Wednesday, September 24, 2014

Simple Bread

I mentioned briefly in my Food Waste Friday post that I make my own bread every day. Making bread has somehow got labeled as a 'difficult' task, but, in my opinion, that couldn't be further from the truth! I usually mix my bread just before I start making dinner and in 2 and a half hours it is done, all while I have been home doing other things.  If I know I am going to be out or especially busy the next day, I make two at once, and there is very little hands-on time required.

As well as, in our opinion, tasting far superior to supermarket bread, an added bonus we have noticed is the absence of the 'intestinal discomfort' that so often accompanies mass produced bread products. We can eat home-made bread with no side-effects (and it's cheaper!)

The recipe I use was inspired by this recipe at, but I have tweaked it a little over time to make it more to my liking.


500g High Grade Flour
a pinch of salt (or to taste, I hardly use any)
2 teaspoons (around 10g) active yeast
375ml lukewarm water
Olive oil

Measure 500g High Grade Flour into the bowl of a stand mixer. (of course, you can mix and knead by hand, but it is a bit more work!) Add the salt, yeast and water.

Set your stand mixer to 'Fold' and, using a dough hook, knead for roughly 10 minutes, or until a smooth dough is formed.

Pour 1 - 2 teaspoons of olive oil into a large ceramic bowl.
Remove the dough from the mixer and roll in the olive oil until well coated. Add more oil if necessary.

Cover the bowl with either plastic wrap or a tea towel and stand in a draught-free place to rise for 60 minutes. It should roughly double in size.

Either line a loaf tin with non-stick baking paper, or grease the loaf tin thoroughly with oil or butter.
Pre-heat the oven to 200C (around 400F)

Uncover the dough and punch it in the middle to release the excess gas then knead for a couple of minutes in the bowl until it is back to it's original size again. 

Place the smooth dough ball into the loaf pan and flatten slightly to fill the tin. Stand in a warm, draught-free place for 20 minutes. 

Bake in the pre-heated oven for 35 minutes (this may vary depending on the oven), then remove and place on a cooling rack until cool. Store in an air-tight container. 

There you have it!

Are you a regular bread baker? Do you have a favourite recipe? Share in the comments!



  1. Looks simple. But I enjoy using the bread maker more. Just a pity it takes up so much room on the bench and once it goes in the cupboard it takes a while for it to come out again.... May need to give your way a go.... :)