Yields:
1 Serving
Difficulty: Medium
Welcome back to another lactose free recipe. This week I wanted to concentrate on a few different types of breads. They all use the same basic ingredients, but the methods can vary. If you follow the instructions, you will be able to master the three iconic bread recipes in this post.
As always, I have tested this recipe many times and found it to be successful providing you keep to the recipe. Plus, it works amazing with lactose free products. This recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Baguettes
- Cob loaf
- Dinner rolls
Instructions
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Baguettes
- The first recipe we will make is the baguette. You need to prepare a starter and leave it overnight before you can mix the dough.
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In a large bowl combine 200g flour, 200ml of the warm water and all the yeast.
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Mix well, it should be quite thick. Cover the bowl with clingwrap and leave to sit overnight.
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After the batter has been sitting there overnight you will be able to see a big difference.
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Now you can add the rest of the flour, salt, margarine and water.
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Carefully mix to make a soft dough, be careful not to knead it too much.
- Place the dough back into the bowl, cover with clingwrap and leave in a warm place for an hour.
- Line a rectangular tray with baking paper.
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Tip the dough out onto a lightly floured surface. Divide the dough in half.
- Roll the dough into a baguette like shape. An easy way is to roll the dough into a ball. Fold one half of the ball so it meets in the centre. Do the same on the other side and pinch the close the seam. Use your hands to roll the baguette so it gets longer but still retains the shape.
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Place the baguettes onto the tray lined with paper and loosely cover with clingwrap. Leave to rise for another hour.
- At the end of the proving time preheat the oven to 200°C.
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After the hour is done get a sharp knife and make several slashes running diagonally along the baguette.
- Bake for 20 to 30 minutes until lovely and dark golden. Set aside until lovely and cool. Then slice and enjoy.
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Congratulations you have made two baguettes.
Cob loaf
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Place all the ingredients in a large bowl.
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Mix all the ingredients together until it forms into a rough dough.
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Turn the dough out onto a lightly floured surface and knead until lovely and smooth.
- Place the dough back into the bowl, cover with clingwrap and leave in a warm place for an hour.
- Line a baking tray with baking paper.
- Turn the dough out onto a lightly floured surface and punch down to release the air.
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Reshape the dough back into a ball and place it gently on the baking tray loosely cover with clingwrap. Leave to rise for another hour.
- At the end of the proving time preheat the oven to 200°C.
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After the hour is done get a sharp knife and make several slashes over the top of the cob loaf in a hash pattern. Dust the top with flour.
- Half fill an oven safe tray with hot water.
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Place the water on the bottom rack of the oven and the tray with the bread onto the top rack. This helps to develop the crust.
- Bake for 20 to 30 minutes until lovely and golden. Set aside until lovely and cool.
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Congratulations you have made a cob loaf. It is perfect to use for a sandwich or to dip into soup.
Dinner Rolls
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Place all the ingredients in a large bowl.
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Mix all the ingredients together until it forms into a rough dough.
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Turn the dough out onto a lightly floured surface and knead until lovely and smooth.
- Place the dough back into the bowl, cover with clingwrap and leave in a warm place for an hour.
- Line a baking tray with baking paper.
- Turn the dough out onto a lightly floured surface and punch down to release the air.
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Weight the dough and cut into an even twelve pieces. Shape the pieces of dough into small balls. Place each ball onto the baking tray until they are just touching. The do not need to be too close together as they will rise in the second proof. Cover the baking tray loosely cover with clingwrap. Leave to rise for another hour.
- At the end of the proving time preheat the oven to 200°C. Score the rolls with a sharp knife.
- Half fill an oven safe tray with hot water.
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Place the water on the bottom rack of the oven and the tray with the bread onto the top rack.
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Bake for 15 to 20 minutes until lovely and golden. Melt some extra margarine and gently brush it on top of the warm beard rolls.
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Sprinkle some seeds onto the centre of each rolls and set aside until lovely and cool.
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Congratulations you have made adorable little dinner rolls.
