Easy ‘Always Delicious’ Homemade Bread

Easy ‘Always Delicious’ Homemade Bread

When it comes making and baking bread at home, there are SO many recipes, hints, tips and tricks that it can be difficult to know where to start!

We have tried and tested plenty of delicious quick and easy recipes and this one is a winner for us every time.

It’s quick, easy and we can guarantee it’ll come out crunchy, tasty and delicious with each bake!

The kneading element is pretty important, so pull up your sleeves and get stuck in! We always set a kitchen timer, just so we can be sure we have put enough effort in.

We LOVE this bread simply toasted with a healthy smothering of butter and honey or topped with a weekend favorite – banana and peanut butter!

Easy ‘Always Delicious’ Homemade Bread

Course: Bread, Breakfast, Brunch, Snacks
Cuisine: American, Baked
Servings: 1 loaf
Prep Time:  10 Minutes
Cook Time: 30 Minutes

Ingredients:

  • 2 lbs Strong Bread Flour plus extra for dusting
  • 2.5 cups Tepid Water
  • 1 oz Fresh yeast OR just under 1oz of dried yeast
  • 2 tbsp caster sugar
  • 1 tbsp Fine salt

Instructions:

  1. Clean down the kitchen countertop and dry. Pile the flour on to the clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
  2. Slowly, but confidently, bring in the flour from the inside of the well. (You don’t want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, consistency – then add the remaining water.
  3. This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
  4. Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it’s always exciting to know that the old yeast has kicked into action.
  5. Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
  6. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don’t fiddle with it, just let it do its thing.
  7. Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don’t slam the door or you’ll lose the air that you need.
  8. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done, if it doesn’t then pop it back in for a little longer.
  9. Once cooked, place on a rack and allow it to cool for at least 30 minutes.

Recipe Notes:

Indy Chef tip: If the dough is sticking to the kitchen countertop, rub a little olive oil on the countertop. Adding more flour can effect the end result of the dough.

 

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