Originally this blog was only intended for my own personal use. I have a nice array of cookery/recipe books in addition to lots of cutouts from magazines & scrawled notes.
I wanted a single place to put good recipes that I've made so I could access them easily or show the odd friend/family member who was interested. If you look at the early posts, they are basic ingredients with basic method.
For this bread recipe, I'm going back to those origins. There are a million bread recipes available, & I'm not claiming that this is the best or the simplest, however I've been practicing & tweaking this over the past 2/3 weeks & it works for me. I now want to record how to make bread so I can come back to it with ease.
If it works for you too, then that makes me even more happy.
Ingredients
3 tsp Dried Active Yeast
This is simply the yeast I use. I know there are many other alternatives. I reckon this would work with a 7g packet of ready to use yeast too
1 tsp sugar
This is to activate the yeast
About 150 ml warm water
250g Strong White Flour
Plus 2 tbsp for kneading
20g Butter
1/2 tsp salt
Olive oil for kneading
Method
Yeast
To activate this yeast put it in a measuring jug with the sugar.
I then put warm water in up to the 150ml line & whisk. This should then be left for about 5-10 mins until there is a layer of foam on top.
The Mix
Put the flour, salt & butter in a mixer. (In the picture below, that is never 20g - my scales had broke!)
Whisk the frothy water and then start the mixer. Pour the water in slowly, letting the flour combine. I find that I need to add a bit more water so I use the jug, swirling round to ensure I get as much of the yeasty froth in as possible.
The mix should be sticky but not wet.
Kneading
I have a big, wood chopping board that I think came from Ikea. For kneading, I flip it over and oil well, spreading the oil with the hand I'll be kneading with.
Take the dough out of the mixer with your oiled hand and place on the board.
Put your palm in the middle of the dough and push away.
Fold it back, and make a rough ball again.
Turn 45° and repeat until the dough starts to stick to the board.
Make sure that all of the oil on the board has been absorbed.
Now give the board a dusting with the additional flour.
Repeat again until the dough starts to stick.
Prove & prove again
Oil a tin and put the dough inside, slightly shaping to the tin.
Cover with cling film that has also been oiled and leave to rise.
The time that this will take depends on how warm it is.
When risen, ensure that the board & your hand are oiled, take out the dough and slap it on the board. It should sink or flatten.
Give it another kneading with oil until it starts to stick and once again place in the oiled tin. Leave it to rise a second time.
Bake
Preheat the oven to 220°C and put the loaf in the middle.
Bake for about 20 mins to half an hour depending on your oven. I find that the smell suddenly changes to an almost burnt bread smell. This means there is about 2 minutes to go.
The final check is a nice colour and a hollow sound when the base is tapped.
Turn out and leave to rest on a wire rack
Slice and enjoy
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