Bread has been a stumbling block for me for years. I have used different recipes and had varying results. I have made some Foccacia bread with amazing results but then I have also made some bread that was heavy enough to sink a battleship! I fell across the below recipe and gave it a go and boom it worked amazingly. Nothing beats that fresh bread smell and taste. Try this one and, I promise, you will not be disappointed.
Ingredients required are:
7g packet of dried yeast. Always use freshly bought yeast, OLD YEAST WILL NOT WORK…IT IS DEAD.
1/2tsp of caster sugar.
290ml of lukewarm milk.
450g strong white bread flour. Can be changed for wholewheat if required.
2 tsp salt.
1 medium free-range egg, whisked.
Olive oil for greasing.
Clingfilm.
Cake tin.
Method Required.
Warm the milk to a blood temp. Pour around 50ml into a small dish or ramekin dish. Add the sugar and the yeast. Stir them together until the yeast looks to have been mixed in properly. Leave this on one side and watch as the bubbles rise and the liquid froths up.
Place the flour in a mixing bowl and add the salt. I used a mixing machine with the dough-hook attachment but it can be done by hand. Be ready to work for your bread if this is your choice of method.
After the yeast has fed on the sugar for around 15 minutes then we are ready to go.
Add the egg to the remaining warmed milk and whisk.
If using the mixer then turn it on and ensure the salt is mixed through.
Add the yeast mixture and slowly add the rest of the milk and egg mixture.
If using elbow grease and sweat method do the same but now begin to knead the mixture until all the mixture has been absorbed.
Once the mixture has come together then pour it out onto a floured surface and knead for all you are worth. Stretch the dough, then bring it back together and repeat. This encourages the gluten and encourages the air to develop in the dough.
If using the machine then leave the mixer running at a medium speed for at least 10 minutes.
Once it has been kneaded into submission then leave it on the worktop in a ball shape. If using the mixer then using a brush, lightly grease the bottom of the bowl and return the dough ball. If using the hand method then using the cleaned mixing bowl that we started the mixture in, oil it and return the ball of dough.
Cut two large pieces of clingfilm oil then lightly and cover the top of the bowl. The dough won’t touch the clingfilm and this is good as it allows the dough to double in size during the proving stage.
Take the bowl to a warm place. The ideal is the airing cupboard. Place in there and place towels over the bowl to lock in the heat. Now leave the dough well alone for a minimum of an hour, a minimum. This gives you time to clean up and have a brew!
After the minimum hour check the dough. We are looking for a doubling in size. If we have that then we are ready. If not then leave it for a further 10-15 minutes.
Once happy then take the bowl back to the worktop.
Before we touch the dough get yourself ready. I used a cake tin to cook the loaf. So I brushed some olive oil on the bottom and the sides of the tin. I then sprinkle some flour in and roll the flour around so the entire tin is coated.
Once we are ready to go we empty the dough onto a floured work surface. Now we “knock it back” which is basically gently kneading the dough for literally 1 minute. no need for the mixer if you have one. once the air has gone then reform the bread into the shape you want. If using a loaf tin then for that basic shape. I used the cake tin so formed a ball. Place the dough into the tin and loosely cover with the grease clingfilm. If you are not using a tin, just a shape farmhouse loaf shape then as above, form into the shape you require and cover with the greased clingfilm just the same. If you score the top with a sharp blade it will encourage the second stage of proving slightly faster and makes the finished bread appear rustic!!
Put this back into the warm place but do not cover with the towels. Leave this for a further 30-40 minutes.
With 10 minutes remaining on the prove turn the oven on to 200/400 gas mark 6. Fill a small roasting tin with water around halfway up the tin. This will help the bread form the crust during cooking.
Once we have proved the dough to the max we are ready.
Remove the clingfilm and at this point, we can quickly, AND VERY LIGHTLY, eggwash the dough. Once egg washed you can add a topping if required. You could add sesame seeds, poppy seeds, Nigella seeds, etc. I like mine plainly egg washed.
Place the dough in the oven either in the middle or higher up the ovem=n..not too high as it will rise and we don’t want it to stick to the top of your oven! Leave the dough in there for 30-35 minutes. Resist the temptation to open the oven and gawp in wonderment and your creation. It will allow the steam and heat to escape so be patient.
After the 35 minutes is done then we should be ready to remove the bread…it is no longer dough.
it should be golden brown and firm. Tap the bottom of the bread and it should sound hollow. Now is the hard bit….leave it alone !!
Once cooled, even slightly, we are good to go. The bread slices should be light and the build of the crumb should be airy.
This works I promise. I have had some awful results but this works.
Enjoy KH.