1 RECIPE = 10 DISHES

Bread

I’m Amy Win, the founder of 4Lunch. I’ve been teaching people how to cook since 2013 and it’s been my mission to help communities thrive through good food. I am honestly obsessed with food! If I’m not cooking, I’m reading about food, planning recipes, watching cooking shows, or researching the menus of restaurants I want to go to! During this extended time at home, my natural instinct was to turn to cooking to pass the time. My style of cooking is accessible, simple and straightforward, using minimal ingredients and equipment to achieve delicious results. In this mini recipe book, I am going to share with you my collection of 10 simple breads based on one master recipe. These are the kind of breads that can be enjoyed every day. If you can understand the basic steps behind making bread, you can make an amazing range of loaves without having to look up individual recipes each time. Making your own freshly baked bread is so rewarding, and it is so much simpler than you may think! For more cooking tips and recipes, visit the 4Lunch Facebook Page.

Happy cooking! Lots of love,

CONTENTS

The Master Recipe

Recipe Tips

White Loaf

Rye Loaf

Wholemeal Loaf

Multi-seed Loaf

Ciabatta

Focaccia

Pizza

Baguette

Fougasse

Brioche

MASTER RECIPE This is the master recipe that all these bread recipes are based on. Here are the main steps:

1. Add flour, yeast, salt and warm water to a large bowl (add sugar, honey and/or olive oil for some recipes).

- Yeast needs to be activated by warm water.

2. Form a dough with your hands and knead until you achieve the ‘window-pane’ effect (for white loaves) or for 10 minutes (for rye or wholemeal loaves).

- Kneading the dough develops the gluten and the strength of the dough by repeatedly folding the dough upon itself.

- Gluten strands hold the yeast within the dough and promotes rising.

- It is difficult to over-knead dough when doing it by hand.

- Resist the urge to add more flour whilst kneading, even if the dough seems wet. Keep kneading the dough and the flour will absorb more water. Adding more flour unnecessarily at this stage will result in a tough dough.

- For white loaves: your dough is ready when you can stretch the dough without tearing and see through it when held against the light – the ‘window-pane’ effect.

3. First rise: place the dough into a

lightly oiled bowl and cover with cling film. Allow to rise at room temperature until doubled in size – 1 to 2 hours.

- A warm, humid environment is best for rising bread.

- The dough rises due to the yeast feeding on the sugars in the flour and releasing carbon dioxide.

- This stage is also known as ‘first fermentation’ or ‘bulk fermentation’.

4. Shape the dough. - Divide the dough with a sharp knife if

you have doubled the recipe and are making two loaves.

- Folding and shaping the dough will ‘knock out’ the air bubbles formed during the first rise, redistributing the yeast, sugar and moisture. The air bubbles will form again in the shape you want as the yeast continues to work.

- Shape the dough into a ball first and then create tension on the top of the dough by dragging the dough towards you. Repeat this a few times. This tension will mean the dough rises upwards instead of outwards.

- A boule shape is a round loaf. - A batard shape is a rectangular loaf. - For more shaping guidance, check

out video tutorials on YouTube.

5. Second rise: place the dough onto a lined baking tray and cover with cling film. Allow to rise at room temperature. Alternatively, place the dough into a bowl, cover and allow to rise overnight in the fridge.

- The dough continues to rise as the yeast continues to work. - Rising in the fridge overnight slows

the process down, meaning you can bake the bread the next morning if you prefer.

- Check your dough is fully proved by gently pushing it. When ready, it should hold its place then move back into its original position.

- If it is underproved, it will spring back immediately.

- If it is overproved, it won’t spring back at all.

- This stage is also known as ‘proving’ or ‘second fermentation’.

6. Pre-heat the oven to the highest setting (plus boil kettle for steam

tray when making loaves). Take the dough out of the fridge if proved overnight and place onto a lined baking tray.

- Pre-heating the oven fully is important as bread needs a high heat immediately at the start of baking to increase ‘oven-spring’ – the final burst of rising during the first 10 minutes of baking.

- When baking loaves, leave an empty baking tray in the bottom of the oven. Once the bread goes in, add boiling water to the tray and close the oven door. The steam created slows down the formation of the crust, giving the bread more time to expand before the crust forms.

7. When the oven is fully pre-heated, dust the loaf with flour and slash with a sharp knife. Add boiling water to the steam tray and transfer the bread to the oven. Bake.

- When baking loaves, you need to slash the bread, so the bread opens up at the right places when it rises. If there are no slashes, the bread will break at random places when it rises in the oven.

- Once you slash the bread, bake it immediately as you have effectively punctured the gluten network and the bread will begin to deflate fast.

- Do not open the oven whilst baking.

