Healthy Baking

Basic Utensils The basic utensils are easily obtained and inexpensive: a large bowl, which can be china, pottery, metal or plastic and should he about one foot in diameter; a cheap measuring jug is a help; spoons and scales are too, but they are not essential; I think that bread tins are essential, although you can use cake tins and even flower pots, but the tins are an ideal shape (try not to wash them between use repeated oiling and use builds up a lovely dark sheen that is a better surface than non-stick); you will need a baking sheet for rolls and soda bread and plaited breads; a spatula is very useful. Put dough to rise either in a lightly greased saucepan with a close-fitting lid, or in a lightly floured polythene bag making sure that there is room for double the quantity. This gives protection from draughts and dryness by providing an even temperature and moisture.

If the texture of your bread is coarse with long, unsightly holes, and maybe has a `flying top' crust too, the cause is probably under-ripeness that is, insufficient rising. Remember always to leave bread to rise and prove until it has doubled in size. If the texture is bleached white or greyish and dry, this is often caused by over-ripeness meaning that the dough was allowed to rise and prove for too long, therefore weakening the dough. Kneading the dough is easy; unlike with pastry, you're allowed to be tough. Pick up the edge of the dough and, using your knuckles, push it firmly over to the centre. Turn the dough and continue in the same way. Fresh yeast is probably best, and dried yeast is an excellent standby, as is the fast-action one that I mentioned earlier.