This everyday bread recipe came from over at Lucy's blog The KitchenMaid, shes pretty talented, she writes for Frankie and as you see here she bakes a good loaf of bread, she is aiming to make bread for her little family everyday, I admire that but am far from an everyday bread baker myself, however once in a while I do get the urge to chuck one together, this recipe makes two large loaves, we used one for a BLT dinner and for toast the next morning and the other one I made into a garlic and herb bread for a dinner with pals, all three were yum.
...the loaf
800g unbleached strong flour
200g wholemeal strong flour
1 tbsp instant dried yeast
1 tbsp fine salt
2 tbsp olive oil
600ml lukewarm water
Put all the ingredients into the bowl of an electric mixer fitted with a dough hook and mix gently until you have a smooth and non sticky dough (about 8 minutes). If you don't have a mixer, knead by hand for about 15-20 minutes.
200g wholemeal strong flour
1 tbsp instant dried yeast
1 tbsp fine salt
2 tbsp olive oil
600ml lukewarm water
Put all the ingredients into the bowl of an electric mixer fitted with a dough hook and mix gently until you have a smooth and non sticky dough (about 8 minutes). If you don't have a mixer, knead by hand for about 15-20 minutes.
Divide the dough in half (I followed Lucy's advise and weighed it to be sure) and put each half into a lightly oiled bowl. Cover with tea towels and leave until doubled, about one hour. Knock back and knead each piece for a couple of minutes, then return to bowls, cover and let them rise again for about thirty minutes.
Gently form each piece into a loaf shape and place on a generously floured piece of baking paper. Allow to rise for another thirty minutes. Meanwhile, preheat the oven to 220, with a baking tray inside.
Once its time carefully lift the baking paper and loaves onto the hot tray (I had my baking paper on top of one of those colour coded flexible chopping boards and slipped it off onto the hot tray) bake for about twenty minutes, then turn over and bake for another ten minutes (depending on your oven), keep going until the the base of each loaf sounds hollow when tapped. Allow to cool completely on a wire rack before slicing.
Once its time carefully lift the baking paper and loaves onto the hot tray (I had my baking paper on top of one of those colour coded flexible chopping boards and slipped it off onto the hot tray) bake for about twenty minutes, then turn over and bake for another ten minutes (depending on your oven), keep going until the the base of each loaf sounds hollow when tapped. Allow to cool completely on a wire rack before slicing.
I've never made bread, but I tell myself that I am going to... maybe an 'everyday' loaf would be a good starting point!! x
ReplyDeletehey maxabella, bread is so easy and so satisfying, and the smell while it is baking is almost as good and eating it !!!
ReplyDeleteWell done you! Thanks for your kind words too. I had a rest from breadmaking during our holiday and actually quite missed it. I've been getting tips from my sister on baguette making - will let you know when I've got it sussed!
ReplyDeleteSome of my favourite childhood memories are baking bread with my gran - we would spend ages in the kitchen, mixing and kneading, and then bake it in their outside brick oven...the bread would come out smelling incredibly delicious and we'd smother it with butter and homemade jams. Thanks for bringing back such lovely memories with this post!
ReplyDeletethanks satch [and the kitchenmaid]!
ReplyDeletesounds and looks delish.. i'll be trying this recipe very soon.
mx
Oh lovely!! and snap at the same time - i;ve been averaging a couple of bread making sessions per week! although this recipe looks the bomb!! I love Kitchen Maid and all her recipes (have you tried her turkish bread??) yum yum xx
ReplyDeleteLooks really good. I've been making sourdough bread for the past few weeks (just at weekends) and I still haven't got it quite right. Perhaps I'll try yours instead.
ReplyDelete