Home-made Bread | Recipe

Very few things in life are as satisfying as baking your own bread and then enjoying it with some butter and jam on a rainy day.

For 2 mini loaves of bread:



750g strong bread flour
4 tablespoons sugar
1/3 tablespoon sugar
100 ml vegetable oil
7g dried fast action yeast
400ml warm water

NB: if you are using dried yeast that is not instant, activate it by using about 100ml of the water requirement for this recipe. Mix this water, 1/2 tablespoon sugar from the total sugar required and the yeast. Cover for about 7 minutes until the mixture has become frothy.

Method:

Mix dry ingredients together well and then add all the wet ingredients.
Combine everything until the mixture forms a dough.
On a lightly floured surface, knead the dough for 12 to 15 minutes.

Put the dough in a bowl in a slightly warm, draft free place and leave to prove for about 30 to 40 minutes or until dough has doubled in size. An oven, warmer or microwave are perfect for this but make sure they are turned off.

When the dough has doubled in size, punch out the air and roll to make a loaf shape.
Put in into a greased loaf tin and allow to prove again until it has doubled in size.

Bake for 20 to 25 at 180degrees C.

When baked, allow to cool on a wire rack and glaze with a sugar syrup (dissolve 2 tablespoons of sugar in 2 tablespoons warm water)