The Best Ever Bread Book: From Farm to Flour Mill, Recipes from Around the World

66 Pages·2021·21.781 MB·English

by  Lizzie Munsey, Emily Munsey (consultant)

The Best Ever
BREAD
BOOK
LIZZIE MUNSEY
CONSULTANT EMILY MUNSEY
000011__TTiittllee..iinndddd 11 1100//0055//22002211 1177::1199
yy aa nn dd LLiizzzziiee MMuunnsseeyy
mmiill
EE
TThhee ffiirrsstt MMuunnsseeyy mmiilllleerrss,, iinn 11991111 66
ee
gg
The Best Ever aa
pp
IInnttrroodduuccttiioonn KKnneeaa ddiinn gg,,
SSttaacckkss
BREAD ooff ffll Our family has been milling flour in
oo
uu Oxfordshire since 1895. When we
rr ii
nn were little the mill was looked after

tt
hh by our grandfather, Bill, and our
ee
mm dad, Paul. Now Emily runs
iill it with Paul.
ll
BOOK
We have spent our whole lives
surrounded by milling, flour, and
grain. If it was Dad’s turn to pick us
up from school he would sometimes
turn up in a flour lorry. We baked
together after school and fed grain
LIZZIE MUNSEY
to the ducks that lived on
the mill stream.
CONSULTANT EMILY MUNSEY
This book will take you on a milling
journey all the way from the wheat dd ss hh iirr ee ,, UUKK
rr
in a farmer’s field to freshly made oo
ff
xx
bread in a bakery. OO

nn
ii
ll
We hope you enjoy it! ll
ii
MM

xx
ee
ss
ss
ee
rr WW
ee
ll
ll
MMii
EEmmiillyy MM uu nn sseeyy,, FFlloouurr LLiizzzziiee MMuunnsseeyy
EEmmiillyy MMuunnsseeyy
2
000011__TTiittllee..iinndddd 11 1100//0055//22002211 1177::1199 000022--000033__CCoonntteennttss__IInnttrroo..iinndddd 22 1166//0077//22002211 1100::2233
yy aa nn dd LLiizzzziiee MMuunnsseeyy
mmiill
EE
66
ee
gg
aa
pp
KKnneeaa ddiinn gg,, CCoonntteennttss
PPrr
eettzzeellss,, ppaaggee 4422
4 Kitchen rules 36 Multigrain loaf
5 Equipment 38 Bread
6 Dough 40 Cornbread
8 Grain 42 Pretzels
10 On the farm 46 Inside a bakery
12 Flatbreads 48 Foccacia
14 White loaf 50 Easy sourdough loaf
16 Baguette 52 Brioche des rois
20 Sunflower pot loaves 54 Tortoise bread rolls
22 How flour is made 56 Cinnamon rolls
hh iirr ee ,, UUKK
rrdd ss 24 Bagels 58 Soda bread
oo
ff
xx
OO 26 Pizza 60 Bread in numbers
nn
ii
llll 28 Flour 62 Glossary and index
ii
MM
xx 30 Gluten-free bread 64 Acknowledgments
ee
ss
ssee 32 Rye bread
WW 34 Ciabatta nn rroo llll ss ,, ppaaggee 5566
oo
mm
aa
nn
nn
CCii
3
000022--000033__CCoonntteennttss__IInnttrroo..iinndddd 33 1166//0077//22002211 1100::2233
KKiittcchheenn rruulleess
yy aa nn dd LLiizzzziiee MMuunnsseeyy
mmiill Baking is fun! Here is what you’ll need to know before you
EE
get started. You will need an adult to help you with all the
recipes in this book.
66
ee
gg
aa
KKnneeaa ddiinn gg,, pp CCoonntteennttss KKIITTCCHHEENN SSAAFFEETTYY IINNGGRREEDDIIEENNTTSS AANNDD EEQQUUIIPPMMEENNTT
PPrreettzzeellss,, ppaaggee 4422 Be very careful... p•ro oMubta abkbeelyf so uhrerae vy yeoo umu s ohtasatr vti netog a rmell dyaoiekuenr t asin irgne rcyeoidpuieer .nk Ytitsoc luah’eildl n
already, but some you will need to buy.
