The best thing since sliced bread

Bread facts 99% of British households buy the equivalent of 12 million loaves each day 80% of the bread in the UK is wrapped sliced bread produced in factories, 17% is baked supermarket in-store bakeries and the remaining 3% is baked in high street bakeries. 76% of this bread is white Sandwiches account for 50% of bread production

Factory-made Bread Flour Water Yeast Salt Real Homemade Bread Factory-made Bread Flour Water Yeast Salt Time – a long fermentation improves flavour, texture and helps the bread stay fresher for longer. Flour Water Yeast Salt Additives such as Flour treatment agent – to retain gas in the dough Bleach (imported flour) – makes white flour white Reducing agent – makes dough more stretchy Emulsifiers – dough holds more gas, bigger softer loaf. Slows staling Preservatives – prolongs shelf life Enzymes – various uses, often described as “processing aids”

Flour Stoneground flour still contains fine particles of the fibrous and most nutritious parts of the grain- the germ and bran. Strong flour contains high level of protein and gluten. Local

What’s so good about homemade bread? More nutritious Easier to digest Less additives Local Cheaper Tastier Much greater variety More fun!

What you need to make bread Equipment: Bowl Scales (preferably digital) Bowl scraper Loaf tin or baking tray Oven

Quick yeasted white loaf Ingredients: 410g Strong white flour 285g Water 8g Fresh yeast 8g Salt Method: Mix Fold Stretch Shape Bake

Mix Mix the yeast and water in a large bowl, then add the flour and mix, making sure that there’s no dry flour left in the bottom of the bowl. Leave for 10 minutes (or up to 30 minutes). Cover the bowl with a tea towel or plate to prevent the dough drying out.

Bread is magic! – or is it science? Proteins in the flour bond together to form gluten The starch in the flour is converted into sugars that feed the yeast and fermentation commences Yeast cells multiply FERMENTATION Carbon Dioxide CO2 Alcohol Bubbles of CO2 are trapped by the gluten to make the dough rise Alcohol contributes to flavour Slower fermentation means more flavour and a more digestible loaf! Salt: Slows down yeast activity Tightens the gluten, making it more stable Helps bread retain water and stay fresh longer

Fold Add the salt and “fold” the dough 30 times, leave to rest for 10 minutes. To begin with it will be very sticky – don’t be tempted to add more flour! Repeat the folding and resting until the dough has been folded 4 times. Rest for 30-40 minutes.

Stretch Place the dough on an oiled surface and stretch and fold twice. Return the dough to the bowl and rest for 30-40 minutes.

Shape Turn the dough out onto the oiled surface again and shape. Place in the oiled/buttered loaf tin. Cover with a tea towel and leave in a warm place until the dough has reached the top of the tin (about an hour, depending on the temperature).

Bake Bake in a preheated oven at 250˚C (gas mk 9) for 10 minutes. Reduce the temperature to 200˚C (gas mk 6) and bake for another 30 minutes. If the loaf is browning too quickly, cover with a double piece of kitchen foil. Turn out of the tin onto a wire rack to cool.

Tips When it comes to dough – the wetter the better Weigh everything accurately, even water (1ml=1gram) When adding seeds or nuts soak them first in water or they’ll dry out the dough Warmth (25-30˚C) makes the yeast work more quickly, but slower fermentation results in a better flavour and a more digestible bread Be inventive!

Local Food for Local People Food4MaccDirect Local Food for Local People The Bread Club Make real bread with a group of enthusiastic bakers at our local food hub on Gilchrist Avenue. Alternate Monday mornings and afternoons Alternate Wednesday mornings Occasional Saturday mornings You just pay for the ingredients you use plus a small contribution to cover refreshments – so you could have a loaf of real bread for as little as 60p! Places are limited so booking is essential. To book or for more information please call Yvonne on 01625 861962 or email breadclub@food4maccdirect.co.uk