White Bread

DSCF6759Making your own bread is simple – end of. Don’t be fooled into buying silly bread machines or other contraptions, good bread is made with your hands – it takes a little time but the results are worth it.

Wot u need
500g strong bread flour (white or wholemeal or a mix)
2 flat tsp salt
1 7g satchet dried yeast
2 tbsp olive oil
Approx 300 mls COLD water

Wot u do
Add everything to a mixing bowl ensuring the salt and yeast are placed at opposite sides when placed in the bowl. Put your finger in the shape of a claw and work the mix till it comes together in a thick but pliable dough. At this stage most folk throw loads of flour on a work surface ready for kneading – DON’T! Flour gets everywhere and ries the dough. For a whole load cleaner and more enjoyable experience simply drizzle a tsp or two of olive oil on the counter and rub in.

Throw your dough onto the counter and knead for a FULL 10 mins. Please don’t worry about technique – just chuck the dough around and talk on the phone or look out of the window – but keep going for 10 mins. At this point your dough will be silky and your fingers clean.

Place the dough in an oiled bowl and cover with cling film – leave to double in size (at room temp) – approx two hours. Now throw the dough on the surface again and bash down to get the air out.

Shape into a bloomer and place on a baking tray – put two cups diagonal on the tray and loosely cover with cling film. Alternatively place dough in a bread tin and loosely cover with cling film.

Leave a further two hours then bake at 200 degrees C for 25 mins. Leave to cool and slice when cool.



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