8. Take the bread out of the oven and

cool before slicing. - The bread should have risen in the

oven, be golden-brown and have a hollow sound when tapped.

- The bread is still cooking once it is removed from the oven. If you cut into hot bread, steam is released. You might get a gummy texture inside and a drier loaf later on. So try to resist the urge to cut into hot bread!

Photos are of my Rye Loaf and Wholemeal Loaf recipes.

For more cooking tips and recipes, visit the 4Lunch Facebook Page

RECIPE TIPS

• These recipes all use instant/fast-action yeast 7g sachets to give rise to the bread.

• Always measure your ingredients accurately using weighing

scales.

• Have all your ingredients set out and ready to go before baking. This is called ‘mis en place’, meaning ‘everything in its place’.

• Hydration percentage is the proportion of water to flour in a

recipe. A high hydration dough will be stickier and wetter than low hydration dough. High hydration doughs tend to give a more open crumb.

• Open crumb breads have lots of irregular holes and are airier in texture e.g. ciabatta and focaccia.

• Closed crumb breads have lots of smaller holes and are denser in texture e.g. brioche and loaves.

• Bake only one item in the centre of the oven. Don’t use the oven for anything else when baking bread.

• It is best to store bread in a brown paper bag at room temperature. Bread should not be stored in the fridge.

• Bread freezes well if well-wrapped. Store in resealable plastic

freezer bags. Lightly toasting frozen bread will help restore its texture.

WHITE LOAF Makes 1 loaf Hydration 60% Closed Crumb Strong White Flour – 500g Instant Yeast – 7g sachet Salt – 2 tsp Warm Water – 300ml

1. Add flour, yeast, salt and warm water to a large bowl. 2. Form a dough with your hands and knead until you achieve the ‘window-

pane’ effect. 3. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 2 hours. 4. Shape the dough into a boule or batard loaf shape. 5. Second rise: place the dough onto a lined baking tray and cover with cling

film. Allow to rise at room temperature for 1 hour. Alternatively, place the dough into a bowl, cover, and allow to rise overnight in the fridge.

6. Pre-heat the oven to the highest setting. Boil the kettle for steam tray. Take the dough out of the fridge if proved overnight and place onto a lined baking tray.

7. When the oven is fully pre-heated, dust the loaf with flour and slash, add boiling water to the steam tray, and transfer the bread to the oven. Bake for 30 minutes.

8. Take the bread out of the oven and cool for at least 1 hour before slicing.

RYE LOAF Makes 1 loaf Hydration 60% Closed Crumb Rye Flour – 250g Strong White Flour – 250g Instant Yeast – 7g sachet Salt – 2 tsp Warm Water – 300ml Honey – 2 tbsp

1. Add flours, yeast, salt, warm water and honey to a large bowl. 2. Form a dough with your hands and knead for around 10 minutes. 3. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 2 hours. 4. Shape the dough into a boule or batard loaf shape. 5. Second rise: place the dough onto a lined baking tray and cover with cling

film. Allow to rise at room temperature for 1 hour Alternatively, place the dough into a bowl, cover, and allow to rise overnight in the fridge.

6. Pre-heat the oven to the highest setting. Boil the kettle for steam tray. Take the dough out of the fridge if proved overnight and place onto a lined baking tray.

7. When the oven is fully pre-heated, dust the loaf with flour and slash, add boiling water to the steam tray, and transfer the bread to the oven. Bake for 20 minutes at the highest heat, then at 180oC for 15 minutes.

8. Take the bread out of the oven and cool for at least 1 hour before slicing.

WHOLEMEAL LOAF Makes 1 loaf Hydration 60% Closed Crumb Wholemeal Flour – 250g Strong White Flour – 250g Instant Yeast – 7g sachet Salt – 2 tsp Warm Water – 300ml Honey – 2 tbsp

1. Add flour, yeast, salt and warm water to a large bowl. 2. Form a dough with your hands and knead for around 10 minutes. 3. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 2 hours. 4. Shape the dough into a boule or batard loaf shape. 5. Second rise: place the dough onto a lined baking tray and cover with cling

film. Allow to rise at room temperature for 1 hour. Alternatively, place the dough into a bowl, cover, and allow to rise overnight in the fridge.

6. Pre-heat the oven to the highest setting. Boil the kettle for steam tray. Take the dough out of the fridge if proved overnight and place onto a lined baking tray.

7. When the oven is fully pre-heated, dust the loaf with flour and slash, add boiling water to the steam tray, and transfer the bread to the oven. Bake for 20 minutes at the highest heat, then at 180oC for 10 minutes.

