Finally, Craig had a go at baking bread. For the last 12 months he has wanted to bake his own bread, 6 months ago he finally bought some yeast, and this week he finally bought some baker’s flour and baked a loaf of simple white bread as per the flour packet instructions.
Baker’s flour has a higher protein content than plain flour which apparently helps with the elasticity of the dough and the texture of the bread.
He was moderately happy with the outcome (Jess gave it the thumbs up) and will be trying it again soon and hoping for a larger, lighter loaf with a less chewy crust – probably needed to leave it longer for the second rise (We will also be making it again just so the house smells of freshly baked bread!).
Makes 1 loaf
- 4 cups (500g) of Baker’s flour, sifted
- 1t salt
- 1t dry yeast
- 300ml lukewarm water
- 1T sugar
- 1.5t butter
- Combine the yeast and water in a bowl and leave for 10 minutes until foaming
- In a large bowl combine flour, salt, sugar and butter
- Make a well in the flour mix and pour in the yeast water and fold in the flour from around the edges to form a dough
- On a floured board knead the dough for 5-10 minutes until elastic. When you press your finger into the dough it should spring back
- Place dough into an oiled bowl and cover with cling wrap and/or a damp tea towel and stand in a warm position until the dough has doubled in size (approx 1hr)
- Punch the dough and knead for a further 5-10minutes
- Shape the dough in a greased tin and cover and stand until it has doubled in size again
- Make 1cm deep cuts across the top to avoid the bread tearing when it bakes and glaze the top with milk
- Bake at 230C for 30 minutes until it sounds hollow when tapped from the base
- Let it cool on a wire rack