Channel Title: The Bread Kitchen Channel Description: If you want to learn how to make your own bread, or are looking for inspiration to make something different, you have come to the right place! The Bread Kitchen is a series of videos presented by Titli Nihaan. Watch and learn how to make different types of bread from all around the world. From European loaves to Indian flatbreads, this channel will take you on a culinary adventure based on an ancient art. p.s. If you are a Network Channel hoping to sign me up - FORGET IT! I'd rather saw my own arms off. <video> French Dimple Rolls Recipe in The Bread Kitchen Description: French dimple rolls are light and have a delicate crust. Not only do they look cute, they are delicious! Ingredients 400 g (14 oz) white bread flour 175 g (6 oz) lukewarm water 120 g (4 oz) lukewarm milk 1½ tsp salt 1½ tsp dried yeast 1 tsp caster (superfine) sugar Instructions Add the yeast to the milk, stir and leave for 10 minutes. Mix the flour, salt and sugar in a large bowl. Make a well in the centre and add the milk/yeast. Flick flour from around the side of the bowl to just cover the liquid. Leave for 15-20 minutes. Add the water and mix to a smooth, sticky dough. Turn the dough out on a floured surface and knead well for 10 minutes. Sprinkle the surface and your hands with flour as needed to keep the dough from sticking. Place the dough on a lightly-greased bowl, cover and leave in a warm place to allow the dough to double in size. Turn the risen dough out onto a floured surface. Knock back to remove gas. Divide the dough into 10 equal pieces. Form each piece into a ball then roll gently out into an oval. Place the dough ovals on well-greased baking sheets (maximum 6 rolls per sheet). Dust with flour then cover and leave for 30-40 minutes. Lightly oil the side of your hand and use it to push a deep "slash" into each roll. Cover and leave for a further 15 minutes. Meanwhile, heat the oven to 210°C (410°F) fan oven, 230°C (450°F) normal oven and place a tray of water near the bottom of the oven to create a steam atmosphere. Bake for 10 minutes or until golden. Place on a wire rack to cool. Notes This dough can be quite tricky to handle. The secret is to keep your hands and the work surface lightly dusted with flour. A tea-strainer makes a good "flour duster"! To keep the crusts from going too soft store the rolls in a bowl or basket covered with a light cloth, such as a teatowel. To "re-crust" the rolls simply pop them in a warm oven for a couple of minutes. </video> <video> How to Make Brioche Rolls / Burger Buns in The Bread Kitchen Description: These light and soft brioche rolls are great fun to make and are a delicious alternative to burger buns. Ingredients 350 g (12 oz) strong white (bread) flour 100 g (3½ oz) butter at room temperature 80 g (3 oz) lukewarm milk 3 eggs, beaten 5 tsp sugar 2 tsp dried yeast 1 tsp salt Instructions Add the sugar and yeast to the milk, stir well and leave for 10 minutes. Place the salt and flour in a large bowl. Mix well. Add the milk/yeast and the beaten eggs. Mix to a sticky dough. Turn the dough out and knead for 5 minutes. It will be sticky but do not be tempted to add extra flour! Spread the dough out and add the butter. Fold the dough together and knead for a further 10 minutes. Again, do not add extra flour. By now your dough should be smooth and lost almost all its stickiness. Place in a lightly-greased bowl, cover and leave at room temperature for a couple of hours until the dough has about doubled in size. Turn the dough out and knock back to expel gas. Divide the dough into 12 pieces for breakfast rolls or 8 pieces for burger buns. Shape each piece of dough into a ball and place on a lightly-greased baking tray. Place the tray in a large plastic bag and leave for 45-60 minutes to allow the rolls to prove. Bake at 175°C/345°F fan oven, 195°C/380°F normal oven for 12-15 minutes until golden brown. Leave on a wire rack to cool. Notes DO NOT ever be tempted to add extra flour to this recipe. As you can see in the video, with patience and the right technique the