Bread
Bread is easy to make, and the smell of a warm home-made loaf straight from the oven can’t be beaten. The salt is vital as it both strengthens the gluten in the dough (so you don’t have large holes in the bread) and also controls the fermentation of the yeast (to form an even coloured crust).
2 teaspoons dried yeast
275ml warm water
1 teaspoon caster sugar
450g strong plain flour
2 teaspoons salt
15g butter or cooking margarine
Beaten egg to glaze
- Preheat the oven to 230ºC
- Dissolve the sugar in 150ml of the warm water
- Sprinkle the dried yeast on top and leave until it looks frothy
- Meanwhile place the flour and salt in a bowl together and rub in the margarine or butter.
- Make a well in the flour and pour in the water and yeast mixture.
- Mix with your hands until a dough has formed and the mixture leaves the sides of the bowl.
- Place the dough on a lightly floured surface and knead until elastic and firm and no longer feels sticky (about 10 -15 minutes).
- Make the dough into a ball shape and place in a bowl and cover with a tea towel, place in a warm room (an airing cupboard is ideal) for 1 hour.
- Turn the dough onto a floured surface and knead again.
- Shape the dough to fit the loaf tin and return to warm place until it rises above the tin lip.
- Brush with egg yolk and bake for 35 – 45 minutes. Tap the underneath and if it sounds hollow, it’s done!
- Spread with butter and enjoy whilst warm!