Homemade Bread

Homemade Bread, you can’t beat the smell of fresh bread baking, as it fills the room it brings a smile to everyone’s face.

Memories come flooding back from your childhood of when you would go to your Grans and she had been baking Homemade Bread,when you had your first go of baking bread yourself, and as you slice it, still warm and spread a little butter on it. Delicious…

“Lets Bake Bread”

350g White Bread Flour
1 Teaspoon Salt
10g Fresh Yeast or Half a 7g Sachet of Dried Yeast.
210ml Tepid Water
Butter for greasing the tin
You Will Need

450g Loaf Tin.
Large Mixing Bowl
Small Mixing Bowl (if using fresh yeast)

1.Put the flour into the large bowl, add the salt and the dried yeast (if using it).
2.Make a hollow in the middle of the flour.
3.If you are using the fresh yeast, put it in a small bowl and break it up into crumbs use your fingers to do this.Add half the water and stir well with a teaspoon.
4.Pour the yeast liquid into the well you made in the flour and add the rest of the water.If you are using the dried yeast pour all of the water into the the middle of the well you made in the flour.
5.Using your hand stir the mixture together do this slowly so that the liquid does not spill over the sides of the bowl. The mixture will turn from a thick batter to a soft dough.
6.Work the mixture together until all of the flour has been mixed in, you may find that some of the flour may still be dry don’t worry just add a little more water 1 Tablespoon at a time. If the dough is too sticky then add a little more flour 1 tablespoon at a time.
7.Sprinkle a little flour over the work surface and tip the dough out of the bowl onto it.
8.Using both hands knead the dough by stretching it out away from you then make it back into a ball again.Keep doing this for about 10 minutes.
9.Once you have finished kneading put the dough back into the mixing dough, it now has to be left to rise. You will need to keep the dough warm so cover the bowl with cling film or use a clean plastic bag and tie it closed.
10.If you leave the dough near a warm stove or put it in the airing cupboard it will only take about an hour for the dough to double in size. At normal room temperature it will take a little longer 1 and half to 2 hours. Depending on the time of year though. You could leave it in the fridge overnight and cook first thing in the morning.
11.While the dough is rising put some butter on some kitchen paper and rub it lightly over the inside of loaf tin.
12.When the dough has doubled in size, uncover the bowl and gently punch down the dough using your fist.
13.Sprinkle you work surface lightly with flour and tip the dough out onto it.
14.Shape the dough into a brick to fit into your tin, lift the dough and gently press it into the tin.
15.Put the tin into the plastic bag again and let the dough double in size for about a hour.
16.While the dough is rising preheat the oven to 220c (425f) Gas 7.
17.Uncover the dough and put the tin into the oven, bake for 30 minutes until golden brown. Carefully remove from the oven and tip the bread out of the tin and cool on a wire rack.
18.To make sure your homemade bread is cooked right through, carefully tap the bottom of the loaf with back of your hand, it should sound hollow like a drum. If you hear a dull thump then put it back in the tin and cook for another 5 minutes and check again.
19.Let the bread cool before slicing it.
20.This homemade bread is best eaten within 5 days or frozen for up to 1 month (if it lasts that long).

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