Making bread is one of my favorite, and in my opinion most satisfying activities in the kitchen. Not only is homemade bread far superior to anything you will buy in a shop (with the exception of artisan bread I ate for breakfast in Aix en Provence, I haven't been able to create anything that delicious), but the process of bread making is one that you can completely immerse yourself in. From simple flat bread to a seedy wholemeal loaf I find bread making therapeutic and a great way of getting away from the stresses and strains of everyday life.
In my quest for the perfect loaf I have tried both packet mixes and bread makers in isolation and combination and have come to the conclusion that convenience is the only advantage these methods give you. While packet mixes can be perfectly acceptable and often tasty they take away some of the pleasure from mixing the ingredients for a simple dough or the satisfaction and anticipation of experimentation with different ingredients such as seeds and herbs. As for bread makers no matter what the ingredients I have never tasted one that compares to a hand kneaded loaf for taste and texture. Saying that, the automatic temperature controls of a bread maker can be a lifesaver if you life in a draughty or hard to heat flat. Having lived in a particularly drafty rented flat for the last few years getting finding the perfect spot to prove my dough was always a challenge and often lead to disappointing loaves, it seemed only right therefore that my first major adventure in my new, well insulated home was to bake a lovely simple white loaf.
After searching high and low for a basic white bread recipe I have adopted the one below from Rachel Allen's fabulous book Bake as my favorite. The recipe bellow is for two loaves, although I tend make half quantities when baking for Mr M and myself alone. I have also given the dried yeast version, as I get great pleasure from watching the yeast, water and sugar mixture develop into a creamy foam (spot the microbiologist!). You can substitute dried yeast with 1.5 x 7 g sachets of fast-acting yeast if you prefer.
White Yeast Bread
from Bake by Rachel Allen
makes 2 loaves
This may take 2 or even 3 hours.from Bake by Rachel Allen
makes 2 loaves
2 tsp caster sugar
425 ml warm water (1 part boiling to 2 parts cold works best for me)
2.5 tsp dried yeast
750 g strong white flour
2 tsp salt
4 tbsp olive oil
1 egg beaten
(seeds such as poppy or sunflower for the top of the loaf if desired)
1- Mix sugar, 150 ml of the warm water and yeast in a small jug. Stand in a warm place for around 5 minutes until it becomes frothy.
2- Sift flour and salt into a large bowl, make a well in the centre (add the oil to the remaining water) and add the yeast mixture and most of the water/oil mixture. Mix to a loose dough, adding more water if needed.
3- Knead for about ten minutes until the dough is smooth and springy to touch. Put the dough in a large oiled bowl, cover the top and leave somewhere warm until the dough has risen. (Everyone has there own method of covering rising dough, my personal favorite is a clean, dry shower cap (often acquired on hotel stays) as it is flexible enough to rise and stops the dough sticking to it, is airtight and easy to put over the top of the bowl with dough covered hands.)
425 ml warm water (1 part boiling to 2 parts cold works best for me)
2.5 tsp dried yeast
750 g strong white flour
2 tsp salt
4 tbsp olive oil
1 egg beaten
(seeds such as poppy or sunflower for the top of the loaf if desired)
1- Mix sugar, 150 ml of the warm water and yeast in a small jug. Stand in a warm place for around 5 minutes until it becomes frothy.
2- Sift flour and salt into a large bowl, make a well in the centre (add the oil to the remaining water) and add the yeast mixture and most of the water/oil mixture. Mix to a loose dough, adding more water if needed.
3- Knead for about ten minutes until the dough is smooth and springy to touch. Put the dough in a large oiled bowl, cover the top and leave somewhere warm until the dough has risen. (Everyone has there own method of covering rising dough, my personal favorite is a clean, dry shower cap (often acquired on hotel stays) as it is flexible enough to rise and stops the dough sticking to it, is airtight and easy to put over the top of the bowl with dough covered hands.)
4- Preheat the oven to 220oC (425oF/Gas 7).
5- When the dough has more than doubled in size, knock back and knead for 2-3 minutes. Leave to rest for ten minutes before you begin to shape the bread.
6- Shape the bread into loaves or rolls (My personal favorite is a pleated loaf as seen in the photo above, as it looks impressive and is great for 'tearing and sharing' as part of a meal. I hope to blog how to do this with step by step instructions and photos soon.), transfer to a baking tray and cover with a clean tea towel. Allow to rise in a warm place for 20-30 minutes, until doubled in size.
7- Gently brush with egg and sprinkle with seeds or flour if you want.
8- Bake in the oven for 10-15 minutes for rolls or 30-40 minutes for a loaf. Turn the heat down to 200oC (400oF/Gas 6) after 15 minutes for the remaining cooking time. When cooked the bread should sound hollow when tapped on the base. Cool on a wire rack.
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