I started making my own bread a few years ago – and now I can’t go back to basic supermarket loaves. Home-made bread is easy to make and tastes great. You may also find that it is an healthier option.
You don’t need any specialised or expensive equipment, and you don’t need a bread-making machine. You only need hands! Here is how I make a basic White Bread Loaf:
Ingredients
- 500g Strong White Flour. This is Strong White or Bread Flour, not your normal flour. Strong Flour is higher in gluten than plain flour. It’s about £1 for 1kg.
- 15g yeast. Use easy bake yeast, you just add it as a powder straight into the flour. Get a 100g tin for about £1.
- 10g salt. This may look a lot but don’t forget it’s for the entire loaf.
- 2 tbsp (50g) Olive Oil. This adds a little more taste but if you have none just use water.
- 300ml luke-warm water.
Method
Put flour in large mixing bowl. Add yeast and salt at opposite ends to keep apart until mixed as the salt will start to kill the yeast. Add oil and water and mix with hand.
Knead for 10 minutes (by hand or with dough hook in mixer). Kneading is basically giving the dough a good mixing, and it will take effort. When you start the mix it will be very sticky, but don’t be tempted to add more water or flour. If too sticky put a little oil on your hands and table. Keep going and you’ll start to see a transform into a smooth, shiny dough. Kneading will help you keep fit(!) and you’ll get more efficient with experience.
Rest for 1 – 1½ hours until at least doubled in size. You’ll need to keep it covered as draft may stop it rising properly. I usually rub a little oil around the mixing bowl (to stop the risen dough from sticking) and place the dough back in the bowl. Cover with clingfilm but rub a little oil on the film if there is danger of the dough touching it.
The dough will have risen and will be full of air, so you need to knock-back by pummeling the dough with fingertips to knock out the air. If you have a loaf tin then lightly oil it. Fold over the bread and form a cylinder and drop into the tin. If you haven’t got a tin then make a ball or baguette shape and just place on a baking sheet.
Rest for 60 – 120 minutes. Keep away from drafts. The dough will probably rise double in size again.
If you want a crispy loaf you can brush over a beaten egg, or just dust the loaf with a little flour. Be careful here as the loaf is delicate.
In pre-heated Gas Mark 7 oven bake for 25 minutes. When taken from the oven it should be brown/golden brown on top. Tapping the base should make a hollow sound, which is the classic way to test if ready. The loaf will be very hot to touch so be careful.
Immediately place on a wire rack to cool. The wire rack will allow air to circulate underneath and stop the bottom becoming soggy. Be patient as the loaf is full of steam and still cooking so leave to cool a little (say 20 minutes) before cutting.
You should be pleased with the results, but understand your bread will get better with practice and experience. Let me know how you get on!
