Read flour is a wheat flour rich in iron, calcium carbonate, iron, and niacin (B3). Strong white bread flour is an excellent choice for baking bread and rolls. Here are five amazing recipes you can make with strong white bread flour. Enjoy!
Hawaiian pizza
Instructions
Make the pizza dough by combining both flours in a large bowl. Mix the yeast, sugar, and salt. Make a well in the middle of the mixture and add 250ml tepid water and olive oil.
Mix the ingredients together. If it looks dry, add a little water. The mixture should be sticky and soft. Knead the mixture until it is smooth and elastic.
Form the dough into a ball, place it in an oiled bowl and cover it with cling foil. Cool at room temperature for 45 to 1 hour or until the dough doubles.
While the passata is cooking, make the topping. In a small saucepan, heat the passata. Add the garlic granules and oregano to the pan. Season the pan with salt and pepper. Combine well. Bring to a boil. Reduce to a simmer. Cook for approximately 4 minutes until it has reduced in volume and becomes slightly thicker. Add a pinch of salt to taste. Let cool in the refrigerator.
To heat the oven, heat the oven at 220C. Place a pizza stone or large baking tray in the oven.
Dust your work surface with flour. Divide the dough in half. Each half should be shaped into a ball and then covered with flour. Let rest for five minutes.
Italian bread
Instructions
Combine yeast, sugar, and warm water in a large bowl with a stand mixer. Allow the mixture to stand for 5-10 minutes or until it becomes foamy.
Add the flour, olive oils, and salt. Use a wooden spoon to stir the flour. Place the dough on a lightly floured surface. Knead for 10 minutes. Add just enough flour to make a soft, elastic dough.
Form the dough into a ball and place it in an oiled bowl. Turn to coat. Let the dough rise for 1 hour, then cover it with plastic wrap.
Preheat oven to 200°C Bake at 200°C. Line a baking sheet using parchment paper or a silicone mat. Lightly grease the surface with oil, or spray it with cooking spray. Use a floured surface to form the dough into a 12-inch batard/torpedo. Transfer the dough to a baking sheet. Cover the baking sheet with a tea towel, and continue to bake for 20-30 minutes or until it becomes puffy.
To make 1/4-inch deep slits on the loaf’s surface, use a bread lame (or serrated knife). Bake the loaf for 20-25 minutes or until it is golden brown. Let cool entirely on a cooling rack before cutting.
Bagel
Instructions
Combine the yeast and 300ml of lukewarm. Mix the flour, sugar, and one teaspoon of salt in a large bowl. Mix the yeasty liquid with the flour and form a dough.
Place the kneading ball on the work surface. This should take about 10 minutes.
Place the dough in an oil-based bowl. Cover it with a piece of oiled clingfilm. Allow the dough to rise in a warm place for about an hour. Once it has doubled in size (about 1 hr), uncover and tip it onto your work surface.
Divide the dough into ten equal portions and shape it into balls. Place the dough on two parchment-lined baking trays, then cover with cling foil.
Allow resting for about 30 minutes or until the skin is puffy and firm. Then, remove the clingfilm.
Flour your finger and make a small hole in the middle of each bagel. Then, use your floured finger to swirl the dough around, ensuring not to lose too much air. Turn oven on to 180C.
Naan bread
Instructions
In a bowl, add 125ml of warm water. Sprinkle yeast and one teaspoon of sugar on top. Let stand for about 10-15 minutes or until it becomes frothy. Mix the flour, remaining sugar, and 1/2 teaspoon salt in a large bowl. Add the baking powder. Combine the ingredients and create a well in the center to place the melted butter (yogurt), nigella seeds, and yeast mixture. Mix well, and then use your hands to combine the mixture. Add a tablespoon of flour to make it wetter. If it is dry, add a splash of warm water. The dough should be soft but not too wet to form a ball.
Once you are satisfied with the consistency of the dough, begin kneading the mixture in the bowl. Next, transfer the mixture to a floured surface and continue kneading for 10 minutes or until it is smooth and elastic but not too soft. Butter a large bowl. Shape the dough into a ball and place it in the bowl. Cover the bowl and let it rest in the warm oven for 1 hour or until doubled.
Divide the dough into six equal portions and place them on a baking sheet. Sprinkle flour over the balls. Cover the tray with a tea towel. Place the dough in a large nonstick frying pan on high heat.
Roll one of the dough balls into a teardrop shape. It should measure approximately 21cm in length and 13cm wide at its widest point. Once the pan has heated up, place the naan bread in it. Allow it to dry fry for 3 minutes, flip the naan bread over and continue cooking for 3-4 minutes or until golden brown.
Turn the oven on to the lowest setting. Place the naan bread in a single layer on a baking tray. Cover the naan bread with butter or ghee, then cover it with foil. Keep warm in the oven. Layer the cooked naans on top of one another, brushing with butter or ghee each time. Serve warm with curry and dips.
Loaf of cob
Instructions
Weigh the ingredients. Add the butter to the flour in a large bowl. The yeast should be added to one side of a large bowl. Salt will be added to the other side. Mix all ingredients together with a spoon.
Mix in half the water. Turn the mixture around with your fingers. Add water one at a time and mix well until all the flour is gone from the bowl. You don’t necessarily need to add all the moisture. However, you should make sure that your dough is soft and well-combined. Use your fingers to mix the ingredients, and then use the mixture to clean out the bowl. Continue mixing until you have a dough-like consistency.
Lightly grease a work surface with about one teaspoon of oil. (Using oil instead of flour will ensure consistency in the texture of your dough). Place your dough on the greased surface. You need to leave plenty of space.
Fold the dough in half from the edge to the middle. Then, turn the dough by one-quarter turn and then repeat the process. Repeat this process several times until you have lightly coated the dough with olive oil.
Use your hands to knead it. Now push the dough in one direction using your heel. Fold the dough backward, then turn it a quarter of a turn. This method makes the gluten elastic and helps stretch the dough. Continue this process for approximately 4 to 5 minutes until the dough becomes smooth and elastic. It would help if you worked quickly to ensure that the dough didn’t stick in your hands. You can add flour to the mixture if it becomes too sticky.
