As promised here is the recipe I use to make bread. Today will be the 3rd day in a row that I'm baking bread. So i decided to make a double batch to keep my family happy and fed :))
(just double the quanity of the ingredients to make twice as much)
My family can't seem to get enough of it - neither can I, but don't tell anyone :))
Basic Bread Recipe
300 grams (3 1/2 cups) of White Bakers Flour (Plain Flour will do)
1 Sachet of dried yeast
1 teaspoon of salt
375ml (1 1/2 cups) of lukewarm water
Sift the flour in a bowl then add the salt and yeast. Mix well to combine.
Make a well in the centre
Add the water to the dry ingredients
The water needs to be warm so that it activates the yeast and encourages it to grow. If the water is too hot it can kill the yeast. To test it I sprinkle some on the inside of my wrist.
Like we do when warming up a baby's bottle :)) It shouldn't be too hot or too cold.
Mix slowly incorporating the flour and water until combined and then use your hands to bring the dough together.
Turn the dough out on a lightly floured surface and knead for about 10 mins or until your dough becomes smooth and elastic. You'll know when its ready when you press your finger into the dough and it springs back.
Shape the dough into a ball.
Place it in a bowl that has been oiled lightly (I used extra light virgin olive oil). This will stop it sticking to your bowl. I also lightly oil the top of the dough too. This will stop it from drying out while it's left to prove.
Cover the bowl with plastic wrap or a clean tea towel and leave it in a warm place.
It should take about an hour or until you see it double in size.
Once it doubled in size punch it down in the centre.
This is releasing the carbon dioxide that was produced during the rising.
Turn the dough out onto a floured surface and knead it again for about 3-5 mins
or until its smooth and elastic and it returns to its original size.
Place your dough in a lightly oiled and floured loaf tin.
I usually sprinkle some sifted flour over the top.
Cover the dough with a tea towel and leave it to prove again for another 30 minutes.
It should double in size. In the meantime preheat your oven to about 180 degrees
Once it's doubled in size place it in a preheated oven for about 30-45 mins or until its golden and cooked through.
I usually check it by tapping and if it sounds hollow then it cooked.
Turn it out on a wire rack immediately and let it cool.
If you leave it in the pan it will sweat and it will make the crust soft (not very pleasant).
I usually don't wait for it cool. A slice smothered in butter is my idea of bliss Mmmmmm.....melted butter on hot bread is divine....Yum Yum Yummy
