On Sunday morning I fancied making some bread. I’ve been doing the same recipe quite regularly most Sunday mornings for the last few weeks and I’ve got fairly proficient, if I do say so myself.
It’s a nice simple recipe that makes a 14oz loaf.
Top tip – if you want your loaf to have a crust then pop a little roasting dish or cake tin with about an inch of water in on the shelf below the loaf in the oven.
250g of strong white bread flour
5g of dried, fast-acting yeast
3g of salt
1 tablespoon of olive oil
200ml(ish) of warm water
Mix the flour, salt and yeast in a bowl, make a well in the centre, add the oil and then gradually add in the water, stirring to create a soft dough. I always find it tricky to get the balance right and usually end up making it a bit too wet and then having to add a little more flour. Hey ho – I get there in the end.
Turn the dough out on to a lightly floured surface and knead for 10 minutes or so until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a tea towel and leave to rise for an hour in a warm place away from draughts.
After an hour turn the dough out on to a lightly floured surface and punch down. Fold over and shape into a loaf. Place in an oiled loaf tin and cover with a tea towel and leave for another hour.
Preheat the oven to 200 and then bake the loaf for 25 minutes, until golden.
Turn out of the tin and leave to cool.