dough will lose its stickiness. A 99p plastic scraper is an invaluable tool in managing the early stages of the dough and well worth the investment. These rolls make great alternatives to burger buns. If you wish to add a sesame seed topping to the rolls simply brush them with beaten egg before baking and sprinkle on the sesame seeds. One final note; I try not to let the dough go much above about 20°C/70°F. If the dough gets too warm I find the butter starts to separate out. </video> <video> Portuguese Cornbread Recipe in The Bread Kitchen Description: Not all cornbread is quick bread. This Portuguese cornbread uses yeast and gives a soft and delicious loaf which slices beautifully. Ingredients 450 g (16 oz) white bread flour 225 g (8 oz) fine corn meal 250 g (8 oz) lukewarm water 150 g (5 oz) lukewarm milk 2 tbsp olive oil 2 tsp dried yeast 1½ tsp salt Instructions Add the dried yeast to the water, mix and leave for 10 minutes. Add half the corn meal and about ½ cup of the white flour into a bowl. Add the yeast/water and mix to a batter. Cover and leave in a warm place for 30 minutes. Add the milk and the remaining corn meal, Mix well. Add the remaining flour, the oil and the salt. Mix well to a soft dough. Knead for 10 minutes until smooth and elastic. Place the dough in a lightly-oiled bowl, cover and leave in a warm place until the dough has about doubled in size. Turn out the dough, knock back and knead for 2 minutes. Shape into a ball and place on a baking tray which has been dusted with corn meal. Flatten the ball slightly and dust with corn meal. Cover with an upturned bowl and leave in a warm place for about an hour or until the dough has doubled in size. Bake at 210°C/410°F fan oven 230°C/450°F normal oven for 10 minutes. Turn the temperature down to 170°C/340°F fan oven 190°C/375°F normal oven and bake for a further 20-25 minutes until golden. Transfer to a wire rack to cool. Notes For a slightly crunchier loaf replace half the cornmeal with polenta. You can make this dough into rolls too! </video> <video> Honey & Yogurt Bread Rolls Recipe in The Bread Kitchen Description: These bread rolls are easy to make, are delightfully soft and are rich in flavour. This recipe is a keeper! Ingredients 400 g (14 oz) white bread flour or AP flour 125 g (4 oz) milk 125 g (4 oz) yogurt 3 tbsp honey 2 tbsp vegetable oil 1½ tsp dried yeast 1½ tsp salt 3 tbsp sunflower seeds (optional) Instructions Mix together the milk, yogurt, honey and dried yeast. Leave for 10-15 minutes. Put the flour, salt, milk/yogurt/honey/yeast, vegetable oil and sunflower seeds in a large bowl. Mix to a smooth dough. Knead for 10 minutes until smooth and elastic. Place in a lightly-greased bowl, cover and put in a warm place until the dough has about doubled in size. Turn the dough out, knock back then divide the dough into 9 equal pieces. Form each piece of dough into a ball and place on a lightly greased baking tray. Place the tray in a large plastic bag then leave in a warm place for about 1 hour. Bake at 180°C/360°F fan oven, 200°C/400°F normal oven for 12-15 minutes until golden brown. Place on a wire rack to cool. Notes Use a honey with a nice flavour for this bread. You can glaze these with beaten egg white and sprinkle with poppy seeds if desired. Linseed or flax seed added to the dough also gives a nice additional flavour. </video> <video> White Wheatgerm Bread Recipe in The Bread Kitchen Description: Put the nutritious wheatgerm back in your bread! Instead of a plain white loaf why not make this white wheatgerm bread. Ingredients 500 g (18 oz) white bread flour 330 g (11 oz) lukewarm water 50 g (2 oz) wheatgerm 2 tbsp vegetable oil 1½ tsp dried yeast 1 tsp salt Instructions Add the yeast to the water, mix and leave for 10 minutes. In a large bowl mix the flour, salt and wheatgerm. Make a well in the centre and add the yeast/water and the vegetable oil. Mix to a soft and slightly sticky dough. Knead on a surface for 10 minutes until smooth and elastic. Place in a lightly-oiled bowl, cover and leave in a warm place until the dough has about doubled in