Bread Ring

There is nothing like the smell of fresh bread to fill the house!  Even though this seems like a daunting task, bread is actually very easy to make at home; your only consideration is allowing enough time for the dough to prove.  

I suggest that you try this recipe out if you can bake the bread in 2 hours.  If you are still unsure about the timings, try it out in the weekend.  Best not to start your bread after a days work at 8pm!

Other than calculating the right time, there is really nothing else.

I like to make the dough using my Kenwood with the hook attachment in place.  Of course any other food processor will do. always follow the intruction manual to see which attachment would be best

Here is what you will need to make this delicious and yet extremely easy bread ring.

500g flour - I suggest you try and find strong flour, alternatively you can use normal plain flour NOT self-raising.

50g butter or margarine

1 packet (11g) yeast

1 tablespoon salt - I prefer using rock salt

300 ml luke-warm water

Place all the ingredients in your  mixer bowl and give it a stir on low speed.  With the engine running and even if the margarine is still in 1 whole block, add the water gradually until you have added all of it.

Turn the engine to full speed and mix until a dough is formed and moves easily around the mixing bowl.  Mix for a few more seconds then stop the engine.

Prepare your work surface by pouring about 2 tablespoons of olive oil and using your hands spread is slightly so that it covers a diameter of about 20cm.

Now place the dough on your work surface and knead it with your hands for about 5 mins.  You can also bring little hands out at this point to help you knead as you cannot really ruin the dough.  Just make sure to give it the last knead yourself and shape it into the smallest ball you can.

Now place the ball of dough back into the bowl and let it rest for about 1hr.

Once your 1 hour is up, remove it from the bowl and knead it into a ball yet again. Now roll it out into a long roll. If you think the roll looks too big don't worry.  Bring the ends of the roll together to form a ring. Allow the ring to rise one last time for about 45 to 60 minutes then bake in a pre-heated oven at 225C. Once the bread is in, lower the temperature to just under 200C.

Your bread should be ready and golden in about 20 minutes. If you prefer a darker loaf, then leave it in for another 5 to 10 minutes.  The best test to check whether your bread is nicely done on the inside is to tap the bottom of the bread.  If it sounds hollow, then the bread will be good.

Allow the bread to rest for about 15 minutes before you eat it as this will cool the bread slightly making the inside nice and light but still allowing you to eat a warm loaf.