Bake off week 3! Bread Week

Last week was Bread Week.  The talented bakers rose to the challenge and created some fantastic flavours, designs and show stopping bakes.

Here, you will find a family recipe from one of our team.  This bread is soft and light and is simple to make – such a treat.

INGREDIENTS

300 ml water
500g fine bread flour
1 x easy bake yeast sachet
1 x tsp salt

METHOD

  1. Mix dry ingredients in a large bowl
  2. Create a well in the centre of your flour mix
  3. Slowly add the water and mix with a spatula until combined.  Add more water if there are any dry spots remaining.
  4. Turn your dough out onto a floured work top
  5. Knead well, place back into bowl, cover with clingfilm and allow to prove for approx 2 hours or until doubled in size
  6. After this time, tip the dough onto the floured worktop, punch out the air and start kneading
  7. Here are some great tips on how long to knead your dough for.  You are looking for a smooth dough that holds its shape well.  This kneading process can take over 10 minutes
  8. Shape your loaf and place your dough onto a buttered tray.  Cover with greased clingfilm and leave to prove for another hour
  9. Preheat your oven to 230 degrees/Gas Mark 8
  10. Bake the bread on the middle shelf of your oven for 25 minutes.
  11. Lower the temperature to 200 degrees/Gas Mark 6 and bake for a further 15 minutes
  12. After this time, remove from the oven and tap the bottom of the loaf.  If it sounds hollow it’s cooked.  If not, return to the oven and repeat test after 5 minutes

So that’s it. Dunk into olive oil, toast or use for sandwiches.  We hope you enjoy this recipe.

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