Login Form

Registered Users will be shown additional menu items. Logging in should take you directly to Lock Down Diaries.

Recipes

Not a definitive list - but definitely some of our favourites!

 

We'll add new ones, as and when, and wherever possible we've acknowledged the source and/or whoever recommended it. 

 

To be frank, it's very handy to refer to the recipes on the tablet or dreaded smartphone, when you are in the kitchen, cooking.

3 cups flour into the mixing bowl
Add the salt and the yeast (I know my yeast is OK)
Add the warm water and mix with the handle of a wooden spoon - it's very sticky!
After it has been covered and left to rise, the surface will be 'bubbled' or 'dimpled' as here
Turn out on to a floured surface...
...and use a scraper or large spatula to 'turn under' the dough
After shaping on a floured surface, place on baking paper and leave to rise again whilst the oven heats
Put the lid on the casserole and place in the pre-heated oven
Bake for around 30 mins and then check - remove lid and bake for a further 5-10 mins or until brown
Good crispy surface...
...and it has risen nicely

 

This is, without doubt, the easiest and most consistent bread I have ever made.  You don't need expensive equipment, nor do you need to spend ages, kneading, stretching, pulling and thumping.  It is, frankly, a doddle.

 

I gather flour and yeast are currently almost impossible to come by but if you have some in stock this is a dead easy bread to make - particularly if you haven't got a bread maker or a food processor with a dough hook.

 

Equipment

You will need a casserole dish or oven proof bowl with a lid.

 

Ingredients

3 cups all purpose flour

1½ cups warm water

5g dried yeast

Salt

 

Method

Put the flour into a mixing bowl and add the salt

Pour the warm water into a measuring jug.  Stir in half a tsp of sugar and the dried yeast.  Wait to see if small bubbles rise to the surface.  If they don't, your yeast is done for and you need to get some more.

Pour the warm water mixture on to the flour.

Mix (I use the handle of a wooden spoon) until all the water is incorporated.  (This is meant to be a pretty sloppy mix which is why is good to keep your hands clear!)

Cover the bowl (eg tea towel, clingfilm) and set aside to prove until the dough has doubled in size.  There should be 'bubbles' on the surface.

Flour a work surface and turn out the dough - it will still be pretty sticky.

Use a scraper or a large spatula to lift the dough from underneath and turn over towards the top.  Work all the way around until you have a round dome shape - just a couple of minutes should do.

Place some baking paper into your mixing bowl and then place the dough on to the paper.  Cover and leave whilst the oven gets up to temperature.

Place your casserole dish in the oven and pre-heat to its highest setting.  This could well take 20-30 mins.

Once at temperature, remove the casserole dish, take off the lid and lift the baking paper and dough directly into the casserole (DON'T forget to use oven gloves!) and replace the lid.

Put the casserole back into the oven and bake for around 30 mins.

After 30 mins, have a look and you should see the top is starting to crisp and brown.  Remove the lid and bake for a further 10 or so minutes - or until the top is as brown as you like.

Remove from the oven and place the bread on a rack to cool.

 

 

Download Recipe