The Perfect White Bread

I love making bread when I have a house, and when I stop walking and have the opportunity to experiment in a kitchen it’s great. There is nothing like the smell of freshly baked bread filling the kitchen to get the taste buds tingling.

This recipe is taken from the River Cottage, and is so simple and delicious, using the most basic ingredients. I adapted it just a little by adding milk, but that’s a personal choice. Have a look at this video by the people at River Cottage to see just how easy it is: 

Recipe (for 1 loaf)
500g flour
1 packet of powdered dried yeast
10g fine salt
200ml warm water
100ml warm milk

Method
Put the flour in a large bowl, pour the yeast into the warm milk, mix and then pour over the flour. Add the salt.

Add 3/4 of the water and mix with your hands. Continue to add water to make a soft, easily kneadable, sticky dough (it should come away cleanly from the side of the bowl).

Turn the dough out on to a work surface and knead until it is smooth and stretchy – about 10 minutes.

Shape the dough into a round, oil the mixing bowl, and put the dough inside. Cover with a dam[ tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

Tip the dough onto the work surface and pressing all around with your fingertips, form it into a round. Leave to rise for a further 30 minutes on the floured work surface, covering once again with the cloth or the mixing bowl.

Now, preheat the oven to 200ºC and after 30 minutes place the dough on a baling tray. Make 3 cuts with a serrated knife, sprinkle with flour and bale for 30 – 40 minutes.

After 30 minutes check to see if the bread is ready – it should sound hollow when tapping the bottom.

Once cooked, transfer to a wire rack and allow to cool for at least 10 minutes before cutting. Then slice and spread with butter and eat while still steaming. Hmmm delicious 🙂


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