This Morning's Malted Bread

Published Monday, 13 January 2014
Comments
Toggle font size
Print

Phil Vickery is in the This Morning Kitchen with a simple, family-friendly recipe to convince us that 2014 is all about baking our own bread.

Video available to UK viewers only.
We’re sorry. This video is unavailable from your location.

To find out if this video is available to you, we need to know what region you live in. Please enter your postcode below (including space).

Frequently Asked Questions

Thank you for confirming your region.

Frequently Asked Questions

We are sorry but this video is not available on u.tv in your region. Your region is listed below.

Frequently Asked Questions

Are you in Northern Ireland?

1. Why is my postcode required?

We are asking you to insert your postcode before watching some videos to confirm you can access the video content via u.tv.

This is because some videos on u.tv are only available in Northern Ireland.

Don't worry, we won't store or use this information for any other purpose.

If you are not in Northern Ireland, the content may be available to watch at itv.com or stv.tv.

2. Why am I directed to itv.com or stv.tv when I try to view certain clips?

The videos, which are not available on u.tv to users outside Northern Ireland, will be available to those users on itv.com (for users in England and Wales) or stv.tv (for most users in Scotland).

We need to know where you are in order to make sure you are getting the right content.

If you think we've got your location wrong, then please click here.

Need more help? Contact us

FACTBOX: THIS MORNING'S MALTED BREAD
Makes
About 20 rolls or two loaves
Preparation time
Approx. 20 minutes
Proving time
Approx. one hour in total
Cooking time
Approx. 15 minutes


Ingredients:

  • 550g malted flour
  • 10g salt
  • 200mls warm, bottled water
  • 200mls warm milk
  • 7g quick acting dried yeast
  • 10g castor sugar
  • 50g melted unsalted butter or olive oil
  • 1 beaten egg
  • a few sunflower or poppy seeds

Method:

  1. Place the flour and salt in a mixing bowl and mix well.
  2. Mix 150mls of each of the liquid and add the yeast, sugar and melted butter.
  3. Pour into the flour and mix well to a soft dough.
  4. Check the consistency and add a little more liquid to form a soft dough but not too sloppy. Its always very difficult to give exact measurements when talking about flours. All flours have different absorption rates, so its best to err on the side of caution.
  5. Knead the dough well for at least 5 minutes non stop to work the gluten. It was a strict rule when I was an apprentice.
  6. Then return to the bowl and cover with cling film and leave to prove in a warm place until about doubled in size.
  7. This should take about 25-30 minutes.
  8. Once proved, cut into small pieces about 40-50g, roll into a ball and place onto a lightly greased.
  9. Cover with cling film and prove until about doubled in size roughly, again about 30 minutes. Do not over prove.
  10. At this point pre heat the oven to 220°C, Gas 7
  11. If however you do over prove, then just remove from the tray, re roll and prove again.
  12. Once proved, lightly brush with beaten egg and sprinkle with sunflower seeds.
  13. Bake in the pre heated oven for 12-15 minutes, or until light brown and golden.
  14. Once baked cool on wire racks and just re warm in a moderate oven before eating.
  15. Hot bread straight out of the oven is not good to eat. It needs to cool completely, and then re warmed for a perfect result. They also freeze well.
© UTV News
Comments Comments
0 Comments
No comments. Be the first to comment.
POST A COMMENT:
Name:  
Email address*:    
Location:  
Validation:
House Rules:  
Your Comment:  
[All comments are moderated and will not appear immediately. Your name, location and comment will be displayed on this page if your post passes moderation.]
THIS MORNING
Available now on UTV Player
Presented by Phillip Schofield and Holly Willoughby. A look t ...
15 April - 10:30
Next on UTV

This Morning

Celebrity chat and lifestyle features, including a look at th ...
16 April - 10:30