4 Kitchen rules 36 Multigrain loaf
• Always use the type of flour specified in a
5 Equipment 38 Bread recipe – strong, plain, or self raising.
• Use medium-sized free-range eggs
6 Dough 40 Cornbread • When you see the warning triangle take extra care and ask unless stated otherwise.
an adult for help.
• For recipes that require milk, you can use
8 Grain 42 Pretzels
• Be careful around hot ovens, and gas or electric cookers, whole milk, semi-skimmed, or skimmed
making sure you know whether the oven or cooker is
10 On the farm 46 Inside a bakery PPrreehheeaattiinngg tthhee oovveenn
on, and protecting your hands when touching or lifting anything
12 Flatbreads 48 Foccacia hot from, or on, or into it. Oven gloves are your friends here! Follow the temperature instructions within
each recipe.
• Take extra care when handling hot liquids or hot pans, watching
14 White loaf 50 Easy sourdough loaf carefully for spillages, and protecting your hands (using oven
SSppeecciiaall eeqquuiippmmeenntt
gloves or a tea towel) when moving or holding hot items. Tell
16 Baguette 52 Brioche des rois an adult immediately if you get a burn. Keep an eye out for recipes that require special
equipment. Buy or borrow items in advance
20 Sunflower pot loaves 54 Tortoise bread rolls • Be careful when handling anything sharp, such as knives or a if you don’t own them.
grater. Take extra care when cutting dough with a sharp knife.
22 How flour is made 56 Cinnamon rolls
hh iirr ee ,, UUKK • When using power tools such as food processors and mixers,
rrdd ss 24 Bagels 58 Soda bread check if they’re on, and don’t put your hands near the
oo
ff moving parts until you have switched them off at the socket.
xx
nn OO 26 Pizza 60 Bread in numbers KKIITTCCHHEENN HHYYGGIIEENNEE
IF IN DOUBT ask an ADULT to help, especially
ii
iillll 28 Flour 62 Glossary and index when you’re unsure about anything. Please note that when you’re in the kitchen,
MM
you need to follow these important rules
xx 30 Gluten-free bread 64 Acknowledgments to keep germs in check.
ee
ss
ssee 32 Rye bread • Always wash your hands before you
WW 34 Ciabatta nn rroo llll ss ,, ppaaggee 5566 start any recipe.
oo • Use hot, soapy water to clean
mm WWEEIIGGHHTTSS AANNDD MMEEAASSUURREEMMEENNTTSS
aa chopping boards after each use.
nn
nn Carefully weigh out the ingredients before you start a recipe.
CCii Use measuring spoons, weighing scales, and a measuring jug • Keep your cooking area clean and have
as necessary. Below are the abbreviations and full names a cloth handy to mop up any spillages.
for the measurements used in this book.
• Always check the use-by date
on all ingredients.
Metric US measures Spoon measures
g = gram oz = ounce tsp = teaspoon • Wash your hands after handling raw eggs.
kg = kilogram lb = pound tbsp = tablespoon
ml = millilitre fl oz = fluid ounce
cm = centimetre in = inch
3 4
000022--000033__CCoonntteennttss__IInnttrroo..iinndddd 33 1166//0077//22002211 1100::2233 000044--000055__KKiittcchheenn__RRuulleess__EEqquuiippmmeenntt..iinndddd 44 1188//0055//22002211 1111::0022
EEqquuiippmmeenntt
Here is the kitchen equipment that is used in this
book. You won’t need to use everything shown
here for every recipe!
