I recently found a very simple, easy recipe for making scrumptious homemade bread.
How does that look? It turned me from a novice baker into an amazingly talented and experienced one! *grin*
In my opinion, a good homemade bread needs to be 5 things:
1 – it needs to have a hard crust on the outside, and be soft on the inside
2 – it needs to be a bit more burnt than mine came out
3 – good bread is wholy. Bread with wholes in the crumb means they’re made really well.
4 – bread shouldn’t taste sour, and should have a balanced taste that will compliment any food.
And 5 – it should be made with a yeast starter and not store-bought dried yeast. And if you want to make bread-making a daily ritual this point is a must!
I’ll be attempting to make my own yeast starter soon so keep an eye on this site and/or our Facebook page.
For now though, here’s the recipe, adapted from Yuppie Chef’s Spatula blog:
Makes: 1 loaf of bread | Prep: 10 mins plus rising time of about 40 mins (depending on temperature) | Cook: 30–40 mins
500g white bread flour, stone-ground if possible (for a brown loaf, use ½ white and ½ brown stone-ground flour)
1 Tbsp salt (I think I’ll use less next time)
1 sachet quick dried yeast (10g)
250ml warm water, to mix
4 Tbsp olive oil
1 Tbsp honey
1. Fit the dough hook into the food processor you will be using. If that processor is your arm, then flex those muscles. Place the flour, salt and yeast in the food processor or into a large mixing bowl.
2. In a separate bowl, mix together the warm water, olive oil and honey. Pour this into the processor or mixing bowl and blend for a few minutes to form a ball of dough.
3. Remove the dough from the processor or mixing bowl, place on a lightly floured surface and knead the dough for a few minutes.
4. Remove and shape into a long oval loaf by gently lifting and shaping the loaf with flat, cupped hands on your floured surface.
5. Place on a baking tray and make several 2 cm deep incisions across the top of the loaf. If you’re feeling creative you can even make a cross hatch pattern. By doing this you’re essentially creating room for or ‘weak spots’ for the bread to rise instead of leaving it to expand of its own accord and potentially cracking in weak areas along the sides or top of the loaf during the bake.
6. Now, chuck a tea towel over the loaf and leave to rise in a warm place. Allow to rise until doubled in size – about 40 minutes on a warm day.
7. Preheat the oven to 200°C. Place the bread in the oven and bake for 30–35 minutes until golden brown and hollow sounding when you give it a tap.
8. Remove the bread from the oven and allow to cool completely before slicing and serving with lashings of butter.
That’s my bread, not as wholy as I would have liked but maybe using a starter will make that difference. I’ll be trying this often because this bread is filled with so much goodness and makes it’s store-bought family look like a joke.
It was so easy and mess-free you have to try it!! Enjoy and let me know how your came out