This is honestly the easiest recipe ever and the results are always amazing. I made this last week and couldn't leave it alone until it was all gone. I have really gone into detail for this recipe to ensure you have all the tips for the very very best loaf!
Makes 1 loaf Prep Time 30mins Proving Time 2 hours Cooking Time 30-40 mins
Ingredients:
500g strong white bread flour (plus extra for dusting)
2 tsp fast acting dry yeast (this is equivalent to 7g if using sachets)
1tbsp caster sugar or 1 tbsp of runny honey
15g butter or 1 tbsp of olive oil (plus extra for greasing)
2 tsp fast acting dry yeast (this is equivalent to 7g if using sachets)
1tbsp caster sugar or 1 tbsp of runny honey
15g butter or 1 tbsp of olive oil (plus extra for greasing)
2 tsp free flowing salt (do not use rock or sea salt here, it will not mix into the mixture as well)
300ml (or so) tepid/warm water
a small handful of poppy seeds (optional)
Equipment:
Weighing scales
1lb loaf tin
Large mixing bowl or stand mix with dough hook attached
Measuring spoons
Sharp knife
Measuring jug
Clingfilm
Start with your flour in a mixing bowl of the bowl of your stand mixer. Add the butter/oil, salt, sugar/honey and mix together slightly with either your fingers or a quick blast of your stand mixer.
Add the 300ml of tepid/warm (to the touch; too cold and this will not activate the yeast but too warm and it will kill the yeast) to a measuring jug and add the yeast. Swirl this around for a minute or so until you can see the yeast becoming activated - it should start to slightly froth.
Pour most of the water into the flour mix and start to mix together with either your hand in a claw shape (keep one hand clean!) or with your stand mixture until it begins to come together to a dough, slowly add the remaining water until you have a consistency which is soft and yielding, not dry but not sloppy.
You may not need all the water, however you may need a little more, it is all dependent on the flour/humidity etc. last time I made this I needed slightly more. There more you make bread, the more you will learn the right consistency and look.
Continue to mix the dough and if doing this by hand you can start to knead the dough on your work surface. Do this by SLIGHTLY dusting the surface with some flour and work the dough until you have a smooth and elastic dough. This usually takes around 10-12 minutes.
If you're doing this with a stand mixer I would set the dough hook on a medium speed for around 5-7 minutes and then transfer to the work surface and knead for 10 minutes. I know it seems silly to mix by hand after but it really does give you the best result as your hands are warm and you can really work the gluten. It's also good for judging when the dough is ready for the next stage.
When your dough is where you want it, transfer it to a slightly oiled bowl which is big enough to allow for the rise and cover with some oiled clingfilm.
Leave in a warm place (away from drafts etc) for 1 hour.
When you come back to your dough it should have doubled in size. If not, leave for another 20 minutes or so. Next you need to knock back the dough, this basically means punching it until it has deflated.
Now you can shape the dough; you can either do free form on a flour-dusted baking sheet or in a loaf tin which has been oiled and flour-dusted. Grab your dough and turn it under on itself until the top is smooth and rounded and place either in your loaf tin or on your baking sheet. Cover with the same oiled clingfilm and leave it for another hour to have it's second rise.
Preheat the oven to 225°c/fan 220°c/gas 7 and place a deep metal oven pan/cake pan into the bottom of the oven
Now you can slash your dough (this is ensure even rising in the oven and optimum crunch!). Use a very sharp knife and confidently slash the top of your loaf 3 or 4 times. Sprinkle with poppy seeds (if using) and a little dusting of flour.
Pop your loaf into the oven and throw a glass of water into the preheated oven dish sitting at the bottom of your oven to create some steam to aid the rise and close the oven door.
Cook for 15mins at 220°c for 15minutes then drop down to 200°c for another 15-20 minutes.
When it looks done, take it out of the oven, allow it to relax in the tin for 10 minutes then tip it out and on it's side onto a wire rack to cool.
Eat when it has cooled for around 30-40 minutes (if you can wait) as hot bread gives you BAD indigestion.
You definitely need a load of salted real butter with this and if possible, the below jam - although not mandatory for the recipe.
