Friday Blog – Bread Recipe

Welcome to the end of another week.

It’s been an odd week here, a lot going on and I’ve been in a fair bit of pain. I’m taking today off to relax and play the new Stardew Valley update. But, as a few people wanted to know the recipe for the bread that I posted about a couple of weeks ago. I’m taking this opportunity to post the recipe and show you how our last attempt turned out.

Ingredients:

  • 500g strong bread flour, plus extra for dusting
  • 2 tsp salt
  • 7g yeast
  • 3 tbsp olive oil
  • 300ml warm water

Method:

  • STEP 1 Mix the strong bread flour, yeast and salt in a large bowl.
  • STEP 2 Make a well in the centre, then add 3 tbsp olive oil and 300ml warm water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
  • STEP 3 Tip onto a lightly floured work surface and knead for around 10 mins.
  • STEP 4 Once the dough is smooth, put it in a lightly oiled bowl and cover with cling film, then put in the fridge to prove overnight. It should double in size. Alternatively, you can leave the dough in a warm spot for an hour and the dough should double in size, it all depends on how patient you are!
  • STEP 5 Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
  • STEP 6 Line a baking tray with greaseproof paper. Place dough on the lined tray to prove for a further hour until doubled in size. This can be done by either placing in the aforementioned warm spot or by placing a casserole dish (or similar) full of boiling water on the bottom shelf of your oven and placing the tray with your bread dough on above it. Considering it’s been absolutely freezing here for the past couple of weeks we found that this worked far better than trying to find a warm spot in the house!
  • STEP 7 Heat oven to 220C/fan 200C/gas 7.
  • STEP 8 Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
  • STEP 9 Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
  • STEP 10 Once cooled, enjoy!

This method is slightly different to the one I originally tried. The previous recipe called for the dough to be proved in the bowl for hour in a warm area, but with it being winter we found the method using the fridge and it turned out even better, thank you Google! I think this will be the method that we will use going forward.

Let me know if you make bread off this recipe and how it turned out. Most of all, enjoy the bread.

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