In South Wales on Thursday and Friday there were Red Level Weather Warnings due to the snow.
On Saturday we were running low on supplies. Well, we had plenty of ‘freezer bread’ but The Boy for some reason detests the freezer bread, he also turned his nose up at my dried milk powder, so we had to venture to the shops.
This was what greeted us in the bread aisle.
So I made the bread rolls from the River Cottage Veg Everyday book, and I felt like I could survive anything.
The Boy liked that the house smelt of bread.
250g Strong/Bread Flour
250g Plain Flour
1.5 Tsp of Sea Salt/Best quality salt you have
1 x 7g Sachet of Dried Fast Active Yeast
325ml Warm Water
Measure out the flours with the salt and yeast into a bowl.
Add the water and mix to a dough.
Knead for 10 minutes until it is slightly sticky and smooth.
Place in a lightly oiled bowl and cover with a clean tea towel and place in a warm place for 1-2 hours until doubled in size. (I placed it in a recently used but coolish oven).
Knock out the air and then divide into 8 roughly equal round shapes.
Place on a baking tray in a warm place (uncovered) until they have risen.
Cook in an oven at gas mark 5 for about 30 minutes.
Eat one of them immediately with butter to ‘test it’ (That is why there are 7 rolls in the photo when the recipe said 8)