Basic bread recipe
Posted: 16 Jan 2013, 14:37At last, I'm here with the bread recipe.
This is the one I tend to use (I have loads) the most for when I am making a bog standard bread.
560g strong white flour
1 tsp salt
1 x 7g sachet dried yeast
380ml warm milk
Put flour, salt and yeast in a bowl. Make a hole in the centre and pour in the milk (sometimes I also add a squidge of honey as well). Mix well to combine and knead for about 10 mins (or 5 mins in a mixer with a dough hook). The dough should be quite damp - DO NOT ADD MORE FLOUR. The wetter the dough, the lighter the loaf.
Make into a ball (I usually make two smaller loaves so therefore two balls), plop into a loaf tin (or two). Squish the dough down at the corners slightly and cover with lightly oiled cling film. Make sure it is air tight. Alternatively, dust a baking sheet with some flour and put the ball of dough on this, covering it with cling film. Leave in a warm place to rise until almost doubled in size.
Once well risen, slash the tops with a sharp serrated knife and preheat the oven to 200 deg. Brush the dough with some beaten egg and bake for about 30 mins.
I usually put a tray of water in the bottom of the oven as this creates an atmosphere that makes a nice crust. The bread should sound hollow when tapped on the bottom. If it doesnt, put it back in the oven for a bit longer.
This is the one I tend to use (I have loads) the most for when I am making a bog standard bread.
560g strong white flour
1 tsp salt
1 x 7g sachet dried yeast
380ml warm milk
Put flour, salt and yeast in a bowl. Make a hole in the centre and pour in the milk (sometimes I also add a squidge of honey as well). Mix well to combine and knead for about 10 mins (or 5 mins in a mixer with a dough hook). The dough should be quite damp - DO NOT ADD MORE FLOUR. The wetter the dough, the lighter the loaf.
Make into a ball (I usually make two smaller loaves so therefore two balls), plop into a loaf tin (or two). Squish the dough down at the corners slightly and cover with lightly oiled cling film. Make sure it is air tight. Alternatively, dust a baking sheet with some flour and put the ball of dough on this, covering it with cling film. Leave in a warm place to rise until almost doubled in size.
Once well risen, slash the tops with a sharp serrated knife and preheat the oven to 200 deg. Brush the dough with some beaten egg and bake for about 30 mins.
I usually put a tray of water in the bottom of the oven as this creates an atmosphere that makes a nice crust. The bread should sound hollow when tapped on the bottom. If it doesnt, put it back in the oven for a bit longer.
