Back to Basics - Bread

Originating back to around 8000 BC, the first known about bread was “unleavened bread”, which was typically flat due to no yeast being added to the mix. Some natural yeasts from the air and flour could be captured to help raise the bread, but this process could take up to 5 days for the mix to ferment enough to make a difference.

There are many different types and methods of making bread including sourdough, ciabatta, focaccia, loaves, pitta, the list goes on. With the following basic bread recipe, it can be adapted by adding different grains, nuts, fruits, herbs, meats and even cheeses. This recipe can also be made into different shapes and sizes. If making into smaller loafs or rolls, the cooking time will need to be reduced to around 20 mins.

Step 1: Measure the strong white bread flour in a large mixing bowl and add the diced butter. You can either rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs, or use a mixer.

Step 2: Add the sugar, 1 tsp of salt and the yeast and mix evenly with the flour mix. If using the mixer make sure you have the dough hook attached, mix on slow and gradually pour in 325ml of lukewarm water until a dough is formed. By hand this will need to be mixed together in a bowl then kneaded well on a lightly floured surface for 10 minutes.

Step 3: Turn the mixer up to a higher setting and leave for 5-10 mins until smooth and elastic. Cover the bowl with cling film and leave to rise in a warm place for about 1 hour. The bread should double in size.

Step 4: For a standard loaf, grease a 1kg loaf tin. Tip the dough onto a lightly floured surface and knead again to knock the air out of the dough. Place the dough into the greased tin, cover lightly with cling film, leave to prove again for another 30 minutes or doubled in size.

Step 5: Preheat the oven to 200°C or Fan 180°C. In the bottom of the oven place a baking tray with at least 1cm high sides and pour in 100ml of water. This will help form a crust on the bread. Put the bread in the oven and bake for 30-35 minutes. To ensure its cooked, tip the bread out the tin and tap the bottom, it should sound hollow.

500g strong white bread flour, plus extra for dusting

25g butter

1 tbsp sugar

7g sachet dried yeast

oil, for greasing

325ml warm water

Food Mixer

Scales

Measuring Jug

Measuring Spoons

1kg Loaf Tin