieces and form into balls . Take one ball
of dough and cover the remainder with a dishtowel .
Roll into a thin stick 46 cm long and 1 cm in thick in the middle and thinner
at the ends .
7. Bend each end of the dough stick into a horseshoe . Cross over and place
the ends on top of the thick part of the pretzel . Then repeat with the
remaining dough balls .
8. Get two baking trays and dust with lightly flour .
9. Arrange the pretzels on the tray and rest for 10 minutes .
10.
11.
Get a saucepan of water and bring to the boil . Add the pretzels to the
simmering water in batches and poach for about 1 minute .
12.
Drain the pretzels on a dishtowel and place on the greased baking trays and
spaced them well apart .
13.
Mix the egg yolk and milk in a small bowl . Blend well and make a glaze .
Brush over the glaze on the pretzels and sprinkle with the sea salt .
14.
Bake the pretzels in the preheated oven for 25-30
minutes until golden brown and transfer to a wire rack to cool .
47
48
SWISS BRAID
Makes – 1 Loaf
Ingredients
155 ml sour Cream
1 Egg
5 g Salt
355 g ( 12 oz ) white bread Flour For the Glaze
20 ml Water
1 Egg yolk
Method :
1. Lightly grease a baking sheet and keep aside .
2. Get a large bowl , sift the flour and salt together .
3. Mix the yeast with the water in a jug and leave for few minutes
. Add the sour cream and mix well .
4. Beat the soften butter and egg with the flour and gradually pour the yeast
mixture , blend the dough well .
5. Turn out on a lightly floured surface and knead for 10 minutes until
smooth and elastic .
49
6. Cut the dough in half and shape each piece of dough into a long rope about
35 cm in length .
7. To make the braid , place the two pieces of dough on top of each other to
form a cross . Starting with the bottom rope , fold the top end over and place
between the two bottom ropes .
Fold the remaining top rope over so that all four ropes are pointing
downwards . Starting from the left , braid the first rope over the second , and
the third rope over the fourth .
Continue braiding in this way to form a tapered bread and tuck the ends
underneath .
8. Put the loaf on the prepared tray and leave in a warm place for 1-2 hours
until doubled in size .
10.
Mix the egg yolk and water in a bowl and brush over the loaf .
11.
Bake in the oven for 30-35 minutes until risen and golden brown .
12.
Keep on a wire rack to cool then serve .
50
51
SOURDOUGH BREAD
Makes – 1 Loaf
Ingredients
For the Starter
80 g ( 3 oz ) Flour
Pinch Caraway seeds
85 ml warm Water
For the Dough
155 g ( 5 oz ) wholemeal bread Flour 20 g fresh Yeast
280 g ( 9 oz ) Rye flour
10 g Salt
1. To make the starter , mix rye flour , caraway seeds and warm water in a
large bowl and mix well to make a soft paste .
2. Cover the dough with a damp dishtowel and leave in a warm place for
about 24 hours .
3. Lightly grease a baking tray and keep aside .
4. To make the dough , sift the rye flour , wholemeal bread flour , salt and
white bread flour all together in a large bowl .
52
5. Blend the yeast and lukewarm water in a jug . Then add the starter dough
and mix thoroughly .
6. Gradually add the flour into the yeast mixture and blend well to make a
smooth dough .
7. Turn out the dough on a lightly floured surface and knead for 10 minutes
8. Shape the dough into a round and place in a floured basket with the seam
up . Leave to rise in a warm place for 2-3 hours until nearly doubled in bulk .
9. Preheat the oven to 210 °C / 410°F .
10.
Bake the loaf for 30-35 minutes in the oven until risen .
11.
Turn out on to a wire rack to cool .
53
54
TWELFTH NIGHT BREAD
Makes – 1 Loaf
Ingredients
80 g ( 3 oz ) Caster sugar
455 g ( 15 oz ) white bread Flour 2 Eggs
140 ml Milk
20 ml Brandy
3 g Salt
10 g Lemon rind – grated
1 Egg White – for glazing
20 ml Orange flower water
10 g grated Orange rind – grated For the Decoration
30 g ( 1 oz ) mixture of candid and glace fruit slices 30 g ( 1 oz ) flaked

Almonds
55
Method :
1. Sift the flour and salt together in a large bowl .

