From mixing to baked in less than 2 hours, this fool-proof recipe can be used to make white or wholemeal bread and is my 'relaxing after a hard day's work' loaf!
500g Bread flour (white, wholemeal or granary)
18g fresh yeast (or 7g quick acting dry yeast)
1 tsp salt
300ml warm water
2 tbsp olive oil
1 tbsp honey
Mix the flour, yeast and salt together. Add the water, oil and honey, and combine with your hands to make a soft dough. Turn onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
Press the dough into an oiled loaf tin, cover with cling film and leave to rise for 1 hr, until the dough has risen to fill the tin.
Heat oven to 200C (fan 180C, gas mark 6). Slashes across the top of the loaf with a sharp knife (do not put downwards pressure on the dough), then bake for 30 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.
(Recipe adapted from http://www.bbcgoodfood.com/recipes/10121/bread-in-four-easy-steps)
Added by: Lara Pattison
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.