EASY PLAIN FLOUR BREAD RECIPE | SAINSBURY'S RECIPES
When simple plain flour is all you have to hand, you can still make a delicious loaf of bread using our easy plain flour bread recipe.
Provided by Sainsbury's
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 1 loaf
Number Of Ingredients 5
Steps:
Place the yeast and caster sugar in a bowl with 290ml warm (not hot) water. Let sit for 5-10 minutes, until it begins to foam.
Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.
Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.
Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.
Cook’s tip: plain flour requires more kneading than strong bread flour in order to form the gluten that gives the dough its elasticity – so don’t give up!
Nutrition Facts : Calories 1735 calories, FatContent 9.6 grams, SaturatedFatContent 1.4 grams, SugarContent 10.9 grams, SodiumContent 4900.0 milligrams salt, CarbohydrateContent 354.0 grams, FiberContent 17.0 grams, ProteinContent 49.7 grams
INDIAN CHAPATI BREAD RECIPE | ALLRECIPES
A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!
Provided by INSHA87
Categories Quick Bread
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 10 servings
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
- Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Nutrition Facts : Calories 110 calories, CarbohydrateContent 18.2 g, FatContent 3 g, FiberContent 1.8 g, ProteinContent 2.9 g, SaturatedFatContent 0.4 g, SodiumContent 234 mg, SugarContent 0.1 g
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EASY PLAIN FLOUR BREAD RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 1735 calories per serving
Place the yeast and caster sugar in a bowl with 290ml warm (not hot) water. Let sit for 5-10 minutes, until it begins to foam.
Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.
Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.
Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.
Cook’s tip: plain flour requires more kneading than strong bread flour in order to form the gluten that gives the dough its elasticity – so don’t give up!
PLAIN FLOUR RECIPES - BBC GOOD FOOD
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