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Making any type of bread or fermented dough’s isn’t that difficult but you need to follow recommended processing methods as used in the bakery trade.
(See my bread dough recipe posting) the method given here is based on hand mixing but with some tips if using a bread making machine
Pre weigh all the ingredients ready into individual containers
Sift the Bread flour into a big mixing bowl
Note: you should always sift the flour when making any type of baked products as this helps to aerate the flour and break up any tiny lumps.
Add the salt, fat and just brake through the flour lightly
Note: if you are making sweet dough then add the sugar and milk powder at this stage as well, also if you are using a bread making machine you can add the yeast directly into the flour at this stage with out dissolving it in water first
Dissolve the instant yeast in a small amount of tepid water, pour into the flour mixture and start mixing the dough with your hand as you add the rest of the water so that it starts to form a slightly firm but sticky stringy mass
Note: If you are adding Honey or Diabetic sugar replacement then add it at this stage, Also Note: that the amount of water recommended in any bread or fermented dough recipe should always be taken as +/- as it can differ depending on the quality, strength and dryness of the flour, and also due to the sugar you might have added, the thing to remember is that you can always add more water when mixing but you cant take it away!
Once you have your firm mass keep mixing and folding the dough so that it becomes a smooth clear consistency, you can tell when this has happened as your hands will also be clean of mixture
Dust a work surface lightly with flour and tip the dough onto it, then keep moulding and folding the dough by flattening it with your hands and knuckles (This is called Kneading) and can take at least 20-30 minutes by hand, you can tell when the dough is ready or what’s called (Developed) as you should be able to stretch out a small piece of dough like a pieces of thin plastic without it breaking into holes, mould the dough into a round ball and put it into a lightly dusted mixing bowl again, cover with clean cloth and leave to rise to twice its size in a warm place
Note: don’t be over excessive when kneading the dough otherwise you will destroy the gluten strands
Tip the dough back onto your working table and divide into as many pieces as you want, mould each pieces into a ball again and place onto your lightly dusted work surface with a small space in between each piece, cover with your cloth again and leave to rise to twice its size again.
Grease your bread tins with some shortening, take one piece of dough and flatten it out with your hands so as to push out all the gas, mould up the dough tightly like a Swiss roll taking care not to break its surface, squeeze the ends of the dough to expel any gas and then place it seam down into your bread tin, once finished cover the tins with a cloth and leave the dough to rise to a peak just above the top of the tin.
Gently brush the top of the dough with water, add sesame seeds on top if you wish, then place in a hot pre heated oven at 240c and bake until golden brown, to test if the bread is baked just tip it upside down in your hand and tap the bottom of the bread which should give a hollow sound, tip the bread out the tins and leave to cool
If you have any questions then please always ask