Homemade bread

Hi everyone,

I have another great recipe. This time to make your own delicious white crusty bread.

Equipment

Stand mixer with hook attachment (not needed if you wish to mix ingredients by hand)

2lb Bread tin

Measuring spoons

Strong arms!

Ingredients

500g Stong bread flour

7g Dried yeast (usually one packet)

300ml Luke warm water

Sugar

Salt

15g Butter

Method

Start by weighing all your ingredients out and placing them into separate bowls.

Place the flour and salt into the mixing bowl  stir in the sugar and yeast. Mix this together well with the hook attachment or a wooden spoon. then 'rub in' the butter.

Add enough water to form a soft dough.

Knead the dough on a lightly floured surface for about 10 minutes until the dough is smooth and elastic you will be able to tell the dough is done if you form it into a tight ball and gently press you finger into it the dough will bounce right back into the ball.

Once you have reached the right consistency it will need to rest I place mine into the hotpress as it has to be somewhere warm to rise. (Proving is the yeast activating and filling the bread with air) I usually put mine into the tin I am going to bake it in (oil your tin first) then shape and place your dough in, cover with a damp tea towel or clingfilm the cover has to be very loosely laid on top if it is tightly wrapped around it will not rise well leading to dense bread.

It will need to prove for 45 minutes or until doubled in size, then place into the oven at 230C (fan assisted) 210C (non-fan) (Gas 8) for 15 minutes then turn down to 200C (fan assisted) 180C (non-fan) (Gas 6) for a further 15-20 minutes. Then turn onto a wire rack. 

You will know it is ready by tapping underneath it will sound hollow.

Tip: if you would like your bread soft wrap it in a tea towel while it is cooling.

Emma

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