size. Turn the dough out, knock it back then knead for a further 2 minutes. Cover and leave to rest for 5 minutes. Flour a surface and spread the dough out into a rectangle. Roll tightly along the long edge. Tuck the ends under. Place on a lightly-greased backing tray. Place the tray in a large plastic bag and leave in a warm place for about an hour. Using a sharp knife cut 3 or 4 diagonal slashes in the loaf. Bake at 190°C/375°F fan oven, 210°C/420°F normal oven for 25-30 minutes. Place on a wire rack to cool. Notes You can use this dough to make rolls or bake it in a loaf tin if you prefer. As always, bread and rolls made from this dough freeze well. </video> <video> Quick Malt Loaf Recipe in The Bread Kitchen Description: This no-knead malt loaf recipe will give you a deliciously sticky and moist malt loaf to enjoy with your afternoon cup of tea. Ingredients 450 g (16 oz) plain (AP) flour 250 g (9 oz) warm water 225 g (8 oz) sultanas or other dried fruit 6 tbsp malt extract 2 tbsp treacle 2 tbsp soft brown sugar 3 tsp baking powder ½ tsp salt Honey (or malt extract) for glazing Instructions Place the water in a large bowl and stir in the malt extract, treacle and sugar. Add the dried fruit and leave to soak for 15 minutes. In a separate bowl add together the flour, salt and baking powder. Add the flour to the liquid in three batches and stir well to achieve a thick batter. Line a 10cmx10cmx20 cm (4"x4"x8") loaf tin with baking paper spoon the batter into the tin. Bake at 160°C/320°F fan oven, 180°C/360°F normal oven for about an hour until a skewer comes out cleanish. Paint the top with honey and leave to cool in the tin. Remove from the tin, peel off the paper and brush the side with some warm honey. Leave for a couple of hours before slicing. Notes Store the loaf in an airtight container to keep it nice and moist. The only thing you need to accompany this bread is some butter! You can adjust the amount of malt extract you add according to your taste. I find that 6 tbsp gives a good malty taste but you could reduce the quantity if you wish. Any dried fruit is fine for malt loaf. Chop larger fruits like dates, prunes or apricots to the size of sultanas before adding. </video> <video> Petits Pains au Lait Recipe in The Bread Kitchen Description: This recipe for Petits Pains au Lait will give you soft rolls with a soft crust which are just perfect for breakfast. Ingredients 450 g (16 oz) strong white bread flour 280 g (9½ oz) lukewarm milk 50 g (2 oz) softened butter 1 tbsp caster (superfine) sugar 2 tsp salt 1½ tsp dried yeast Instructions Add the yeast to the milk and leave for 10 minutes. Mix the flour, salt and sugar together in a large bowl. Rub in the butter. Make a well in the centre and add the yeast/milk. Mix to a soft dough. Knead the dough for 10 minutes until smooth and elastic. Place in a lightly-greased bowl, cover and leave in a warm place until the dough has about doubled in size. Turn the dough out and knock back to remove gas. Divide the dough into 12 equal pieces. Knead each piece in your hand for a few seconds then place on a surface. Fold the edges into the centre, turn over and roll under a cupped hand to form a smooth, tight ball. Roll the ball under your hand to make a sausage shape slightly wider than your hand. Place on a lightly-greased baking tray. Repeat for all remaining pieces of dough. Place the tray or trays in a large plastic bag and leave in a warm place for 40-60 minutes. Slash the top of each roll diagonally 3 times and brush with milk. Bake at 180°C (360°F) fan oven, 200°C (400°F) normal oven for 12-15 minutes until golden brown. Leave on a wire rack to cool. Notes Instead of making long Petits Pains you can take the dough balls and slash a cross in the top of each before the final proving. Brush with milk and bake as you would for the long rolls. </video> <video> Make Your Own Delicious Onion Kulcha in The Bread Kitchen Description: Complement your curry with these delicious, easy-to-make stuffed flatbreads known as kulcha. Ingredients 300 g (10 oz, 2 cups) plain (AP) flour 125 g (4 fl oz, ½ cup) milk 60 g (2 fl oz, ¼ cup) yoghurt 1 tbsp melted ghee or butter or vegetable oil 2 tsp sugar ½ tsp salt ½ tsp baking powder ¼ tsp baking soda For the filling 1 large onion, finely chopped 2 green chilis, finely chopped 1 tbsp chopped fresh coriander (cilantro) ¼ tsp ground cumin ¼ tsp salt Garnish Melted ghee or butter Chopped coriander (cilantro) Instructions Mix the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Add the milk, yoghurt and ghee. Mix to a dough. Knead in the bowl for 2-3 minutes to ensure the dough is well mixed. Cover the bowl and leave for 1 hour to allow the dough to relax. Mix the filling ingredients together in a bowl. Adjust the flavours if desired. Turn the dough out and divide into 6 pieces. Knead each piece in your hand for 15-20 seconds then shape into a ball. Flour your worksurface. For each ball of dough, press into a disc about 8 cm (3") in diameter then roll to about 15 cm (6") in diameter. Place one sixth of the filling in the centre of the disc. Pull the sides up to make parcel and place with the seam underneath. Now take the balls of dough and roll out to about 15cm (6") in diameter. Place the kulcha on a hot pan for about 1 minute. Turn over and cook the other side for about 30 seconds. Turn over once more and continue to cook for at least another minute or until you can see steam coming off the kulcha. Remove from the pan, brush with melted ghee and sprinkle with coriander (cilantro). Notes You can also sprinkle the kulcha with nigella seeds before cooking if you wish. As an alternative you can cook kulcha in a very hot oven for 2-3 minutes. </video> <video> Sandwich Loaf / Pain de Mie Recipe - The Bread Kitchen Description: Pain de Mie is a soft, very slightly sweet bread with little crust that is ideal for sandwiches or toast. It is similar to Pullman or sandwich loaves. Instructions Mix the milk and water in a bowl. Add the sugar and yeast, mix well and leave for 10 minutes. In a large bowl mix together the flour, salt, potato starch and milk powder. Add the liquid and the melted butter. Mix to a smooth dough. Knead for about 10 minutes on a very lightly floured surface. Place the dough in a lightly-greased bowl, cover and leave in a warm place to allow the dough to approximately double in size. Turn the dough out, knock back and knead for 2 minutes. Shape the dough into a log and place in a greased 19cm x 10cm x 10cm (7½" x 4" x 4") Pain de Mie or Pullman loaf tin. Cover and allow the dough to rise until it almost reaches the top of the pan. Carefully slide the greased cover on the loaf tin and leave in a warm place for a further 20 minutes. Bake at 150°C/300°F fan oven, 170°C/340°F normal oven for 30 minutes. Turn the loaf out onto a wire rack to cool. Notes A lot of commercial sandwich bread is made using the technique of baking in a closed tin. One feature of this loaf is that is doesn't really have a crust. You can still bake this dough in a regular loaf tin and get a delicious bread, however it will have a crust. </video> <video> Braided Pesto Bread Ring Recipe in The Bread Kitchen Description: This braided pesto bread ring is perfect for parties and summer barbecues. Once you start eating it, you just can't stop! Ingredients 500 g (18 oz) white bread flour 300 g (10 oz) lukewarm water ¾ cup pesto 2 tbsp olive oil 2 tbsp grated parmesan cheese 1½ tsp dried yeast 1 tsp salt Instructions Add the yeast to the water, stir and leave for 10 minutes. In a large bowl add the salt to the flour and mix well. Make a well in the centre, add the yeast/water and the oil. Mix to a soft dough. Knead for 10 minutes until the dough is smooth and elastic. Place the dough in a lightly-oiled bowl, cover and leave in a warm place to allow the dough to double in size. Turn the dough out, knock back and gather into a ball. Flour the surface and roll the dough out into a rectangle 60 cm x 23 cm (24" x 9"). Spred the pesto onto the dough leaving a gap of about 1 cm (½" ) all the way around. Roll the dough up along its long side. Trim the ends and cut the dough in half along its length. Turn the halves so