8. Take the bread out of the oven and cool for at least 1 hour before slicing.

MULTI-SEED LOAF Makes 1 loaf Hydration 60% (flours + seeds) Closed Crumb Rye Flour – 100g Strong White Flour – 300g Instant Yeast – 7g sachet Salt – 2 tsp Warm Water – 300ml Honey – 2 tbsp Pumpkin and/or Sunflower Seeds – 40g Sesame Seeds – 30g Oats – 30g

1. Add flours, yeast, salt, warm water and honey to a large bowl. 2. Form a dough with your hands and knead for around 10 minutes, adding the

seeds and oats as you knead. 3. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 2 hours. 4. Shape the dough into a boule or batard loaf shape. 5. Second rise: place the dough onto a lined baking tray and cover with cling

film. Allow to rise at room temperature for 1 hour. Alternatively, place the dough into a bowl, cover, and allow to rise overnight in the fridge.

6. Pre-heat the oven to the highest setting. Boil the kettle for steam tray. Take the dough out of the fridge if proved overnight and place onto a lined baking tray.

7. When the oven is fully pre-heated, dust the loaf with flour and slash, add boiling water to the steam tray, and transfer the bread to the oven. Bake for 20 minutes at the highest heat, then at 180oC for 10 minutes.

8. Take the bread out of the oven and cool for at least 1 hour before slicing.

CIABATTA Makes 4 ciabattas Hydration 75% Open Crumb Strong White Flour – 400g Instant Yeast – 7g sachet Salt – 2 tsp Warm Water – 300ml

1. Add the yeast to warm water in a jug and stir. Sit for 5 minutes. Add flour and salt to a large rectangular Tupperware.

2. Add the yeast liquid to the flour. Stir together with the end of a wooden spoon to form a rough dough. No kneading is required.

3. First rise: cover the dough with the Tupperware lid. Allow to rise at room temperature for 30 minutes.

4. First fold: position the Tupperware straight in front of you. With wet hands, stretch one side of the dough up and fold over in half. Rotate the Tupperware 90 degrees and repeat, until you've folded 4 times. Repeat, so you have folded the dough 8 times in total.

5. Second rise: cover with a lid. Allow to rise at room temperature for 30 minutes.

6. Second fold: 4 folds, rotating the Tupperware each time. 7. Third rise: cover with a lid. Allow to rise at room temperature for 30 minutes. 8. Third fold: 4 folds, rotating the Tupperware each time. 9. Fourth rise: cover with a lid. Allow to rise at room temperature for 30

minutes. 10. Divide: turn the dough out onto a floured surface. Gently press into a large

rectangle. Do not knock out too much air. With a sharp knife, divide the dough into 4 smaller rectangles.

11. Carefully lift each piece onto a lined baking tray. You will fit 2 pieces onto one baking tray. Gently stretch the dough out. Dust with a little flour. Cover with a tea towel and prove for 30 minutes.

12. Pre-heat the oven to the highest setting. Boil the kettle for steam tray. 13. When the oven is fully pre-heated, add boiling water to the steam tray, and

transfer the bread to the oven. Bake for 25 minutes. 14. Take the ciabatta out of the oven and cool for at least 30 minutes before

eating.

FOCACCIA Makes 1 large focaccia Hydration 70% Open Crumb Strong White Flour – 500g Instant Yeast – 7g sachet Salt – 2 tsp Warm Water – 350ml Extra Virgin Olive Oil Rosemary Leaves Sea Salt

1. Add flour, yeast, salt and warm water to a large bowl. 2. Form a dough with your hands and knead for around 5 minutes. 3. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 2 hours. 4. Steep the rosemary leaves in olive oil. 5. Drizzle the baking tray all over with the olive oil, reserving the rosemary

leaves. Transfer the dough to the tray and turn over to coat in the oil. Stretch out the dough out to fill the tray.

6. Second rise: cover with cling film. Allow to rise at room temperature for 1 hour or overnight in the fridge.

7. Pre-heat the oven to the highest setting. Take the dough out of the fridge if proved overnight.

8. When the oven is fully pre-heated, create deep dimples in the dough using your fingers. Stretch out the dough to fill the tray. Stud the dough with rosemary leaves and sprinkle sea salt on top. Transfer the bread to the oven. Bake for 25 minutes.

9. Take the focaccia out of the oven and cool for at least 30 minutes before eating.

PIZZA Makes two 10-inch pizzas Hydration 55% Closed Crumb Strong White Flour – 500g Instant Yeast – 7g sachet Salt – 2 tsp Sugar – 1 tsp Extra Virgin Olive Oil – 2 tbsp Warm Water – 275ml Semolina Pizza Toppings Olive Oil

1. Add flour, yeast, salt, sugar, olive oil and warm water to a large bowl. 2. Form a dough with your hands and knead until you achieve the ‘window-

pane’ effect. 3. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 1 hour. 4. Divide the dough in two equal pieces with a sharp knife. 5. Sprinkle semolina onto a lined baking tray or pizza tray. Turn the dough in

your hands, using gravity to stretch the dough into a circle. Transfer the dough to the centre of the tray and stretch the dough out gently, forming a thicker rim to make the crust.

