Basic Bread Recipe
This basic bread recipe is so simple and fail safe. Just make sure you don’t skimp on the kneading and be patient with the rising and proving stages.
You can use this recipe for plain loaves or pizza bases. It also works as a foundation to which you can add extra flavourings. It will rise in a tin or on a baking tray as a large cob loaf or small rolls.
Just whip up a batch and create what takes your fancy!
Method
Measure the water into a jug. Make sure the water is tepid (a bit warm). If it is too cold, the yeast will not activate and if it is too hot, it will kill the yeast. Put the yeast into a small cup and mix in 2 tablespoon of this water.
You’ll notice I’ve given an approximate amount of water. This is because flour varies in how much it takes up. You are aiming for quite a loose dough which has easily incorporated all the flour. The dough will firm up as you knead it so don’t worry if it starts off a bit sticky.
Measure out the flour and salt into a large bowl. Make a well in the middle of the flour and add the yeast. Pour in 3/4 of the water straight away and mix it into the flour using either your fingers or a cutlery knife.
If there is still dry flour, add the rest of the water and mix again. Continue until you are happy with the consistency of the dough.
With one hand, knead the dough to bring it together in the bowl before tipping it onto a floured worktop. Knead the dough by pushing it away from you and bringing it back, stretching it over the worktop in the process. Try to resist adding too much flour. As you knead the dough, you will find it comes together and gets less sticky.
After about 8-10 minutes the dough should be ready. You can test this by forming it into a ball and gently pushing down on the dough with your finger. If it springs back up, then it is ready.
Clean the bowl, then pour in a little olive oil inside the bowl. This will help the dough rise. Put the dough in the bowl and cover with clingfilm or a clean tea towel and place it somewhere warm to rise for around an hour or until it has doubled in size.
You now need to knock the air out of the dough by punching it and giving it quick knead.
At this point, you can cut it into portions and roll out straight away for pizza bases. It makes four large pizzas.
If you are making bread, add any extra ingredients at this point and shape into round loaves, rolls or put into a tin. It will make two loaves in a 2lb bread tin. If you like, you can use a sharp knife to cut the top of the loaf to help with oven spring.
Cover the bread with oiled clingfilm or a clean tea towel and then prove the bread a second time. Wait until it doubles in size again before you bake it.
Bake in the top third of the oven for 30-40 minutes at 220c/200c/Gas Mark.
When it is ready, it should sound hollow if you knock on the bottom. Tip out onto a cooling rack to cool.
Look out for ideas for pizzas and different types of bread in future blogs.
Ingredients
750g strong white bread flour
15g dried yeast
Approx 450ml of tepid water
15g salt
1 tbsp olive oil
Extra flour for dusting
