It is a basic white bread recipe, but it’s a good starting point and once you are confident enough you can experiment and add things to it.
Easy Bread and a cuppa for a cause
from Maggie's Table
Author: Cathie Small Kitchen Tales
Recipe type: Bread
Serves: 2 loaves
- 25g fresh or 2½ teaspoons dry yeast
- 1 teaspoon caster sugar
- warm water
- 1 kg unbleached baker's flour
- 2 teaspoons sea salt
- 45ml extra virgin olive oil
- combine yeast, sugar and a little warm water in a bowl, dissolve and set aside for 5-10 minutes. dry yeast should become frothy when active, if it doesn't froth up, don't use it as it will not be active
- combine flour, salt and olive oil in a bowl, add yeast and then add 600ml of warm water and mix to combine. If you have an electric mixer with a dough hook use that and set it on low for about 3 minutes.
- turn dough onto a floured surface an knead for a further 5 minutes or until the dough feels tight and the surface appears slightly broken
- spray the bowl with olive oil and place the dough back in it and cover loosely with plastic
- leave in a warm place to double in size, around 35-45 minutes
- turn dough onto floured surface and knead lightly for a few minutes, divide mixture and shape into 2 large loaves
- spray tins with olive oil spray and sprinkle a little flour and place loaves in tins and leave in a warm place for a second rise, around 15-20 minutes
- preheat oven at 220 C
- put loaves in and bake for 10 minutes, reduce temperature to 180 C and bake for a further 20-25 minutes, remove bread from tins and place on oven rack and bake for a further 5-10 minutes to crisp the crusts. If you tap on the bottom of the loaf it should sound hollow.
- turn out onto wire racks and allow to cool
I’ll be there showing support and quietly shedding a tear…or two.