Farewell CFR, Smoked Salmon Pasta, 42p per serving
My best loaf so far

imageAt least one day before you want it, make the dough mixture.

250g strong white bread flour, Asda 1.5kg/80p, 13p
7g yeast, Asda 125g/64p, 4p
Half tsp salt
17p for the loaf
35p to run the oven for an hour, a total of 52p

Put everything in a medium sized mixing bowl, mix together. Using a spoon, add enough cold water, from the tap, to make a very loose dough, almost like a thick batter.

Cover with cling film and put in the fridge. You can leave it there for several days. If it is in there more than, say, 4 days, add a handful of flour and a splash of water, mix and recover.

When you are ready to use it take it out of the fridge and add a little flour, just enough to take it from the almost thick batter it was to a loose dough.

Give it a little knead to firm it up a bit and shape it into a loaf shape. The firming up helps the texture of the finished loaf. You may need to add a little flour. I used a spatula as it was too wet to knead with my hands.

Grease and flour a loaf tin with a capacity of 1 litre. Put the loaf in and leave on the side until it has risen to the top of the tin again. Bake it in a preheated 200C fan oven, 200C non fan, 425F, Gas 7.

Bake until the crust is completely solid, about an hour.

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The cost of baking this loaf is an obvious overhead. At 35p for an hour, it would be a good idea to cook something else at the same time, or more loaves, which could be sliced when cool and frozen. So if you cook, say, three loaves at the same time, each loaf would cost a total of 28p, including the fuel cost

This same dough can be used to make wraps. Use as much dough as you want, then put the rest back in the fridge for another day

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Farewell CFR, Smoked Salmon Pasta, 42p per serving
My best loaf so far