Matthews Flour Community

Matthews bread making recipes

Bread Making Recipes

We would be delighted if you would like to send us any bread making recipes you have tried or created, and would like to share amongst our enthusiastic bakers.

Brioche

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb

Ingredients:

Flour T55 Or (or equivalent) 1kg
Eggs 265g
Olive Oil 350g
Yeast 40g
Water 275g

Method:
1. Mix all the ingredients together until the dough is smooth

2. Mix for a further 10 minutes.

3. Divide into 50g balls.

4. Rest under a cloth in a warm place for 3 hours.

5. Bake 100 °C for 10 – 15 minutes.

FWP-Matthews-recipe-images-1

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Ciabatta

Ingredients:

Flour T55 Or 1kg
Salt 20g
Olive Oil 350g
Yeast 25g
Water 270g

Method:

1. Mix all the ingredients together until the dough is smooth.

2. Cover and rest for 2 hours.

3. Place the dough on a floured surface and cut into rectangles.

4. Stretch lengthways to get the desired shape/size.

5. Prove for 1 hour.

6. Bake 200 °C for 12/16 minutes.

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Panini

Ingredients:

2.5kg dried yeast
15 litres water
125kg strong white flour
2.5kg salt
4 litres olive oil
62.5 litres carbonated water

Method

1. Mix yeast into water and leave for 5 minutes, stir gently.
2. Mix salt and flour together, make a well and add yeasted water, oil, and ¾ of the carbonated water.
3. Stir and add any extra carbonated water as needed to form a firm, moist dough.
4. Knead for 10 minutes.
5. Leave to rise for approx 1 1/2 hours, knock back and leave for another 10 minutes.
6. Divide the dough and roll out to approx 6 inches across and ½ inch thick. If the dough resists rolling out leave to rest for another 1 – 2 minutes.
7. Heat a griddle or frying pan to very hot, prick each dough round all over to prevent air bubbles.
8. Cook turning evenly for approx 5 minutes.

Makes 2000 rounds of bread

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Gingerbread Squares

Ingredients:

4oz Butter/margarine
4oz Golden syrup
4oz Black treacle
2oz Dark brown soft sugar
80ml/3floz Milk
2 Eggs
4oz Wholemeal flour
4oz Porridge oats
1-2 teasp’s Ground ginger
1 teaspoon Mixed spice
1 teaspoon Bicarbonate of soda

Method:

Oven temperature 170 oC

1. Grease and line 8 x 11 inch shallow tin.
2. Mix margarine, syrup, treacle and sugar in saucepan and melt gently.
3. Cool slightly before beating in eggs and milk.
4. Put flour, oats, spices and sodium bicarbonate into a mixing bowl and combine.
5. Pour in melted ingredients and beat well.
6. Pour into the tin and bake for 30-35 minutes or until firm to the touch.
7. Cool before cutting into squares.

FWP-Matthews-recipe-images-2

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Crumpets

Ingredients:
• 12 fl oz/350ml semi-skimmed milk, warmed but not boiling
• 1 lb/450g all purpose or plain flour
• 5g dried yeast
• 2 tsp sugar
• 12 fl oz/350ml finger-warm water (approx)
• 1 tsp Salt
• 1tsp baking powder
• Vegetable oil for cooking

Method:
1. Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming – about 1, up to 2 hours.

2. Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.

3. Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3″x 1 ½” (8 X 3.75cm) approx. If you don’t have any pastry or crumpet rings then use a small, washed food can to the same measurements.

4. Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.

5. Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving. Serve with lots of butter and/or jam.

NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.

FWP-Matthews-recipe-images-2

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Cotswold Farmhouse Wholemeal

RECIPE (Makes 2 small or 1 large loaves)

Ingredients:

Flour 700g
Salt 15g
Fat or Olive Oil 25g
Fresh Yeast or a packet of Dried Yeast 15g
Water 430 ml

Method:

1. Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.

2. Dissolve the yeast in the water and add to bowl. Mix for 8 -10 minutes on a slow speed.

3. Cover and rest for 30 – 40 minutes.

4. Knock back the risen dough and mould to the required shape.

5. Prove in a warm place until loaves double in size (approx 1 hour).

6. Bake at 220°C for 30 – 40 minutes depending on the size of loaf.

(For a lighter textured loaf use 50% Cotswold Farmhouse Wholemeal & 50% Cotswold Bakers White Flour).

FWP-Matthews-recipe-images-2

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Cotswold Bakers White

RECIPE (Makes 2 small or 1 large loaves)

Ingredients:

Flour 700g
Salt 15g
Fresh Yeast or a packet of Dried Yeast 15g
Fat or Olive Oil 25g
Water 430 ml

Method:

1. Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.

2. Dissolve the yeast in the water and add to bowl. Mix for 8 -10 minutes on a slow speed.

3. Cover, rest for 30 – 40 minutes.

4. Knock back the risen dough and mould to the required shape.

5. Prove in a warm place until loaves double in size (approx 1 hour).

6. Bake at 220°C for 30 – 40 minutes depending on the size of loaf.

FWP-Matthews-recipe-images-2

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Cotswold Crunch

RECIPE (Makes 2 small or 1 large loaves)

Ingredients:

Flour 700g
Salt 15g
Fat or Olive Oil 25g
Fresh Yeast or a packet of Dried Yeast 15g
Water 430 ml

Method:

1. Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.

2. Dissolve the yeast in the water and add to bowl. Mix for 8 -10 minutes on a slow speed.

3. Cover and rest for 30 – 40 minutes.

4. Knock back the risen dough and mould to the required shape.

5. Prove in a warm place until loaves double in size (approx 1 hour).

6. Bake at 220°C for 30 – 40 minutes depending on the size of loaf.

(For a lighter textured loaf use 50% Cotswold Crunch & 50% Cotswolds Bakers White Flour).

FWP-Matthews-recipe-images-2

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Cotswold Eight Grain

RECIPE (Makes 2 small or 1 large loaves)

Ingredients:

Flour 700g
Salt 15g
Fat or Olive Oil 25g
Fresh Yeast or a packet of Dried Yeast 15g
Water 430 ml

Method:

1. Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.

2. Dissolve the yeast in the water and add to bowl. Mix for 8 -10 minutes on a slow speed.

3. Cover and rest for 30 – 40 minutes.

4. Knock back the risen dough and mould to the required shape.

5. Prove in a warm place until loaves double in size (approx 1 hour).

6. Bake at 220°C for 30 – 40 minutes depending on the size of loaf.

FWP-Matthews-recipe-images-2

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other baker & cooks to see!

Baking Tips

Baking is often referred to as a science, and everybody has unique ways, and palates suiting different tastes, which leads them to producing their masterpieces! We welcome all baking tips, from tweaking a traditional baking product into the 21st Century, to preventing the finished product from sticking to the tin! If you have any tips and would like to share them please do send them to us.

Storage Advice

Flour is best to use when it is at its freshest, however the shelf life of flour is usually 9 months depending on the flour type, as the more bran and seeds in the flour the more oil is present. We recommend flour to be stored in a cool dry place off the floor, preferably in a glass container as a plastic container could possibly cause the flour to sweat. A lid is recommended as unfortunately not only humans enjoy the taste of flour! We also suggest keeping the flour away from any strong smelling items as flour can absorb smells resulting in an unusually tasting baked product!

Gallery

Pictures are always appealing, especially when the products look so mouth-wateringly good! If you have baked something which looks absolutely delicious and you would like to share it with us please do send us your pictures.