6. Top the dough with tomato puree, grated cheese and any other chosen toppings.

7. Repeat steps 5 and 6 with the second piece of dough. 8. Second rise: cover with cling film. Allow to rise at room temperature for 30

minutes. 9. Pre-heat oven to the highest setting whist the pizzas proves. 10. When the oven is fully pre-heated, drizzle a little olive over the first pizza

made and transfer to the top shelf of the oven. Bake for 10 minutes. 11. Take the pizza out of the oven and cool for at least 5 minutes before eating. 12. Repeat steps 10 and 11 with the second pizza.

BAGUETTE Makes 3 baguettes Hydration 70% Open and Closed Crumb Strong White Flour – 500g Instant Yeast – 7g sachet Salt – 2 tsp Warm Water – 350ml

1. Add flour, yeast, salt and warm water to a large bowl. 2. Form a dough with your hands and knead until you achieve the ‘window-

pane’ effect. 3. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 2 hours. 4. Divide the dough in three equal pieces with a sharp knife. 5. Knock back and shape the dough into balls. Rest for 10 minutes. 6. Shape the balls into rectangles. Rest for 10 minutes. 7. Roll the rectangles into long baguettes. 8. Second rise: place the dough pieces seam side up onto a baking tray lined

with a floured tea towel. Cover with the tea towel. Allow to rise at room temperature for 1 hour or overnight in the fridge.

9. Pre-heat the oven to the highest setting. Boil the kettle for steam tray. Take the baguettes out of the fridge if proved overnight.

10. When the oven is fully pre-heated, transfer the baguettes to a lined baking tray, seam side down. Dust with flour and slash the baguettes four times down the length. Add boiling water to the steam tray and transfer the bread to the oven. Bake for 25 minutes.

11. Take the baguettes out of the oven and cool for at least 30 minutes before eating.

FOUGASSE Makes 2 fougasse Hydration 70% Closed Crumb Strong White Flour – 500g Instant Yeast – 7g sachet Salt – 2 tsp Sugar – 1 tsp Extra Virgin Olive Oil – 2 tbsp Chopped Rosemary Leaves – 3 tbsp Chopped Thyme Leaves – 3 tbsp Warm Water – 350ml Semolina Sundried Tomatoes or Black Olives Grated Cheese Sea Salt

1. Add flour, yeast, salt, sugar, olive oil, chopped herbs and warm water to a

large bowl. 2. Form a dough with your hands and knead until you achieve the ‘window-

pane’ effect. 3. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 1 hour. 4. Knock back the dough and divide the dough in two with a sharp knife. 5. Sprinkle semolina onto a lined baking tray. Press the dough into an oval

shape. Cut a leaf shape into the dough using a sharp knife or kitchen scissors. 6. Press chopped sundried tomatoes or black olives into the dough. Sprinkle

over grated cheese and sea salt. Drizzle olive oil over the dough. 7. Second rise: cover with cling film. Allow to rise at room temperature for 30

minutes. 8. Pre-heat oven to the highest setting. 9. When the oven is fully pre-heated, transfer the bread to the oven. Bake for

10 minutes. 10. Take the bread out of the oven and cool for at least 15 minutes before

eating.

BRIOCHE Makes 8 brioche Hydration 66% Closed Crumb Strong White Flour – 500g Instant Yeast – 7g sachet Salt – 2 tsp Sugar – 2 tsp Whole Milk – 50ml Warm Water – 280ml Egg – 1 Softened Butter – 40g Egg – 1 for brushing Sesame Seeds

1. Add the yeast, sugar and milk to warm water in a jug and stir. Sit for 5 minutes. Beat the egg in a separate bowl.

2. Add flour and salt to a large bowl and rub in the butter. 3. Mix in the yeast liquid and beaten egg. 4. Form a dough with your hands and knead for 10 minutes. The dough will be

slightly wet and sticky. 5. First rise: place the dough into a lightly oiled bowl and cover with cling film.

Allow to rise at room temperature until doubled in size – about 1 hour. 6. Divide the dough into eight pieces with a sharp knife. Shape the dough into

a ball. Repeat with the remaining pieces. 7. Second rise: place the dough pieces onto a lined baking tray and cover with

cling film. Allow to rise at room temperature for 30 minutes. 8. Pre-heat oven to 200oC. 9. Brush the rolls with beaten egg and sprinkle sesame seeds on top. 10. When the oven is fully pre-heated, transfer the brioche to the oven. Bake for

20 minutes. 11. Take the brioche out of the oven and cool for at least 15 minutes before

eating.