I have always loved the idea of baking my own bread and have badgered Mr T for some time that I really, really needed a bread maker to make it happen. Mr T wisely suggested I make some bread first the old fashioned way and see how I go before needing to find a storage spot for a bread maker.
I put it off for some time but I didn’t want another Winter to go past without me giving it a go.
I was so chuffed with the delicious results and how easy it was I will definitely do this again but I don’t think I need the bread maker to make it happen!
I got this recipe from The Bread Book by Simon & Alison Holst. No advertising here, just a really good book with great tips on the science of bread making.
15 mins prep
1.5 hours proofing/rising
20 – 30 mins cooking
- 3 tsp yeast
- 1 and 1/4 cups warm water
- 2 tbsp oil
- 2 tsp sugar
- 1.5 tsp salt
- 2 tbsp non-fat milk powder
- 3 cups (420g) high-grade flour
- Plastic scraper
- Large bowl
- Large casserole dish
- Tea towel
- 7-8 cup pan (Approx 23.5cm x 13cm x 6cm – The pan I used was a bit smaller than this).
- Measure the first six ingredients into a large bowl. Add 1.5 cups of the flour and mix thoroughly.
- Cover with a tea towel and leave for 15 minutes or longer in a warm place.
When I made this bread my house was freezing and I was bit stressed where my ‘warm place’ would be. I heated the oven just a little then turned it off and put the covered bowl in there.
- Stir in the remaining flour, adding a little extra warm water or flour if necessary, to make a dough just firm enough to knead.
- Knead by hand on a lightly floured surface for ten minutes, adding extra flour if necessary, until the dough forms a soft ball that springs back when gently pressed.
- Turn the dough in 2-3 teaspoons of oil in the casserole dish. Cover with the lid or a tea towel and leave in a warm place for about 30 minutes.
- Lightly knead the oiled dough in the bowl for 1 minute. Pat it into a square shape a little longer than the baking pan, then roll into a cylinder.
- Put into a sprayed or buttered bread pan (I sprayed), pressing it into the corners and levelling the top.
- Leave to rise in a warm place for about an hour or until the dough has doubled its original size. (I pulled it out of the warm place/oven with about fifteen minutes to go so I would have time to heat the oven to 200 degrees Celsius).
- Bake in pre-heated oven at 200 degrees Celsius for about 20-30 minutes or until the sides and bottom are browned and the loaf sounds hollow when tapped.
- Slice and lather with your favourite condiment!