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Breakfast Bread

Updated on June 1, 2017
tonymead60 profile image

Tony has been baking bread for many years and loves experimenting with bread from around the world. He enjoys passing on his experience.

Home Made Bread

This is heaven.
This is heaven. | Source

A Delicious Breakfast Bread

I like making my own bread because, amongst other things, I can experiment with different types of flour. My standard loaf I use a three part mix of; white, brown and semolina flour. I can also control the amount of salt, and sugar in my bread and of course there are no dreaded ‘E’ numbers. [semolina flour is excellent for all kinds of uses instead of corn flour as a thickening agent for instance. I also like to use a course ground semolina flour almost like breadcrumbs. It makes a great crunchy chicken, I’ll tell you how another time.

ee.

How Do You Rate Home-made Bread?

5 stars from 1 rating of Bread

Traditional Bread Making

Making bread in the traditional way can be a little time consuming, but there are some really good machines on the market that make it a simple process. It takes me six minutes to get the ingredients into the machine.

When I have time though, I like to mix my dough early morning and let it rise until lunchtime. Then it needs ‘knocking back’ and leaving for a short time again, but the effort is well worth it.

Since I’ve had my new food mixer I’ve had really good results. It came with a dough hook and it certainly does make a really good dough. Even my chapattis have improved.

Today’s recipe is for Marmalade Bread, I know I shouldn’t eat it, but I can’t help it, it’s too good to resist.

Ingredients

  • 500gm 500gm of strong white flour.
  • 1sachet 1sachet easy-blend yeast
  • 150gm of raisins
  • 1 large egg
  • 2 teaspoons of salt
  • 2 or 3 tablespoons of marmalade
  • 1/2 teaspoon of green
  • 125ml of milk.
  • 125ml of warm water

Fluffy Dough

Dough soft and Fluffy ready to bake
Dough soft and Fluffy ready to bake | Source

Instructions

This is what you do;

Put flour, yeast, salt, raisins in a bowl and mix together. Now shift them into your mixing bowl.

Break your egg into the milk, add the water and whisk them together. Spoon in your marmalade.

For a slightly different treat I use a red grapefruit marmalade which has a lovely tang to it.

Add the flour mix to the liquids and mix. If you have a mixer then let the machine do the work, otherwise once you have a dough, then turn it out onto a floured surface and knead it until your arms feel to be dropping off.

Place it somewhere warm, cover with a clean tea-towel to keep droughts out and allow it to rise for an hour or so. When the dough is twice the size it started, put your fist in it, and push it down. Turn the dough out again and give it a quick kneading again.

You can split the dough into 4 or more pieces or make a single loaf.

If I’m making small loaves, then once the dough is ready I roll them out a little bit and then roll them up like a swiss-roll. If you are making just one loaf then either use a loaf tin or roll it up the same.

Place them on a greased tin and bake on the centre shelf for 20-25 minutes at gas mark 7 or 220º centigrade. And then turn it down to gM 5 190º for another 5 mins.

Eat with thick butter and a strong coffee

Finish Off Your Loaf

You can glaze the finished loaf with a topping made from sugar and water.





Cook Time

Prep time: 25 min
Cook time: 35 min
Ready in: 1 hour
Yields: Cut into thick slices and enjoy with a coffee

Comments

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    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Derdriu

      The honour is all mine I assure you.

      I hope all your little critter friends sing in harmony for you to sleep soundly.

      regards

      Tony

    • profile image

      Derdriu 

      6 years ago

      Tony, It's an honor for my grapefruit hub to be linked with your finger-licking, tummy-scrummy good marmalade hub.

      Respectfully, and with many thanks and best wishes for you and your family's weekend, Derdriu

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Derdriu, I've dropped a link on here for the grapefruit hub. see you later.

      regards Tony

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Derdriu

      thanks for visiting and votes. lickety-split , that's a great phrase. what about 'tummy scrummy' I like that.

      Thanks for a bright moment in a fairly dull day.

      Tony

    • profile image

      Derdriu 

      6 years ago

      Tony, What an appetite-stimulating, hunger-inducing, stomach-growling deliciously enticing recipe for marmalade bread! In particular, I like the suggestion of the tang which red grapefruit can give as an ingredient. I'll have to try this lickety*-split.

      Thank you for sharing, voted up + all,

      Derdriu

      *As in what I'll be doing to the spoon and bowl in the end, but not to my hands while preparing (that would be germy ;-]).

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Hi Stessily

      sorry not to reply to this comment, I'd not been notified it was here and found it by chance. I'm re-vamping some of my first hubs just to push up my scores a little and obviously improve them.

      Red grapefruit are really nice, I can't eat them because of some tablets I take. We have an up-market chain in the UK called Marks & Spencers and they have an own brand section which includes the red grapefruit marmalade I am rather fond of. Give it a try, I always used to have one fresh for my breakfast...lovely

      kind regards

      Tony

    • profile image

      stessily 

      6 years ago

      Tony:

      A recipe so yummy: starts hunger in my tummy!

      Marmalade has enchanted me since childhood. It's amazing that you suggest red grapefruit marmalade; I've never tasted it but I've been wondering about it ever since my sister wrote a series of hubs on grapefruits. For you to mention it, I'm sure that it will live up to my red grapefruit dreaming!

      Thank you for sharing. All the votes.

      Kind regards, Stessily

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      7 years ago from Yorkshire

      many thanks for your comment. I hope you try the recipe, because it really is delicious and a real treat.

    • Om Paramapoonya profile image

      Om Paramapoonya 

      7 years ago

      Sounds yummy! Thanks for sharing this. :)

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