Recipe: How to make basic bread

Recipe: How to make basic bread

Bread-436

Method

  1. In a small mixing bowl, mix the flour and salt and set aside. This is the dry mixture.
  2. Weigh or measure out the water in the measuring jug/pitcher and transfer ¾ of it into your large mixing bowl.
  3. Weigh out the yeast and add it to the large mixing bowl containing the water. This is the wet mixture.
  4. If you're using dried/active dry yeast, soak it for 10 minutes or until it floats to the top and bubbles. If you're using fresh yeast, dissolve it in warm water with your hands.
  5. Add the dry mixture to the wet mixture. Use your hands to scoop out any dry mixture remaining in the small mixing bowl.
  6. Stir the mixture slowly with your hands until it comes together. If it doesn't come together and it seems a bit dry, add a little of the remaining water you weighed out in the measuring jug/pitcher in step 2. At this point the dough should come together and be slightly sticky.
  7. Use a plastic scraper to scrape the sides of the bowl clean and make sure all the ingredients are thoroughly mixed together.
  8. Cover the dough with the small mixing bowl that originally contained the flour. Leave the mixture to stand for 10 minutes. You'll then be ready to start kneading the dough.

Note: Different types of flour will absorb different amounts of water, so remember that you can always add water but never take it out. This is why I start with ¾ of the water in the beginning.

Ingredients:

Makes 1 small loaf

  • 300g / 2 ½ cups white strong/bread flour plus extra for dusting
  • 6g / 1 teaspoon salt
  • 3g fresh yeast / 2g / ¾ teaspoon dried/active dry yeast
  • 200g /200ml/ ¾ cup warm water

Equipment:

  • 2 small mixing bowls
  • measuring jug/pitcher
  • 500g/ 6x4 in loaf pan, greased with vegetable oil
  • large mixing bowl
  • pastry brush, for greasing the tin
  • plastic scraper

Recipe courtesy of: Making Bread Together by Emmanuel Hadjiandreou, photography by Steve Painter, published by Ryland Peters and Small

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