2. Mix the yeast with milk in a jug until it has dissolved . Pour it into the
flour and mix well to make a thick batter .
3. Leave the mixture in a warm place for 15 minutes until frothy .
4. Put the butter and sugar together in a bowl , using an electric whisk blend
together until soft and creamy .
5. Now add the brandy , eggs , orange flower water , lemon and orange rind
into the flour mixture . Beat it until forms a fairly smooth dough .
6. Gradually beat in the reserved butter mixture and beat for a few minutes
till the dough is smooth and elastic .
7. Turn out on a lightly floured surface and knead for few minutes
8. Using a rolling pin , roll out the dough into a long strip . Roll up the dough
from one long side like a Swiss role to make a long sausage shape .
9. Get a baking sheet and lightly grease with melted butter .
10.
Place seam side down on the sheet and seal the ends together .
11.
Leave it to rise in a warm place for 1-2 hours until doubled in size .
12.
13.
Brush the bread with beaten egg white and decorate with candied and glace
fruit slices . Sprinkle the flaked almonds on top .
14.
Bake in the preheated oven for 30-35 minutes until risen and golden .
15.
Transfer on to a wire rack to cool then serve .
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57

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BAKER’S FAVORITE

( Complete Guide for Easy Baking ) TANAY PRAMANIK

Cottage Style Loaf

Onion and Cheese Loaf

Irish Soda Bread

Twelfth Night Bread

For the Refreshment

150 g ( 5 oz ) wholemeal Bread Flour 230 ml lukewarm Water

120 g ( 4 oz ) white Bread Flour For the Dough

160 ml lukewarm Water

350 g ( 12 oz ) white Bread Flour Method :

3. Preheat the oven to 230°C / 450°F .

Transfer to a wire rack to cool .

680 g ( 22 oz ) white bread Flour 435 ml Water

For the Topping

20 g Poppy seeds – for sprinkling Method :

Gradually mix until the mixture forms a firm dough .

6. Preheat the oven to 200°C / 400°F .

9. Bake in the preheated oven for 25-30 minutes until golden .

Then transfer to a wire rack to cool .

COTTAGE STYLE LOAF

Makes -1 Round Loaf

400 ml lukewarm Water

680 g ( 22 oz ) white bread Flour Method :

4. Arrange two baking trays and grease well .

5. Preheat the oven to 220°C / 425°F .

Transfer to a wire rack to cool .

ONION AND CHEESE LOAF

180 g ( 6 oz ) Cheddar Cheese – grated 150 ml lukewarm Milk

1 Onion – finely chopped

460 g ( 15 oz ) white Bread Flour 5 g Mustard powder

150 ml lukewarm Water

Salt and Pepper – for seasoning

6. Preheat the oven to 200°C / 400°F .

Then cool on a wire rack .

250 ml warm Water

455 g ( 15 oz ) white bread Flour 3 g caster Sugar

For the Topping

20 g Poppy seeds and Sesame seed Method :

1. Arrange a baking sheet , lightly grease it and keep aside .

7. Preheat the oven to 220°C / 425°F .

equal pieces and shape into rolls .

minutes until doubled in bulk .

Makes – 1 Round Loaf

460 g ( 15 oz ) Whole-wheat Flour For the Topping

25 g ( 1 oz ) Wheat flakes – for sprinkle Method :

1. Sift the flour and salt together in a large bowl .

7. Preheat the oven to 230°C / 450°F .

, brush over the bread and sprinkle with wheat flakes .

Transfer on a wire rack to cool .

1 litre lukewarm Water

1.5 kg Wholemeal wheat Flour

5. Preheat the oven to 200°C / 400°F .

7. Bake for 35-40 minutes until the loaves are crisp .

Makes – 1 Round Loaf

230 g ( 8 oz ) wholemeal Flour

230 g ( 8 oz ) plain Flour

1. At first lightly grease a baking sheet and keep aside .

2. Sift flour , bicarbonate of soda and salt into a large bowl .

6. Leave in a warm place for about 1 hour until proofed .

120 g ( 4 oz ) French plain Flour 10 g Salt

530 ml lukewarm Water

510 g ( 17 oz ) white bread Flour Method :