Bread
Difficulty :- Beginner
Total Time :- 2 hours(proving) 50 minutes
Makes :- 1 Loaf
Ingredients
- Plain flour ~ 2 Cups
- Wholegrain Flour ~ 1/2 Cup
- Yeast ~ 1tsp
- Water ~ 250ml
- Sugar ~ 2tbsp
- Salt ~ 1tsp (Sea salt)
- Egg ~ 1
Method
- 1. Measure out your warm water and test the water to ensure it's not too hot
- 2. Add your yeast and sugar to the jug, mix and set aside to activate
- 3. Into a large mixing bowl add your flour and salt. Mix to ensure ingredients are fully incorporated
- 4. Once your yeast has foamed up mix and add to the flour
- 5. Mix the flour and water until it forms a dough
- 6. Tip onto a clean surface and knead for 5-10 minutes, adding flour when the dough becomes too sticky to handle
- 7. The dough should be stretchy and elastic when kneaded
- 8. Put the dough back into the bowl, add a tiny bit oil to the surface of the dough to prevent it from going hard
- 9. Let it prove for 1 hour in a warm place
- 10. Once proved, tip back onto a surface and lightly knead
- 11. Now place the dough into a lightly greased bread tin and once again repeat the proving steps above until it has risen for 1 hour
- 12. Once risen, brush the top of the bread with an egg wash (An egg beat with a little water) and lightly salt the top of the bread with sea salt. Alternatively you can sprinkle seeds like poppy, sunflower or just leave it plain
- 13. Place into a preheated oven at 220C(200C Fan) 430F for 30 minutes
- 14. Once cooked you should be able to tap the bottom of the bread tin and your bread should sound hollow
- 15. Let it cool in the tin to help remove the bread or use a plastic spatula to help jimmy it out
- 16. best served warm from the oven but will keep for a few days
No comments:
Post a Comment