There’s nothing quite like taking a loaf of home baked bread out of the oven.
The smell, the beautiful crust and the good feeling you get from making bread can not be store brought.
Of course this all takes time and it would be easier just to buy a loaf of bread wouldn’t it?
Well with my recipe for a simple loaf of bread you can have a loaf of bread ready to eat within the hour!
The best part is you can make it from the simple essentials from your kitchen, water, salt, sugar, flour and a little yeast.
You can make bread from this recipe into just about any shape you want to, be it a round loaf, loaf tin shaped, oval loaf, even rolls.
The only problem with this bread is if you’re like me, you won’t be able to stop yourself eating while it’s still warm!
500g self raising flour (or even bread flour if you have it)
7g of instant yeast (1 sachet)
1 teaspoon salt
1 teaspoon sugar
200ml cold water mixed with 100ml boiling water
In a large bowl whisk together the flour, salt, sugar and yeast.
Make a well in the centre of the mix and pour in the warm water.
(Make sure by feel that it is LUKE WARM, if it’s too cold it won’t help the yeast grow enough and if its too hot it will kill the yeast completely!)
Mix until combined with a wooden spoon.
Knead the bread either by hand or with the dough hooks attached to a mixer.
I use the dough hooks purely because of lack of space in my kitchen.
You want to knead it until it has an elastic, smooth quality to it.
To knead by hand flour a surface and your kneading hand lightly.
Use the heel of your hand to pull the dough towards you, fold it over then repeat, doing this on all sides of the dough.
It should take about 10 minute by hand.
When it’s kneaded we need to shape it.
You can put it into a sandwich tin, you can divide it into equal weighted rolls, you can just put it onto a baking tray and shape it by hand.
It’s all up to you, your bread can have a different look every time you bake it!
My example above is hand shaped.
Preheat your oven to 230oc, 220oc will be fine, that’s as high as mine goes!
Now cover your dough with a damp fluff free cloth very loosely and leave it to rise for 30 minutes or until it has doubled in size.
Leave it on top of the oven for the rising time as it needs to be in a warm place to let that yeast do it’s magic stuff.
When that’s done you can make some scoring marks with a sharp knife to make it a little more fancy, you can also add a little dusting of flour on top of the bread for decoration if you want.
This part is optional but if you have a water spray bottle you can now spray this into the oven which will create a lot of steam, making a better crust for the overall bread, plus it makes you feel like an expert!
Place in the centre rack of the oven and cook for 30 – 35 minutes.
When cooked use asbestos hands to turn oven your loaf or rolls and knock on the bottom if it, if it sounds hollow you are in for a treat, if not check with a long skewer for any unbaked dough and put back in the oven accordingly.
There you have it, satisfying but simple!
This is definitely something I would have loved to have in my childhood, why not get the kids involved?