thst the centres are facing upwards. Twist the two halves together in a loose braid. Form the braid into a circle and press the ends together. Carefully slide onto a lightly-greased baking tray. Sprinkle with the parmesan and place in a large plastic bag. Leave in a warm place for about 30 minutes. Bake at 200°C/400°F fan oven, 220°C/430°F normal oven for about 20 minutes. Place on a wire rack to cool. Notes You can either buy your pesto as I did in this video or you can make your own. If the pesto is a little to thick to spread simply add a little olive oil to it. Beacuse of the olive oil you don't need to eat this with butter - you can enjoy it on it's own. Naked! </video> <video> Delicious Danish Pastry Recipe - The Bread Kitchen Description: Danish pastries come in a variety of shapes and with many fillings. In this Danish pastry recipe I show how to make the dough and give tips on freezing. Ingredients For the dough 400 g (14 oz) strong white flour 250 g (8 oz) unsalted butter 250 ml (8 fl oz) milk 4 tbsp caster (superfine) sugar 2 tsp dried yeast 1 tsp salt 1 egg (optional) For Crème Pâtissière 125 ml (4 fl oz) milk 125 ml (4 fl oz) double (heavy whipping) cream 3 egg yolks 50 g (2 oz) caster (superfine) sugar 15 g (½ oz) plain flour 1 vanilla pod Instructions Add the yeast to the milk, stir and leave for 10 minutes for the yeast to activate. Sieve the flour into a bowl and add the sugar and salt. Mix well then make a well in the centre. Add the milk/yeast and the egg. Mix well to form a smooth and sticky dough. Turn the dough out onto a floured surface and knead for 3-4 minutes, adding a little more flour if required.. Place the dough in a lightly-greased bowl, cover and allow the dough to rise until doubled in size. Mark a rectangle 30 cm x 12 cm (12" x 5") on a piece of greaseproof or baking paper. Place the block of butter in the centre then cover with a piece of plastic film. Roll the butter out to the size of the rectangle, trimming if necessary. Place the butter in the fridge for at least 30 minutes to harden. Turn the risen dough out onto a floured surface, knock it back and roll it out to about 45 cm x 15 cm (18" x 6"). Peel off the layer of plastic film from the butter and turn the butter onto the bottom two-thirds of the dough. Remove the paper, making sure there is a 1cm (½") border between the butter and the edge of the dough. Turn the top third of the dough over the butter, then turn the bottom third over the top third. Pinch the edges of the dough together. Give the dough a quarter turn and roll out to 45 cm x 15 cm (18" x 6") once more. Turn the top third of the dough over the butter, then turn the bottom third over the top third. Place in a plastic bag and refrigerate for at least 30 minutes to de-soften the butter. Take the dough out of the bag and put it on the lightly floured work surface with the short end towards you . Roll the dough out to 45 cm x 15 cm (18" x 6"). Fold up one-third of the dough and then fold the top third down on top to make a neat square. Put the dough back into the plastic bag and chill for another 30 minutes. Repeat this stage once more, then leave the dough in the fridge for at least 1 hour, or overnight, to rest. Put the dough onto a lightly floured surface and roll out to a rectangle a little more than 40 cm x 32 cm (16" x 12"). Trim the edges to neaten them. Cut the dough into 20 squares of 8 cm (3") and fold each square into the required shape. Place the shapes on a baking tray lined with baking paper. Put the tray inside a clean plastic bag and to rise at room temperature for around an hour. Add any required fillings and bake at 160°C/320°F fan oven, 180°C/360°F conventional oven for around 15 minutes until golden brown. Leave on a wire rack to cool. To make Crème Pâtissière Split the vanilla pod down the middle along its length. Put the cream and milk in a pan, add the vanilla pod and bring gently to the boil. As it comes to the boil turn off the heat and leave to stand for 10 minutes. Remove the vanilla pod and scrape the seeds from the pod back into the pan. In a large bowl