Sieve
Measuring jug Rolling pin
Whisk Pastry Wooden Pizza Sharp Palette Table Fork Spoon
brush spoon cutter knife knife knife
Cling film
Tea towel
Baking
parchment
Baking trays Square cake tin
Ramekin Measuring
cups
Chopping
450g (1lb) boards
30cm (12in)
loaf tin
springform tin
Measuring Flour shaker
spoons
Wire rack
Large baking sheet Pizza tray
Glass
bowls
Milk pan
Small terracotta
plant pots
Napkins
Saucepan Cast-iron frying
pan
Oven gloves
Weighing scales Food mixer with dough Griddle pan
hook attachment
5
000044--000055__KKiittcchheenn__RRuulleess__EEqquuiippmmeenntt..iinndddd 55 1100//0055//22002211 1177::1199
DDoouugghh
EEqquuiippmmeenntt
All bread begins as a mixture of flour and water
called dough. The steps we follow to make
Here is the kitchen equipment that is used in this
dough are similar for most types of bread.
book. You won’t need to use everything shown
Use a spoon at
first, then your
here for every recipe!
hands if that’s
KKnneeaaddiinngg easier.
When we make dough, we push and pull it
Bring the ingredients
around in a process called kneading. Working
Sieve together and keep mixing
the dough like this warms and stretches out a until there is no flour left on the
substance called gluten. sides of the bowl.
Measuring jug Rolling pin
You can use a
scraper to help
Whisk Pastry Wooden Pizza Sharp Palette Table Fork Spoon bring your dough
brush spoon cutter knife knife knife back into a ball
Cling film and keep your
surface clean.
Tea towel
Baking
parchment
Baking trays Square cake tin The dough will become Use one hand to hold your Push your front hand
Ramekin Measuring
smooth and less sticky. dough down at the back. away from you, stretching
cups Dough
scraper Once it is a single lump place Then put the heel of your hand the dough forwards and away
it on a lightly floured surface. in the middle of your dough. from you.
Chopping
450g (1lb) boards
30cm (12in) loaf tin WWhhaatt mmaakkeess bbrreeaadd rriissee??
springform tin
Sugars
Measuring Flour shaker Some bread is flat. But many breads are made
spoons
using something called a raising agent, which
Yeast eating
Wire rack adds air to the dough, making the finished
the sugars
bread light and fluffy. The most common
Large baking sheet Pizza tray
raising agent is yeast. Gas
Glass
Unactivated
bowls
Milk pan
yeast
zzzzz
Small terracotta Yeast
plant pots
Napkins zzzzz
zzzzz
Air pockets
Saucepan Cast-iron frying HHooww iitt wwoorrkkss
pan zzzzz
Yeast is alive! It is a type of When yeast is added Baking kills the yeast, but
fungus, similar to mushrooms. to a dough, it eats the gas bubbles are
It has egg-shaped cells that sugars in the flour trapped in the bread,
are so tiny we cannot see and produces creating tiny pockets of
them without a microscope. bubbles of gas. air throughout the loaf.
Oven gloves
Weighing scales Food mixer with dough Griddle pan
hook attachment
5 6
000044--000055__KKiittcchheenn__RRuulleess__EEqquuiippmmeenntt..iinndddd 55 1100//0055//22002211 1177::1199 000066--000077__KKnneeaaddiinngg..iinndddd 66 1188//0055//22002211 1111::0022
HHooww kknneeaaddiinngg wwoorrkkss
There are two types of protein in flour,
gliadin and glutenin. As the dough is
kneaded, the strands of these proteins
are stretched out and mixed together,
forming gluten.
+
Fold the stretched part of Turn your dough around
the dough back onto itself. 90 degrees (a quarter Gliadin Glutenin
Gently push the ends together. turn) before you stretch it =
out again.
Gluten
Gluten is strong and
elastic. It can capture
the bubbles of air
made by the yeast.
PPoowweerr kknneeaaddiinngg
Kneading doesn’t have
Keep going! Repeat Once the dough is
to be done by hand.
these steps over and ready, it should be Many home bakers now
over again, until the dough smooth and spring back if use an electric mixer with
is smooth and springy. you poke a finger into it. a “dough hook” to knead
their bread for them.
PPrroovviinngg RRaaiissiinngg aaggeennttss
Here are some raising agents
Yeast doesn’t work instantly. Salt is added to
that are used in baking:
dough to slow
After it has been added to
down the action of
the dough, the dough is left the yeast, so the BBaakkiinngg ppoowwddeerr
bread doesn’t rise
for an hour or so, so the
too quickly. This is often used for baking
yeast can get to work. cakes, though it can be
This is called proving. used to make quick bread
recipes such as soda bread.
