If you are a regular reader of this blog, you might have noticed I bake a little bread… ok, rather a lot of bread.
Bread making doesn’t have to be a chore. Once you get the hang of it, it can just become a part of your weekly routine. I make bread about twice a week these days, the kind of dough always varying depending on my time, tastes and what I might have on hand to chuck into the dough.
These everyday kind of rolls frequently pop up though. They are quick to make, always reliable, and easy to throw into the freezer to be retrieved later for school or work lunches.
Making your own bread keeps costs down and you get to decide what goes into it. No paragraph of “stuff” in my bread please.
For an easy ‘how to’ post, see here (how to make bread for the person who thinks they can’t, but really they can.)
Now this ratio is entirely adaptable. If you don’t want bran in it, simple replace it with flour or something like linseed/ sunflower kernels.
No olive oil? Replace with a little extra water.
If you don’t have a starter, just replace the 150g with another tsp of commercial dried yeast. (If you would like to make your own starter- like the lovely Laura did recently- step by step instructions are here. )
Everyday Bread Rolls
1 tsp dried yeast
1/2 cup unprocessed bran
2 1/2 cups flour
1 1/2 tsp salt
3 tbls olive oil
Add starter, yeast and water together. Whisk and leave for 10 minutes or so. Mix remaining ingredients together and leave for about 30 minutes. Add the salt and then mix or knead again, (I use my mixer.) The dough needs to be smooth and elastic. Leave to prove for a couple of hours, with a couple of knock backs in between. Shape into rolls and place on a lined tray, allow to prove for another hour or so.
Cook for about 15-20 minutes at 220C-230C with steam.