I love to make bread, it’s my absolute favourite thing to make. I don’t have a breadmaker like many other conventional kitchens, but I see it as…I have more fun with it.
The kneading of the dough is a fantastic stress relief, like much of the cooking I do, so I recommend it highly!
This loaf is just the bog standard white loaf, so here’s how to do it.
- 500g strong white flour (+ extra for dusting)
- 7g sachet of fast-action dried yeast
- 1 tsp salt
- Up to 350ml lukewarm water
- A little butter for greasing
- Make te dough by tipping the flour, yeast and salt into a large bowl and make a well in the centre.
- Pour in most of the water and mix the dry ingredients with the wet ingredients until combined to become a slightly wet dough (If too dry, add more water).
- Tip onto a lightly floured surface and knead for roughly 10 minutes until soft, elastic and pliable.
- Shape the dough into a ball and place into a lightly greased bowl.
- Cover with cling film and place in a warm area, leave to rise for roughly one hour or until doubled in size.
- Heat the oven to gas mark 7/220C/fan 200C.
- Knock back the dough by tipping it onto the floured surface and pushing the air out.
- Mould it back into a ball and shape into a pre-greased loaf tin. Cover with cling film and leave to prove for a further 30-45 minutes.
- Dust the loaf with a little flour and slash the top with a knife.
- Bake the loaf for roughly 15 minutes, then reduce the heat to 190C/fan 170/gas mark 5 and bake for a further 30 minutes.
- Make sure it sounds hollow when tapped at the bottom.
- Leave to cool on a wire rack and enjoy with soup, make sandwiches or with a nice serving of butter.