No bread is an island

...entire of itself. (With apologies to John Donne!)
I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...
I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

Wednesday, 10 February 2016

BREAD IN 8 MINUTES - USING A GEORGE FOREMAN GRILL

Wednesday 10th Feb 2016


Wholemeal flatbread

 I'd run out of wholemeal - but, rather than make a loaf as I usually do I thought I'd make a batch of rolls. I wanted some to give to a friend of mine who was always searching out vegan things for me to eat. At the same time, I thought I'd use the sandwich grill idea to make some yeast-risen bread for my lunch.

 So I made the dough, kneaded it, and weighed off 200g. This I rolled out to the size of the grill and placed it on there with the heat on - just for a minute to help with the rising. I didn't put the lid down at this stage. I left it for about 30 minutes before putting the grill on to warm up. After a couple of minutes I put the bread in for 4 minutes - and the above pic is the result, half of which I had for lunch. Very acceptable.

 The rest of the dough I made into a dozen rolls, placed them on a baking sheet and covered them with an upturned roasting tin. These were to be baked using the undercover, or 'cloche' method.

 18th January 2016

Fruit soda bread
I'd been meaning to try this out for a while - so when my wife wanted something to eat with her afternoon coffee, I swung into action:

 Switch on the grill.

 Measure ingredients:
50g s/r flour
1 teaspoon sugar
1/2 tsp mixed spice
50g sultanas
30+g water

 Mix into a dough, turn out on worktop, knead for about 5 seconds, flatten out into a disc about 15cm across, place in grill.

 This took about 3-4 minutes. Put timer on for 3 minutes.

 After 3 minutes turn over for one further minute.

 Serve!

 This method would also work for other flatbreads. I could imagine knocking out 4 naan breads in about 20 minutes, for instance.

 Cost:
Flour - 1.5p
Sugar - 1p?
Spice - 1p?
Sultanas - 8p

 Total - say 12p
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2 comments:

  1. Mamta29 January 2016 at 21:50

    Interesting idea, never thought of it! However, i make 4-5 at a time on a preheated tray under a hot grill, much faster ☺

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    Replies
    1. Paul Youd29 January 2016 at 23:58

      Hi Mamta, how nice to hear from you!
      I only tried it because it happened to be out - and I'm always looking for ways of making bread which don't involve an oven.
      I work with homeless people who are more likely to have a hob than an oven, so we make lots of bread in the frying pan.
      Back to the GF grill - my wife wants to get a 5-place version, but, since there's only the two of us, there seems to be little point.
      Regards, Paul

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