Top Tips for AGA Bread Making
Making bread from scratch is one of the most satisfying cooking at home projects and if you’re new to baking bread we have the perfect tips and tricks that will help you achieve the best results.
There’s nothing better than homemade bread fresh out of the oven and baking bread in the AGA is ideal for creating the perfect loaf using gentle radiant heat to lock in all the moisture, flavour and goodness.
The Art of Kneading
Kneading the bread dough is all part of the fun of bread making! Kneading allows the gluten to develop in the bread, in turn, creating the perfect shape and texture you require for each loaf. Wholemeal flours will benefit from more kneading than white flours.
Proving your Dough
Cover the dough and leave it to rise until doubled in size. Placing the dough near the AGA or on the simmering plate lid works well. Protect the simmering plate lid with a chefs pad or tea towel to prevent scratches.
Baking Bread
The roasting oven is the best place to bake for most breads as it is the hottest AGA oven. Usually a 2lb/1kg loaf will take 30 - 40 mins to bake. If your recipe calls for you to reduce the temperature of the oven, simply move it lower down in the oven or move to the baking oven. Alternatively, slide the cold plain shelf in above the loaf as this will reduce the temperature, too. Allow the bread to cool before slicing, store in an airtight container and freeze any that you don’t need for a few days.
After working so hard to create the bread dough you want to make sure you have the perfect bake. The best way to tell if the bread is done is to tap it on the bottom - if it sounds hollow, that means it’s ready to eat and enjoy!
AGA Cookery Demonstrations
Want to get more out of your AGA? This year we are hosting a series of live online AGA cookery demonstrations with AGA experts, Penny Zako and Naomi Hansell. It's free to join, all you will need is a laptop or a smart device to join in. Keen to learn more? Click here for upcoming dates and themes.
