This recipe makes a 1 kg loaf.
Ingredients
- 1 tsp dry yeast
- 1 tsp sugar
- 400 g plain flour
- 250 g water warmed
Method
-
Step 1Mix together yeast and sugar and stir into a cup with a little of the warm water. Yeast is ready when it is very frothy on top.
-
Step 2Place half the flour into a large bowl, make a well in the centre and add yeast mixture and remaining warm water.
-
Step 3Combine with a fork adding remaining flour, once dough is drier work with hands until dough is soft, pliant and not sticky.
-
Step 4Turn dough out onto a floured board and knead for 10 minutes. Shape dough into a ball.
-
Step 5Return dough to bowl, cover with a clean cloth and leave in a warm, draught-free spot until dough doubles in size.
-
Step 6Turn out dough onto floured board and knead for a further 5 minutes.
-
Step 7Return dough to bowl, cover and leave in a warm spot until dough doubles in size.
-
Step 8Steps 6 and 7 can be repeated again for a superior loaf.
-
Step 9Remove dough from bowl and shape into the dimensions of loaf tin being used.
-
Step 10Place dough in lightly oiled loaf tin, cover with cloth and set aside in a warm spot for 30 minutes.
-
Step 11Bake bread in a pre-heated 200C oven for 30-40 minutes. Bread is ready if hollow when tapped.
-
Step 12Remove from pan and cool on rack.
Equipment
- 1 loaf pan
Recipe Notes
The liquid for the bread and yeast should be hot enough to comfortably leave your finger in there for a minute. It is very important that you knead the bread well and prove in a warm place. I like to bake bread when I am using the oven for other recipes. Place dough in bowl on bread board covered on top of stove, the heat from the stove keeps the dough warm enough to rise. If you would like to make two loaves of bread, double the recipe and at step 6, cut the dough in half and repeat steps 6 and 7 with two loaves.
Recipe Reviews (20)
JOIN THE CONVERSATION
Log in Register