beat together the egg yolks and sugar until light and free-flowing. Beat in the flour. Add the milk/cream a little at a time into the bowl, beating well between each addition. Pour the mixture back into the pan. Heat gently with whisking until the mixture thickens. Pour the mixture into a clean bowl and cover with plastic film so that the film rests on the surface of the mixture. Leave at room temperature until cold. Notes The pastries will keep for 2-3 days in a sealed container, so don't bake more than you think you can eat! The key to success in this recipe is keeping the layered dough cool so that the butter does not melt into the dough. The dough can be frozen and kept for up to one month. Simply defrost in the fridge overnight before rolling out. The uncooked and shaped pastries can also be frozen. Place a tray of freshly-prepared pastries in a large plastic bag and place in the freezer for around 2 hours. The frozen pastries can then be placed in a plastic bag or container for storage in the freezer. To use the frozen pastries place as many as you need on a lightly-greased baking tray, place in a plastic bag and leave to defrost and rise for several hours before baking as normal. The best time to bring them out of the freezer is last thing at night so that they are ready for baking first thing in the morning! In the video I made pockets and pinwheels but another easy shape is a wrap made by folding just two opposing corners. </video> <video> Gluten Free Hot Cross Buns Recipe in The Bread Kitchen Description: These soft and delicious gluten free hot cross buns are very easy to make. Toast and smother with butter for a fabulous treat. Make your own gluten-free flour: https://youtu.be/UglmBO3f84w Ingredients 500 g (17 oz) lukewarm water or milk 450 g (16 oz) gluten free flour 115 g (4 oz) raisins or sultanas 50 g (2 oz) sugar 3 tbsp vegetable oil or butter 2 tsp xanthan gum 1½ tsp dried yeast 1½ tsp mixed spice or pumpkin spice (cinnamon, nutmeg, cloves, ginger) 1 tsp salt For the glaze 2 tbsp caster (superfine) sugar 2 tbsp water For the crosses 100 g (3½ oz) icing (powdered) sugar 1 tbsp water Instructions Mix the water, yeast and sugar in a jug and leave for 10 minutes. In a large bowl mix the flour, salt, spices, fruit and xanthan gum. Add the yeast/water/sugar, the beaten egg and the vegetable oil. Use a spoon to mix to a thick batter then leave for 1 minute. Spoon the mixture out in 12 dollops on a baking tray lined with baking paper. Smoothe the dollops as best you can with a spoon or spatula. Place the tray in a large plastic bag and leave in a warm place for 1½-2 hours. When the dough has risen bake at 180°C/360°F fan oven, 200°C/400°F for 20 minutes. Remove from the oven and brush with the glaze while still hot. Leave to cool. When cold, pipe on the crosses. Notes In place of xanthan gum you can use guar gum or finely ground psyllium husk. </video> <video> Polar Bread Recipe in The Bread Kitchen Description: Polar bread is a Swedish flatbread that is light and soft and makes the most excellent sandwiches. Ingredients 400 g (14 oz) white bread flour 225 g (8 oz) lukewarm water 50 g (2 oz) rye flour 50 g (2 oz) crème fraiche or plain yoghurt or sour cream 4 tsp sugar or honey 1½ tsp salt 1 tsp dried yeast 1-2 tsp fennel or anise seeds (optional) Instructions Add the sugar and yeast to the water, mix well and leave for 10 minutes. Put the flours, salt and seeds (if using) into a large bowl and mix well. Add the yeast/water and the crème fraiche. Mix well to a slightly tacky dough. Knead the dough for 10 minutes until smooth and elastic. Place the dough in a lightly-greased bowl, cover and leave in a warm place to allow the dough to double in size. Turn the dough out onto a surface and knock back to expel gas. Divide the dough into 6 equal pieces and for each piece into a ball. Lightly flour a surface and roll each ball out to around 5 mm (¼") thick. Prick the circle all over on both sides with a fork. Place the discs of dough on a floured surface or baking sheet, cover or place in a large plastic bag and leave in a