Basic White Bread

I make quite a bit of bread, it’s one of those things that gets devoured really quickly round these parts!

I often get asked for a recipe and this is the one I use and sometimes make look fancy (well I try!) and sometimes add different ingredients to (herbs or seeds etc) and sometimes use different flours.

If you’ve always wanted to have a go at bread, go on give it a go, it’s one of my favourite things to bake, you can get all touchy feely with the kneading you watch it “grow” it’s a wonderful thing to create and also scoff.

This a good place to start and then you can customise to your hearts content once you’ve mastered the basics. So go on bling your bread!

Basic White Bread Dough

500g strong white bread flour

7g fast action dried yeast

1 1/2 tsp salt

*300-335 ml tepid water

In a large bowl or the bowl to your mixer place the flour. Stir through the yeast, then the salt. Add the water. *The amount will vary depending on the flour type, better to add 300ml then add as needed. The dough needs to be slightly sticky.

Mix together until mostly combined. Then tip out on to your work surface. Knead, starting slowly. Kneading techniques vary, I find it easier to hold with the heel of one hand and push away with the heel of the other, then roll back up and do a quarter turn.

Practise is the best thing and you get better & faster with time. Using your dough hook & mixer at a low speed for 5-10 minutes saves you the hard work, but I rather enjoy the workout sometimes!

Knead for about 10 minutes until the dough is lovely and smooth & elastic. Leave in a bowl with oiled cling film over the top. It will need to develop and rise so it is double the size and can take 1-2 hours at room temperature.

Knock back the dough (knock the air out of it by punching it or dropping it on the work surface) and then shape as required using a little flour to stop it sticking.

Place on a greased or lined tray and loosely cover with oiled cling film. Preheat the oven, I tend to use it at 230°C (fan 210°C) GM8 for a loaf and a little lower for rolls.

Leave to prove for 30-60 minutes until about double in size again.

Before baking a loaf you can dust the top with a shake of flour and slash with a sharp knife.

To achieve a nice crust I spray water into the oven when I put the bread in (with a garden type mister) before you do this I suggest you check your oven manual.

A large loaf will take about 30 minutes, rolls about 15 minutes. They should be nicely coloured and have a hollow sound when you carefully (it’s hot!) tap the bottom.

Leave to cool slightly, mine is usually all gone as soon as it’s cool enough to handle. Enjoy ♥