Wednesday, 13 October 2010
That bread recipe
For those of you interested, here is the easy-peasy recipe I use for bread made by hand. It is super super quick and I usually start making a loaf around 9:30am and it's cooked and cooling by 11:45am ready for the boy's lunch!
500g flour (I usually use a mix of 250g white/250g wholemeal)
25g butter (at room temp)
1 Tblspoon sugar
1 tsp salt
7g Dried Active Yeast (I've had to play around a bit with this measurement and am still hoping to find that perfect balance...)
320ml tepid/lukewarm water
1. Place flour and butter in a large mixing bowl and worth together with fingertips until mixture resembles fine breadcrumbs.
2. Add sugar, salt and yeast - stir well.
3. Add water and mix together (using utensil or hands... utensil is not so messy!) until mixture binds together to form dough ball.
4. Turn mixture out on a clean lightly floured surface and knead for 10 minutes (HA! I usually only have time for 2 minutes!!) until mixture is soft and springy.
5. Place bread mixture back in mixing bowl and cover with oiled clingfilm/gladwrap (depending on which hemisphere you are from) and place in a warm spot for 1 hour to rise.
6. Turn mixture out, once again, onto floured surface and knead for further 10 minutes (2 minutes...).
7. Oil loaf tin, shape dough accordingly and place in loaf tin, covering with oiled clingfilm once again. Place in that good ol' warm spot again for 30 minutes to rise.
8. Remove clingfilm (!) and place bread in pre-heated oven (Gas Mark 6... sorry don't know "normal" temperatures...) and bake for 30 minutes.
NB: before placing loaf in oven to cook I usually run a sharp knife gently along the top to form large criss-cross or diagonal pattern.
I have become rather addicted to hot fresh buttered bread with sliced tomato on it for lunch. Oh. My. Goodness. It's from the Lord. Seriously.
Happy Bread Baking!