“NOTHING BETTER THAN THE SMELL OF FRESHLY BAKED BREAD AND THE WONDERFUL AROMA OF JUST BREWED COFFEE IN THE MORNING.”
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
― James Beard
Traditional White Sandwich Loaf
Classic white bread, soft texture, with crusty top, great for sandwiches or breakfast toast with butter and preserve of your choice
- 1500g Plain Strong White Flour
- 30g SeaSalt
- 30g Butter
- 3x7g Dried Yeast or 50g fresh yeast if using
- 825 ml water
- 15g Caster sugar
- Sieve flour with the salt into a suitable large bowl
- Rub butter into the the flour with the tips of your fingers
- Blend the yeast with the slightly warm water and sugar
- Making a well in the centre of the flour, blend in the water with your hand or wooden spoon and bring together to make a ball of dough
- Tip onto a floured surface and knead for at least 10 min’ until smooth & elastic or in a mixer with the dough hook if your prefer not to have the workout😂
- Place in a large oiled bowl, cover with tea towel or place inside a large plastic bag and leave to prove for approx 45min or roughly double it’s size, this may be longer if there is little heat around the house
- On a floured surface knock back the dough, divide in two and shape oblong style, place into two 900g loaf tins that have been greased and dusted with flour.
- Cover with tea towels or place inside plastic bags again and leave to prove for 45-55min.
- To finish dust the top with a little flour and carefully make three slashes on the top
- Place in pre-heated oven 210/C Fan or gas 8 for 15minutes, then reduce heat to 180°c/ gas 6 and continue cooking for further 30-35 min. The loaf should sound hollow when tapped on the base. Leave on a wire rack until cool.
Seeded Sharing Loaf
- 500g strong white flour
- 1tspn sea-salt
- 60g Butter
- 1x7g Dried Yeast
- 10g milk powder ( this can add a little more flavour & enhances the colour )
- 210 ml water
- 15g Caster sugar
- 1 egg
1. Sieve flour with the salt into a suitable large bowl
2. Rub butter into the the flour with the tips of your fingers
3. Blend the yeast with the slightly warm water, sugar & milk powder
4. Mix in the egg
5. Blend with the flour and mix together to form a dough, knead for 8-10 on floured surface.
6. Place in a oiled bowl, cover with a tea towel or place inside a large plastic bag and leave to prove for approx 60min or roughly double its size.
7. On a floured surface knock back the dough, divide into 17-19 rolls depending how big you would like them – for guidance, say the shape of a golf ball
8. Once you have them shaped, brush with egg wash & dip them in a selection of seeds, pumpkin, sunflower or seasame
9. Place in round shape 25cm 10inch tin
10.Cover with a clean tea towel and leave for a further 45min’ to prove
11. Place in pre-heated oven Fan 200°c/ gas 6 and bake for 30 minutes
Roasted tomato, olive & fennel seed loaf
Roasted Tomato, Olive & Fennel seed Loaf
This is a great loaf to have with soup or top with some roasted tomatoes, the addition of the olive oil & roasted tomatoes should produce a crusty top with soft texture
- 600g strong white flour
- 1xtsp sea-salt
- 1x tsp fennel seeds
- 1x7g Dried Yeast
- 2x tbsp tomato puree
- 300ml water
- 2x tspn Caster sugar
- 2x tbsp olive oil
- 50g roasted cherry tomatoes (I used the tomatoes that I had left over from the flat bread wrap recipe)
- 50g chopped olives
1. Place half the flour with the yeast into a suitable large bowl
2. Stir in all of tepid water & mix well and cover with cling film and leave overnight to ferment.
3. Then, the next day add in the rest of the ingredients and bring together to form a soft dough, add more flour if you need to bring it together.
4. The mix may seem a little softer & sticky with having the additions of the roasted tomato & puree so just flour your surface well when kneading.
5. Knead for 8-10 on floured surface.
6. Place in an oiled bowl, cover with a tea towel or place inside a large plastic bag and leave to prove for approx 60min or roughly double its size.
7. On a floured surface knock back the dough, divide into oblong loaf shape roll,depending how big you would like them – you may have two smaller ones or as I did one large with few smaller rolls.
8. Place on floured baking parchment & leave to rise for approx 45minutes.
9. Slash top of the loaf with a sharp knife – be carefull with this as you do not want to knock out any air – and dust with little flour.
10.Bake in pre-heated oven 220°c fan/ gas 7 for 20 minutes then reduce temperature to 180°c gas 4 for 20 more minutes approx.
11. Should sound hollow when tapped. If making rolls reduce cooking time.