If you've ever been tempted to make your own bread but felt nervous and a bit intimidated, worry not!
With a few basic ingredients and some simple techniques, you can bake delicious bread right in your own kitchen. Here are a couple of easy-to-follow recipes to get you started on your bread-baking journey.
Basic White Bread
This classic recipe is a great starting point for any novice baker. It yields a soft, fluffy loaf perfect for sandwiches or toast.
Ingredients:
500g strong white bread flour
7g sachet of fast-action dried yeast
1 tsp salt
1 tsp sugar
300ml warm water
3 tbsp olive oil
Method:
Prepare the Dough:
In a large mixing bowl, combine the flour, yeast, salt, and sugar.
Make a well in the centre and pour in the warm water and olive oil.
Mix the ingredients together until you have a soft, sticky dough.
Knead the Dough:
Turn the dough out onto a lightly floured surface.
Knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour, but be careful not to add too much.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp tea towel, and leave it in a warm place to rise for about 1 hour, or until it has doubled in size.
Shape the Dough:
Once risen, knock the dough back (punch it down to remove air) and turn it out onto a floured surface.
Shape the dough into a loaf and place it in a greased loaf tin.
Second Rise:
Cover the loaf tin with the damp tea towel again and leave it to rise for another 30 minutes.
Bake:
Preheat your oven to 220°C (200°C fan/gas mark 7).
Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing.
Wholemeal Bread
For a heartier loaf with a rich, nutty flavour, try this wholemeal bread recipe.
Ingredients:
500g wholemeal bread flour
7g sachet of fast-action dried yeast
1 tsp salt
1 tsp sugar
300ml warm water
3 tbsp olive oil
Method:
Prepare the Dough:
In a large mixing bowl, combine the wholemeal flour, yeast, salt, and sugar.
Make a well in the centre and pour in the warm water and olive oil.
Mix the ingredients together until you have a soft, sticky dough.
Knead the Dough:
Turn the dough out onto a lightly floured surface.
Knead it for about 10-12 minutes until it becomes smooth and elastic. Wholemeal flour can be a bit more challenging to work with, so be patient.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp tea towel, and leave it in a warm place to rise for about 1 hour, or until it has doubled in size.
Shape the Dough:
Once risen, knock the dough back and turn it out onto a floured surface.
Shape the dough into a loaf and place it in a greased loaf tin.
Second Rise:
Cover the loaf tin with the damp tea towel again and leave it to rise for another 30 minutes.
Bake:
Preheat your oven to 220°C (200°C fan/gas mark 7).
Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing.
Tips for Success
Use Fresh Yeast: Ensure your yeast is fresh and within its expiry date. Old yeast can result in a dense loaf.
Accurate Measurements: Weigh your ingredients accurately. Bread making is a science, and precise measurements can make a big difference.
Warm Environment: Yeast thrives in warmth. Make sure your kitchen is warm, or place your dough in a warm spot to rise.
Patience: Don’t rush the rising process. Allow the dough to double in size for the best results.
With these basic recipes and tips, you’ll be well on your way to becoming a confident bread baker. Enjoy the process and savour the delicious results! Happy baking!