YYeeaasstt
There are two main types of
yeast – fresh and dry. Fresh
yeast comes as a paste. It
has to be kept in the fridge
and used up quickly. Dry
yeast comes as a powder
and lasts much longer.
BBeeffoorree DDuurriinngg AAfftteerr SSoouurrddoouugghh ssttaarrtteerr
Before the dough is The dough steadily Once the dough has A sourdough starter is
proved it is dense and fills with air as the proved it is almost twice living yeast. It must be kept
heavy, with no air yeast gets to work. its original size. We say in the fridge and regularly
bubbles in it. that it has “risen”. “fed” with flour and water
to keep it alive.
7
000066--000077__KKnneeaaddiinngg..iinndddd 77 1100//0055//22002211 1177::2200
HHooww kknneeaaddiinngg wwoorrkkss
There are two types of protein in flour,
gliadin and glutenin. As the dough is
kneaded, the strands of these proteins
are stretched out and mixed together, Grain becomes
forming gluten.
golden-coloured
Wheat plants as it ripens.
are green to
+
start with.
WWhheeaatt
This is the type of grain that
Fold the stretched part of Turn your dough around we grow and eat the most
the dough back onto itself. 90 degrees (a quarter Gliadin Glutenin of. There are two main types:
Gently push the ends together. turn) before you stretch it = soft wheat, which is used for
out again. making cakes, and hard
wheat for making bread.
GGrraaiinn
Gluten
BBaarrlleeyy
Gluten is strong and
elastic. It can capture
the bubbles of air Grains are the seeds of plants
Barley was one of the
made by the yeast.
first grains to be farmed. in the grass family. They are also
PPoowweerr kknneeaaddiinngg
Barley grains are added
Kneading doesn’t have to soups and stews, or known as cereals. Grains can
Keep going! Repeat Once the dough is
to be done by hand. can be milled and used
these steps over and ready, it should be Many home bakers now be eaten by themselves or
to make barley bread.
over again, until the dough smooth and spring back if use an electric mixer with
is smooth and springy. you poke a finger into it. a “dough hook” to knead ground down to make flour,
their bread for them.
which can be used in all sorts
of things, including bread.
PPrroovviinngg RRaaiissiinngg aaggeennttss
Here are some raising agents
Yeast doesn’t work instantly. Salt is added to
that are used in baking:
dough to slow
After it has been added to
down the action of
the dough, the dough is left the yeast, so the BBaakkiinngg ppoowwddeerr 1m² (10ft²) of
bread doesn’t rise
for an hour or so, so the too quickly. This is often used for baking grain will be
yeast can get to work. cakes, though it can be milled into enough
This is called proving. used to make quick bread
recipes such as soda bread. flour to make one
loaf of bread.
YYeeaasstt
There are two main types of
yeast – fresh and dry. Fresh RRyyee
yeast comes as a paste. It
has to be kept in the fridge
and used up quickly. Dry
yeast comes as a powder Flour made from
and lasts much longer. rye can be used
to make heavy
breads, such as OOaattss
BBeeffoorree DDuurriinngg AAfftteerr SSoouurrddoouugghh ssttaarrtteerr
pumpernickel. Rye
Before the dough is The dough steadily Once the dough has A sourdough starter is grains can also be
Rye looks quite These grains are usually rolled
proved it is dense and fills with air as the proved it is almost twice living yeast. It must be kept
eaten whole.
heavy, with no air yeast gets to work. its original size. We say in the fridge and regularly similar to barley. and crushed. This “oatmeal” is
bubbles in it. that it has “risen”. “fed” with flour and water often made into porridge. Oats
to keep it alive. are also used as animal feed.
7 8
000066--000077__KKnneeaaddiinngg..iinndddd 77 1100//0055//22002211 1177::2200 000088--000099__GGrraaiinn..iinndddd 88 1100//0055//22002211 1177::2200