Sausage rolls and scotch eggs

Sausage rolls and scotch eggs

Wednesday, 18 November 2015

Bread Rolls/Loaf

Before making bread without salt, I did a lot of reading as I know from the past that salt serves a certain chemical purpose. As it turns out, it's much easier than I thought, phew!
Basically, you can just leave the salt out. There are just 2 things you need to bear in mind. The first is that salt inhibits the yeast so when you don't use, the yeast works faster so you need to keep a close eye on it as it won't take as long  to prove.
The second is flavour. Salt is a big component of mass-manufactured bread and that can be hard to get used to. Fresh herbs, spices and a bit of imagination can make a big difference and experimentation can be fun here. Some ingredients can inhibit the yeast but it's unlikely to be a problem here. I like to add seeds to the top of bread for decorative purposes. Here are a few of suggestions:-

Caramelised Onion and garlic
Your favourite seeds
Garlic Powder and Rosemary
Sage and Black Onion Seed

But if you can have salt, just add 1 1/2 tsp!


500g bread flour
1tsp sugar
2 tsps easy bake yeast
15g butter or a tbsp vegetable or olive oil
300ml warm water
1 1/2 tsp salt (optional)

Place flour into a large bowl with any spices, herbs or other flavourings and add butter or oil. Rub with fingers until it resembles breadcrumbs.
Add the water and mix to form a soft dough.
Knead on a lightly floured surface for 5-10 minutes.
Shape on a baking tray or place into a tin cover and leave until doubled in size.
Preheat oven to 230 degrees. When the dough is ready, bake for 10-15 minutes for rolls and 15
minutes for bread, turning the oven down to 200 degrees for another 15-20 minutes.

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