warm place for 40-60 minutes. To cook the bread place the discs on an oil-less pan over a medium heat and cook each side for around 3 minutes. Notes You can vary the relative quantities of wheat and rye flours as long as the total is 450 g (16 oz). More rye means a stronger flavour but a heavier bread. I've chosen the quantities in this recipe to give a good balance between lightness and flavour. You can bake the breads if you prefer at 200°C/400°F normal oven for 5-7 minutes. The breads freeze very well. Defrost then warm slightly in an oven or microwave. </video> <video> How to Make A Light Whole Wheat Loaf in The Bread Kitchen Description: Homemade Whole Wheat bread can be quite heavy but in this recipe I give some tips on how to make your whole wheat bread nice and light. Ingredients 500 g (18 oz) strong wholemeal flour 400 ml (14 oz) lukewarm water 1 tbsp vegetable oil 2 tsp salt 1½ tsp dried yeast Instructions Mix the water with the yeast and leave for 10 minutes to allow the yeast to activate. Mix the flour and salt in a bowl. Make a well in the centre and pour in the yeast/water and the oil. Mix to form a sticky dough. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size. Knock back the dough on a floured surface and knead for 2-3 minutes. Leave to rest for 5 minutes. Press the dough out into a rectangle with the short side being the same size as the long side of your loaf tin. Roll the dough up starting from the short side. Tuck the ends under. Place the dough in a lightly-greased loaf tin, cover with lightly-oiled plastic wrap and allow to rise until it just fills the tin. Bake the bread at 190°C/375°F fan oven, 210°C/420°F normal oven, for 35 minutes. Transfer to a wire rack to cool. Notes Extra water is added into the dough compared with white flour because the bran and germ in whole wheat flour will absorb moisture too. A little oil can also help achieve a light loaf. If you have time you can give the dough a second rise after knocking it back. Put it back in the greased bowl and cover as before. This too will help achieve a light loaf. Don't skimp on the initial kneading. You need well-developed gluten to help the dough rise well before baking. </video> <video> No-Knead Gluten Free Brioche Rolls Recipe in The Bread Kitchen Description: This no-knead recipe for gluten free brioche rolls is simple and makes 12 delicious rolls. Ingredients 500 g (16 oz) gluten free flour mix 200 g (7 oz) lukewarm water 100 g (3½ oz) melted butter 3 large eggs, beaten 5 tsp sugar 2 tsp dried yeast 2 tsp xanthan gum 1 tsp salt Milk or beaten egg for glazing Instructions Add the yeast and 2 tsp of the sugar to the water. Stir and leave for 10 minutes. Put the flour, salt, xanthan gum and remaining sugar in a large bowl. Mix well. Add the yeast/water, beaten eggs and melted butter. Mix well to a smooth and slightly sticky dough. Divide the dough into 12 equal pieces and lightly roll them into balls. Either place the balls in a muffin tray or on a lightly-greased baking tray. Place the tray in a large plastic bag and leave for 1-2 hours until the dough has about doubled in size. Brush the rolls with milk or beaten egg. Bake at 175°C/350°F fan oven 190°C/380°F normal oven for about 20 minutes. Notes You can either make your own gluten free flour blend or use a commercial blend. For this recipe I used a commercial blend of brown rice flour, potato starch and tapioca flour. Like all gluten free breads this is best eaten fresh. </video>

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If you want to learn how to make your own bread, or are looking for inspiration to make something different, you have come to the right place!

The Bread Kitchen is a series of videos presented by Titli Nihaan. Watch and learn how to make different types of bread from all around the world. From European loaves to Indian flatbreads, this channel will take you on a culinary adventure based on an ancient art.

p.s. If you are a Network Channel hoping to sign me up - FORGET IT! I'd rather saw my own arms off.

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