• Makes 2 loaves or 6-7 rolls • Prep time 2hrs (including proving) • Cook time 17-25 mins
Bread making is one of the most satisfying processes in the kitchen. The transformation from the raw ingredients to the finished product is incredible and there’s nothing as nice as enjoying fresh homemade bread. Once you get in the routine, you’ll never want to go back to shop-bought bread.
- 500g Organic strong white bread flour (we use Shipton Mill)
(for wholemeal/granary bread use 200g of your preferred wholemeal or granary flour with 300g white bread flour)
- 12g salt
- 300ml lukewarm water
- 15g raw cane sugar
- 15g fresh yeast or 7g dried active yeast
- In a large mixing bowl mix the flour and salt
- In a jug mix the yeast, sugar and water together and allow to stand for five minutes
- Mix the liquid into the flour and combine as much as possible in the bowl
- Tip out onto a clean surface and kneed for at least five minutes until the dough appears smooth and elastic
- Oil the bowl and place the dough into it and cover with clingfilm
- Allow the dough to rise until it has doubled in size (approx 45 mins)
- Tip the dough out and kneed briefly again
- Now shape into two loaf tins or two rough “bloomers”. Alternatively shape into 6-7 individual rolls.
- Allow to double in size again then sprinkle with a little water and flour then bake in a preheated oven at 200C until golden and hollow sounding when tapped. This will take around 17mins for rolls or 25 for loaves, but as all ovens are different it’s recommended to keep an eye on the bread to avoid scorching.