Here is a basic recipe for a good old fashioned loaf of bread. Georgeous slathered with butter and dunked in homemade soup or smothered in jam. Mmmmm bread! I would advice that you use this up within a few days or freeze it as it will go stale quickly due to the lack of preservatives. Enjoy!
500g Strong white bread flour
1 Sachet (7g) fast acting bread yeast
310ml Warm water
One calorie olive oil spray
- Stir the yeast into the warm water until it mostly desolves.
- Place the flour and the salt into a large bowl.
- Stir the yeast-water mix into the flour about 1/3 at a time until it’s all combined.
- If you have a stand mixer, use the dough hook on a low setting for about 5 mins.
- If you don’t kneed it by hand, on a floured surface for about 10 mins or until it bounces back when lightly pressed.
- Line a baking tray with greaseproof paper and shape the dough anyway that you want. I decided to be boring and make three mini loaves to go with soup.
- Spray with a small amount of oil and cover with a clean tea towel. Leave it to rise for 60-90 minutes in a warm and humid place.
- Bake in a preheated oven (230°C) for 25-30 mins or until it sounds hollow when tapped on the bottom.
- Cool on a wire rack and then store in an airtight container, if it lasts long enough to need it!
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